Zobrazeno 1 - 10
of 111
pro vyhledávání: '"Behrooz Alizadeh behbahani"'
Autor:
Fatemeh Mosallaie, Motahare Pirnia, Zahra Dehghan, Fereshteh Falah, Reihaneh Sabbaghzadeh, Behrooz Alizadeh Behbahani, Fahimeh Lavi Arab, Farideh Tabatabaei Yazdi, Alireza Vasiee
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100580- (2024)
The use of herbal extracts has gained significant importance in modern health practices, making it essential to explore their properties and applications in detail. This study investigates the effect of ultrasound on the extraction yield of Convolvul
Externí odkaz:
https://doaj.org/article/eee53aa0e12d4882a09b6bb29a7b4e75
Autor:
Negin Ghazanfari, Fereshteh Falah, Farideh Tabatabaei Yazdi, Behrooz Alizadeh Behbahani, Alireza Vasiee
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100557- (2024)
The consumption of functional foods is steadily increasing due to their positive impact on health. This study focused on developing gamma-aminobutyric acid (GABA)-enriched functional yogurt using Limosilactobacillus fermentum 4–17 over a 14-day sto
Externí odkaz:
https://doaj.org/article/9bc051eb648d493c90e28758f49ce25b
Autor:
Mahsa Zamani Faradonbeh, Hassan Barzegar, Mohammad Hojjati, Behrooz Alizadeh Behbahani, Morteza Taki
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100524- (2024)
Fresh meat is prone to spoilage, resulting in health risks and financial losses. Research has explored various edible coatings infused with antioxidants and antibacterial agents to preserve meat freshness. The purpose of this research was therefore t
Externí odkaz:
https://doaj.org/article/3585a5a0d65747d3beb15bdaac109735
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 1, Pp 35-46 (2024)
IntroductionThe use of safe ingredients to preserve food is steadily increasing. The high time and cost of production and approval of synthetic food additives and the reduction of public acceptance of these compounds have caused serious problems in t
Externí odkaz:
https://doaj.org/article/8c14d9e0589f40049d2c910046e5ddac
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-14 (2024)
Abstract In this study, Lallemantia royleana mucilage (LRM) based edible coating containing 1.5 × 108 and 3 × 109 CFU/mL Lacticaseibacillus casei XN18 (Lbc1.5 and Lbc3) was designed to improve the quality and shelf-life of fresh pistachio. The fres
Externí odkaz:
https://doaj.org/article/9b0a350a5bdc4c5fabbd9041286ba1c2
Autor:
Armin Ahmad Nejhad, Behrooz Alizadeh Behbahani, Mohammad Hojjati, Alireza Vasiee, Mohammad Amin Mehrnia
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-13 (2023)
Abstract Since the dawn of civilization, people have turned to plants as a safe and efficient form of treatment for a variety of diseases. It has long been known that Calotropis procera has the potential to treat a number of diseases. In this study,
Externí odkaz:
https://doaj.org/article/6f8d4896ebfe43b4935c3b0c340c44e7
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100456- (2023)
This study was aimed to design a novel edible coating based on Shirazi balangu seed mucilage (SBM) containing cell-free supernatant (CFS) of Levilactobacillus brevis G145 to improve the quality and shelf-life of lamb meat slices during cold storage.
Externí odkaz:
https://doaj.org/article/b0f8931e388047ecaa83c48836ce6ed9
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100325- (2023)
Onion is one of the foremost vital vegetables/spices delivered as a source of cash salary and for flavoring nourishments. In any case, postharvest misfortune amid capacity remains a major challenge. Therefore, in this study the effects of freeze-thaw
Externí odkaz:
https://doaj.org/article/baa959d767354fe499cdbed329062b6d
Autor:
Ehsan Safari, Hassan Barzegar, Hossein Jooyandeh, behrooz alizadeh behbahani, Mohammad Noshad
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 1, Pp 79-93 (2023)
Introduction The addition of chemical preservatives increases the shelf life of food products, but prolonged and indiscriminate use of chemical preservatives increases the resistance of microorganisms and the health risks associated with theiruptake
Externí odkaz:
https://doaj.org/article/cb1fd2cb5d4347eabbde54ca8f8ee146
Publikováno v:
فناوریهای جدید در صنعت غذا, Vol 10, Iss 2, Pp 119-133 (2023)
Soy cheese (Tofu) is a quasi-dairy product that is prepared by coagulants through coagulation of soymilk. The present study was conducted to investigate the effect of transglutaminase (TG) and ultrasound enzymatic treatments on the yield, physicochem
Externí odkaz:
https://doaj.org/article/44369d0d940c413096d4afe56085c92e