Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Donatella, Peressini"'
Autor:
Roghieh Sakooei-Vayghan, Seyed Hadi Peighambardoust, Javad Hesari, Maral Soltanzadeh, Donatella Peressini
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 3, Pp 249-259 (2020)
Research background. The worldwide demand for healthy and sulphur-free dried vegetables and fruits has grown. Combined ultrasound-assisted osmotic dehydration (UOD) and application of active coatings incorporating natural preservatives represents an
Externí odkaz:
https://doaj.org/article/7bb2b24ae24f4ee78c1ede8b1efe0e27
Publikováno v:
Journal of the Science of Food and Agriculture. 101:2668-2675
BACKGROUND The effect of high-pressure homogenization (HPH) on the rheological and thermal properties, water retention capacity (WRC), morphology and in vitro digestion of wheat starch was evaluated. Starch suspensions (50 g kg-1 , w/w) were treated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a91c475a06353c5739662548781b9fbb
https://doi.org/10.1002/jsfa.10891
https://doi.org/10.1002/jsfa.10891
Autor:
Seyed Hadi Peighambardoust, Sirous Zahed-Karkaj, Yadollah Ebrahimi, Seyed Jamaleddin Peighambardoust, Donatella Peressini
Publikováno v:
Iranian Polymer Journal. 29:1087-1097
Physico-mechanical and antibacterial properties of carboxymethyl cellulose (CMC)-based films incorporating Cloisite 30B (C30B) and montmorillonite (MMT) clay nanoparticles (NPs) modified with Ag and Cu ions were investigated. X-Ray diffraction patter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::340fbc003a7cf35ad28d3e4ae5811d10
https://doi.org/10.1007/s13726-020-00863-z
https://doi.org/10.1007/s13726-020-00863-z
Autor:
Abdulrasoul Oromiehie, Seyed Jamaleddin Peighambardoust, Seyedeh Homa Fasihnia, Donatella Peressini, Seyed Hadi Peighambardoust, Maral Soltanzadeh
Publikováno v:
Journal of Food Science. 85:2317-2328
Polypropylene (PP) based active composite films were prepared by adding butylated hydroxy anisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylated hydroquinone (TBHQ) antioxidants using the extrusion molding process. All concentrations o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5123dca6c231e40383c9943ed6e0342c
https://doi.org/10.1111/1750-3841.15337
https://doi.org/10.1111/1750-3841.15337
Autor:
Seyed Jamaleddin Peighambardoust, Hamed Hajizadeh, Seyed Hadi Peighambardoust, Donatella Peressini
Publikováno v:
Journal of Food Science. 85:1193-1202
In this study, starch-based films incorporating metal oxide (MO2 ) nanoparticles (NPs) of TiO2 and SiO2 (at a concentration of 1 to 4 wt. %) were produced by solution casting method. In order to exhibit antimicrobial properties, MO2 NPs were modified
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca3efd176941593d43e75d52a6e2f1b4
https://doi.org/10.1111/1750-3841.15079
https://doi.org/10.1111/1750-3841.15079
Publikováno v:
Journal of the Science of Food and Agriculture. 99:3017-3023
Professional pasta cookers are filled with fresh water. The solids leached from the cooked pasta make pasta less firm and stickier while leading to changes in water properties and overflow. Added fresh water then has to be reheated. The effect of con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39db69a03ec17bc4e75c9e8a119f0424
https://doi.org/10.1002/jsfa.9515
https://doi.org/10.1002/jsfa.9515