Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Edris Arjeh"'
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 5, Pp 3214-3224 (2024)
Abstract Soft cheeses are coagulated milk products obtained through acidification or applying a combination of acids and heat. In this research, in order to improve technological characteristics, the effects of different coagulants (salt and acids) a
Externí odkaz:
https://doaj.org/article/daf21c76da254ef289d3f5c7749e8cf2
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100942- (2023)
Conjugated linoleic acid (CLA) has recently attracted significant attention as a health-promoting compound. CLA is a group of positional isomers of linoleic acid (LA) with a conjugated double bond naturally occurring in dairy and ruminant meat produc
Externí odkaz:
https://doaj.org/article/ab20d367fee14c948150c7a720d69a93
Autor:
Edris Arjeh, Seyedeh Mahsa Khodaei, Mohsen Barzegar, Sajad Pirsa, Iraj Karimi Sani, Shiva Rahati, Farzad Mohammadi
Publikováno v:
Food Science & Nutrition, Vol 10, Iss 12, Pp 4238-4246 (2022)
Abstract Sugar beet (Beta vulgaris L.) is a good source of bioactive compounds. However, information on the biological properties of sugar beet root is limited and its beneficial effects have not been completely understood. In this work, 10 phenolic
Externí odkaz:
https://doaj.org/article/b7ceee9d5848460085451ff1098d9879
Publikováno v:
Journal of Food Measurement and Characterization. 17:2719-2729
Publikováno v:
Journal of Food Measurement and Characterization.
Publikováno v:
Food research international (Ottawa, Ont.). 162
Spirulina protein isolate (SPI) is a bio-polymer that can be used in the design and synthesis of hydrogels due to its biodegradability and non-toxicity. Herein, dual-crosslinked hydrogels were synthesized based on spirulina protein isolate through co
Publikováno v:
Trends in Food Science & Technology. 97:55-64
Background Pistachio (Pistacia vera L.) hull is the major part of pistachio by-product that has a high content of bio-active compounds (such as polyphenols, tocopherols, dietary fibers, essential oils, and unsaturated fatty acid) with antioxidant pro
Publikováno v:
Radiation Physics and Chemistry. 114:18-24
Recently, due to the beneficial effects of bioactive compounds, demand for minimally processed fruits and fruit juices has increased rapidly in the world. In this study, sour cherry juice (SCJ) was exposed to gamma irradiation at 0.0, 0.5, 1.5, 3.0,