Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Elham Mahdian"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract Improving the quality of extracts derived from medicinal plants is a critical concern due to their extensive use across various industries. The Arvaneh plant (Hymenocrater platystegius Rech. F), a species native to the Khorasan province in I
Externí odkaz:
https://doaj.org/article/66ca590c182244738354be6afd02cccf
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 12, Iss 3, Pp 343-354 (2023)
Due to the damages caused by additives, artificials and chemical flavors, replacing them with medicinal plants is a good solution to improve quality properties and physicochemical characteristics. Despite the nutritional properties and high caloric v
Externí odkaz:
https://doaj.org/article/9447f7c305c9409aa44f8c9999671a74
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 12, Iss 1, Pp 29-38 (2023)
In this study, a non-dairy beverages based on almond, coconut and soy milk was produced in combination with runner bean flour in both germinated and non-germinated states on the physicochemical and sensory properties of the samples was investigated.
Externí odkaz:
https://doaj.org/article/2ad55aa69c9f4e5b805c9d35b0cd5453
Publikováno v:
Heliyon, Vol 10, Iss 3, Pp e25488- (2024)
The peels are considered part of waste products, which are generally discarded. The use of persimmon peel is associated with its phenolic content, dietary fibers, minerals, and pectins. The main objective of this study was to evaluate changes in anti
Externí odkaz:
https://doaj.org/article/73087d7e375f40098760492708cc4192
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 4, Pp 514-526 (2022)
[1]Introduction: Sesame oil and sweet almond oil are rich in unsaturated fatty acids and antioxidant components, providing nutritional and functional properties including improvement of the gastrointestinal system, decrease in blood cholesterol level
Externí odkaz:
https://doaj.org/article/76a4875d2cf64b35ac9d949bbe41f288
Publikováno v:
Journal of BioScience and Biotechnology, Vol 10, Pp 41-45 (2021)
In this study, the dominant lactic acid bacteria (LAB) in pickled garlic was identified by biochemical tests and PCR technique. The LAB was used as the starter culture in the fermented olive, in order to produce the fermented olive with probiotic pot
Externí odkaz:
https://doaj.org/article/db34f9fd49b6434e87eb11723805200c
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 3, Pp 269-282 (2020)
According to the multiple role of fat in food products, it is necessary to use a substance as a substitute of fat to maintain the rheological, texture and sensory characteristics of low-fat products. In this study, oleogel system was applied to produ
Externí odkaz:
https://doaj.org/article/2c57a972984e489d815419c69f01ba47
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 3 (2021)
In this work, we have synthesized copper oxide nanoparticles using Iranian violaceae flower extract and explored its biological activity. Green synthesis has emerged as a reliable, sustainable and ecofriendly protocol for synthesizing a wide range of
Externí odkaz:
https://doaj.org/article/301942939f16408aa21f02cbcfd40a16
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 3 (2020)
In this study, the effect of runner bean flour on the viability of probiotic bacteria and the quality characteristics of plant-based probiotic beverages has been investigated. The germinated and non-germinated seeds were roasted, ground, sifted, and
Externí odkaz:
https://doaj.org/article/27cbd697bb10492c8db1aed31df27c74
Autor:
Sima Naji Tabasi, Elham Mahdian
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 6, Iss 2, Pp 171-184 (2017)
Growing consumption of fried foods can cause various diseases; therefore it is important to create an appropriate method to reduce oil absorption uptake in these products. In this study, the effects of sage seed gum and Persian gum coating (0.25 and
Externí odkaz:
https://doaj.org/article/dafbb639713a493184a22414d6dd639a