Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Elnaz, Milani"'
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 1, Pp 47-62 (2024)
IntroductionCeliac disease is one of the most common digestive disorder. Chicken nugget is one of the most popular instant and ready-to-eat foods, and wheat flour is one of its main coating ingredients, which contains approximately 60% gluten. Quinoa
Externí odkaz:
https://doaj.org/article/bc2faffcfb0442babe3acb874cfe0194
Publikováno v:
Heliyon, Vol 10, Iss 8, Pp e28841- (2024)
The search for new sources of fortified components from low-cost and sustainable sources has become a trend in the last decade. Food byproducts containing valuable bioactive compounds such as dietary fiber, protein, and phytochemicals are being used
Externí odkaz:
https://doaj.org/article/a7ffcc46929b4854a6b9ef062df6950f
Autor:
Neda Hashemi, Elnaz Milani
Publikováno v:
Journal of Food Quality, Vol 2024 (2024)
Extrusion cooking was performed to evaluate the use of agroindustrial and food waste for the development of functional snacks. Almond (Amygdalus communis L.) oil cake (AOC), which is a by-product of oil extraction, is rich in antioxidants and protein
Externí odkaz:
https://doaj.org/article/c7d5a2678e41415ebea5ec55dfd00110
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 9, Pp 5596-5608 (2023)
Abstract One of the challenges of the food industry is detecting the potential of novel non‐dairy food matrices to deliver probiotic bacteria to humans as cholesterol‐free products, suitable for people with lactose intolerance and sensitivity to
Externí odkaz:
https://doaj.org/article/a66bbe4922314d57b5547536dd659ca3
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 5, Pp 631-647 (2022)
[1]Introduction: Breakfast cereal products are considered as an important meal for athletes and children. By changing eating habits and increasing the consumption of these products, choosing healthy and nutritious raw materials such as whole grains t
Externí odkaz:
https://doaj.org/article/bcdd003ec4804a8d8fb8be4039c1c09d
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 3, Pp 237-254 (2020)
Kichi is a local sweet bread that is cooked in the west of Iran, especially in Chaharmahal and Bakhtiari Province. This product is traditionally produced and has a low shelf life and hard texture. Therefore, the aim of this study was to investigate t
Externí odkaz:
https://doaj.org/article/8608bd6244c14aacaf148640fb3591e9
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 7, Iss 2, Pp 133-148 (2018)
In this study, the use of extrusion technology in the production of functional fiber supplement from by-products of tomato and rice processing industries (tomato pomace and rice bran) was investigated. A rotatable central composite design was used to
Externí odkaz:
https://doaj.org/article/da98ce85142147358a35e6aae32bd969
Autor:
Behnam Fiuzy, Mohammad Javad Varidi, Elnaz Milani, Fakhri Shahidi, Mohammad Hossein Haddad Khodaparast
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 7, Iss 1, Pp 29-48 (2018)
In this study, response surface methodology (RSM) was used to optimize extrusion conditions, including semi-defatted Bene cake (PDBC) content(10-30%), moisture content (12-18%), temperature (120-180 °C), and screw speed (120-220 rpm). The effects of
Externí odkaz:
https://doaj.org/article/1200fe186618408fa987ec4a915d0848
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 6, Iss 4, Pp 375-388 (2018)
Celiac disease is a digestive autoimmune disorder caused by the digestion of gluten. As of current, the only known treatment for this disease is to get a gluten-free diet. In this study, sorghum flour (extruded and non-extruded), xanthan and Lepidium
Externí odkaz:
https://doaj.org/article/2d7e78700682475d830fc1e35367afdc
Publikováno v:
In Asian Pacific Journal of Tropical Disease May 2016 6(5):385-389