Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Fahimeh Safaei"'
Autor:
Fahimeh Safaei, Khadijeh Abhari, Nader Karimian Khosroshahi, Hedayat Hosseini, Mojtaba Jafari
Publikováno v:
Foods and Raw Materials, Vol 7, Iss 1, Pp 177-184 (2019)
In this study, we applied the D-optimal mixture design method to optimise prebiotic sausage formulation with inulin, konjac (Amorphophallus konjac L.), and starch. Also, we investigated the effect of each component indi- vidually as well as their mix
Externí odkaz:
https://doaj.org/article/cffd876b3d2140899be02ad97c319406
Autor:
Hedayat Hosseini, Khadijeh Abhari, Mojtaba Jafari, Nader Karimian Khosroshahi, Fahimeh Safaei
Publikováno v:
Foods and Raw Materials, Vol 7, Iss 1, Pp 177-184 (2019)
In this study, we applied the D-optimal mixture design method to optimise prebiotic sausage formulation with inulin, konjac (Amorphophallus konjac L.), and starch. Also, we investigated the effect of each component indi- vidually as well as their mix
Autor:
Mojtaba Jafari, Hedayat Hosseini, Nader Karimian Khosroshahi, Khadijeh Abhari, Fahimeh Safaei
Publikováno v:
Foods and Raw Materials. :439-439
The Editorial Office of Foods and Raw Materials would like to report an error in the published paper ‘Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design’. Foods and Raw Materials, 2019, vol. 7, n
Autor:
Amin Mousavi Khaneghah, Mojtaba Jafari, Fahimeh Safaei, Hedayat Hosseini, Anderson S. Sant'Ana, Amir Mohammad Mortazavian
Publikováno v:
Food research international (Ottawa, Ont.). 95
The current study was designed to assess the fate of probiotic strains of Bacillus coagulans ATCC 31284 and Bacillus subtilis var. Natto ATCC 15245 (as spores) during processing and refrigerated storage of cooked sausage as well as the influence of c