Zobrazeno 1 - 10
of 1 092
pro vyhledávání: '"Farahnaky, A."'
Autor:
Golsa Karambakhsh, Mohammad Taghi Golmakani, Parisa Houshmandi, Asgar Farahnaky, Mahsa Majzoobi
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 102029- (2024)
Date press cake (DPC) is the main waste stream of date fruit juice extraction. The primary aim of this research was to explore the potential of DPC as a novel food component, using sponge cake as a case study, to upcycle waste from date fruit process
Externí odkaz:
https://doaj.org/article/2201733dd67a4b04aef7b2919631799c
Autor:
Karambakhsh, Golsa, Golmakani, Mohammad Taghi, Houshmandi, Parisa, Farahnaky, Asgar, Majzoobi, Mahsa
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Autor:
Mazumder, Kishor, Aktar, Asma, Kerr, Philip G., Dash, Raju, Blanchard, Christopher L., Gulzarul Aziz, Mohammad, Farahnaky, Asgar
Publikováno v:
In Food Research International November 2024 195
Publikováno v:
In Journal of Food Engineering February 2025 386
Publikováno v:
Foods, Vol 13, Iss 23, p 3885 (2024)
In response to the growing demand for high-quality food ingredients, starches from underutilised sources like quinoa and faba bean are gaining attention due to their unique properties and high tolerance to adverse environmental conditions. Acid hydro
Externí odkaz:
https://doaj.org/article/259b6df60cf242ba83d1e032e9c50c53
Autor:
Seyed Mohammad Hassan Mortazavi, Mandeep Kaur, Asgar Farahnaky, Peter Joseph Torley, Andrew Mark Osborn
Publikováno v:
Foods, Vol 13, Iss 18, p 2913 (2024)
Over 21 days of cold storage, the quality and microbial composition of beef steaks in response to different high-CO2 packaging conditions achieved by flushing gas mixtures or embedding gas emitters into the packages were studied. The results revealed
Externí odkaz:
https://doaj.org/article/2a0799f0bd054d5c98bfaf1c2b5f8275
Publikováno v:
Foods, Vol 13, Iss 16, p 2493 (2024)
The surge in the global demand for plant-based proteins has catapulted pulse protein into the spotlight. To ensure economic viability and sustainable production, it is crucial to utilize pulse starch, a by-product of plant protein fractionation. Desp
Externí odkaz:
https://doaj.org/article/9e5a3f0db43e44b6acd2c4d2a9001f9e
Autor:
Al Faruq, Abdulla, Farahnaky, Asgar, Torley, Peter J., Buckow, Roman, Eri, Rajaraman, Majzoobi, Mahsa
Publikováno v:
In Food Hydrocolloids May 2025 162
Akademický článek
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Publikováno v:
In Food Hydrocolloids January 2023 134