Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Farhad Garavand"'
Autor:
Raihan Syarifa, Yasaman Esmaeili, Shima Jafarzadeh, Farhad Garavand, Shahrom Mahmud, Fazilah Ariffin
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 11, Pp 7373-7382 (2023)
Abstract Biodegradable films are extremely important for food packaging applications since they minimize environmental effects. However, their application areas are limited due to insufficient characteristics required for particular applications. The
Externí odkaz:
https://doaj.org/article/3d4cdf963b774be48e1d69b5881efe47
Autor:
Merve Tomas, Esra Capanoglu, Akbar Bahrami, Hamed Hosseini, Safoura Akbari‐Alavijeh, Rezvan Shaddel, Abdur Rehman, Atefe Rezaei, Ali Rashidinejad, Farhad Garavand, Mostafa Goudarzi, Seid Mahdi Jafari
Publikováno v:
Food Frontiers, Vol 3, Iss 1, Pp 96-123 (2022)
Abstract Emerging viruses are known to pose a threat to humans in the world. COVID‐19, a newly emerging viral respiratory disease, can spread quickly from people to people via respiratory droplets, cough, sneeze, or exhale. Up to now, there are no
Externí odkaz:
https://doaj.org/article/9c609fd8400e4022b3173be3fbfa7626
Autor:
Mahshid Heydari, Katya Carbone, Fabio Gervasi, Ehsan Parandi, Milad Rouhi, Omid Rostami, Reza Abedi-Firoozjah, Azin Kolahdouz-Nasiri, Farhad Garavand, Reza Mohammadi
Publikováno v:
Foods, Vol 12, Iss 17, p 3181 (2023)
In recent years, there has been growing interest in bioactive plant compounds for their beneficial effects on health and for their potential in reducing the risk of developing certain diseases such as cancer, cardiovascular diseases, and neurodegener
Externí odkaz:
https://doaj.org/article/393b910f2fc744e7b1f113138cb8eb22
Autor:
Farhad Garavand, Milad Rouhi, Shima Jafarzadeh, Diako Khodaei, Ilaria Cacciotti, Masoumeh Zargar, Seyed Hadi Razavi
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Recently, the research and innovation to produce raw materials from microbial processes has gained much attention due to their economic and environmental impacts. Lactic acid is a very important microbial product due to its wide application in the fo
Externí odkaz:
https://doaj.org/article/2c2105695ca74244bfd52da9a637278e
Autor:
Zahra Zareie, Ali Moayedi, Farhad Garavand, Kourosh Tabar-Heydar, Morteza Khomeiri, Yahya Maghsoudlou
Publikováno v:
Fermentation, Vol 9, Iss 4, p 338 (2023)
Artisanal cheeses are known as the source of beneficial lactic acid bacteria (LAB). Therefore, this study aimed to isolate and characterize LAB with different proteolytic activities from Iranian artisanal white cheeses. The isolates were classified i
Externí odkaz:
https://doaj.org/article/4b0d3a3e47894be4bfe05b550d6569cc
Autor:
Shahram Loghman, Ali Moayedi, Mandana Mahmoudi, Morteza Khomeiri, Laura G. Gómez-Mascaraque, Farhad Garavand
Publikováno v:
Fermentation, Vol 8, Iss 9, p 448 (2022)
In this study, single and co-cultures of proteolytic Lactobacillus delberueckii subsp. bulgaricus ORT2, Limosilactobacillus reuteri SRM2 and Lactococcus lactis subsp. lactis BRM3 isolated from different raw milk samples were applied as starter cultur
Externí odkaz:
https://doaj.org/article/6c41d793b7454e08af6147795be7cf94
Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors
Autor:
Reza Abedi-Firoozjah, Shima Yousefi, Mahshid Heydari, Faezeh Seyedfatehi, Shima Jafarzadeh, Reza Mohammadi, Milad Rouhi, Farhad Garavand
Publikováno v:
Polymers, Vol 14, Iss 8, p 1629 (2022)
Anthocyanins are excellent antioxidant/antimicrobial agents as well as pH-sensitive indicators that provide new prospects to foster innovative smart packaging systems due to their ability to improve food shelf life and detect physicochemical and biol
Externí odkaz:
https://doaj.org/article/670051e977a94dd1a51f0d4c2839ec19
Autor:
Yahya Garavand, Amin Taheri-Garavand, Farhad Garavand, Feizollah Shahbazi, Diako Khodaei, Ilaria Cacciotti
Publikováno v:
Applied Sciences, Vol 12, Iss 3, p 1111 (2022)
The main purpose of the current study was to propose innovative composite films based on a corn starch/polyvinyl alcohol (PVA) blend (starch:PVA 40:60) and loaded with 3 different levels of chitosan nanoparticles (CNPs) (1, 3, and 5% w/v) to strength
Externí odkaz:
https://doaj.org/article/0d59dd65b8fd433fb80a110338aa0f3a
Publikováno v:
Polymers, Vol 13, Iss 16, p 2778 (2021)
In the present study, various blended films from polyvinyl alcohol (PVA) and pinto bean starch (PBS) were prepared and the selected film was used to fabricate an antimicrobial packaging film. Different essential oils (EOs) were also exposed to minimu
Externí odkaz:
https://doaj.org/article/98a2dcec26934e4eb29dd848a48f51c2
Autor:
Farhad, Garavand, Diako, Khodaei, Niaz, Mahmud, Joinul, Islam, Injeela, Khan, Shima, Jafarzadeh, Reza, Tahergorabi, Ilaria, Cacciotti
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-21
Biopolymers are important due to their exceptional functional and barrier properties and also their non-toxicity and eco-friendly nature for various food, biomedical, and pharmaceutical applications. However, biopolymers usually need reinforcement st