Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Fatemeh Zendeboodi"'
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 2, Pp 343-365 (2022)
Introduction: Virgin olive oil has high oxidative stability due to its special compounds, including large amounts of monounsaturated fatty acids (MUFAs) and a wide range of natural antioxidants. However, virgin olive oil is easily oxidized due to the
Externí odkaz:
https://doaj.org/article/d66bfce340204755925b251d407d7536
Autor:
Fatemeh Zendeboodi, Mohammad Mahdi Gholian, Elham Khanniri, Sara Sohrabvandi, Amir Mohammad Mortazavian
Publikováno v:
Applied Food Biotechnology, Vol 8, Iss 4, Pp 329-337 (2021)
Background and Objective: Beer is one of the most consumed beverages worldwide that can be used to transfer probiotics to the host. The aim of this study was to generally review technological parameters incorporated in the production of probiotic
Externí odkaz:
https://doaj.org/article/438684bb3de647f9adbf75f02e19645e
Autor:
Fatemeh Zendeboodi, Hanieh-Sadat Ejtahed, Mohammad Mahdi Gholian, Amir Mohammad Mortazavian, Sara Sohrabvandi, Nasim Khorshidian, Reza Mohammadi
Publikováno v:
Journal of Mazandaran University of Medical Sciences, Vol 30, Iss 193, Pp 125-139 (2021)
According to the World Health Organization, viable probiotics could have health effects. However, in recent years, many benefits have been observed through application of inactive and non-viable cells of microbes or their metabolites. Therefore, prob
Externí odkaz:
https://doaj.org/article/a329d4db9712427dbe7bc34dae284b61
Publikováno v:
Current Opinion in Food Science. 32:103-123
According to the proposed definition by FAO/WHO, probiotics must be alive and abundant once ingested. However, during recent years, new definitions are added to the probiotic terminology such as ‘paraprobiotics’ (dead/inactive cells of probiotics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc52293cc4d82433af21d2d1538190aa
https://doi.org/10.1016/j.cofs.2020.03.009
https://doi.org/10.1016/j.cofs.2020.03.009
Publikováno v:
Journal of Food Measurement and Characterization. 12:763-769
Physical stability during storage is one of the main factors which affect drink quality and has undeniable effect on its marketing success. Whey protein drink sweetened with Iranian date syrup (DS), stabilized with soluble fraction of Persian gum (SF
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18e4af54a0e6d5de2e51ae45ff2ed3ae
https://doi.org/10.1007/s11694-017-9690-3
https://doi.org/10.1007/s11694-017-9690-3
Publikováno v:
Journal of Texture Studies. 48:87-94
The aim of this study was to investigate the efficacy of power ultrasound without using any heating stage in solubilizeing gelatin dispersions, and to characterize the mechanical and microstructural properties of the resulting gels using texture anal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6152249494a3db8afcd1712b377f2f9e
https://doi.org/10.1111/jtxs.12213
https://doi.org/10.1111/jtxs.12213
Publikováno v:
Journal of texture studies. 48(2)
The aim of this study was to investigate the efficacy of power ultrasound without using any heating stage in solubilizeing gelatin dispersions, and to characterize the mechanical and microstructural properties of the resulting gels using texture anal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4c85acf549bafc6893626fb907e37fe9
https://pubmed.ncbi.nlm.nih.gov/28370112
https://pubmed.ncbi.nlm.nih.gov/28370112