Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Fereidoon RAFIPOUR"'
Publikováno v:
TURKISH JOURNAL OF VETERINARY AND ANIMAL SCIENCES. 45:1041-1051
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc8a43b62cd5ef34322cec31f570b1e2
https://doi.org/10.3906/vet-2104-80
https://doi.org/10.3906/vet-2104-80
Publikováno v:
J Food Sci Technol
This study aimed to investigate the performance of equal amounts of edible green seaweed, Ulva intestinalis powder (2.77 g kg(−1)), and its sulphated polysaccharide ([USP], 0.5 g kg(−1), based on the extraction yield from U. intestinalis powder)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c415f66d372568dd83e5f08d02386524
https://doi.org/10.1007/s13197-019-03846-y
https://doi.org/10.1007/s13197-019-03846-y
Autor:
Amir Reza Shaviklo, Fereidoon Rafipour
Publikováno v:
LWT - Food Science and Technology. 54:463-468
This work demonstrates the processing and properties of surimi and surimi seafood from whole ungutted myctophid mince. The study was based on the evaluation of the microbial and physicochemical quality and new product development. The microbial count
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4fb8ad41cbbb2558a781b17c0c56ab5
https://doi.org/10.1016/j.lwt.2013.06.019
https://doi.org/10.1016/j.lwt.2013.06.019
Autor:
Amir Reza Shaviklo, Fereidoon Rafipour
Publikováno v:
Journal of Food Processing and Preservation. 38:845-855
In this study, seven filling materials based on 60–80% fish mince from seven local fish species were formulated for developing fish strudels based on consumer liking. A 9-point hedonic scale ranging from 1 (extremely dislike) to 9 (extremely like)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a1e24ec5c7716020c81270c192723f6
https://doi.org/10.1111/jfpp.12039
https://doi.org/10.1111/jfpp.12039
Autor:
Adalheidur Olafsdottir, Kolbrún Sveinsdóttir, Fereidoon Rafipour, Gudjon Thorkelsson, Gholam Reza Shaviklo
Publikováno v:
Journal of food science and technology. 48(6)
Corn snack fortified with 7% fish protein powder made from saithe (Pollachius Virens) surimi was selected by expert panel from industry for consumer studies in Iran and Iceland. They hedonically screened products with 3%, 5%, 7% and 9% fish protein p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3bc6af73a43aa4ac07b0a7b255c3b05
https://pubmed.ncbi.nlm.nih.gov/23572803
https://pubmed.ncbi.nlm.nih.gov/23572803