Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Foroud Bagheri"'
Publikováno v:
Food and Bioprocess Technology. 16:185-198
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f059a7c3e3bb08f73593a7a3c2c0f86
https://doi.org/10.1007/s11947-022-02914-0
https://doi.org/10.1007/s11947-022-02914-0
Autor:
Elahe Abedi, Foroud Bagheri, Neda Karimi Khorrami, Mohsen Radi, Mehran Sayadi, Sedigheh Amiri, Zeinab Nicknam
Publikováno v:
Journal of Food Measurement and Characterization. 15:3912-3930
In the present study, orange fruit was coated with 1 mmol L−1 salicylic acid (SA), 10 g L−1 acetic acid (AA), 5 g L−1 AA + 0.5 mmol L−1 SA, 10 g L−1 AA + 1 mmol L−1 SA, and 10 g L−1 carboxymethyl cellulose (CMC) solutions to improve the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfcba3ddceb5b33cc52029ecf93c61a6
https://doi.org/10.1007/s11694-021-00966-y
https://doi.org/10.1007/s11694-021-00966-y
Publikováno v:
Food Hydrocolloids. 90:162-171
This paper focusses on the characteristics of Na-alginate films (using glycerol as the plasticizer) produced under different drying conditions. Response surface methodology (RSM) was applied to study the effects of drying temperature (25–90 °C) an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bc4b64d7635bd3387aad955bc479df1
https://doi.org/10.1016/j.foodhyd.2018.12.001
https://doi.org/10.1016/j.foodhyd.2018.12.001
Autor:
Foroud Bagheri, Hamid Tavakolipour, Carlos Augusto Fernandes de Oliveira, Amin Mousavi Khaneghah, Carlos Humberto Corassin, Mohsen Mokhtarian
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
This study aimed to summarize the occurrence of aflatoxin B1 (AFB1) in the various cultivars of the Persian pistachio nut and the decontamination techniques, with the aid of a systematic review and meta-analysis. In this regard, all published studies
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4a723dde0884e08b41b1b2e3bbe330e
Publikováno v:
Nutrition and Food Sciences Research. 5:31-41
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::203775ada08ec6b35786ef3be380fe77
https://doi.org/10.29252/nfsr.5.4.31
https://doi.org/10.29252/nfsr.5.4.31
Publikováno v:
International Journal of Dairy Technology. 71:981-991
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e950e7a683af2fbee2ad5f21811fee10
https://doi.org/10.1111/1471-0307.12510
https://doi.org/10.1111/1471-0307.12510