Zobrazeno 1 - 10
of 19
pro vyhledávání: '"GholamHassan Asadi"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101749- (2024)
This study aimed to assess the impact of an edible coating holding within chia seed gum (CSG) and Rosa canina L. extract (RCE) nanoemulsions (10%, 20%, and 40% w/w) on the oxidation, microbial load, and sensory characteristics of burgers in a 90-day
Externí odkaz:
https://doaj.org/article/03254aba70764a2a9512bb668e4da33d
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e18879- (2023)
The current trend in the production of smart films involves the use of pH-responsive color indicators derived from natural sources. In line with this trend, the aim of this research is to produce edible films from sodium alginate (A) and chitosan (Ch
Externí odkaz:
https://doaj.org/article/6e9f6a12d8ac4aaa97bf83d84558fed5
Publikováno v:
Journal of Medical Microbiology and Infectious Diseases, Vol 8, Iss 1, Pp 29-33 (2020)
Introduction: The application of biosorbents like bacteria, yeast, and algae is a biotechnological method for eliminating heavy metals from the environment. These microorganisms can also be used for the decontamination of heavy metal in food and wate
Externí odkaz:
https://doaj.org/article/738cd01d369947cc8e3ec21e1839cfb8
Publikováno v:
Journal of Food Process Engineering. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f4ceb1aebafb9f4d231ae5d60f58f39
https://doi.org/10.1111/jfpe.14149
https://doi.org/10.1111/jfpe.14149
Publikováno v:
Food Quality and Safety.
Due to the significant role of bread in the food basket of people in the world, it is necessary consider its quality and nutritional attributes. Due to the significance of alpha-amylase and phytase enzymes in bread quality and the sensitivity of thes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce46a451c1119e956aed2e9b6b786621
https://doi.org/10.1093/fqsafe/fyac034
https://doi.org/10.1093/fqsafe/fyac034
Autor:
Anoosheh Sharifan, Allaleh Zoghi, Kianoush Khosravi-Darani, Gholamhassan Asadi, Ramona Massoud
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 10, Pp 5284-5291 (2020)
Food Science & Nutrition, 8(10):5284-5291
Food Science & Nutrition
Food Science & Nutrition, 8(10):5284-5291
Food Science & Nutrition
The food and water contamination with heavy metals is increasing due to the environmental pollutions. Lead and cadmium are the toxic heavy metals for humans that can be found in air, soil, water, and even food. Lactic acid bacteria have the ability t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8aa7d73282c82edc2dd4e2bbea2a5443
https://doaj.org/article/e455033d2d7d40c2a3034bd19f71c72b
https://doaj.org/article/e455033d2d7d40c2a3034bd19f71c72b
Publikováno v:
Journal of Medical Microbiology and Infectious Diseases, Vol 8, Iss 1, Pp 29-33 (2020)
Introduction: The application of biosorbents like bacteria, yeast, and algae is a biotechnological method for eliminating heavy metals from the environment. These microorganisms can also be used for the decontamination of heavy metal in food and wate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b10ff838aaa32da5b98e1fd12d3a3ec8
http://jommid.pasteur.ac.ir/article-1-235-en.html
http://jommid.pasteur.ac.ir/article-1-235-en.html
Publikováno v:
Journal of Food Safety. 42
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa9deaf8d61b759472a7f34dfdc03dff
https://doi.org/10.1111/jfs.12967
https://doi.org/10.1111/jfs.12967
Publikováno v:
Journal of Food Safety and Hygiene.
Different strains of lactic acid bacteria are the most common micro-organisms known as probiotics. Two major kinds of probiotic bacteria are members of the genera Lactobacillus and Bifidobacterium, that are generally associated with the genus Lactoba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddc17a54ffc3ea38b44daef6517d4fdc
https://doi.org/10.18502/jfsh.v6i4.7567
https://doi.org/10.18502/jfsh.v6i4.7567
Autor:
Pantea Ghalambor, Gholamhassan Asadi, Abdorreza Mohammadi Nafchi, Seyed Mahdi Seyedin Ardebili
Publikováno v:
Starch - Stärke. 75:2200183
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2dc0d179685689ba3d1b95d21b82fa0
https://doi.org/10.1002/star.202200183
https://doi.org/10.1002/star.202200183