Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Gholamreza Mesbahi"'
Autor:
Abouzar Ghasemi, Marzieh Moosavi-Nasab, Payam Setoodeh, Gholamreza Mesbahi, Gholamhossein Yousefi
Publikováno v:
Scientific Reports, Vol 9, Iss 1, Pp 1-12 (2019)
Abstract The present study focused on producing and characterizing a type of biosurfactant (BS) derived from lactic acid bacteria (LAB) and its potential applications in pharmaceutical and food industries due to the preference of employing nonpathoge
Externí odkaz:
https://doaj.org/article/53d9ab1ad1364887879997a59f2ee8d2
Publikováno v:
Food Science and Human Wellness, Vol 4, Iss 1, Pp 1-8 (2015)
Food fortification is one of the most important processes for improvement of the nutrients quality and quantity in food. It can be a very cost effective public health intervention. Due to the high consumption rate of dairy products such as yogurt, fo
Externí odkaz:
https://doaj.org/article/0ee1b81803604a0eaf7eba27fcd01b0b
Publikováno v:
فصلنامه پژوهشهای اقتصادی ایران, Vol 16, Iss 48, Pp 193-221 (2011)
Anfal” and natural resources are viewed as significant sources of financial resources that Holly Shariah assigns their ownership to the Islamic state to pursue the public goals. On this topic, policy-making for management of these resources, and co
Externí odkaz:
https://doaj.org/article/df3e110468a642ef97a0d844185474b8
Publikováno v:
پژوهشنامه حقوق اسلامی, Vol 9, Iss 2, Pp 5-55 (2009)
The present article deals with two issues which have always been a great concern for the scholars in the field of Islamic economics in Interest- free banking. They are receiving damages and delayed payment fine. Thus article is an attempt to study th
Externí odkaz:
https://doaj.org/article/741b49a398a2437c97e7192d7e651449
Autor:
Maryam Nejadmansouri, Mohammad-Taghi Golmakani, David Julian McClements, Masoomeh Zeinalzadegan, Gholamreza Mesbahi, Seyed Mohammad Hashem Hosseini
Publikováno v:
Food Biophysics. 16:203-213
In this study, the effects of different dispersed phase volume fractions (Φ 0.025 and 0.1) and storage temperature (4 and 25 °C) were determined on lipid oxidation, fatty acids profile, β-carotene degradation, and other physicochemical properties
Autor:
Hadi Hashemi Gahruie, Gholam-Hosseini Yousefi, Najme Kheynoor, Seyed Mohammad Hashem Hosseini, Gholamreza Mesbahi
Publikováno v:
LWT. 96:419-425
In this work, vitamin C (VC) was encapsulated in a sugar-free rebaudioside-sweetened model beverage using water in oil in water (W1/O/W2) double emulsions (DEs). One- and two-step preparation methods were utilized for development of DEs. Various para
Autor:
Sareh Boostani, Gholamreza Mesbahi, Marzieh Moosavi-Nasab, Mehrdad Niakosari, Mahmoud Aminlari
Publikováno v:
International Journal of Biological Macromolecules. 102:297-307
Hybridization of macromolecules via the Maillard grafting reaction can punctuate specific forms of biopolymers, resulting in novel functionalities. The current study aimed at investigating and optimizing the conjugation of dextran-soy protein isolate
Autor:
Seyed Mohammad Hashem Hosseini, Fatemeh Joukar, Gholamreza Mesbahi, Marzieh Moosavi-Nasab, Asma Behzadnia
Publikováno v:
LWT. 80:1-9
The present study aimed to evaluate the effects of antimicrobial and antioxidant adhesive coatings prepared from the water-soluble fraction of Farsi gum (WFG) on the refrigerated shelf-life of rainbow trout fillets. Antimicrobial and antioxidant char
Autor:
Abouzar Ghasemi, Marzieh Moosavi-Nasab, Payam Setoodeh, Gholamreza Mesbahi, Gholamhossein Yousefi
Publikováno v:
Scientific Reports, Vol 10, Iss 1, Pp 1-2 (2020)
Scientific Reports
Scientific Reports
The present study focused on producing and characterizing a type of biosurfactant (BS) derived from lactic acid bacteria (LAB) and its potential applications in pharmaceutical and food industries due to the preference of employing nonpathogenic organ
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