Výsledky vyhledávání - "Goharpour, Kimia"

Akademický článek

Effects of different drying techniques of ground sprouted chickpeas on quality, textural properties, and sensory attributes of fried falafel.

Autor: Goharpour, Kimia¹ (AUTHOR), Salehi, Fakhreddin¹ (AUTHOR) f.salehi@basu.ac.ir, Daraei Garmakhany, Amir² (AUTHOR)

Publikováno v: Food Science & Nutrition. Sep2024, Vol. 12 Issue 9, p6328-6337. 10p.

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Akademický článek

Effects of different pretreatment techniques on the color indexes, drying characteristics and rehydration ratio of eggplant slices

Autor: Salehi, Fakhreddin, Goharpour, Kimia, Razavi Kamran, Helia

Publikováno v: In Results in Engineering March 2024 21

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Akademický článek

Application of hot-air, infrared, and microwave methods for drying ground of chickpea sprouts.

Autor: Goharpour, Kimia¹, Salehi, Fakhreddin² F.Salehi@basu.ac.ir, Garmakhany, Amir Daraei³

Publikováno v: Journal of Food Science & Technology (2008-8787). Jun2024, Vol. 21 Issue 148, p154-165. 12p.

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Akademický článek

Effects of ultrasound and microwave pretreatments of carrot slices before drying on the color indexes and drying rate

Autor: Salehi, Fakhreddin, Goharpour, Kimia, Razavi Kamran, Helia

Publikováno v: In Ultrasonics Sonochemistry December 2023 101

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Akademický článek

Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process

Autor: Salehi, Fakhreddin, Razavi Kamran, Helia, Goharpour, Kimia

Publikováno v: In Ultrasonics Sonochemistry October 2023 99

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Akademický článek

Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology

Autor: Salehi, Fakhreddin, Razavi Kamran, Helia, Goharpour, Kimia

Publikováno v: In Ultrasonics Sonochemistry August 2023 98

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Akademický článek

Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology.

Autor: Salehi, Fakhreddin¹ (AUTHOR) f.salehi@basu.ac.ir, Goharpour, Kimia¹ (AUTHOR), Razavi Kamran, Helia¹ (AUTHOR)

Publikováno v: Food Science & Nutrition. Jul2023, Vol. 11 Issue 7, p3959-3975. 17p.

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