Výsledky vyhledávání - "Golshan Matinfar"

Akademický článek

Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots

Autor: Xanyar Mohammadi, Yuhao Deng, Golshan Matinfar, Anika Singh, Ronit Mandal, Anubhav Pratap-Singh

Publikováno v: Foods, Vol 9, Iss 10, p 1464 (2020)

Radiant Energy Vacuum (REV)-dried broccoli, oranges, and carrots prepared by the optimal drying protocols determined in this study were compared to the freeze-dried and air-dried samples based on the nutritional values before and after drying. An acc

Externí odkaz: https://doaj.org/article/e9d1d3c476fd46669c96ffe91057127a

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Emergence of cold plasma and electron beam irradiation as novel technologies to counter mycotoxins in food products

Autor: A. Mousavi Khaneghah, Xanyar Mohammadi, Anubhav Pratap-Singh, Golshan Matinfar, Anubhav Pratap Singh

Publikováno v: World Mycotoxin Journal. 14:75-83

Today, mycotoxins are considered a serious risk for human health and the economy around the world. Hence, dealing with them in such a way as to minimise damage to food and plant materials has become an important issue. Cold atmospheric plasma and ele

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ceb61feb3a3b42957bea423bddf0d5db
https://doi.org/10.3920/wmj2020.2586

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Kinetics of anthocyanin condensation reaction in model wine solution under pulsed light treatment

Autor: Xanyar Mohammadi, Golshan Matinfar, Ronit Mandal, Anika Singh, Grzegorz Fiutak, David D. Kitts, Anubhav Pratap Singh

Publikováno v: Food chemistry. 405

The effects of Pulsed Light (PL) technology on the anthocyanin condensation reaction in model wine solutions were investigated. Model wine solutions containing malvidin-3-O-glucoside, cyanidin-3-O-glucoside, and delphinidin-3-O-glucoside were separat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f0fdf2e12dc6424b33ac3b0d0ec707e
https://pubmed.ncbi.nlm.nih.gov/36403476

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Influences of sensory and non-sensory factors on consumer perception of saffroned products

Autor: Sahar Jazaeri, Abdorreza Mohammadi, Golshan Matinfar, Ershad Sheibani

Publikováno v: British Food Journal. 121:2883-2900

Purpose The purpose of this paper is to investigate the influences of the interactions of taste, colour and labelling on sensory perception, liking and identification of saffroned products. Design/methodology/approach The consumer and discrimination

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::96955c318867d7f039cd80fe2e9123e6
https://doi.org/10.1108/bfj-12-2018-0838

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