Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Hadi Hashemi Gahruie"'
Autor:
Seyed Davood Tabatabaei, Fatemeh Ghiasi, Hadi Hashemi Gahruie, Seyed Mohammad Hashem Hosseini
Publikováno v:
Polymer Testing, Vol 106, Iss , Pp 107427- (2022)
This work focused on the development and characterization of relatively novel edible films from Persian gum (PG) under different concentrations of glycerol and emulsified oil droplets. At 0.3% of glycerol, PG films were highly brittle for studying th
Externí odkaz:
https://doaj.org/article/81aba15c4e764ef2932a423b2253842f
Autor:
Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Rohollah Sadeghi, Seyed Mohammad Hashem Hosseini
Publikováno v:
Foods, Vol 12, Iss 1, p 71 (2022)
The purpose of this work was to first investigate the impact of cold plasma (CP) treatment, performed at various times (0–30 min), on the characteristics of basil seed gum (BSG), as well as the fabrication of functional edible films with the modifi
Externí odkaz:
https://doaj.org/article/17d286e451a546f4b68dfa5b60400097
Autor:
Hadi Hashemi Gahruie, Reza Safdarianghomsheh, Parisa Zamanifar, Shahriyar Salehi, Mehrdad Niakousari, Seyed Mohammad Hashem Hosseini
Publikováno v:
Journal of Food Quality, Vol 2020 (2020)
As a pharmaceutical component, gum Cordia has been applied to improve crop resistance against many diseases. A large amount of gum appears around the fruit after soaking in an aqueous system. The mucilage possesses outstanding technofunctional proper
Externí odkaz:
https://doaj.org/article/1f445a15655b4b119c14e8bbd017339c
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 4, Iss 3, Pp 257-270 (2015)
Microwave dry-diffusion and gravity extraction (MDG) is an advanced microwave-assisted extraction technique. The aim of this study, was a comparison of different extraction methods namely MDG, microwave-assisted hydrodistillation (MAHD), and hydrodis
Externí odkaz:
https://doaj.org/article/870da401767d4261b729389967f5797c
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
Autor:
Hadi Hashemi Gahruie, Seyed Mohammad Hashem Hosseini, Mohammad Hossein Taghavifard, Mohammad Hadi Eskandari, Mohammad-Taghi Golmakani, Ehsan Shad
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color,
Externí odkaz:
https://doaj.org/article/9ce21d64f77e4b71a3ea85f010dec1d6
Autor:
Sara Esteghlal, Hadi Hashemi Gahruie, Mehrdad Niakousari, Francisco J. Barba, Alaa El-Din Bekhit, Kumar Mallikarjunan, Shahin Roohinejad
Publikováno v:
Foods, Vol 8, Iss 7, p 262 (2019)
Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ul
Externí odkaz:
https://doaj.org/article/71717292122343f496b2da93f7862f76
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 15:175-187
Button mushrooms are considered one of the most sensitive agricultural products due to the mechanical damages that can significantly decrease their quality and color. Our study aimed to evaluate the effect of aloe vera and gelatin edible coatings con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::895cfb1ab53b3a2737053b1d7b49087a
https://doi.org/10.15586/qas.v15i2.1241
https://doi.org/10.15586/qas.v15i2.1241
Publikováno v:
Journal of Food Measurement and Characterization. 16:2664-2675
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b50f52ace46a1c533ffdc1c1f4756bf4
https://doi.org/10.1007/s11694-022-01381-7
https://doi.org/10.1007/s11694-022-01381-7
Autor:
Reza Safdarianghomsheh, Shahriyar Salehi, Mehrdad Niakousari, Hadi Hashemi Gahruie, Seyed Mohammad Hashem Hosseini, Parisa Zamanifar
Publikováno v:
Journal of Food Quality, Vol 2020 (2020)
As a pharmaceutical component, gum Cordia has been applied to improve crop resistance against many diseases. A large amount of gum appears around the fruit after soaking in an aqueous system. The mucilage possesses outstanding technofunctional proper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00e6448d19e7ccfbfffcea9f0c757d99
https://doi.org/10.1155/2020/8883916
https://doi.org/10.1155/2020/8883916