Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Hamed, Saberian"'
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 101020- (2023)
Sodium copper chlorophyllin (SCC), with a higher stability and water solubility than chlorophyll, has limited applications in acidic products due to precipitation. We investigated the effect of pectin (PE), carboxymethyl cellulose (CMC), xanthan gum
Externí odkaz:
https://doaj.org/article/47ccdec3d79c44f48f92411a47e90a46
Autor:
Hamed Saberian, Vahid Pasban
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 5, Pp 765-777 (2022)
[1]Introduction: Anthocyanins are one of the most important of food colorants, which are found in many fruits, flowers, and vegetables, and have been used as natural pigments in commercial foods and beverage products due to their desirable colors and
Externí odkaz:
https://doaj.org/article/862b3fefbac44cd2b99a04cc7e473406
Autor:
Hamed Saberian, Vahid Pasban Noghabi
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 10, Iss 3, Pp 325-340 (2021)
One of the important challenges about using of the betalains is their low stability against light and heat. Therefore, the main goal of this research was to stabilize the extracted betalain from red beet against thermal treatments. To investigate the
Externí odkaz:
https://doaj.org/article/a69d10dfeec9409bbec1950f227ad91c
Publikováno v:
Iranian Journal of Chemistry & Chemical Engineering, Vol 37, Iss 5, Pp 157-165 (2018)
Ohmic heating is defined as a process which alternating electric current is passed through food with the primary purpose of heating it due to the electrical resistance and can be specially applied as an alternative heating method. In this research, A
Externí odkaz:
https://doaj.org/article/a734f78ff44243f5bf55aa0a8d87eb94
Publikováno v:
Iranian Journal of Chemistry & Chemical Engineering, Vol 34, Iss 3, Pp 99-108 (2015)
In this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice was investigated. Aloe vera gel juice was pasteurized conventionally and ohmically at
Externí odkaz:
https://doaj.org/article/11ce840db2d74a68974810f1892b9534
Autor:
Mohammad, Nejatian, Nazanin, Darabzadeh, Samad, Bodbodak, Hamed, Saberian, Zahra, Rafiee, Mohammad Saeed, Kharazmi, Seid Mahdi, Jafari
Publikováno v:
Advances in Colloid and Interface Science. 305:102690
In recent decades, due to the increase in awareness, most consumers prefer foods that not only satisfy their primal urge of hunger but also include health-promoting effects on the body. Therefore, the food industry has an increasing tendency to apply
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15799afb9c18614006bbd72568c09712
https://doi.org/10.1016/j.cis.2022.102690
https://doi.org/10.1016/j.cis.2022.102690
Publikováno v:
Chemical Engineering and Processing - Process Intensification. 172:108760
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30d05b7c17a31763306b8600d2c7e0fd
https://doi.org/10.1016/j.cep.2021.108760
https://doi.org/10.1016/j.cep.2021.108760
Publikováno v:
Chemical Engineering and Processing: Process Intensification. 117:154-161
Ohmic heating is an alternative fast and uniform heating which can extract biomaterials more efficiently than the conventional heating from plant cell walls. Central Composite Design was employed to study the effect of voltage gradient, temperature a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e22342e7e4815dc5f75d9ccc0d9892c8
https://doi.org/10.1016/j.cep.2017.03.025
https://doi.org/10.1016/j.cep.2017.03.025
Autor:
Sepideh Abbaszadeh, Ghader Ghanizadeh, Nematollah Jonaidi-Jafari, Mohammad Nejatian, Hamed Saberian, Nazanin Darabzadeh
Publikováno v:
Food science and biotechnology, vol 28, iss 2
In this study, the flow behavior and creep parameters of saffron desserts containing gum tragacanth combinations of three species were modeled by the mixture design approach. Flow behavior and creep-recovery experiments were performed and models were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee8f39d5117cc5698cf7ba776d8ba1b5
https://escholarship.org/uc/item/65z95629
https://escholarship.org/uc/item/65z95629
Autor:
Safoura Akbari-Alavijeh, Elham Assadpour, Afshin Babazadeh, Maria D. Chatzidaki, Francesco Donsì, Cloé L. Esposito, Babak Ghanbarzadeh, Gemma Gutiérrez, Seid Mahdi Jafari, Fatemeh Keivani, Diako Khodaei, Plamen Kirilov, María Matos, Maryam Mohammadi, Mohammad Nejatian, Daniel Pando, Vassiliki Papadimitriou, Zahra Rafiee, V Gaëlle Roullin, Hamed Saberian, Khashayar Sarabandi, Rezvan Shaddel, Bingyang Shi, Krassimir P. Velikov, Aristotelis Xenakis, Anan Yaghmur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55ef6d3fc934267e464a43951d19cefc
https://doi.org/10.1016/b978-0-12-815673-5.01002-3
https://doi.org/10.1016/b978-0-12-815673-5.01002-3