Zobrazeno 1 - 10
of 248
pro vyhledávání: '"Hashem Hosseini"'
Publikováno v:
Applied Water Science, Vol 14, Iss 12, Pp 1-11 (2024)
Abstract The aims of this study are capability assessment of the SWAT model and SWAT-CUP software in hydrological simulation and evaluation of uncertainty of SWAT model in estimating runoff. In the modeling process, the basin was divided into 12 sub-
Externí odkaz:
https://doaj.org/article/527a89c29fc2418889813defcae88cd7
Autor:
Mahdieh Zare, Mohammad-Taghi Golmakani, Mehrdad Niakousari, Mohammad Hadi Eskandari, Fatemeh Ghiasi, Seyed Mohammad Hashem Hosseini
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 7, Pp 4308-4319 (2024)
ABSTRACT: The effects of partial or full replacement of margarine by alginate/whey protein isolate-based olive oil emulgel on nutritional, physicochemical, mechanical, and rheological properties of processed cheese (PC) were investigated in this work
Externí odkaz:
https://doaj.org/article/4925af09420c4447baa4d56669a36e2a
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 8, Iss , Pp 100599- (2024)
Double emulsions (DEs) present many potential applications for encapsulating and protecting probiotics. However, their high instability limit their real applications. To improve the prolonged stability of DEs, Lacticaseibacillus rhamnosus and Lactoba
Externí odkaz:
https://doaj.org/article/7bf87b0ca409488abc0ac467e4a178bb
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract A short shelf life usually limits the distribution and supply of pomegranate arils. Since zinc (Zn) has an indispensable role in the nutrient integrity of our diet and is effective in suppressing pathogens, this study was done as two separat
Externí odkaz:
https://doaj.org/article/fbe1818a089441d98a2d61d7c20b057a
Autor:
Mohammad-Taghi Golmakani, Mohammad Mahdi Hajjari, Farzaneh Kiani, Niloufar Sharif, Seyed Mohammad Hashem Hosseini
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101275- (2024)
This study explored the active food packaging application of phycocyanin- and Spirulina extract-loaded gliadin electrospun fibers (GPhy and GSPE5%). SEM findings confirmed that the morphology of fibers was tubular, showing the GPhy and GSPE5% as the
Externí odkaz:
https://doaj.org/article/087fc1e748ff435ebb4d2cea38469863
Autor:
Maryam Nejadmansouri, Mohammad Hadi Eskandari, Gholam Hossein Yousefi, Masoud Riazi, Seyed Mohammad Hashem Hosseini
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-18 (2023)
Abstract The purpose of this work was to study the ability of nineteen food-grade microorganisms as Pickering emulsion (PE) stabilizers. Medium-chain triacylglycerol (MCT) oil-in-water (50:50) PEs were fabricated by 10 wt% or 15 wt% of thermally-inac
Externí odkaz:
https://doaj.org/article/8026a9e073c547d59d04edca98cf9a2d
Autor:
Shahriyar Salehi, Fatemeh Raouf Fard, Seyed Mohammad Hashem Hosseini, Hadi Hashemi, Mehrdad Niakousari
Publikováno v:
Journal of Food Quality, Vol 2024 (2024)
Tarangabin manna (TM) is a resinous substance having a yellowish sticky character with a reasonably sweet taste. It is largely collected in Iran and Afghanistan. This study for the first time presents a comprehensive investigation of the techno-funct
Externí odkaz:
https://doaj.org/article/4b299baeb63e4b9c9a77e88a5b0ce0e7
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100771- (2024)
Many studies have shown that grape seed oil (GSO) is one of the vegetable fats that are plentiful in essential fatty acids and can be used as a fat substitute or to modify fat in food products to reduce saturated fatty acids. However, due to its low
Externí odkaz:
https://doaj.org/article/b449ced9cdd04b65a1c3d2ffb60c3dfc
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 10, Iss 1, Pp 1-21 (2023)
Abstract Background Semi-processed pomegranates are increasingly being used around the world. Due to their perishability, however, arils currently have a limited supply and distribution. The treatment of arils with zinc and denak essential oil (DEO)
Externí odkaz:
https://doaj.org/article/15505e424667477ebacaac4df1d2ae06
Publikováno v:
Foods, Vol 13, Iss 3, p 485 (2024)
Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries. However, most review articles have focused on the formulation, preparation approaches, physical stab
Externí odkaz:
https://doaj.org/article/c258ad72de924bb5b4b643c6e041de20