Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Hassan Ahmadi Gavlighi"'
Publikováno v:
Heliyon, Vol 10, Iss 11, Pp e31581- (2024)
The research aimed to enhance the nutritional value of gummy candies by incorporating pistachio green hull extract (PGHE), stevia, and starch into the formulations. The gummy candies formulations were optimized using PGHE (1–5 %), stevia (0.013–0
Externí odkaz:
https://doaj.org/article/84c6fec8e70945e2a65f4759df978b67
Publikováno v:
Plant Stress, Vol 11, Iss , Pp 100329- (2024)
Selenium (Se) is a beneficial microelement with dose dependent effects on plants. At low concentrations, it stimulates antioxidant system but at high doses cause cell death. In the present study, the effects of different concentrations of Se (0, 0.5,
Externí odkaz:
https://doaj.org/article/d7c173c346154a349c2b802187469078
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100471- (2023)
In the present study, the influence of applying enzymes on the efficiency of the membraneused for the concentration of pistachio green hull extract was evaluated. Furthermore, theeffect of the obtained concentrated extract on the oxidative stability
Externí odkaz:
https://doaj.org/article/88513204dc704be19a539f9d658c01ad
Publikováno v:
Biological Journal of Microorganism, Vol 10, Iss 39, Pp 29-50 (2021)
Introduction: Nowadays, the widespread use of antimicrobial peptides as a natural preservative due to the side effects of synthetic preservatives (cancers and liver damages in medicines and foods) has received much attention. Materials and methods: I
Externí odkaz:
https://doaj.org/article/dfd7134325af4876a290c2602f44bc05
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100034- (2022)
This study aimed to eliminate the bitter taste of Moringa peregrina press cake (MPC) as a byproduct of oil extraction (by employing safe and conventional methods) and evaluating its potential for formulating value-added food products. The characteris
Externí odkaz:
https://doaj.org/article/b76b5276bc844e118fcbb8847b622c82
Publikováno v:
Veterinary Medicine and Science, Vol 6, Iss 1, Pp 54-68 (2020)
Abstract This study aimed to evaluate the effects of dietary different antioxidants and plant oils on performance, apparent metabolizable energy and protein digestibility, meat quality and meat fatty acid composition of broiler chickens. In all, 480
Externí odkaz:
https://doaj.org/article/3924d90896784cea97b6f589ec89a27a
Publikováno v:
International Aquatic Research, Vol 11, Iss 2, Pp 135-146 (2019)
Abstract The aim of this study was to use apple peel extract (APE) as antioxidant for inhibition of lipid and protein oxidation in rainbow trout (Oncorhynchus mykiss) mince during refrigerated storage. Apple peel extract had high 2,2-diphenyl-1-picry
Externí odkaz:
https://doaj.org/article/bb2d71c0e0e346f1bf222736aaf8eede
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 5, Iss 3, Pp 221-234 (2016)
The main aim of this study was to determine the effects of acetylated wheat starch (AWS) addition in different levels on the properties of dough and bread. Therefore, Syneresis and Pasting properties of Native wheat starch (NWS) and acetylated wheat
Externí odkaz:
https://doaj.org/article/6fd60234c02544c0990ea68399fdf634
Autor:
Maryam Jalili Safaryan, Hassan Ahmadi Gavlighi, Chibuike C. Udenigwe, Mehdi Tabarsa, Mohsen Barzegar
Publikováno v:
Journal of Food Biochemistry. 2023:1-13
This study evaluated the effects of different concentrations of green lentil acetone extract (GLA) (250, 500, 750, and 1000 μg/mL) and protein of green lentil (PGL) (1, 2, 3, and 4 g/100 g MP) on the functional attributes of myofibrillar protein (MP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f4e7e56f5713854e0b71a25aa0cc0b0
https://doi.org/10.1155/2023/4204377
https://doi.org/10.1155/2023/4204377
Autor:
Samaneh Ghasemian, Mohammad Ali Sahari, Mohsen Barzegar, Hassan Ahmadi Gavlighi, Reza Abedini
Publikováno v:
Int. J. of Membrane Science and Technology. 10:8-16
For increasing the efficiency of the omega-3 production, the effect of span-85 surfactant as a hydrophobic agent (0, 1, 2, 3 and 4 wt%) on the formation of a porous structure in a sub-layer PVDF membrane was studied. Also, the cross-sectional morphol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c44093210b520aae818833c03809bc60
https://doi.org/10.15379/2410-1869.2023.10.01.02
https://doi.org/10.15379/2410-1869.2023.10.01.02