Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Hassan Barzegar"'
Autor:
Mahsa Zamani Faradonbeh, Hassan Barzegar, Mohammad Hojjati, Behrooz Alizadeh Behbahani, Morteza Taki
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100524- (2024)
Fresh meat is prone to spoilage, resulting in health risks and financial losses. Research has explored various edible coatings infused with antioxidants and antibacterial agents to preserve meat freshness. The purpose of this research was therefore t
Externí odkaz:
https://doaj.org/article/3585a5a0d65747d3beb15bdaac109735
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100456- (2023)
This study was aimed to design a novel edible coating based on Shirazi balangu seed mucilage (SBM) containing cell-free supernatant (CFS) of Levilactobacillus brevis G145 to improve the quality and shelf-life of lamb meat slices during cold storage.
Externí odkaz:
https://doaj.org/article/b0f8931e388047ecaa83c48836ce6ed9
Autor:
Ehsan Safari, Hassan Barzegar, Hossein Jooyandeh, behrooz alizadeh behbahani, Mohammad Noshad
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 1, Pp 79-93 (2023)
Introduction The addition of chemical preservatives increases the shelf life of food products, but prolonged and indiscriminate use of chemical preservatives increases the resistance of microorganisms and the health risks associated with theiruptake
Externí odkaz:
https://doaj.org/article/cb1fd2cb5d4347eabbde54ca8f8ee146
Publikováno v:
Journal of Horticulture and Postharvest Research, Vol 4, Iss Issue 3 - September 2021, Pp 263-276 (2021)
Purpose: The texture is an essential feature of the nutritional value of fruit and vegetables and plays a critical role in the acceptance and success of these products by the consumer. However, mechanical injuries cause softening and abrasion in the
Externí odkaz:
https://doaj.org/article/b69df8dbc7c34661a778b51a5cf17366
Publikováno v:
NFS Journal, Vol 21, Iss , Pp 1-8 (2020)
In this study, the effect of temperature (160–180 °C) and time (15–35 min) on functional properties, antioxidant activity, total phenolic content, the fatty acid composition of chia seed (Salvia hispanica L) flours were evaluated. Results showed
Externí odkaz:
https://doaj.org/article/f2d725fb723048c5a6096a81a0c89f0f
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 2, Iss 2, Pp 147-154 (2019)
The objective of the present research was to develop cinnamon oil nanoemulsions using soy protein isolate and lecithin as food grade natural emulsifiers. For this purpose, stable cinnamon oil nanoemulsion (droplet diameter of 141.2 nm) prepared by ul
Externí odkaz:
https://doaj.org/article/ecd6bde20e6a46d3ac8ad9cebdb534f1
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 6, Iss 1, Pp 25-38 (2017)
Pistacia atlantica is the dominant species of Pistachio in Iran. Mastic Gum is a resinous gum, which is called Saghghez in Iran. Firstly, the essential oil (EO) of Pistacia atlantica gum was extracted by hydrodistillation method, then the starch film
Externí odkaz:
https://doaj.org/article/2f2b3d3248004f2592b4f11cd5b3d2dd
Publikováno v:
Journal of Food Science and Technology. 60:1136-1143
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e66d51e963d10820eae5c735a77a8e05
https://doi.org/10.1007/s13197-023-05667-6
https://doi.org/10.1007/s13197-023-05667-6
Publikováno v:
Journal of Food Measurement and Characterization. 16:3547-3556
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef55745b111d7d28e9356db62528e1dd
https://doi.org/10.1007/s11694-022-01470-7
https://doi.org/10.1007/s11694-022-01470-7
Publikováno v:
Journal of Food Measurement and Characterization.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb92dc200f7ecb0ee1fbe50f3aa841bf
https://doi.org/10.1007/s11694-023-01862-3
https://doi.org/10.1007/s11694-023-01862-3