Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Hossein Jooyandeh"'
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:
فناوریهای جدید در صنعت غذا, Vol 10, Iss 2, Pp 119-133 (2023)
Soy cheese (Tofu) is a quasi-dairy product that is prepared by coagulants through coagulation of soymilk. The present study was conducted to investigate the effect of transglutaminase (TG) and ultrasound enzymatic treatments on the yield, physicochem
Externí odkaz:
https://doaj.org/article/44369d0d940c413096d4afe56085c92e
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 5, Iss 2, Pp 195-202 (2022)
The popularity of strained yogurt has risen worldwide in recent years because of factors such as the product’s extended shelf life and its easy handling and transport. The texture of strained yogurt is an important characteristic which determines t
Externí odkaz:
https://doaj.org/article/f918898e5122463b942466c63ee0ec48
Autor:
Mohsen Ebrahimi Hemmati Kaykha, Hossein Jooyandeh, Behrooz Alizadeh Behbahani, Mohammad Noshad
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 4, Pp 467-482 (2022)
[1]Introduction: Oxidative reactions are needed for human survival, but these reactions can sometimes be destructive. There is a lot of evidence that shows many disorders (neurological, renal, hepatic) and diseases such as cancer and vascular disease
Externí odkaz:
https://doaj.org/article/a147dbe185fd4bb98ee6b2d80b5b33dc
Autor:
Hediyeh Yousefipour, Mohammad Amin Mehrnia, Behrooz Alizadeh Behbahani, Hossein Jooyandeh, Mohammad Hojjati
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 4, Pp 415-426 (2022)
[1]Introduction: Herbs and spices, which are essential part of the human diet, have been used in traditional medicine to increase the flavor, color, and aroma of various foods and food products. Herbs and spices are also known as preservative, antiox
Externí odkaz:
https://doaj.org/article/f0899d0d773b4e7e98085962ed57d065
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 2, Pp 203-217 (2022)
Introduction: Shirazi thyme is a perennial herbaceous plant related to Lamiaceae family growing in central and southern regions of Iran. This study aimed to assess chemical composition, bioactive functional groups, antioxidant potential, total phenol
Externí odkaz:
https://doaj.org/article/f08a2c3732714961bf49acb1ac755baa
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 1, Pp 151-163 (2022)
Introduction: Nowadays, production and utilization of Nano materials have increased due to their unique and interesting properties. So far, different physical and chemical methods have been used to synthesize silver nanoparticles. Chemical synthesis
Externí odkaz:
https://doaj.org/article/0601ad4efc8547999ac132cba774172a
Autor:
Hossein Jooyandeh, Behrooz Alizadeh Behbahani, Mohammad Noshad, Mohsen Ebrahimi Hemmati Kaykha
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 10, Iss 3, Pp 285-298 (2021)
After harvesting of Sepestan (Cordia myxa) fruit, it immediately undergoes the physical and chemical spoilage. Therefore, Sepestan fruit has a limited shelf life and some procedures should be considered so that it could be stored and consumed for a l
Externí odkaz:
https://doaj.org/article/f6ad6fe666054442b0e91dc9d7cffd7e
Autor:
Hossein Jooyandeh, Kuldip Singh Minhas
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 4, Iss 2, Pp 186-192 (2021)
The fermented whey protein concentrate (FWPC) and whey permeate (WP) at the levels of 0 (control), 25, 50, 75 and 100% were separately substituted instead of water (v/v) used for dough preparation in bread loaf making. The effect of incorporation of
Externí odkaz:
https://doaj.org/article/5aa93cbe6a0448baa9b4ab8559bb5259
Autor:
Mohammad Noshad, Behrooz Alizadeh Behbahani, Hossein Jooyandeh, Mostafa Rahmati Joneidabad, Mitra Ghodsi Sheikhjan, Mohsen Ebrahimi Hemmati Kaykha
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 10, Iss 2, Pp 217-234 (2021)
In this study, Citrus sinensis essential oil was extracted by hydrodistillation method and the results of gas chromatography-mass spectrometry showed that the oil is rich in limonene (87.86%). Total phenol and flavonoid contents of the CSEO were 125.
Externí odkaz:
https://doaj.org/article/f240dcd16cdb45448189c21e6bdfc8a7