Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Hossein Mirsaeedghazi"'
Autor:
Mahshid Zamankhani, Sohrab Moeini, Peyman Mahasti Shotorbani, Hossein Mirsaeedghazi, Afshin Jafarpour
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 3, Pp 53-68 (2022)
This study aimed to investigate antimicrobial and antioxidant activities of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts. The extracts were obtained through soaking and ultrasound- assisted methods using water or metha
Externí odkaz:
https://doaj.org/article/bc867061356d43c09ee0470fa92649a9
Autor:
Morteza Aliasghari Aghdam, Hossein Mirsaeedghazi, Mohammad Aboonajmi, Mohammad Hossein Kianmehr
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 1, Iss 2, Pp 133-136 (2018)
Microfiltration can clarify pomegranate juice; however, fouling is a limiting phenomenon in the process. In current work ultrasound was applied above and below the membrane surface to reduce fouling after removing temperature effect. A hydrophilic mi
Externí odkaz:
https://doaj.org/article/7d8fb8ab79b943388d4cb793d49529d5
Autor:
Hossein Mirsaeedghazi
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 1, Iss 1, Pp 13-20 (2018)
Rivers can be contaminated with different pollutants such as trout farms. Evaluation of the effect of trout farm on water quality is important to give new permission for trout farm construction. In current work, the effect of constructed trout farms
Externí odkaz:
https://doaj.org/article/2950090325024dec83d6aac4177c53e1
Publikováno v:
Nutrition and Food Sciences Research, Vol 3, Iss 4, Pp 41-48 (2016)
Background and Objectives: Pomegranate juice (PJ) contains large particles that stick to evaporator walls causing off flavors in the concentrate due to burning. Microfiltration is used to clarify PJ. Fouling is a limiting phenomenon that can prevent
Externí odkaz:
https://doaj.org/article/8bf65df76d484d5491e41f7cbf996e2a
Publikováno v:
Nutrition and Food Sciences Research, Vol 3, Iss 2, Pp 27-34 (2016)
Background and Objectives: Red beet extract concentrate can be used as a natural colorant in food products; however, destructive effects of thermal methods to produce juice concentrate decrease nutritional value in the final product. Materials and M
Externí odkaz:
https://doaj.org/article/835225f71fb64eeca96fd23ff02d8c57
Publikováno v:
Journal of Dairy Research. 89:327-334
This study was designed to show the changes in glycolmacropeptides (GMPs) of whey protein solution (WPS) due to different pretreatments before and after ultrafiltration (UF). The combined form of two variants (A&B) of GMPs is a helpful compound for n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::820aa74f2aea41fc2650db5918230a06
https://doi.org/10.1017/s0022029922000632
https://doi.org/10.1017/s0022029922000632
Autor:
Donya Moradi, Yousef Ramezan, Soheyl Eskandari, Hossein Mirsaeedghazi, Majid Javanmard Dakheli
Publikováno v:
Journal of Food Measurement and Characterization. 16:1325-1339
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::647063ca1aa4e1118691fde34935e2bf
https://doi.org/10.1007/s11694-021-01252-7
https://doi.org/10.1007/s11694-021-01252-7
Autor:
Fatemeh Azarikia, Yousef Ramezan, Hossein Mirsaeedghazi, Afshin Selahvarzi, Mohammad Reza Sanjabi, Ahmadreza Abedinia
Publikováno v:
Journal of Food Measurement and Characterization. 15:5683-5694
The aim of this study was to investigate the effect of orange peel extract (OPE) and pomegranate peel extract (PPE) as natural preservatives on the characteristics of a functional drink (FB). These FBs were produced using fruit concentrates and agric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b275a5a6bc456e962b6046bb8f8778b6
https://doi.org/10.1007/s11694-021-01141-z
https://doi.org/10.1007/s11694-021-01141-z
Autor:
Donya Moradi, Yousef Ramezan, Soheyl Eskandari, Hossein Mirsaeedghazi, Majid Javanmard Dakheli
Publikováno v:
Biomass Conversion and Biorefinery.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ba49f1c2fa057bf25aed8cb7d493d92
https://doi.org/10.1007/s13399-022-03492-z
https://doi.org/10.1007/s13399-022-03492-z
Autor:
Donya Moradi, Yousef Ramezan, Soheyl Eskandari, Hossein Mirsaeedghazi, Majid Javanmard Dakheli
Publikováno v:
Food Packaging and Shelf Life. 35:101012
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::722b740343b40833de2dbc3dc319ea26
https://doi.org/10.1016/j.fpsl.2022.101012
https://doi.org/10.1016/j.fpsl.2022.101012