Zobrazeno 1 - 10
of 96
pro vyhledávání: '"Javad Feizy"'
Publikováno v:
Journal of Nutrition and Food Security, Vol 9, Iss 2, Pp 316-324 (2024)
Background: Lentils are one of the most important rainfed legumes in the world. They are an excellent source of minerals, vitamins, and amino acids. Methods: Proximate composition (moisture, total ash, total fat, protein, fiber, and carbohydrate), mi
Externí odkaz:
https://doaj.org/article/40e65e3f92774a8cb6e199c59f05852e
Publikováno v:
شیمی کاربردی روز, Vol 18, Iss 68, Pp 235-250 (2023)
In this study, TiO2-MWCNT nanoparticles were deposited on Ti electrode by electrophoretic deposition (EPD) method. Scanning electron microscopy method verified that TiO2-MWCNT were deposited on Ti homogeneously. The Modified electrode was employed as
Externí odkaz:
https://doaj.org/article/a0b93cf9b7ae4be397cd34166ba05ec4
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 10, Iss 1, Pp 1-14 (2023)
Abstract Background Berberis vulgaris L. is a valuable source of natural antioxidants, polyphenols, and anthocyanins compounds. Advanced extraction methods can increase extraction efficiency. This study investigated the efficiency of pulsed electric
Externí odkaz:
https://doaj.org/article/a93011256fbd41759069324c00830cce
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100811- (2024)
Anthocyanins have emerged as promising substitutes for synthetic dyes owing to their color profiles, and potential health-boosting properties. The primary aim of this investigation was to assess the impact of copigmented, and un-copigmented barberry
Externí odkaz:
https://doaj.org/article/d2a5536cb39f4018bdd3190425df68e9
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 4, Iss 2, Pp 146-152 (2021)
The present study reports the microencapsulation of extracts of saffron pollens containing polyphenolic compounds. Saffron pollen exhibit varying properties such as antioxidant and sensory properties and is also a source of many nutrients and bioacti
Externí odkaz:
https://doaj.org/article/627775512a3d46ff85da2e3ecff833cc
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 4, Iss 1, Pp 69-74 (2021)
Saffron is a spice derived from the flower of Crocus sativus L. The present study reports the antioxidant capacity and chemical compositions of various parts of saffron. The IC50 for stigma, style, stamen, petal and corm was found to be 4.94 ± 0.25,
Externí odkaz:
https://doaj.org/article/0a8981076719485c9ad591608a2863c5
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 3, Iss 1, Pp 35-40 (2020)
Both synthetic and natural antioxidants are using in the food industries. The evaluation of the former showed its potential carcinogenic effects. So, different studies focused on natural materials as the rich source of antioxidant compounds. The aim
Externí odkaz:
https://doaj.org/article/22cd2cf0db5f448faba3a9c5dc99e590
Autor:
Javad Feizy, Moslem Jahani
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 3, Iss 1, Pp 47-52 (2020)
Replacement with the cheaper animal fats or vegetable oils is conventional in milk through direct incorporation or homogenization of skimmed milk with less expensive foreign fats. The main objective of the present study was to evaluate the capability
Externí odkaz:
https://doaj.org/article/ac5841a6ab0a4b4ea7287bc1c7d2286f
Autor:
Javad Feizy
Publikováno v:
Human, Health and Halal Metrics, Vol 1, Iss 1, Pp 29-34 (2020)
Background and objective: Aflatoxins (AFs) are toxic metabolites that produced predominantly by three species of Aspergillus. Current study was conducted to determine quantity of AFs in barley feed. Materials and methods: A total of 97 samples were
Externí odkaz:
https://doaj.org/article/ec96b1bac690451c9014f4d3bbf16e41
Publikováno v:
Food Analytical Methods. 16:974-984
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb42799424afff3563be85e07a3f8968
https://doi.org/10.1007/s12161-023-02474-9
https://doi.org/10.1007/s12161-023-02474-9