Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Javad Hesari"'
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 5, Iss 2, Pp 115-122 (2022)
Edible coatings are biodegradable and environment-friendly, used for reduce of plastic packaging. The prolonging of shelf life of food products is very important as even a few days extension of shelf life could represent a significant economic advant
Externí odkaz:
https://doaj.org/article/db43c91ca4814deb8230245858690e2b
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 3, Iss 2, Pp 168-177 (2020)
The effect of whey protein concentrate based edible coating incorporating different concentrations of natamycin and lysozyme-xanthan gum conjugate on ultrafiltrated white cheese shelf life was investigated. Escherichia coli O157: H7 (as an indicator
Externí odkaz:
https://doaj.org/article/850214aebf344bcea0390496bbdd69bb
Autor:
Kazem Alirezalu, Javad Hesari, Maghsoud Besharati, Milad Yaghoubi, Zabihollah Nemati, Haidar Malayeri
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 2, Pp 221-236 (2020)
The effect of 500 ppm mixed plant extracts (green tea, stinging nettle and olive leaves extract in the same rates) in combination with nisin (200 ppm) and nisin nanoparticles (200 ppm) was studied to produce nitrite free frankfurter sausage. Nitrite
Externí odkaz:
https://doaj.org/article/768e5846ff324406acd39fc0949fd76a
Autor:
Roghieh Sakooei-Vayghan, Seyed Hadi Peighambardoust, Javad Hesari, Maral Soltanzadeh, Donatella Peressini
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 3, Pp 249-259 (2020)
Research background. The worldwide demand for healthy and sulphur-free dried vegetables and fruits has grown. Combined ultrasound-assisted osmotic dehydration (UOD) and application of active coatings incorporating natural preservatives represents an
Externí odkaz:
https://doaj.org/article/7bb2b24ae24f4ee78c1ede8b1efe0e27
Publikováno v:
Advanced Pharmaceutical Bulletin, Vol 8, Iss 4, Pp 609-615 (2018)
Purpose: To potentially enhance the bioavailability and extend the bioactivity effectiveness of Isoleucine-Proline-Proline (IPP, an antihypertensive bioactive peptide of dairy origin), a novel Lyotropic Liquid Crystalline Pharmacosomal Nanoparticle (
Externí odkaz:
https://doaj.org/article/77cdab43ff4f4bbaa5d45db1535e86d3
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 6, Iss 3 (23) پاییز, Pp 1-12 (2016)
Cheese is a good source of protein, vitamins and minerals, especially calcium and phosphorus. Changes in the physical, chemical and microbial properties can affect the shelf life of the product. Therefore, increasing the shelf life of this dairy prod
Externí odkaz:
https://doaj.org/article/30bcb7fe2ebb475198d8253d7630ab55
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 2, Pp 173-179 (2016)
The effect of addition of ripened cheese slurry into retentate on the proteolysis of Iranian ultrafiltered cheese was investigated during 60-day ripening. No significant differences were found in gross composition between experimental samples, howeve
Externí odkaz:
https://doaj.org/article/89c0868a84bf4c9a854cc83df381f5d0
Autor:
Javad Hesari
Publikováno v:
Majallah-i ̒Ilmī-i Shīlāt-i Īrān, Vol 25, Iss 3, Pp 1-14 (2016)
Rainbow trout fish is highly susceptible to microbial and hydrolytic spoilage as well as oxidative rancidity. Therefore, it is essential to use preservatives to extend the shelf life of this product. Myrtle Leaf extract has significant antibacterial
Externí odkaz:
https://doaj.org/article/e5705fcaeecf4187adb76c3acce08bda
Autor:
Ashkan Rezaei, Kazem Alirezalu, Sodeif Azadmard Damirchi, Javad Hesari, Photis Papademas, Rubén Domínguez, José M. Lorenzo, Milad Yaghoubi
Publikováno v:
Fermentation, Vol 6, Iss 4, p 95 (2020)
The appropriate physicochemical and sensory characteristics and the traditional elaboration process of Motal cheese resulted in a high consumer acceptability. However, different process steps could have a significant effect on these characteristics.
Externí odkaz:
https://doaj.org/article/b70ff39e187b412ea0b610029a2e0bd6
Publikováno v:
Veterinary Research Forum, Vol 3, Iss 3, Pp 181-185 (2012)
Lactobacillus strains are a major part of the probiotics, microflora of the intestine and of fermented dairy products, and are found in a variety of environments. The aim of this study was to find out the ability of bile and acid tolerance and antiba
Externí odkaz:
https://doaj.org/article/8ac31727781d4b1f836312dd2d32cbbd