Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Khadije Abdolmaleki"'
Autor:
Mahshid Bahraminejad, Omid Rostami, Mahshid Heydari, Mohammadhadi Moradian, Khadije Abdolmaleki
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 2, Pp 1268-1278 (2024)
Abstract This study aimed to produce and characterize a novel gluten‐free cupcake for celiac and diabetes people. For this purpose, wheat flour and sugar in the cupcake formulation were fully replaced with soy flour and monk fruit. Also, samples co
Externí odkaz:
https://doaj.org/article/83dc6e79a5ed40d38d58addec9cfca6a
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 6, Pp 3329-3338 (2023)
Abstract Due to the disadvantages of consuming fat and synthetic preservatives, the demand to reduce them in lipid‐based products like mayonnaise is increasing. In the current research, there were two goals, the first one was studying the effect of
Externí odkaz:
https://doaj.org/article/c6e9b79f8fc7485ab3463375d942e58e
Autor:
Reza Abedi-Firoozjah, Negar Chabook, Omid Rostami, Mahshid Heydari, Azin Kolahdouz-Nasiri, Fardin Javanmardi, Khadije Abdolmaleki, Amin Mousavi Khaneghah
Publikováno v:
Polymer Testing, Vol 118, Iss , Pp 107903- (2023)
In recent years, active and intelligent food packaging films have been developing in response to the retailer and consumer demands for producing food products with controlled quality and prolonged shelf-life. Moreover, using biodegradable polymers as
Externí odkaz:
https://doaj.org/article/4c1ab058305f4151a4af800c34e238cc
Autor:
Khadije Abdolmaleki, Leyla Alizadeh, Kooshan Nayebzadeh, Hanna Maria Baranowska, Przemysław Łukasz Kowalczewski, Amin Mousavi Khaneghah
Publikováno v:
Applied Sciences, Vol 12, Iss 23, p 12136 (2022)
The purpose of this study was to produce margarine with reduced trans and saturated fatty acid contents using 10% beeswax oleogel and hydrocolloid-based oleogel containing 3.15% sodium caseinate, 0.5% guar gum, and 0.22% xanthan gum with a melting po
Externí odkaz:
https://doaj.org/article/604cc207a8f943209862560f09f19abe
Autor:
Zahra Sarlak, Reza Mohammadi, Khadije Abdolmaleki, Amir Mohammad Mortazavian, Mahdi Shadnoosh
Publikováno v:
Majallah-i ̒Ilmī-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Simnān, Vol 18, Iss 1, Pp 117-127 (2016)
Introduction: Recently, an increased demand for nondairy probiotic products comes from the vegetarians, those with lactose intolerance and high cholesterol blood content in dairy products. In this research, the effects of adding different probiotic s
Externí odkaz:
https://doaj.org/article/9211a7cbf1234f37b6d260ad32196bae
Autor:
Khadije Abdolmaleki, Fardin Javanmardi, Mohsen Gavahian, Yuthana Phimolsiripol, Warintorn Ruksiriwanich, Shabir Ahmad Mir, Amin Mousavi Khaneghah
Publikováno v:
International Journal of Food Science & Technology. 57:5712-5721
Autor:
Shima Jafarzadeh, Khadije Abdolmaleki, Fardin Javanmardi, Milad Hadidi, Amin Mousavi Khaneghah
Publikováno v:
International Journal of Food Science & Technology. 57:2159-2170
Autor:
Leyla Alizadeh, Sara Khedri, Amin Mousavi Khaneghah, Carlos Augusto Fernandes de Oliveira, Khadije Abdolmaleki, Fardin Javanmardi
Publikováno v:
Trends in Food Science & Technology. 115:500-511
Background Edible vegetable oils usually make up at least 30% of the human daily diet, provide calories and essential fatty acids for the body, and make food palatability. However, edible oils are susceptible to mycotoxins as a severe threat to human
Autor:
Saeedeh Shojaee-Aliabadi, Leila Mirmoghtadaie, Babak Shokri, Mehdi Farhoodi, Mohammad Reza Khani, Zhian Sheikhi, Ehsan Moradi, Khadije Abdolmaleki
Publikováno v:
Packaging Technology and Science. 34:385-392
Publikováno v:
Food Sci Biotechnol
The effects of xanthan gum (XG) (0, 0.3, 0.6 wt%), guar gum (GG) (0, 0.3, 0.6 wt%) and XG:GG mixtures (0.3–0.3, 0.3–0.6, 0.6–0.3 and 0.6–0.6 wt%) on the physical stability of sodium caseinate (CN) stabilized concentrated O/W emulsions (φoil