Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Leila Roozbeh Nasiraie"'
Autor:
Naghmeh Morakabati, Seyed-Ahmad Shahidi, Leila Roozbeh Nasiraie, Azade Ghorbani-HasanSaraei, Shahram Naghizadeh Raeisi
Publikováno v:
Alexandria Engineering Journal, Vol 100, Iss , Pp 312-321 (2024)
We examined the optimization feasibility of frying conditions at 3 phases to produce crisp fried parsnip slices. In the first phase, the time of ultrasound-assisted osmotic dehydration, time of pre-drying by microwave, and frying pressure were consid
Externí odkaz:
https://doaj.org/article/9879010f61894df78c4c790e06f497a1
Autor:
Seyedeh Faezeh Safaei, Sara Jafarian, Mojtaba Masoumi, Mehdi Sharifi Soltani, Leila Roozbeh Nasiraie
Publikováno v:
Heliyon, Vol 10, Iss 18, Pp e37602- (2024)
Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut butter. This study examined the effect of rheological, antioxidant and qualitative characteristics of optimum peanut
Externí odkaz:
https://doaj.org/article/5955d9aa628841ea993b48458a5c4f8e
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 11, Iss 4, Pp 423-436 (2023)
The physical, chemical and textural properties of cheese analogue depend on their source as well as the formulation conditions. Recently, cheese analogue has attracted the attention of consumers due to its nutritional, textural, sensorial and health
Externí odkaz:
https://doaj.org/article/fb0e4fed22a34f1d8872a7fd4f3c9d19
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 12, Iss 3 (47) پاییز, Pp 53-66 (2022)
Considering the possible adverse effects on the sensory properties of food due to the use of essential oils in effective concentrations for antimicrobial and antioxidant activity, the use of combined methods can be effective. In this study, the effec
Externí odkaz:
https://doaj.org/article/30f38fbc615441f2b07a7415cadfbb72
Publikováno v:
Journal of Electrochemical Science and Engineering (2023)
An electrochemical sensor was introduced as an analytical tool for monitoring caffeic acid in food samples. This analytical tool was amplified by cadmium oxide decorated on single wall carbon nanotubes as a new catalyst and showed a powerful ability
Externí odkaz:
https://doaj.org/article/1681f02eb4294fe29a1d2b3c4f4c3059
Publikováno v:
Iranian Journal of Medical Microbiology, Vol 15, Iss 1, Pp 85-106 (2021)
Background and Aim: Koome as one of the traditional fermented dairy products of ovine milk has long been produced in rural areas around Naein, Iran in sheepskin bags. The present study aimed to isolate Lactobacillus bacteria from the traditional dair
Externí odkaz:
https://doaj.org/article/2ca4b9fe49d3496e9144ca96bea7338a
Publikováno v:
Heliyon, Vol 5, Iss 8, Pp e02321- (2019)
Externí odkaz:
https://doaj.org/article/88edfdcde24043ceaf080bd9e2abf1af
Publikováno v:
Heliyon, Vol 5, Iss 7, Pp e02144- (2019)
Nowadays, there is an increasing tendency toward using probiotics in different food systems. In this work, probiotic survival, texture features and sensory properties of synbiotic chewing gum containing encapsulated probiotic organisms (Lactobacillus
Externí odkaz:
https://doaj.org/article/c6ef4f3ca2bb402a86883d2555e6bec9
Autor:
Abbas Pishdadian, Abdolreza Varasteh, Mehran Gholamin, Leila Roozbeh Nasiraie, Mitra Hosseinpour, Malihe Moghadam, Mojtaba Sankian
Publikováno v:
Iranian Journal of Basic Medical Sciences, Vol 19, Iss 1, Pp 64-71 (2016)
Objective(s):Sublingual allergen-specific immunotherapy is a safe and effective method for treatment of IgE-mediated respiratory allergies; however, the underlying mechanisms are not fully understood. This study was planned to test whether sublingual
Externí odkaz:
https://doaj.org/article/5928127b7cb54c4a8f5e2a2db6b66895
Autor:
Leila Roozbeh Nasiraie, Farideh Tabatabaie, Mojtaba Sankian, Fakhri Shahidi, Abdolreza Varasteh
Publikováno v:
Reports of Biochemistry and Molecular Biology, Vol 2, Iss 1, Pp 16-27 (2013)
Background: During the last two decades, significant advances have been made in the fields of lactococcal genetics and protein expression. Lactococcus lactis (L. lactis) is an effective vector for protein expression and can be used as an antigen deli
Externí odkaz:
https://doaj.org/article/0e9797f7c72d472086987fbe5d757048