Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Leyla Alizadeh"'
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 Pilevar, Hedayat Hosseini, Homa Hajimehdipoor, Farzaneh Shahraz, Leyla Alizadeh, Amin Mousavi Khaneghah, Maryam Mahmoudzadeh
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 1, Pp 117-124 (2017)
In the current study, the antibacterial effect of Echinophora platyloba essential oil and common liquid smoke (individually and in combination) against Staphylococcus aureus in beef meat samples is investigated. Using an automated microbiological gro
Externí odkaz:
https://doaj.org/article/f0e9830d98354610bf4b5729cdbd07e0
Autor:
Leyla Alizadeh Ebadi, Ebru Çetin
Publikováno v:
Sports, Vol 6, Iss 1, p 24 (2018)
The aim of this study was to determine the acute effect of static stretching on hamstring and quadriceps muscles’ isokinetic strength when applied for various durations to elite athletes, to investigate the effect of different static stretching dur
Externí odkaz:
https://doaj.org/article/0fb7d2fcf52d4f4e851407098e69f061
Publikováno v:
Tobacco and Health. 1:138-145
Background: Smoking cigarettes is among the strongly addictive habits and is a prevalent cause of a wide range of diseases. The aim of this study was to systematically review the factors that affect cigarette smoking in adolescents. Methods: Persian
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9204ce2205dbac0a8f09c17482aca1c
https://doi.org/10.34172/thj.2022.22
https://doi.org/10.34172/thj.2022.22
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a7cf18785c24dc490c82b6e514fa211
https://doi.org/10.1016/j.tifs.2021.06.057
https://doi.org/10.1016/j.tifs.2021.06.057
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16075d0646090d3605e73cba243fea55
https://doi.org/10.1007/s10068-020-00836-1
https://doi.org/10.1007/s10068-020-00836-1
Autor:
Khadije Abdolmaleki, Kooshan Nayebzadeh, Seyede Marzieh Hosseini, Reyhane Shahin, Leyla Alizadeh
Publikováno v:
Journal of Texture Studies. 51:290-299
We report the optimization of oleogel formulation based on sodium caseinate (CN, 0-4 g/100 g), xanthan gum (XG, 0-1 g/100 g), guar gum (GG, 0-1 g/100 g), and drying method (freeze and oven drier) using response surface methodology to achieve the desi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::816377a6be24063bfc730a74b99ca6b2
https://doi.org/10.1111/jtxs.12469
https://doi.org/10.1111/jtxs.12469
Publikováno v:
Journal of the American Oil Chemists' Society. 97:485-496
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c4b3abfa4c7b6a45c099c05c1ae3ed9
https://doi.org/10.1002/aocs.12341
https://doi.org/10.1002/aocs.12341
Publikováno v:
Tobacco and Health. 1:42-43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65c9123282c9831139a0e34ca7dd9c56
https://doi.org/10.34172/thj.2022.06
https://doi.org/10.34172/thj.2022.06
Publikováno v:
Food Chemistry. 285:46-52
The purpose of this study was to investigate the effects of tocopherol, rosemary essential oil and ferulago on oxidative stability of mayonnaise during storage. Their efficacy was also compared with tertiary butylhydroquinone (TBHQ) and the control g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2154ec6d8df1677fe3584535035b71c
https://doi.org/10.1016/j.foodchem.2019.01.028
https://doi.org/10.1016/j.foodchem.2019.01.028