Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Mahboobe Sarabi‐Jamab"'
Autor:
Azadeh Khiabani, Mahboobe Sarabi-Jamab, Monir-sadat Shakeri, Abolfazl Pahlevanlo, Bahareh Emadzadeh
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract Bacterial cellulose (BC) is a cellulosic biopolymer produced by specific acetic acid bacteria during kombucha fermentation. In this study, bacterial cellulose-producing strains were isolated from four different global kombucha SCOBY samples
Externí odkaz:
https://doaj.org/article/7793a3f62ae84359abf264139b6f45ed
Autor:
Azadeh Khiabani, Mahboobe Sarabi-Jamab, Monir-sadat Shakeri, Abolfazl Pahlevanlo, Bahareh Emadzadeh
Publikováno v:
Heliyon, Vol 10, Iss 16, Pp e35986- (2024)
Bacterial cellulose (BC) is a biopolymer has found extensive applications across different fields due to its nanostructure and biomaterial performance. This study focused on optimizing yield of BC produced by Komagataeibacter xylinus CH1, isolated fr
Externí odkaz:
https://doaj.org/article/4ee51a421d54431b9f96bb025351dc30
Autor:
Sayyed Javad Hosseini, Mahboobe Sarabi-Jamab, Mostafa Shahidi Noghabi, Hossein Zamani, Gholam hossein Zohuri
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 12, Iss 3, Pp 355-368 (2023)
Nowadays if essential oils can remain stable in food processing conditions, they can be used as an alternative to synthetic preservatives in food products. In this research, in addition to investigating the compounds of Zataria multiflora and cinnamo
Externí odkaz:
https://doaj.org/article/f30a20a154f34e3cad0b18038e6191a2
Publikováno v:
Environmental Health Engineering and Management, Vol 9, Iss 4, Pp 355-364 (2022)
Background: All types of enteral feeding (EF) formulations, whether blenderized tube feeding (BTF) at hospital kitchen, or commercial enteral feeding (CEF), contains nutrients. The nature of these foods (in terms of pH, nutrient contents, water act
Externí odkaz:
https://doaj.org/article/d590b4279038413192380ad51f9143e2
Publikováno v:
Applied Food Biotechnology, Vol 9, Iss 1, Pp 41-52 (2021)
Background and Objective: Iranian drinking yogurt (Doogh) is one of the traditional beverages commercially produced and widely consumed. Mostly the spoilage of dairy products including Doogh is caused by a wide diversity of yeasts. In the present stu
Externí odkaz:
https://doaj.org/article/3d19e474ab1b42ee9393bcdc94888ec8
Publikováno v:
Journal of Fasting and Health, Vol 7, Iss 4 (Special Issue on Food Safety, Pp 221-228 (2019)
Introduction: Due to development of dairy industries, consumption of Doogh in Iran as a functional fermented beverage is increasing. On the other hand in case of using the preservatives to reduce the microbial contamination in Doogh may rising the ri
Externí odkaz:
https://doaj.org/article/2c78f088bbc242498783772f03c9e87c
Autor:
Fatemeh, Mohseni-Shahri, Atiyeh, Mehrzad, Zahra, Khoshbin, Mahboobe, Sarabi-Jamab, Faezeh, Khanmohamadi, Asma, Verdian
Publikováno v:
International Journal of Biological Macromolecules. 224:1174-1182
Seafood products as a source of vitamins, minerals, and polyunsaturated fatty acids represent an important component of the human diet. However, they are susceptible to spoilage even under appropriate storage conditions, making it indispensable to de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a403956832e8023b43b6337b26b7808a
https://doi.org/10.1016/j.ijbiomac.2022.10.203
https://doi.org/10.1016/j.ijbiomac.2022.10.203
Autor:
Behnam Bahramian, Mahboobe Sarabi‐Jamab, Saeedeh Talebi, Seyed Mohammad Ali Razavi, Mitra Rezaie
Publikováno v:
Nutrition in Clinical Practice. 38:360-375
Due to the benefits of blenderized tube feeding (BTF) diets, the interest in using them is increasing. This study aimed to design BTFs for children and investigate their physicochemical and microbial properties, as well as Dietary Inflammatory Index
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f3ffb29f6a8d4efde4dd44156deaebc
https://doi.org/10.1002/ncp.10893
https://doi.org/10.1002/ncp.10893
Publikováno v:
J Food Sci Technol
Spray-drying technique is widely used in the production of powder from fruit juices. Carrier type and inlet temperature are two major factors that influence drying efficacy and powder quality. In this study, barberry juice (Berberis vulgaris L.) was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::863bb3d6b85a26c4452710f817a3a151
https://doi.org/10.1007/s13197-021-05308-w
https://doi.org/10.1007/s13197-021-05308-w
Publikováno v:
Food Science and Technology. 18:133-143
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cb24d3cb41b99f122d9c94c45b3a236
https://doi.org/10.52547/fsct.18.117.133
https://doi.org/10.52547/fsct.18.117.133