Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Mahboubeh Fazaeli"'
Autor:
Elnaz Bayat, Marzieh Moosavi-Nasab, Mahboubeh Fazaeli, Marjan Majdinasab, Armin Mirzapour-Kouhdasht, Marco Garcia-Vaquero
Publikováno v:
Foods, Vol 11, Iss 8, p 1125 (2022)
Wheat germ, a by-product of the flour milling industry, is currently commercialized mainly for animal feed applications. This study aims to explore and optimize the process of wheat germ fermentation to achieve products with enhanced nutritional comp
Externí odkaz:
https://doaj.org/article/c44980027b364097984abbda0efe0b85
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 2, Pp 1226-1236 (2020)
Food Science & Nutrition, 8(2):1226-1236
Food Science & Nutrition
Food Science & Nutrition, 8(2):1226-1236
Food Science & Nutrition
This study aims to assess the effect of gum Arabic (GA), maltodextrin (MD), or their combination as a coating agent at different ratios (1/3, 1/5, and 1/7 w/w) to encapsulate fucoxanthin. For this purpose, fucoxanthin was initially extracted and puri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9dcfcc764b487987c4e51e8e49111a1
https://doi.org/10.1002/fsn3.1411
https://doi.org/10.1002/fsn3.1411
Autor:
Mahboubeh Fazaeli, Nafiseh Zahabi, Mohammadreza Khalesi, Fatemeh Ghiasi, Mohammad-Taghi Golmakani
Publikováno v:
Colloids and surfaces. B, Biointerfaces. 208
In this study, electrospinning of hordein and glutelin extracted from barley was carried out. Different ratios of the glutelin-hordein blends (25:75, 30:70, 35:65) were tested and the operation parameters including voltage, ejection flow rate and nee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ff1bbde9d5102a5caf0cd2e01080056
https://pubmed.ncbi.nlm.nih.gov/34419808
https://pubmed.ncbi.nlm.nih.gov/34419808
Publikováno v:
International Journal of Food Engineering. 12:277-285
In this study, the overall quality characteristics of ice cream powders (drying yield, moisture content, water activity, bulk density, solubility and glass transition temperature) and ice creams made from their corresponding reconstituted powders (ov
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14964bcc3baec907102307ac537957db
https://doi.org/10.1515/ijfe-2015-0253
https://doi.org/10.1515/ijfe-2015-0253
Publikováno v:
Food Hydrocolloids. 100:105458
The present study aimed to develop suitable carrier based on porous starch (PS) and halloysite nanotube (HNT) for improving the stability of fucoxanthin. Fucoxanthin was encapsulated with PS, HNT and also by incorporating the fucoxanthin loaded-HNT i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ee2de3dd7ad25d10d683c5a2005f2dc
https://doi.org/10.1016/j.foodhyd.2019.105458
https://doi.org/10.1016/j.foodhyd.2019.105458
Publikováno v:
International Journal of Biological Macromolecules. 56:69-75
Sodium caseinate composite films containing lipids-oleic acid (OA), stearic acid (SA), or Matricaria recutita essential oil (MEO) - were prepared through emulsification and their physical, thermal, mechanical, and barrier properties were evaluated an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f64e688ba5c0e83467d2a9d1706298b5
https://doi.org/10.1016/j.ijbiomac.2013.02.007
https://doi.org/10.1016/j.ijbiomac.2013.02.007
Publikováno v:
Food Research International. 50:568-573
Black mulberry and pomegranate juices were concentrated by conventional and microwave heating at different operational pressures (7.3, 12, 38.5, and 100 kPa). The effects of each heating method on the phytochemical changes (total anthocyanin content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::951a5ea18d7403edf2450fd521902290
https://doi.org/10.1016/j.foodres.2011.03.043
https://doi.org/10.1016/j.foodres.2011.03.043
Publikováno v:
Food and Bioproducts Processing. 90:667-675
In this study, the effects of some processing parameters on moisture content, water activity, drying yield, bulk density, solubility, glass transition temperature ( T g ), and microstructure of spray dried black mulberry ( Morus nigra ) juice powders
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f5762e22e0a518dd93cc996368727b3
https://doi.org/10.1016/j.fbp.2012.04.006
https://doi.org/10.1016/j.fbp.2012.04.006
Publikováno v:
Food and Bioprocess Technology. 6:585-590
An artificial neural network (ANN) was developed to predict quality changes of spray-dried black mulberry (Morus nigra) powder. In this study, the effects of inlet-air temperature (110, 130, and 150 °C), compressed air flow rate (400, 600, and 800 L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f942fab6ed20489bbe6c66ece592b826
https://doi.org/10.1007/s11947-011-0648-x
https://doi.org/10.1007/s11947-011-0648-x
Publikováno v:
International Journal of Food Science & Technology. 46:956-962
Summary Black mulberry juice was concentrated by different heating methods including conventional heating and microwave heating at different operational pressures (7.3, 38.5 and 100 kPa). The effects of each method of heating on the quality attribute
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d939fb80e568f489e8e571e51ea746ad
https://doi.org/10.1111/j.1365-2621.2011.02573.x
https://doi.org/10.1111/j.1365-2621.2011.02573.x