Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Mahdi Ojagh"'
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 2, Pp 175-188 (2020)
The purpose of this study was to use the effectiveness of different chitosan's and cooking methods on the formation of heterocyclic aromatic amines in fish fillet of Beluga (Huso huso). For this purpose, the natural preservative effect of 1% acid-sol
Externí odkaz:
https://doaj.org/article/0e4ff146e7484c35a1fa49644084236f
Autor:
Vasighe Sadat Mirbagheri, Alireza Alishahi, Seyyed Hamid Reza Hashemi Petroudi, Seyed Mahdi Ojagh
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 6, Iss , Pp 100351- (2023)
Chitosan, including native, N- alkyl (AlkCs), and nanoparticles chitosan (CsNPs), were prepared and characterized. Average size and hydrodynamic diameter of nanoparticles were determined at 126 nm and 240 nm with a polydispersity index (PDI) of 0.154
Externí odkaz:
https://doaj.org/article/7126a4da6f984c4396551b12a8c572cc
Publikováno v:
مجله دانشگاه علوم پزشکی گرگان, Vol 22, Iss 2, Pp 89-98 (2020)
Background and Objective: Listeria monocytogenes is a gram-positive and foodborne pathogen that is psychrophilic and has the ability to tolerate a high percentage of salt by more than 10%. This bacterium grows in many food products that have a long s
Externí odkaz:
https://doaj.org/article/2f722c10214c49859195caac2d043d25
Autor:
Omid Asadi Farsani, Moazameh Kordjazi, Bahareh Shabanpour, Seyed Mahdi Ojagh, Aniseh Jamshidi
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 7, Iss 2, Pp 149-166 (2018)
Due to the high levels of unsaturated fatty acids in fish muscle and increased demand for ready to eat food like nugget, the effect of antioxidant properties of brown algae Iyengaria stellata extract on the shelf-life and sensory properties of rainbo
Externí odkaz:
https://doaj.org/article/c4eaa71ce75b4b439203820a60680158
Autor:
Esmail Abdollahzadeh, Seyed Mahdi Ojagh, Abbas Ali Imani Fooladi, Bahareh Shabanpour, Maryam Gharahei
Publikováno v:
Applied Food Biotechnology, Vol 5, Iss 3, Pp 155-162 (2018)
Background and Objective: Food processing conditions such as heat, mechanical or osmotic stress can lead to considerable losses of probiotics’ survival in food. Recently, the addition of probiotics into edible films has been proposed as an emerging
Externí odkaz:
https://doaj.org/article/e3b2007154ef42cba2b737442ce4b30b
Autor:
Atef, Maryam, Mahdi Ojagh, Seyed
Publikováno v:
In Journal of Functional Foods August 2017 35:673-681
Publikováno v:
Majallah-i ̒Ilmī-i Shīlāt-i Īrān, Vol 25, Iss 4, Pp 109-120 (2017)
The effects of chitosan (Ch) (Medium molecular weight chitosan) coating combined with natamycin (Ch+ N) on quality of salted kutum (Rutilus frisii kutum) roe (treated with 4% NaCl salt) during refrigerated storage (4±1°C) were studied over a period
Externí odkaz:
https://doaj.org/article/a63bc73e6d694921b9c6d008ca308b53
Publikováno v:
Food Science & Nutrition.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d865d9159b525c176705ff16af9a900
https://doi.org/10.1002/fsn3.3402
https://doi.org/10.1002/fsn3.3402
Publikováno v:
Journal of Aquatic Food Product Technology. 31:591-598
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::456c66092a77129990ae129f0fb7ade4
https://doi.org/10.1080/10498850.2022.2081951
https://doi.org/10.1080/10498850.2022.2081951
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 3, Pp 195-203 (2015)
While the use of synthetic antioxidants and antibacterials to keep the quality of seafood products has become a commonplace, consumer concern about their safety has motivated the seafood industry to seek natural alternatives. Phenolic compounds of pl
Externí odkaz:
https://doaj.org/article/62204d97685f4b5681ad8468cac6a479