Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Maryam Asnaashari"'
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 8, Pp 5497-5517 (2024)
Abstract The objective of this study was to investigate the effect of verjuice on beef M. biceps femoris (BF). BF blocks were marinated with 30%, 70%, and 100% verjuice solutions containing 2% NaCl, for different marination times (12, 24, 48, and 72
Externí odkaz:
https://doaj.org/article/2e6390cb3ade4433ac710b0ab927484b
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 12, Pp 4007-4013 (2019)
Abstract Kinetic analysis of gallic acid and methyl gallate in purified Kilka oil was studied in the concentration, range 200–1600 ppm, during autooxidation in Rancimat test at 60°C. The stabilization factor (F), the oxidation rate ratio (ORR), th
Externí odkaz:
https://doaj.org/article/d2eabed111024c7bb43fb62418564925
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 5, Pp 1623-1633 (2019)
Abstract During processing, foodstuffs may be treated at various thermal operations. Thus, this study investigated the functional properties and flow behavior at operation conditions to ensure safety and improve quality and stability at high temperat
Externí odkaz:
https://doaj.org/article/1e2b90c13489407d929c8f9a2ed9d347
Autor:
Reza Farahmandfar, Reza Esmaeilzadeh Kenari, Maryam Asnaashari, Dina Shahrampour, Tahmineh Bakhshandeh
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 2, Pp 465-475 (2019)
Abstract The different species of Arum maculatum plant can be found in all over the world, and a wide range of medicinal applications has been mentioned for them. Thus, it can also be valued as a source of natural compounds with antioxidant and antim
Externí odkaz:
https://doaj.org/article/c5a5b94131bb4793bd06b9508df43f68
Autor:
Aghbabak Maheri, Maryam Asnaashari, Hamid Joveini, Azar Tol, Ali Asghar Firouzian, Alireza Rohban
Publikováno v:
Electronic Physician, Vol 9, Iss 4, Pp 4207-4214 (2017)
Background: Diabetes is one of the most common chronic diseases that is now widely spread around the world, and day by day the number of patients is increasing. The purpose of this study was to determine the impact of educational intervention on ph
Externí odkaz:
https://doaj.org/article/ca6701bf5a1a495b92ff940ed468d4cd
Autor:
Maryam Asnaashari, Seyed Mohammad Bagher Hashemi, Hamed Mahdavian Mehr, Seyed Hossein Asadi Yousefabad
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 1, Pp 81-86 (2015)
In this study, in order to introduce natural antioxidative vegetable oil in food industry, the kolkhoung hull oil and kernel oil were extracted. To evaluate their antioxidant efficiency, gas chromatography analysis of the composition of kolkhoung hul
Externí odkaz:
https://doaj.org/article/4b275be9fedd4ef7929f85531d8514c2
Autor:
Narges Nouri, Babak Moeini, Akram Karimi-Shahanjarini, Javad Faradmal, Ali Ghaleiha, Maryam Asnaashari
Publikováno v:
Journal of Education and Community Health, Vol 1, Iss 3, Pp 38-46 (2014)
Background and Objectives: There has been growing interest in adolescents’ emotional intelligence and strengthening their various skills including effective and efficient communication. Therefore, this study sought to investigate the relationship b
Externí odkaz:
https://doaj.org/article/b1656c06207647539df3df74400ec1cb
Publikováno v:
Journal of Food Measurement and Characterization. 17:2505-2518
Autor:
Mahdieh Andalib, Maryam Asnaashari, Seyed Ahmad Emami, Elham Hadipour, Zahra Tayarani-Najaran
The beneficial effects of rice bran consumption must consider the synergic interaction of all these bioactive constituents. Rice bran is abundant in gallic acid due to the tannins which upon hydrolysis yields gallic acid. Also, hydroxycinnamic acids
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe4b013fd9ec10508281b04cad3f1960
https://doi.org/10.21203/rs.3.rs-2768343/v1
https://doi.org/10.21203/rs.3.rs-2768343/v1
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 12, Pp 4007-4013 (2019)
Food Science & Nutrition, 7(12):4007-4013
Food Science & Nutrition
Food Science & Nutrition, 7(12):4007-4013
Food Science & Nutrition
Kinetic analysis of gallic acid and methyl gallate in purified Kilka oil was studied in the concentration, range 200–1600 ppm, during autooxidation in Rancimat test at 60°C. The stabilization factor (F), the oxidation rate ratio (ORR), the activit