Výsledky vyhledávání - "Masoud Shafafi"

Akademický článek

Reduction of microbial population of fresh vegetables (carrot, white radish) and dried fruits (dried fig, dried peach) using atmospheric cold plasma and its effect on physicochemical properties

Autor: Hanieh Yarabbi, Kimia Soltani, Masoomeh Mehraban Sangatash, Masoud Yavarmanesh, Masoud Shafafi Zenoozian

Publikováno v: Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100789- (2023)

Non-observance of hygiene principles during storage causes excessive growth of microorganisms in these products and the return of export products to the manufacturer. The purpose of this research is to examine the antimicrobial effects of the jet col

Externí odkaz: https://doaj.org/article/fcada34a9cad415fbe3cef6a80f8417c

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Akademický článek

Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding

Autor: Reza Jaberi, Ahmad Pedram Nia, Sara Naji-Tabasi, Amir Hossein Elhami Rad, Masoud Shafafi

Publikováno v: مجله پژوهش‌های علوم و صنایع غذایی ایران, Vol 18, Iss 1, Pp 40-50 (2022)

Introduction: Fats are widely used in food formulations to improve nutrients and quality of food products. In recent years, consumer awareness of the relationship between diet and health has increased, which results in increasing concerns about fats

Externí odkaz: https://doaj.org/article/196a4985ccce4ab3b52bc19fbd1aed65

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Akademický článek

Optimized ultrasound-assisted extraction of antioxidant and bioactive compounds from Ferulago angulata by response surface methodology

Autor: Abdoreza Aghajani, Seyed Ali Mortazavi, Farideh Tabatabaei Yazdi, Masoud Shafafi Zenozian, Mohammad Reza Saeidi Asl

Publikováno v: Songklanakarin Journal of Science and Technology (SJST), Vol 42, Iss 1, Pp 8-14 (2020)

In this study, response surface methodology (RSM) was used to optimize the conditions for the extraction of total flavonoid content (TFC) and determine the free radical scavenging activity (IC50 value) from Ferulago angulata extract by ultrasound b

Externí odkaz: https://doaj.org/article/7c7ce8ecaabb49358d6a5efbc707cad4

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Akademický článek

CHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURSCHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURS

Autor: Afsaneh Moeini, Masoud Shafafi Masoud Shafafi Zenoozian, Hojjat Karazhiyan, Amir Hossein Elhami Rad, Ahmad Pedram Nia

Publikováno v: Harčova Nauka ì Tehnologìâ, Vol 14, Iss 4 (2020)

Millets are gaining attention due to their many advantages in cultivation and overall nutritional benefits. Research has been carried out to explore the nutritional properties of various millets. However, the use of millets in today’s food processi

Externí odkaz: https://doaj.org/article/e0020e25c9eb48a8adba43e2a6192e11

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Akademický článek

Fabrication of Dragee Containing Spirulina platensis Microalgae to Enrich Corn Snack and Evaluate Its Sensorial, Physicochemical and Nutritional Properties

Autor: Maryam Bayat Tork, Mohsen Vazifedoost, Mohammad Ali Hesarinejad, Zohreh Didar, Masoud Shafafi Zenoozian

Publikováno v: Foods, Vol 11, Iss 13, p 1909 (2022)

In this work, the possibility of enriching snacks with Spirulina palatensis (SP) powder as a dragee was studied. In dragee formulation, the effects of various levels of SP, sunflower oil, NaCl and sour whey powder on sensory, physicochemical and nutr

Externí odkaz: https://doaj.org/article/d0c0abf53f1a44788b1d190636851be7

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Akademický článek

Modeling the chemical properties of sesame oil under the influence of pulsed electric field using the artificial neural networks

Autor: Amir ABDOLLAHI, Masoud SHAFAFI ZENOOZIAN, Mohammad Reza SAEIDIASL, Mohammad ARMIN, Adel BEIGBABAEI

Publikováno v: Acta Agriculturae Slovenica, Vol 115, Iss 2 (2020)

In this study, PEF pretreatment was used to improve the efficiency of screw press method on the properties of extracted sesame seeds oil. Sesame seeds were treated at different PEF intensities (250, 3250 and 6250 Vcm-1) and pulse numbers (10, 30 and

Externí odkaz: https://doaj.org/article/ee9da06a62ab434297aceb791d494585

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Optimization of producing functional sponge cake using a combination extract of green tea, white tea, and ginger

Autor: Zohreh Pourzafar, Amir Hossein Elhamirad, Masoud Shafafi Zenoozian, Mohammad Armin

Publikováno v: Italian Journal of Food Science. 35:33-43

Plant extracts play an important role in improving the quality properties and enhancing the shelf life of food products. In the present study, different concentrations of green tea (0–2%), white tea (0–2%), and ginger (0 to 1.5%) extracts were us

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3f1c777c2d3fadf442b1aa36ad5d4d66
https://doi.org/10.15586/ijfs.v35i2.2251

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The effects of quinoa and okra incorporation on the quality of diet cake

Autor: Mahdi Shobeiri, Amir Hosein Elhami Rad, Zahra Sheikholeslami, Masoud Shafafi Zenozian, Mohammad Reza Saeedi Asl

Publikováno v: Food Science and Technology International. 29:417-427

Producing quality products in baking industry has been facing several challenges including meeting the needs of the growing population, lack of sufficient water resources for producing enough wheat, lack of quality products made from wheat flour and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::503b3741c234e287022d1e7d544f130e
https://doi.org/10.1177/10820132221140615

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