Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Mehdi Farhoodi"'
Autor:
Aida Soleimanzadeh, Shabnam Mizani, Ghazal Mirzaei, Elham Taheri Bavarsad, Mehdi Farhoodi, Zahra Esfandiari, Mohammadreza Rostami
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101416- (2024)
In recent years, food and packaging industries have worked together to minimize food wastes. Fruit and vegetable by-products, which are known to be among the most abundant food wastes and a great source of bioactive compounds, have the potential to i
Externí odkaz:
https://doaj.org/article/e4b13984b2f24beba5fcd357c8d09ccd
Autor:
Ramin Radfar, Mehdi Farhoodi, Ismail Ghasemi, Amin Mousavi Khaneghah, Farzaneh Shahraz, Hedayat Hosseini
Publikováno v:
Applied Food Biotechnology, Vol 6, Iss 3, Pp 173-184 (2019)
Background and objective: Every year, large quantities of date palm seeds are produced as byproducts in date processing and packaging industries, which is discarded or used as low-value materials for animal feeds and composts. However, these bioresou
Externí odkaz:
https://doaj.org/article/26028cfdbab04020b7634c534ba996f2
Autor:
Arezoo Ebrahimi, Maryam Zabihzadeh Khajavi, Amir M. Mortazavian, Hassan Asilian-Mahabadi, Shahin Rafiee, Mehdi Farhoodi, Shervin Ahmadi
Publikováno v:
Polymer Testing, Vol 93, Iss , Pp 106934- (2021)
Potassium permanganate (KMnO4) is a dominant ethylene (C2H4)-scavenger extensively used in fresh horticultural commodities, mainly in climacteric fruit, to prolong their shelf life. This material has been traditionally utilized as a C2H4-permeable sa
Externí odkaz:
https://doaj.org/article/792cdc7df3e649d5af43e3b8caf59d27
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 1, Iss 1, Pp 27-32 (2018)
The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three dif
Externí odkaz:
https://doaj.org/article/bab7fbce38f949bc9e87f5932a477b0a
Autor:
Mehdi Farhoodi
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 1, Iss 1, Pp 7-12 (2018)
Nowadays polymer nanocomposites have introduced as a new class of food packaging materials due to their enhanced mechanical, thermal, and barrier properties. In this study PET nano composites were prepared by melt blending of poly (ethylene terephtha
Externí odkaz:
https://doaj.org/article/27f90d9774754459a7aa9c75785a54a0
Autor:
Fatemeh Ranjbar, Mehdi Farhoodi, Mohammad Hossein Soumi, Mohammad Reza Ardalan, Ali Esfahani, Mahasti Alizadeh, Alireza Parvizpour, Mina Islamboulchila, Masoud Asad, Nasrin Maleki-Dizaj, Mohammad Reza Sattar, Simin Mashayekhi, Mojtaba Varshochi, Hadi Hamishehkar
Publikováno v:
Research and Development in Medical Education, Vol 1, Iss 2, Pp 49-53 (2012)
Introduction: After revision of pharmacy curriculum by, Iranian Health and Education Ministry reviewed in 2005, it was decided that pharmacy students need extra internship courses such as hospital internship course. Hospital internship course could p
Externí odkaz:
https://doaj.org/article/3001b37d2f574298be12aff56023c253
Publikováno v:
Journal of Vinyl and Additive Technology. 29:176-187
Publikováno v:
SSRN Electronic Journal.
Autor:
Mehdi Farhoodi, A. Abdolshahi, M. Zabihzadeh Khajavi, Amir Mohammad Mortazavian, Arezoo Ebrahimi, Shervin Ahmadi, Shahin Rafiee
Publikováno v:
International Journal of Environmental Science and Technology. 19:4599-4610
Environmental factors in particular temperature, humidity, and atmosphere of packaging can control the postharvest physiology and variations in the chemical composition of horticultural crops during storage. Most fruits and vegetables release ethylen
Autor:
Ali Ebrahimi Pure, Kambiz Jahanbin, Mehdi Farhoodi, Najmeh Hafttananian, Maryam Zabihzadeh Khajavi
Publikováno v:
Journal of Food Measurement and Characterization. 15:3893-3900
This study aimed to investigate the impact of adding clay and silica nanoparticles (NPs) on the swelling and thermal properties of low-density polyethylene (LDPE) composite. The migration of nano-clay and nano-silica into food simulants (distilled wa