Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Mehdi Kashaninejad"'
Autor:
Sonia Asadi, Mehran Aalami, Shahram Shoeibi, Mehdi Kashaninejad, Mohammad Ghorbani, Mostafa Delavar
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 6, Pp 2875-2881 (2020)
Abstract Drying and roasting are conventional processes in the nut industry. However, roasting as an important procedure in nuts manufacturing may cause some physicochemical changes in nuts. Acrylamide is one of these chemical compounds that is forme
Externí odkaz:
https://doaj.org/article/458513e0bb454fd0b78318eb4a4d6093
Autor:
Mahdieh Akbari, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Mehdi Kashaninejad, Khashayar Sarabandi
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 6, Iss 2, Pp 127-140 (2017)
Olive leaf is one of the richest sources of phenolic compounds with antioxidant properties. Use of these compounds as food and pharmaceutical ingredients face challenges like protecting them during storage and food processing. In this study, bioactiv
Externí odkaz:
https://doaj.org/article/150fbeb4d9204b43b46cf823f9105ce8
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 4, Iss 1, Pp 1-18 (2015)
The purpose of this research was to study the effect of thin layer drying conditions (temperature at three levels of 60,70, and 80 oC, air velocity at two levels of 1/5 and 2/5 m/s, and four pretreatments including potassium carbonate and Paksan dryi
Externí odkaz:
https://doaj.org/article/4a45ca5024b747bd9d85f4c11d4d6d93
Autor:
Mehran Aalami, Mohammad Ghorbani, Mostafa Delavar, Mehdi Kashaninejad, Shahram Shoeibi, Sonia Asadi
Publikováno v:
Food Science & Nutrition, 8(6):2875-2881
Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 6, Pp 2875-2881 (2020)
Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 6, Pp 2875-2881 (2020)
Drying and roasting are conventional processes in the nut industry. However, roasting as an important procedure in nuts manufacturing may cause some physicochemical changes in nuts. Acrylamide is one of these chemical compounds that is formed due to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d816075db81d3ef99464f1f629a71fc
https://repository.publisso.de/resource/frl:6430099
https://repository.publisso.de/resource/frl:6430099
Green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti) are of known medicinal plants used in traditional medicine. They provide substantial antioxidant activities but the possible antioxidant interaction betwe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad357e151c4bdf674a6ede1a8b49c187
https://europepmc.org/articles/PMC4486572/
https://europepmc.org/articles/PMC4486572/