Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Mehran Azizpour"'
Publikováno v:
Foods and Raw Materials, Vol 12, Iss 1, Pp 142-155 (2024)
In this study, we aimed to investigate the impact of three different post-packaging pasteurization temperatures (55, 65, and 75°C) on the physicochemical (pH, drip loss, texture profile, and color), microbial (lactic acid bacteria, mesophilic and p
Externí odkaz:
https://doaj.org/article/03ccc6af4eba41909c0cb50797501f6b
Publikováno v:
Journal of Food Measurement and Characterization. 11:1892-1898
Using appropriate combination of foaming agents is important to make foams with credible lifetime. This combination can be found through statistical methods. In this study, cluster analysis was employed to study the effect of different type of hydroc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::103a06e14fc8a15efc02ed7ebde59060
https://doi.org/10.1007/s11694-017-9571-9
https://doi.org/10.1007/s11694-017-9571-9
Autor:
Mehran Azizpour, Elnaz Abbasi
Publikováno v:
LWT - Food Science and Technology. 68:105-110
In this study, the effects of egg white (1, 2 and 3 g/100 g) and methylcellulose (1, 1.5 and 2 g/100 g) were investigated on the density and drainage volume of sour cherry foam. Then, foamed sour cherry juice was spread on aluminum trays (3.0 ± 0.02
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ab3483bf97a1554e351bd7728b3adf8
https://doi.org/10.1016/j.lwt.2015.12.004
https://doi.org/10.1016/j.lwt.2015.12.004
Publikováno v:
Innovative Food Science & Emerging Technologies. 34:122-126
This study was carried out to investigate the impact of different drying air temperatures (45, 60, 75, and 90 °C) on the physico-chemical and microstructural properties of foam-mat-dried shrimp powder. Physico-chemical properties such as moisture co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fbfdd3cb7430c2f7a36cee8199edb53
https://doi.org/10.1016/j.ifset.2016.01.002
https://doi.org/10.1016/j.ifset.2016.01.002
Publikováno v:
International Journal of Food Engineering. 13
This study aimed to evaluate fatty acid composition and physicochemical properties of Iranian milkweed seed oil (IMSO) and olive cultivar Roghani oil (OCRO). The extraction yield and unsaturated fatty acids content of IMSO were 21.9 % (dry basis) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c351b14cb29409152c6e5b13e2c441e9
https://doi.org/10.1515/ijfe-2015-0315
https://doi.org/10.1515/ijfe-2015-0315
Publikováno v:
Drying Technology. 32:374-384
In this study, foaming conditions of shrimp (Penaeus indicus) were optimized using response surface methodology (RSM) and the effect of drying temperature on drying behavior was investigated. The experiments were conducted according to face-centered
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d70f056330e11839a64dcd33916e438
https://doi.org/10.1080/07373937.2013.794829
https://doi.org/10.1080/07373937.2013.794829