Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Mehrdad Niakosari"'
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 5, Iss 1, Pp 105-118 (2016)
In this study, effects of different extraction methods, namely microwave-assisted hydrodistillation (MAHD) and solvent-free microwave extraction (SFME) were investigated in comparison with that of conventional hydrodistillation (HD) in terms of yield
Externí odkaz:
https://doaj.org/article/923ddfa4d0fe487cbf94f17c664c6734
Publikováno v:
Journal of food scienceREFERENCES. 87(3)
Crocin, as a nutraceutical component of saffron (Crocus sativus L.), possesses numerous therapeutic effects. In the current study, a crocin-loaded chitosan/alginate (CS/ALG) nanocarrier was developed for oral delivery. The influence of preparation va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13cf21dbe1229c30d1956c4aec95931f
https://pubmed.ncbi.nlm.nih.gov/35150139
https://pubmed.ncbi.nlm.nih.gov/35150139
Autor:
Ali Mohammad Tamadon, Mohammad Ganje, Seid Mahdi Jafari, Yahya Maghsoudlou, Mehrdad Niakosari
Publikováno v:
Food Hydrocolloids. 95:186-194
The stability and retention of the bioactive-loaded nanocarriers along their pathway through the gastric conditions and their following controlled disassembly within the intestine is very crucial in terms of the nutritional value. The purpose of this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::024080a7ebcd27e8c5bc0bf3c1e65b52
https://doi.org/10.1016/j.foodhyd.2019.04.045
https://doi.org/10.1016/j.foodhyd.2019.04.045
Autor:
Sodeif Azadmard-Damirchi, Mehrdad Niakosari, Afsaneh Dehghan Manshadi, Seyed Hadi Peighambardoust
Publikováno v:
Journal of Food Measurement and Characterization. 13:26-33
Flaxseed oil is one of the richest sources of Omega-3. This work was aimed at evaluating the physical qualities, sensory properties and the stability of a formulation for salad dressing characterized by a partial enrichment with flaxseed oil upon ref
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7cb96c6ab48ca906405f65c2ae83724
https://doi.org/10.1007/s11694-018-9915-0
https://doi.org/10.1007/s11694-018-9915-0
Autor:
Sareh Boostani, Gholamreza Mesbahi, Marzieh Moosavi-Nasab, Mehrdad Niakosari, Mahmoud Aminlari
Publikováno v:
International Journal of Biological Macromolecules. 102:297-307
Hybridization of macromolecules via the Maillard grafting reaction can punctuate specific forms of biopolymers, resulting in novel functionalities. The current study aimed at investigating and optimizing the conjugation of dextran-soy protein isolate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e0cdc01a5881a78166d0720c3e504cd
https://doi.org/10.1016/j.ijbiomac.2017.04.019
https://doi.org/10.1016/j.ijbiomac.2017.04.019
Autor:
Maryam Nejadmansouri, Seyed Mohammad Hashem Hosseini, Gholamhossein Yousefi, Mohammad-Taghi Golmakani, Mehrdad Niakosari
Publikováno v:
Food Hydrocolloids. 61:801-811
This work aimed to study the effects of whey protein isolate (WPI) to fish oil (FO) weight ratio (WR), pH and storage temperature on the physicochemical properties and storage stability of sonication-mediated WPI-stabilized fish oil nanoemulsions. 20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8f1eb59667dce5cbe30aa2d605f8afc
https://doi.org/10.1016/j.foodhyd.2016.07.011
https://doi.org/10.1016/j.foodhyd.2016.07.011
Autor:
Mohammad-Taghi Golmakani, Mehrdad Niakosari, Gholamhossein Yousefi, Seyed Mohammad Hashem Hosseini, Maryam Nejadmansouri
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 506:821-832
Fish oil nanoemulsions, stabilized with different mixtures of non-ionic surfactants (Tween 80, Span 80), were prepared by high intensity ultrasound method. Physicochemical properties and storage stability of nanoemulsions were studied under the effec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5539d2562f35e9e26947c1c69f881117
https://doi.org/10.1016/j.colsurfa.2016.07.075
https://doi.org/10.1016/j.colsurfa.2016.07.075
Publikováno v:
International Dairy Journal. 57:52-55
The aim of this study was to investigate the feasibility of replacing the ice cream fat with inulin to produce a low-fat ice cream with prebiotic properties. For this purpose, inulin (2, 3 and 4%, w/w) was added to the low-fat ice cream and the physi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::931c6b0f57e150dfc6aafc2edada449b
https://doi.org/10.1016/j.idairyj.2016.02.040
https://doi.org/10.1016/j.idairyj.2016.02.040
Autor:
Mohammad-Taghi Golmakani, Maryam Nejadmansouri, Mehrdad Niakosari, Seyed Mohammad Hashem Hosseini, Gholamhossein Yousefi, Gholamreza Mesbahi, Marziyeh Sepeidnameh
Publikováno v:
International journal of biological macromolecules. 118
Physicochemical properties and storage stability of fish oil (FO) in water multilayer emulsions, stabilized with different mixtures of whey protein isolate (WPI) and water-soluble fraction of Farsi gum (WSFG), were studied under the effects of total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed95c1023f5df9c766c1ff0f5d5bf0d0
https://pubmed.ncbi.nlm.nih.gov/30170367
https://pubmed.ncbi.nlm.nih.gov/30170367
Publikováno v:
Food Hydrocolloids. 47:69-78
In this communication we describe preparation and characterization of an enzyme-biopolymer conjugate composed of water-soluble part of gum tragacanth and chicken egg white lysozyme (LZM) under mild Maillard reaction conditions. SDS-PAGE together with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf28470f8fbb2151be6b7491c893dda5
https://doi.org/10.1016/j.foodhyd.2014.12.023
https://doi.org/10.1016/j.foodhyd.2014.12.023