Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Milad, Yaghoubi"'
Autor:
Kazem Alirezalu, Javad Hesari, Maghsoud Besharati, Milad Yaghoubi, Zabihollah Nemati, Haidar Malayeri
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 2, Pp 221-236 (2020)
The effect of 500 ppm mixed plant extracts (green tea, stinging nettle and olive leaves extract in the same rates) in combination with nisin (200 ppm) and nisin nanoparticles (200 ppm) was studied to produce nitrite free frankfurter sausage. Nitrite
Externí odkaz:
https://doaj.org/article/768e5846ff324406acd39fc0949fd76a
Autor:
Seyed Hadi Peighambardoust, Milad Yaghoubi, Azam Hosseinpour, Kazem Alirezalu, Maral Soltanzadeh, Mohammadreza Dadpour
Publikováno v:
Foods, Vol 11, Iss 21, p 3533 (2022)
This study aimed for the application of active chitosan coating incorporating yarrow essential oil (YEO) together with the development of an on-package sensor label based on bromocresol purple (BCP) and methyl red (MR) for shelf-life extension and fr
Externí odkaz:
https://doaj.org/article/28278790895e4aa68134dd3fa8cb11df
Publikováno v:
Renewable Energy. 204:262-276
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14836ca251973148b09f43df9fbacea6
https://doi.org/10.1016/j.renene.2022.12.100
https://doi.org/10.1016/j.renene.2022.12.100
Autor:
Kazem Alirezalu, Milad Yaghoubi, Leila Poorsharif, Shadi Aminnia, Halil Ibrahim Kahve, Mirian Pateiro, José M. Lorenzo, Paulo E. S. Munekata
Publikováno v:
Foods, Vol 10, Iss 5, p 1003 (2021)
The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leave
Externí odkaz:
https://doaj.org/article/6b320e3295d64643b17a8482fa4ffa95
Autor:
Habib Shirzad, Abolfazl Alirezalu, Kazem Alirezalu, Milad Yaghoubi, Bahareh Ghorbani, Mirian Pateiro, José M. Lorenzo
Publikováno v:
Metabolites, Vol 11, Iss 5, p 256 (2021)
Strawberry fruits are highly susceptible to cold burning, resulting in low storage periods at low temperatures. Plant extracts or essential oils (EOs) can potentially be used as preservatives in fruits throughout the refrigerated period. In the prese
Externí odkaz:
https://doaj.org/article/893d92cf8cbb4110920469b572697413
Autor:
Kazem Alirezalu, Amir Hossein Moazami‐Goodarzi, Leila Roufegarinejad, Milad Yaghoubi, Jose M. Lorenzo
Publikováno v:
Food Science & Nutrition. 10:2505-2515
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f68b961d6e7d2719bad1eed7872092a8
https://doi.org/10.1002/fsn3.2856
https://doi.org/10.1002/fsn3.2856
Autor:
Ashkan Rezaei, Kazem Alirezalu, Sodeif Azadmard Damirchi, Javad Hesari, Photis Papademas, Rubén Domínguez, José M. Lorenzo, Milad Yaghoubi
Publikováno v:
Fermentation, Vol 6, Iss 4, p 95 (2020)
The appropriate physicochemical and sensory characteristics and the traditional elaboration process of Motal cheese resulted in a high consumer acceptability. However, different process steps could have a significant effect on these characteristics.
Externí odkaz:
https://doaj.org/article/b70ff39e187b412ea0b610029a2e0bd6
Autor:
Milad Yaghoubi, Kazem Alirezalu, Javad Hesari, Seyed Hadi Peighambardoust, Monika Marcinkowska-Lesiak, Younes Barzegar, Seyed Razi Hoseinian-Khosrowshahi, Krystian Marszałek, Amin Mousavi Khaneghah
Publikováno v:
Meat Science. 198:109097
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a65f407498bcd1fd625e28e04bcabc82
https://doi.org/10.1016/j.meatsci.2023.109097
https://doi.org/10.1016/j.meatsci.2023.109097
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 3, Pp 1542-1550 (2021)
Food Science & Nutrition, Vol 9, Iss 3, Pp 1542-1550 (2021)
The effects of incorporation of stinging nettle extract (3% and 6%) and ɛ‐polylysine (0.1% and 0.2%) on chemical, microbial properties, and stability of rainbow trout fish fillets wrapped in polyethylene bags (in atmosphere condition) and refriger
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa5c589d8c920cd2710c3416dfb386a4
http://europepmc.org/articles/PMC7958555
http://europepmc.org/articles/PMC7958555
Autor:
Abolfazl Alirezalu, Mirian Pateiro, Milad Yaghoubi, José M. Lorenzo, Seyed Hadi Peighambardoust, Kazem Alirezalu
Publikováno v:
Trends in Food Science & Technology. 100:292-306
Background Antioxidants and antimicrobials are increasingly becoming important additives in meat industry to extent shelf life and increase acceptability. Oxidative changes and microbiological activities have negative effects on the sensory, stabilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ab269c873dab2d5686c0e8fe4efdb0d
https://doi.org/10.1016/j.tifs.2020.04.010
https://doi.org/10.1016/j.tifs.2020.04.010