Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Milad Daneshniya"'
Publikováno v:
Foods and Raw Materials, Vol 13, Iss 1, Pp 202-210 (2025)
Yogurt is known as a suitable carrier of probiotics. Its supplementation with Iranian grape syrup used as a prebiotic can enhance its sensory and physicochemical properties, as well as improve the viability and growth of probiotics. Therefore, we aim
Externí odkaz:
https://doaj.org/article/f5e6180a7bcb484190b56fbe15b202c2
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 11, Iss 4, Pp 397-414 (2023)
This research aimed to examine the potential of increasing the shelf life of Hypophthalmichthys molitrix (silver carp) fillets using basil seed gum-based film enriched by various concentrations (0, 0.5, 1, 1.5, and 2% /dry matter) of Echinophora plat
Externí odkaz:
https://doaj.org/article/ecd2a17acbd94afba5d5fe4a6a897290
Evaluating the Potential of Phytochemicals as Natural Substitute for Synthetic Antioxidant: A Review
Autor:
Naghmeh Morakabati, Maral Behzadinia, Younes Pirouz Zarrin, Zahra Latifi, Milad Daneshniya, Mohammad Hossein Maleki
Publikováno v:
Asian Journal of Research in Biochemistry. :36-62
This study aimed at investigating the antioxidant potential of flavonoids as a subgroup of polyphenols and ultimately entirely and partially substitute the synthetic antioxidant with natural them. All relevant databases were searched for the terms in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bf2e297e0708c6f00c0230749f705a6
https://doi.org/10.9734/ajrb/2022/v10i130214
https://doi.org/10.9734/ajrb/2022/v10i130214
Autor:
Milad Daneshniya
Publikováno v:
Food Science and Technology. 17:127-136
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::290a1d257a4ecc4185fe6cb51a2769f8
https://doi.org/10.52547/fsct.17.108.127
https://doi.org/10.52547/fsct.17.108.127
Autor:
Milad Daneshniya
Publikováno v:
Food Science and Technology. 17:151-164
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b52faa125a38db091a1608e50a41448
https://doi.org/10.52547/fsct.17.108.151
https://doi.org/10.52547/fsct.17.108.151
Autor:
Mohammad Hossein Maleki, Hooman Jalilvand Nezhad, Nima Keshavarz Bahadori, Milad Daneshniya, Zahra Latifi
Publikováno v:
Bioactive Peptides from Food ISBN: 9781003106524
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3711e5668718cbf73894a0d5cd6070e9
https://doi.org/10.1201/9781003106524-26
https://doi.org/10.1201/9781003106524-26
