Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Mir-Michael Mousavi"'
Autor:
Mir-Michael Mousavi, Mohammadali Torbati, Parastou Farshi, Hedayat Hosseini, Masoud Aman Mohammadi, Seyede Marzieh Hosseini, Simzar Hosseinzadeh
Publikováno v:
Advanced Pharmaceutical Bulletin, Vol 11, Iss 3, Pp 514-521 (2021)
Purpose: In this research, electrospinning method was employed to fabricate food-grade nanofibers (NFs) from chitosan-gelatin combination for stigmasterol encapsulation. The spinnability of mixed chitosan and gelatin solutions was investigated at dif
Externí odkaz:
https://doaj.org/article/07db7b41ff4147f8b7479b4ccc3f90e9
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 2, Iss 2, Pp 163-170 (2019)
There has been no systematic research of the characteristics of the universities and academic researchers that seem to have contributed most to industrial innovation. This article assesses the emerging 'technology transfer' in academic goals as a fac
Externí odkaz:
https://doaj.org/article/ae816e5194b84e8daefe3ec5f75522b7
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 2, Iss 1, Pp 77-84 (2019)
Over the last few years, the studies have been conducted to develop and to apply edible films from different agricultural commodities. A wide range of materials are used to produce edible films including polysaccharides, proteins, lipids and their bl
Externí odkaz:
https://doaj.org/article/69c59343bf7348dd91f7c1e67cc00f09
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 1, Iss 1, Pp 71-80 (2018)
3-monochoropropane-1, 2-diol (3-MCPD) and 2-monochloropropane-1,3-diol (2-MCPD) and glycidol esters (GE) have been known as food contaminants. These compounds are formed during high-temperature process of different food products such as coffee, edibl
Externí odkaz:
https://doaj.org/article/95b30849d8414b608c05a6cc6ac1894a
Publikováno v:
Middle East Journal of Rehabilitation and Health Studies.
Context: Acrylamide (AA) is a dangerous contaminant that occurs in food products, and the formation of this toxic compound is mainly related to the Millard reaction. Acrylamide forms in food products during heat processing, such as frying, roasting,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9581c012d42477f44b239bcf146610f1
https://doi.org/10.5812/mejrh-132710
https://doi.org/10.5812/mejrh-132710
Autor:
Mir-Michael Mousavi1 (AUTHOR), Javanmardi, Fardin1 (AUTHOR), Andishmand, Hashem2 (AUTHOR), Momeni, Mojtaba2 (AUTHOR), Mahmoudpour, Mansour2,3 (AUTHOR) mansour69.mah@gmail.com
Publikováno v:
Journal of Analytical Chemistry. Sep2020, Vol. 75 Issue 9, p1153-1161. 9p.
Autor:
Adel Mirza Alizadeh, Neda Mollakhalili-Meybodi, Amir Mohammad Mortazavian, Mir-Michael Mousavi, Musarreza Taslikh, Kooshan Nayebzadeh
Publikováno v:
J Food Sci Technol
Mayonnaise has a great potential for research and development. Today, consumers are seeking for healthier and natural food products. Generally, it is a blend of oil, egg, salt, lemon juice or vinegar and texture improvers which make its structure as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e26a6efde54ef8bd9d6a6d8428c6c2a
https://doi.org/10.1007/s13197-021-05133-1
https://doi.org/10.1007/s13197-021-05133-1
Autor:
Mansour Mahmoudpour, Fardin Javanmardi, Mojtaba Momeni, Mir-Michael Mousavi, Hashem Andishmand
Publikováno v:
Journal of Analytical Chemistry. 75:1153-1161
A novel sample pre-treatment technique based on vortex and ultrasound-assisted surfactant-enhanced emulsification microextraction followed by gas chromatographic–mass spectrometric detection has been developed to determine the selected pesticide re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::546a3bde438707b168e0fe1b174da7f4
https://doi.org/10.1134/s1061934820090142
https://doi.org/10.1134/s1061934820090142
Autor:
Mansour Mahmoudpour, Afsaneh Tavakkoli Ghazani, Fardin Javanmardi, Faran Taram, Zahra Pilevar, Mir-Michael Mousavi
Publikováno v:
Current Nutrition & Food Science. 16:403-409
Background: As the main sweetener in sponge cakes, sucrose provides not only energy and structure, but also acts as a stabilizer and tenderizer. Due to its high-calorie content, alternative sweeteners such as xylitol and maltitol are used in its plac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24a706285e9b3b84b86b48fd64b3cc5b
https://doi.org/10.2174/1573401315666190206143440
https://doi.org/10.2174/1573401315666190206143440
Autor:
Simzar Hosseinzadeh, Masoud Aman Mohammadi, Seyede Marzieh Hosseini, Hedayat Hosseini, Mohammadali Torbati, Parastou Farshi, Mir-Michael Mousavi
Publikováno v:
Advanced Pharmaceutical Bulletin, Vol 11, Iss 3, Pp 514-521 (2021)
Advanced Pharmaceutical Bulletin
Advanced Pharmaceutical Bulletin
Purpose: In this research, electrospinning method was employed to fabricate food-grade nanofibers (NFs) from chitosan-gelatin combination for stigmasterol encapsulation. The spinnability of mixed chitosan and gelatin solutions was investigated at dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6eb6fb772080520e0f217e2b4382dcf2
https://doi.org/10.34172/apb.2021.059
https://doi.org/10.34172/apb.2021.059