Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Mohaddeseh Kariminejad"'
Autor:
Mohaddeseh Kariminejad, Abolfazl Naimabadi, Afsaneh Morshedi, Toktam Mohammadi-Moghaddam, Abolfazl Shokuhi, Mahsa Bordbar
Publikováno v:
PLoS ONE, Vol 18, Iss 1, p e0279735 (2023)
Black plum peel is the by-product of plum processing and is a valuable source of antioxidants and phenolic compounds. In this research, total phenolic compounds, total flavonoid content and antioxidant activity of black plum peel were measured. After
Externí odkaz:
https://doaj.org/article/dd0f258413a2485d8aa9af016ba811ee
Autor:
Toktam Mohammadi-Moghaddam, Ali Firoozzare, Mohaddeseh Kariminejad, Maryam Sorahi, Zahra Tavakoli
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 2005-2019 (2020)
Plum peel is the by-product of plum processing and has all the functional properties of the plum fruit. The aim of this study was to investigate chemical composition of black plum peel and to use it as a functional ingredient to produce Masghati. The
Externí odkaz:
https://doaj.org/article/d691b9a25dd2487a9cc200d7e92d0dc3
Autor:
Amir Mohammad Mortazavian, Fatemeh Askari, Reza Mohammadi, Mohammad Amin Mohammadifar, Milad Rouhi, Mohaddeseh Kariminejad, Masoumeh Taghizadeh, Ehsan Sadeghi
Publikováno v:
Taghizadeh, M, Mohammadifar, M A, Sadeghi, E, Rouhi, M, Mohammadi, R, Askari, F, Mortazavian, A M & Kariminejad, M 2018, ' Photosensitizer-induced cross-linking: A novel approach for improvement of physicochemical and structural properties of gelatin edible films ', Food Research International, vol. 112, pp. 90-97 . https://doi.org/10.1016/j.foodres.2018.06.010
This study investigated a novel method of photosensitizer-induced cross-linking (using riboflavin as a sensitizer) to improve the structural and physicochemical properties of gelatin-based edible films with different glycerol concentrations (25% and
Autor:
Reza Mohammadi, Milad Rouhi, Amir Mohammad Mortazavian, Mohammad Amin Mohammadifar, Mohaddeseh Kariminejad, Sara Hasanvand, Ehsan Sadeghi
Publikováno v:
Mohammadi, R, Mohammadifar, M A, Rouhi, M, Kariminejad, M, Mortazavian, A M, Sadeghi, E & Hasanvand, S 2018, ' Physico-mechanical and structural properties of eggshell membrane gelatin-chitosan blend edible films ', International Journal of Biological Macromolecules, vol. 107, no. Part A, pp. 406-412 . https://doi.org/10.1016/j.ijbiomac.2017.09.003
This study investigated the physico-mechanical and structural properties of composite edible films based on eggshell membrane gelatin (G) and chitosan (Ch) (75G:25Ch, 50G:50Ch, 25G:75Ch). The results demonstrated that the addition of Ch increased elo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18da3c1f08c69652596eb7b4ea5b8cdf
https://orbit.dtu.dk/en/publications/19b7e6ba-674d-4e1a-ae96-5d63701ceeb0
https://orbit.dtu.dk/en/publications/19b7e6ba-674d-4e1a-ae96-5d63701ceeb0
Autor:
Fatemeh Askari, Mohammad Hosein Shirgardoun, Masoumeh Taghizadeh, Milad Rouhi, Ehsan Sadeghi, Mohaddeseh Kariminejad, Reza Mohammadi
Publikováno v:
Journal of Food Processing and Preservation. 42:e13715
Autor:
Mohaddeseh Kariminejad, Masoumeh Taghizadeh, Reza Mohammadi, Milad Rouhi, Ehsan Sadeghi, Shirin Moradi, Fatemeh Askari
Publikováno v:
Journal of Food Process Engineering. 41:e12817