Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Mohammad Amin Mehrnia"'
Autor:
Armin Ahmad Nejhad, Behrooz Alizadeh Behbahani, Mohammad Hojjati, Alireza Vasiee, Mohammad Amin Mehrnia
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-13 (2023)
Abstract Since the dawn of civilization, people have turned to plants as a safe and efficient form of treatment for a variety of diseases. It has long been known that Calotropis procera has the potential to treat a number of diseases. In this study,
Externí odkaz:
https://doaj.org/article/6f8d4896ebfe43b4935c3b0c340c44e7
Publikováno v:
فناوریهای جدید در صنعت غذا, Vol 10, Iss 2, Pp 119-133 (2023)
Soy cheese (Tofu) is a quasi-dairy product that is prepared by coagulants through coagulation of soymilk. The present study was conducted to investigate the effect of transglutaminase (TG) and ultrasound enzymatic treatments on the yield, physicochem
Externí odkaz:
https://doaj.org/article/44369d0d940c413096d4afe56085c92e
Autor:
Hediyeh Yousefipour, Mohammad Amin Mehrnia, Behrooz Alizadeh Behbahani, Hossein Jooyandeh, Mohammad Hojjati
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 4, Pp 415-426 (2022)
[1]Introduction: Herbs and spices, which are essential part of the human diet, have been used in traditional medicine to increase the flavor, color, and aroma of various foods and food products. Herbs and spices are also known as preservative, antiox
Externí odkaz:
https://doaj.org/article/f0899d0d773b4e7e98085962ed57d065
Publikováno v:
Journal of Medicinal Plants and By-products, Vol 6, Iss 2, Pp 125-130 (2017)
Spearmint (Mentha spicata L.), oregano (Origanum vulgare L.) and thyme (Thymus vulgaris L.) are used as traditional medicines, culinary herbs and food flavorings. All samples collected from Khuzestan province, Iran and plant extracts prepared using C
Externí odkaz:
https://doaj.org/article/0063575b568244458fe75fbfac75009f
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 10, Pp 5600-5615 (2021)
Nowadays, the tendency toward the application of natural preservatives to extent the shelf life of food products has grown. The purpose of the present research was to evaluate the effect of the basil seed mucilage (BSM)‐based edible coating contain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::b342b034ad1cd2bb3bf0b567c4e75e3f
https://doaj.org/article/4e32634a40e94e208a720a81b6150875
https://doaj.org/article/4e32634a40e94e208a720a81b6150875
Publikováno v:
Food Science and Technology. 18:301-311
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::552451292367812e7c0dce79902fffe9
https://doi.org/10.52547/fsct.18.113.301
https://doi.org/10.52547/fsct.18.113.301
Publikováno v:
Food Science and Biotechnology. 29:717-728
The instability and strong flavor or odor of essential oils (EO) limit their direct incorporation into food products. In this study, the antioxidant and antimicrobial Heracleum lasiopetalum essential oil (HLEO) was added to Lepidium sativum seed muci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3415090bfb26901b62389497146969ba
https://doi.org/10.1007/s10068-019-00715-4
https://doi.org/10.1007/s10068-019-00715-4
Publikováno v:
Journal of ethnopharmacology. 280
Ethnopharmacological relevance Lorestan Province (Iran) has a great diversity of habitats and plant diversity and the people living in this province have a good knowledge of herbal therapies. Aim of the study In this study, the authors aimed to ident
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::846d9645927d387d146f8c998acd50d3
https://pubmed.ncbi.nlm.nih.gov/33798662
https://pubmed.ncbi.nlm.nih.gov/33798662
Publikováno v:
Journal of economic entomology. 113(3)
Botanical insecticides, including essential oils (EOs), can be considered as appropriate alternatives to synthetic insecticides for controlling stored product pests. In this study, potential of nano-formulations of the Tasmanian blue gum (TBG) EO to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::311be2a1fa7355a887dd0fd0709eccb1
https://pubmed.ncbi.nlm.nih.gov/32307512
https://pubmed.ncbi.nlm.nih.gov/32307512
Publikováno v:
Flavour and Fragrance Journal. 33:351-356
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d434a48dba3e4f09711a0ccb3bd519d7
https://doi.org/10.1002/ffj.3455
https://doi.org/10.1002/ffj.3455