Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Mohammad Hosein Azizi"'
Autor:
Ayoub Al-Jawaldeh, Mandy Taktouk, Aya Chatila, Sally Naalbandian, Zahra Abdollahi, Buthaina Ajlan, Nawal Al Hamad, Majid M. Alkhalaf, Salima Almamary, Rawan Alobaid, Salah Abdulla Alyafei, Mohammad Hosein Azizi, Nimah M. Baqadir, Rawhieh Barham, Faisal F. Binsunaid, Leila El Ammari, Jalila El Ati, Maha Hoteit, Hanan Massad, Marzeyeh Soleymani Nejad, Lara Nasreddine
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
High intakes of trans fatty acids (TFA), particularly industrially-produced TFA, are implicated in the etiology of cardiovascular diseases, which represent the leading cause of mortality in the Eastern Mediterranean Region (EMR). This systematic revi
Externí odkaz:
https://doaj.org/article/304741342354495b96796a1c7bd5273a
Autor:
Zohreh Hamidi-Esfahani, Esmaeil Zakipour-Molkabadi, Mohammad Ali Sahari, Mohammad Hosein Azizi
Publikováno v:
Iranian Journal of Biotechnology. 11:244-250
Background: Tannase can be obtained from the various sources for example tannin rich plants; however microbial sources are preferred for industrial production. In microbial sources, the Aspergillus and Penicillium genus and lactic acid bacteria mostl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ca165c4d94d4b81c666654a0a421e7e
https://doi.org/10.5812/ijb.11848
https://doi.org/10.5812/ijb.11848
Effect of wheat flour protein variations on sensory attributes, texture and staling of Taftoon bread
Publikováno v:
Food Science and Technology v.30 n.3 2010
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 30, Issue: 3, Pages: 833-837, Published: SEP 2010
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 30, Issue: 3, Pages: 833-837, Published: SEP 2010
The quality of flat breads depends in part on the textural properties of breads during storage. These properties are largely affected by flour protein quality and quantity. The present study aimed to examine differences between sensory properties, te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aeefeca1ddf1c7bc568e5a83da7d6bcd
https://doi.org/10.1590/s0101-20612010000300041
https://doi.org/10.1590/s0101-20612010000300041