Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Mohammad Javad Varidi"'
Autor:
Fatemeh Shokrollahi, Fakhri Shahidi, Mohammad Javad Varidi, Arash Koocheki, Farshad Sohbatzadeh
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 2, Pp 217-229 (2023)
Introduction Sorghum is a valuable source of starch for human use, being a drought-tolerant cereal grain that contains a large amount of starch (approximately 70%). However, native sorghum starch has limited application in the food industry due to it
Externí odkaz:
https://doaj.org/article/77498e68e4724071aa74b06b4eec3dc3
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 8, Iss 1, Pp 15-30 (2019)
In this study, the effect of chestnut flour substitution on the physicochemical and sensory properties of burger (30% meat) was investigated. Chestnut flour levels were 0, 3, 6 and 9% that were replaced with toasted flour in the formulation. Chestnut
Externí odkaz:
https://doaj.org/article/fe11ab90e2ec4f099636945e8628fe50
Publikováno v:
Journal of Food Quality, Vol 2020 (2020)
The present research aimed to produce Fruit Feta-type cheese and investigate the effects of pomegranate juice on the manufacturing process and characterization of Feta-type cheese during storage. In order to produce Feta-type cheese with pomegranate
Externí odkaz:
https://doaj.org/article/b38f1d552e5a4c58b85155c219e11c93
Autor:
Behnam Fiuzy, Mohammad Javad Varidi, Elnaz Milani, Fakhri Shahidi, Mohammad Hossein Haddad Khodaparast
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 7, Iss 1, Pp 29-48 (2018)
In this study, response surface methodology (RSM) was used to optimize extrusion conditions, including semi-defatted Bene cake (PDBC) content(10-30%), moisture content (12-18%), temperature (120-180 °C), and screw speed (120-220 rpm). The effects of
Externí odkaz:
https://doaj.org/article/1200fe186618408fa987ec4a915d0848
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 6, Iss 1, Pp 53-70 (2017)
This study was performed in order to examine the effect of verjuice concentration on the physicochemical and textural properties of beef Biceps femoris, which aimed at improving its tenderness and enhancing its marketability. To that end, verjuice (0
Externí odkaz:
https://doaj.org/article/79ec9c6aadf94eb5aeb109c2d650fdaa
Autor:
Naeimeh Kazemi Taskooh, Mohammad Hosein Haddad Khodaparast, Mohammad Javad Varidi, Farideh Tabatabaii Yazdi
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 5, Iss 2, Pp 211-220 (2016)
This study evaluated the effects of ozonated water (0.2, 0.5, and 1 ppm) alone with different exposure times (5, 10, and 15 min) and combinations of ozonated water (0.2, 0.5, and 1 ppm) with 1% Lactic acid during 10 min exposure for control of Escher
Externí odkaz:
https://doaj.org/article/10d92b912f4942439cb83582f35a2cfc
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 4, Iss 2, Pp 97-116 (2015)
In this study, effect of gender, muscle type (biceps femoris (BF) and longissimus thoracis (LT)) and storage time (14 days) on the proteolytic pattern of camel meat myofibrillar proteins was investigated using SDS-PAGE. Heavy chain myosin (MHC) and a
Externí odkaz:
https://doaj.org/article/3162f0779100458387d512016cfee1df
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 3, Iss 1, Pp 79-96 (2014)
In this study, physicochemical and quality properties of longissimus thoracis (LT) and biceps femoris (BF) muscles of Iranian one-humped camel were determined and compared with each other. The mean pH of BF muscle (6.03) was greater than that of LT o
Externí odkaz:
https://doaj.org/article/4605e22cafdd4e89a1baa087521cc197
Autor:
Fatemeh Shokrollahi, Fakhri Shahidi, Mohammad Javad Varidi, Arash Koocheki, Farshad Sohbatzadeh, Ali Motamedzadegan
Publikováno v:
Starch - Stärke.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99d7216a4e47124ac7e928d83aa93db0
https://doi.org/10.1002/star.202200187
https://doi.org/10.1002/star.202200187
Publikováno v:
Food Science & Nutrition. 10:1113-1125
Milk standardization with solids (i.e., nonfat milk solids, MSNF) for yogurt manufacture is traditionally achieved by the addition of skim milk powder (SMP). However, the addition of SMP to milk-based yogurt increases lactose content and decreases bo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9e8588507850702a3dffb7e70a6cc87
https://doi.org/10.1002/fsn3.2771
https://doi.org/10.1002/fsn3.2771