Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Mohammad Khalilian-Movahhed"'
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 1, Pp 43-56 (2023)
IntroductionEfforts have always been made to protect valuable compounds of medicine, food and aromatics materials that are highly sensitive to environmental conditions by the encapsulation method. encapsulation of flavors, in addition to its protecti
Externí odkaz:
https://doaj.org/article/d6c37bbdbaaa45f4b5060115981ff8df
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 5, Iss 3, Pp 265-278 (2016)
In this study, Barbari flat bread was prepared by two methods, including part-baking and conventional baking and then stored at 4 °C for 7 days. Part-baking was done for 4, 6 or 8 minutes and conventional bread were prepared for 10 minutes (control)
Externí odkaz:
https://doaj.org/article/53d75d7985f3423a9bceb03303fe71c6
Publikováno v:
European Food Research and Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7cbca71f7535eef6ff4aba10946e010
https://doi.org/10.1007/s00217-023-04265-2
https://doi.org/10.1007/s00217-023-04265-2
The present research study evaluated the effects of four concentrations of Benzylaminopurine (BAP) in combination with three concentrations of Naphthalene acetic acid (NAA), as well as methyl jasmonate and nano-sized TiO2 elicitors on callus inductio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8493f0c7c9145b83d4e75f00b3e29e01
https://doi.org/10.21203/rs.3.rs-2396091/v1
https://doi.org/10.21203/rs.3.rs-2396091/v1
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 3, Pp 237-254 (2020)
Kichi is a local sweet bread that is cooked in the west of Iran, especially in Chaharmahal and Bakhtiari Province. This product is traditionally produced and has a low shelf life and hard texture. Therefore, the aim of this study was to investigate t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::2907bfba8c27169748609b9df080ab42
https://journals.rifst.ac.ir/article_90796_0d0a0ff1bb8f63e22468fc5e0d00b7f0.pdf
https://journals.rifst.ac.ir/article_90796_0d0a0ff1bb8f63e22468fc5e0d00b7f0.pdf
Publikováno v:
Bioactive Carbohydrates and Dietary Fibre. 28:100315
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fcedbaafbce0b5f84d3d5a198efce3f
https://doi.org/10.1016/j.bcdf.2022.100315
https://doi.org/10.1016/j.bcdf.2022.100315
Publikováno v:
Journal of food scienceREFERENCES. 85(5)
The technique for order performance by similarity to ideal solution (TOPSIS) method was used to select the optimum point of power and time of ultrasound and baking temperature of eggless cake production. The effect of ultrasound power and baking time
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7e65c529fcb0261cecc71fa41b3f2f7
https://pubmed.ncbi.nlm.nih.gov/32395876
https://pubmed.ncbi.nlm.nih.gov/32395876
Publikováno v:
Journal of Food Science and Technology. 53:3894-3903
The possibility of complete replacement of egg proteins with whey protein concentrate (WPC) and improvement in quality by different emulsifiers was evaluated. Three emulsifiers, including polyglycerol ester (PGE), distilled mono glyceride (DMG) and l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d89289e641dbe7141f32e3cb4936ed0e
https://doi.org/10.1007/s13197-016-2373-y
https://doi.org/10.1007/s13197-016-2373-y
Autor:
Fakhri Shahidi, Mohammad Khalilian-Movahhed, Farideh Tabatabaei-Yazdi, Younes Zahedi, Asghar Torabi, Mohebbat Mohebbi
Publikováno v:
J Food Sci Technol
The production possibility of squash puree-containing edible sheet and its improvement by different hydrocolloids were studied. In this study, two hydrocolloids [carboxymethyl cellulose (CMC) and tragacanth gum] and also one plasticizer (glycerol) we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe379a3aa1acb7aa90b82940a22bb5c3
https://pubmed.ncbi.nlm.nih.gov/32116376
https://pubmed.ncbi.nlm.nih.gov/32116376
Publikováno v:
Journal of Food Processing and Preservation. 40:212-225
This work presented the possibility of producing carrot–celery mixture powder with two-fluid atomizer spray dryer and process optimization. Carrot and celery juice were mixed in a ratio of 2:1 (w/w) and was sprayed. The operation variables included
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfc0ae6d34073ffab7cc951f38965f4c
https://doi.org/10.1111/jfpp.12598
https://doi.org/10.1111/jfpp.12598