Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Mohammad Shahedi"'
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 1, Pp 107-127 (2023)
Introduction The most important component of wheat proteins is gluten, and the most prominent bonds in gluten are disulfide bonds, which bind glutenin subunits. Therefore, oxidizing and reducing agents with great effects on the thiol-disulfide system
Externí odkaz:
https://doaj.org/article/1aeef2b5cf8448e8ba5757145e40cabf
Publikováno v:
Journal of Nutrition and Food Security, Vol 2, Iss 3, Pp 221-230 (2017)
Background: The presence of gluten proteins in rice flour leads to some problems for patients of celiac; a digestive autoimmune disease. Consumption of a non-gluten regime can decrease the effects of this disease. The aim of this study was to produce
Externí odkaz:
https://doaj.org/article/04d2b59ecbf04f438e011ef9468be6e4
Publikováno v:
International Journal of Preventive Medicine, Vol 3, Iss 13, Pp 124-130 (2012)
After iron deficiency, zinc deficiency is the major micronutrient deficiency in developing countries, and staple food fortification is an effective strategy to prevent and improve it among at-risk-populations. No action has been taken to reduce zinc
Externí odkaz:
https://doaj.org/article/aa767e1c39ff43e280a25c8f7fac72f2
Autor:
Mohammad Shahedi, Mohammad Fazilati
Publikováno v:
مجله دانشکده پزشکی اصفهان, Vol 25, Iss 86, Pp 95-87 (2008)
BACKGROUND: A great attention has been made by fortification of bread with oat diet fibers. Oat fibers are known as a lowering substance of blood sugar, cholesterol, triglyceride, HDL and LDL. METHODS: In this study 25 percent of wheat flour was
Externí odkaz:
https://doaj.org/article/526219168d094c5ebd3f404ebcfe8f0a
Publikováno v:
Cereal Chemistry. 97:904-911
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d492c944ee85e7c1e4c70fba05b0c010
https://doi.org/10.1002/cche.10312
https://doi.org/10.1002/cche.10312
Publikováno v:
Journal of Food Science and Technology. 56:1090-1093
The effect of sodium citrate on gluten–starch separation and physicochemical properties of gluten was studied. The results showed that the addition of sodium citrate to the dough caused to an improvement in the aggregation of gluten and increased g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ebc9d083edb2d40582b3cdaeccd5971
https://doi.org/10.1007/s13197-019-03571-6
https://doi.org/10.1007/s13197-019-03571-6
Publikováno v:
Food Bioscience. 47:101759
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::782d2e616a618ac8fd720b5b38d740b7
https://doi.org/10.1016/j.fbio.2022.101759
https://doi.org/10.1016/j.fbio.2022.101759
Publikováno v:
Industrial Crops and Products. 116:35-40
In this study, quince slices with 2 mm in thickness, with three replications were dried by an electrohydrodynamic setup at a constant temperature of 70 °C using three voltage levels of 5, 7, and 9 kV. Drying experiments were conducted at air tempera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23237fb2abaec462b4d3421c17021d7a
https://doi.org/10.1016/j.indcrop.2018.02.048
https://doi.org/10.1016/j.indcrop.2018.02.048
Publikováno v:
Food Biophysics. 13:284-291
In this study two carbohydrate biopolymers were used to entrap vitamin D3. In order to optimize the microencapsulation parameters, response surface methodology was applied to evaluate the effects of three independent variables (alginate percentage, v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4816d171f6ad4d5f1daf128b69090318
https://doi.org/10.1007/s11483-018-9534-7
https://doi.org/10.1007/s11483-018-9534-7
Publikováno v:
International Journal of Biological Macromolecules. 103:640-647
In this study iron salt (FeSO4·7H2O) was microencapsulated in gum tragacanth hydrogel using solvent evaporation method. Three significant parameters (ferrous sulfate content, content of gum tragacanth, and alcohol to mixture ratio) were optimized by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f7c5491aa2a19abe32ba74e030d7e73
https://doi.org/10.1016/j.ijbiomac.2017.05.047
https://doi.org/10.1016/j.ijbiomac.2017.05.047