Zobrazeno 1 - 10
of 469
pro vyhledávání: '"Mohammadi Nafchi A"'
Autor:
Zahra Khoshdouni Farahani, Mohamad Ebrahimzadeh Mousavi, Mahdi Seyedain Ardebili, Abdorreza Mohammadi Nafchi, Saeed Paidssari
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 6, Pp 4211-4222 (2024)
Abstract The study focused on the impact of the insoluble fraction of Persian gum–sodium alginate and a blend of the insoluble fraction of Persian gum–sodium alginate (IFPG‐Al) with whey protein isolate (WPI) on sprayed Ziziphus jujuba extract
Externí odkaz:
https://doaj.org/article/0efee39cf3174c6cb2b60dd747e1ad66
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 5, Pp 3282-3294 (2024)
Abstract This study investigated the possibility of using active coatings based on Zedo gum containing essential oils of Zataria multiflora Boiss (ZE) and tarragon (TE) to increase the shelf life and maintain the quality of freshly cut potato strips.
Externí odkaz:
https://doaj.org/article/b765fbe417a64a91ac083ade0f711a05
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101749- (2024)
This study aimed to assess the impact of an edible coating holding within chia seed gum (CSG) and Rosa canina L. extract (RCE) nanoemulsions (10%, 20%, and 40% w/w) on the oxidation, microbial load, and sensory characteristics of burgers in a 90-day
Externí odkaz:
https://doaj.org/article/03254aba70764a2a9512bb668e4da33d
Autor:
K. V. Harivaindaran, Nguyễn Hữu Tiến, Toàn Nguyễn Song Đinh, Hayati Samsudin, Fazilah Ariffin, Abdorreza Mohammadi Nafchi
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 11, Pp 7296-7310 (2023)
Abstract Nigella sativa, commonly known as the black seed, is a culinary spice therapeutic against many ailments. Common preparation practice of roasting or heating the seeds often deteriorates bioactive compounds, which can be remedied with superhea
Externí odkaz:
https://doaj.org/article/fe723736bc6e49338a87a0a07b59ead3
Autor:
Khajeh, Niyoosha1 (AUTHOR), Mohammadi Nafchi, Abdorreza1,2,3 (AUTHOR) fstiau@gmail.com, Nouri, Leila1 (AUTHOR) Nouri.le.ir@gmail.com
Publikováno v:
Food Science & Nutrition. May2024, Vol. 12 Issue 5, p3282-3294. 13p.
Publikováno v:
In Food Chemistry: X 30 October 2024 23
Autor:
Sheibani, Samira, Jafarzadeh, Shima, Qazanfarzadeh, Zeinab, Osadee Wijekoon, M.M. Jeevani, Mohd Rozalli, Norazatul Hanim, Mohammadi Nafchi, Abdorreza
Publikováno v:
In International Journal of Biological Macromolecules May 2024 267 Part 1
Autor:
Maedeh Asad Samani, Sedigheh Babaei, Mahmood Naseri, Marjan Majdinasab, Abdorreza Mohammadi Nafchi
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 7, Pp 3767-3779 (2023)
Abstract This research aims to produce an antioxidant and biodegradable polysaccharide film by using macroalgae agar and sulfated polysaccharide. Agar and sulfated polysaccharide (fucoidan) were extracted from Gracilaria corticata and Sargassum angus
Externí odkaz:
https://doaj.org/article/99ba13cf1b74479b9e128f1c371e3142
Autor:
Lau, Weng Nyan, Mohammadi Nafchi, Abdorreza, Zargar, Masoumeh, Rozalli, Norazatul Hanim Mohd, Mat Easa, Azhar
Publikováno v:
In International Journal of Biological Macromolecules March 2024 260 Part 2
Autor:
Hojjati, Mohammad, Shahbazi, Samira, Askari, Hamed, Mohammadi Nafchi, Abdorreza, Makari, Mina
Publikováno v:
In Radiation Physics and Chemistry March 2024 216