Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Mohsen MOKHTARIAN"'
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 13, Iss 2, Pp 109-116 (2024)
A model for simultaneous heat and mass transfer during the cooking process of frozen hamburger has been developed, using a modified form of Darcy's law to describe the capillary flow of moisture and Fourier's second law in cylindrical coordinates to
Externí odkaz:
https://doaj.org/article/48090d6ee0ef4f18b35f3d95fda082ee
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 12, Iss 1, Pp 93-104 (2023)
Vitamin C (L-ascorbic acid) is a basic nutrients and very effective antioxidant that acts as a natural preservative in fruits (such as Cucumis sativus). Aiming to maintain bioactive compounds (especially inhibition the dehydroascorbic acid formation)
Externí odkaz:
https://doaj.org/article/37b8081942d2451f92c191bb10aecfa6
Publikováno v:
Sports Business Journal, Vol 2, Iss 2, Pp 301-320 (2022)
Purpose: Tourism is significant among countries and all over the world considered mountain tourism because of its advantages. Despite its rare nature and unique mountainous attractions, Iran has not been able to gain its share of this industry. This
Externí odkaz:
https://doaj.org/article/07d9bc76bb3e4e7391c6f8bd9fe35299
Publikováno v:
Journal of Agriculture and Food Research, Vol 12, Iss , Pp 100582- (2023)
The atmospheric-thermosonication extraction (ATSE) of bioactive compounds from freeze-dried aqueous extract of green tea (FDGT) and green coffee (FDGC) herbal plants was performed to improve the separation of phenolic compounds. The extraction proces
Externí odkaz:
https://doaj.org/article/3624ac7ccf0f4ff2bc2c88dc96d27221
Autor:
Sheyda Tavakoli, Mohsen Mokhtarian
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 10, Iss 3, Pp 273-284 (2021)
Yogurt is one of the most popular and widely consumed dairy products that it is very important in people's food basket. Thus, the modification and improvement of its technological and nutritional properties has a special place. Aiming to improve nutr
Externí odkaz:
https://doaj.org/article/61c69dd20e604e1bb6447e7197cdd07b
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 4, Pp 411-422 (2021)
Nowadays, mathemathical simulation and modeling of drying curves are useful instruments in order to improve control systems for final product quality under various conditions. These approaches are usually applied for studying the factors present in t
Externí odkaz:
https://doaj.org/article/765921cbd6da450d93fc4ce11fa4bb8d
Akademický článek
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Publikováno v:
Engineering in Agriculture, Environment and Food. 14:37-44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d645c8dc06ca3b5d78bff87328bf380f
https://doi.org/10.37221/eaef.14.2_37
https://doi.org/10.37221/eaef.14.2_37
Publikováno v:
Drying Technology. 40:897-923
Three methods of shade (MI), open sun (MII) and new designed of solar (MIII) drying were used for peppermint dehydration. The air velocity (u) and temperature (Td ) of MI, MII and MIII were 0.5, 0....
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ae8eaa3716036d06aafb59a3ab4856f
https://doi.org/10.1080/07373937.2020.1836650
https://doi.org/10.1080/07373937.2020.1836650
Autor:
Mohsen Mokhtarian, Marjan Nouri
Publikováno v:
Nutrition and Food Sciences Research. 7:47-58
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14328b4a39029086ea8ce4eb80b9dc7d
https://doi.org/10.29252/nfsr.7.2.47
https://doi.org/10.29252/nfsr.7.2.47