Zobrazeno 1 - 10
of 77
pro vyhledávání: '"Mostafa Shahidi Noghabi"'
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 13, Iss 2, Pp 49-56 (2024)
Nowadays, due to the environmental problems caused by packaging based on synthetic polymers, the use of producing edible films based on biopolymers like polysaccharides, proteins, and fats has been interested. According to all the useful features of
Externí odkaz:
https://doaj.org/article/e23221e32de74264b2fafeb92475363c
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 1, Pp 63-74 (2024)
IntroductionAppropriate and effective decolorization of raw and thin juice in sugar refineries is considered as an important process to obtain premium quality sugar, which due to the problems of its conventional process, membrane processes as effecti
Externí odkaz:
https://doaj.org/article/625608c410fc41928c75668de7bc6d02
Autor:
Sayyed Javad Hosseini, Mahboobe Sarabi-Jamab, Mostafa Shahidi Noghabi, Hossein Zamani, Gholam hossein Zohuri
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 12, Iss 3, Pp 355-368 (2023)
Nowadays if essential oils can remain stable in food processing conditions, they can be used as an alternative to synthetic preservatives in food products. In this research, in addition to investigating the compounds of Zataria multiflora and cinnamo
Externí odkaz:
https://doaj.org/article/f30a20a154f34e3cad0b18038e6191a2
Autor:
Reza Shahraki, Amir Hossein Elhamirad, Javad Hesari, Mostafa Shahidi Noghabi, Ahmad Pedram Nia
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 12, Pp 8112-8120 (2023)
Abstract This study aimed to use natural herbal gums, as fat replacers, for preparing a low‐fat synbiotic cream cheese; for this purpose, the effects of Lepidium perfoliatum seed gum (LPSG) (1% w/w) and flaxseed gum (FG) (1% w/w) on physicochemical
Externí odkaz:
https://doaj.org/article/a75b8cbff0a44a83a340816dcffbeca1
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 11, Iss 2, Pp 109-122 (2022)
Encapsulation in liposome structure can be used as a protective carrier system for bioactive compounds during processing and storage under different conditions. Phycobiliproteins (PBPs) extracted from algae with antioxidant, antimicrobial, anti-cance
Externí odkaz:
https://doaj.org/article/c40434ac54444a81b531c03dd82c8f1c
Publikováno v:
Fisheries and Aquatic Sciences, Vol 25, Iss 5, Pp 276-286 (2022)
This study is focused on the effect of phycobiliprotein extraction of Gracilaria on the quality of common carp burgers, and the application of nanoliposomes containing pigment in the improvement of its antimicrobial and antioxidant activity of burger
Externí odkaz:
https://doaj.org/article/4ecc3da86b4f41b1b19c15a45a1fb4a4
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 10, Iss 1, Pp 29-42 (2021)
In the present research, the optimization of formulation of fortified chocolate using Chia seed Oil as source of Omega-3, vitamin D3 and calcium was investigated by surface response method.Different amounts of calcium (60, 95 and 130 mg), vitamin D3
Externí odkaz:
https://doaj.org/article/6affa49433ea4a17bd1dd3c498b42546
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 8, Iss 1, Pp 1-13 (2021)
Abstract Background The jujube is mainly grown in the subtropical and tropical regions of Asia. Due to owning bioactive compounds such as polyphenols, it was considered as medicinal and nutritional plant in traditional medicine. This study aimed to e
Externí odkaz:
https://doaj.org/article/6277d173e34348da882f6fe9bf5aed8c
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 1, Pp 57-72 (2020)
In this study, the carbohydrates material include Arabic gum (0-100%), maltodextrin (0-50%) and inulin (0-50%) were used as wall compounds for the microencapsulation of cardamom essential oil. A simple-central mixture design was used to experiment de
Externí odkaz:
https://doaj.org/article/0a444f4fda7a4b72b2347fd08ae55672
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 7, Iss 4, Pp 409-418 (2019)
Nowadays, food adulteration is important to marketing and production. The purpose of this study was to classify different types of honey (Thyme, Chaste tree, Jujube, Coriander, Barberry, Acacia and Alfalfa) with different herbal origin based on color
Externí odkaz:
https://doaj.org/article/248e8888599b4cb1ad28679dea80de20