Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Nader karimian-Khosroshahi"'
Autor:
Mansoureh Taghizadeh, Seid Mahdi Jafari, Kianoush Khosravi Darani, Mahmood Alizadeh sani, Saeedeh Shojaee Aliabadi, Nader Karimian Khosroshahi, Hedayat Hosseini
Publikováno v:
Applied Food Biotechnology, Vol 10, Iss 2, Pp 113-127 (2023)
Background and Objective: Essential oils include low solubility, poor bioavailability and rapid release, which may limit their use as bioactive compounds in foods and medicine. Nanoencapsulation can preserve inherent qualities of essential oils and i
Externí odkaz:
https://doaj.org/article/fa0cb65401f94a8fb3590650ab0131ad
Autor:
Fahimeh Safaei, Khadijeh Abhari, Nader Karimian Khosroshahi, Hedayat Hosseini, Mojtaba Jafari
Publikováno v:
Foods and Raw Materials, Vol 7, Iss 1, Pp 177-184 (2019)
In this study, we applied the D-optimal mixture design method to optimise prebiotic sausage formulation with inulin, konjac (Amorphophallus konjac L.), and starch. Also, we investigated the effect of each component indi- vidually as well as their mix
Externí odkaz:
https://doaj.org/article/cffd876b3d2140899be02ad97c319406
Autor:
Fatemeh Hemmati, Hedayat Hosseini, Leila Mirmoghtadaei, Esmaeil Mirzaei, Vahid Mofid, Seyed Mohammad Mazloomi, Nader Karimian-Khosroshahi, Amir Mohammad Mortazavian, Amin Mousavi Khaneghah
Publikováno v:
International Journal of Environmental Analytical Chemistry. :1-16
The current work aimed to optimise aflatoxin M1 (AFM1) removal from milk by magnetic inactivated lactic acid bacteria (LAB) adsorbent using response surface methodology (RSM). In this research, the ability of 5 strains of LAB was evaluated for AFM1 r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee095649b649a25df94e938c101d0550
https://doi.org/10.1080/03067319.2022.2115902
https://doi.org/10.1080/03067319.2022.2115902
Autor:
Roghayeh Amini Sarteshnizi, Hedayat Hosseini, Nader Karimian Khosroshahi, Farzane Shahraz, Amin Mousavi Khaneghah, Manije Kamran, Rozita Komeili, Emma Chiavaro
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 4, Pp 475-482 (2017)
This study aims to evaluate the performance of two types of prebiotic sausages formulated with resistant starch (RS) and β-glucan (BG) extract (in ratios of 2.22:1.33 and 2.75:1.88) during frying and chilled storage. The oxidative stability indices
Externí odkaz:
https://doaj.org/article/68aa7d63d8c3495fafd246ab75a1e33c
Autor:
Samira Dakhili, Reza Yekta, Abdorreza Mohammadi, Nader karimian-Khosroshahi, Seyede Marzieh Hosseini, Saeedeh Shojaee-Aliabadi
Fish gelatin (FG) and succinic anhydride starch (OSAS) composite films loaded with 1, 2, 3 and 4 wt% bacterial nanocellulose (BNC) and Stureja Khuzestanica Jamzad essential oil (SKEO) were achieved successfully and their physicochemical and release p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43d2d5edd71af74cb510a9c78110bad6
https://doi.org/10.21203/rs.3.rs-2051292/v1
https://doi.org/10.21203/rs.3.rs-2051292/v1
Autor:
Amin Mousavi Khaneghah, Abdoreza Mohammadi, Nader Karimian-Khosroshahi, Ehsan Sadeghi, Hedayat Hoseini, Francisco J. Barba, Moein Bashiry
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 13:67-78
Polyamines, including putrescine, spermidine, and spermine, are biological compounds present in nearly all food items. Their desirable physiological effects include cell division and growth. Hence, are undesirable in the diet of patients with tumor.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c89c41c308fdd5df423a72cdd4cc048a
https://doi.org/10.15586/qas.v13i2.775
https://doi.org/10.15586/qas.v13i2.775
Autor:
Hedayat Hosseini, Khadijeh Abhari, Mojtaba Jafari, Nader Karimian Khosroshahi, Fahimeh Safaei
Publikováno v:
Foods and Raw Materials, Vol 7, Iss 1, Pp 177-184 (2019)
In this study, we applied the D-optimal mixture design method to optimise prebiotic sausage formulation with inulin, konjac (Amorphophallus konjac L.), and starch. Also, we investigated the effect of each component indi- vidually as well as their mix
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffdad7c6bf8f4203afa64821af71c911
http://jfrm.ru/issues/1244/1355/
http://jfrm.ru/issues/1244/1355/
Autor:
Rozita Komeili, Emma Chiavaro, Hedayat Hosseini, Roghayeh Amini Sarteshnizi, Nader Karimian Khosroshahi, Amin Mousavi Khaneghah, Manije Kamran, Farzane Shahraz
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 4, Pp 475-482 (2017)
Food Technology and Biotechnology
Volume 55
Issue 4
Food Technology and Biotechnology
Volume 55
Issue 4
Svrha je ovog istraživanja bila procijeniti svojstva dvaju tipova prebiotičkih kobasica, pripremljenih s rezistentnim škrobom i ekstraktom β-glukana (u omjerima 2,216:1,328 i 2,75:1,875), tijekom prženja i skladištenja pri niskim temperaturama.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1be4640ae91f518a9876af85c285c752
http://hrcak.srce.hr/file/283741
http://hrcak.srce.hr/file/283741
Autor:
Hedayat Hosseini, Nader Karimian-Khosroshahi, Masoud Rezaei, Ramin Khaksar, Maryam Mahmoudzadeh
Publikováno v:
International Journal of Food Properties. 19:2471-2480
In this study, the influence of four cooking methods (baking, boiling, microwaving, and frying) on the nutritional value of rainbow trout was determined. Proximate, fatty acid composition, vitamin, mineral contents, and nutritional quality indices of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::108ea01c93637e63ac8a94225e97cc3d
https://doi.org/10.1080/10942912.2015.1039028
https://doi.org/10.1080/10942912.2015.1039028
Autor:
Elahe Tajedin, Mojtaba Yousefi, Saeedeh Shojaee-Aliabadi, Esmail Abdollahzadeh, Akbar Bahrami, Hedayat Hosseini, Zahra Pilevar, Nader Karimian Khosroshahi
Publikováno v:
Food Control. 109:106863
The virulence potential of Listeria monocytogenes is not a stable property and can be greatly affected by diverse environmental conditions and stresses. For example, the addition of essential oils (EOs) into the formulation of foods, as well as the t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cb65c3265e59638d1c8c35da6d8def4
https://doi.org/10.1016/j.foodcont.2019.106863
https://doi.org/10.1016/j.foodcont.2019.106863