Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Nafiseh, Zamindar"'
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 4, Pp 381-393 (2024)
Introduction The first quality attribute about food evaluated by consumer is visual characteristics. The apparent attributes of a product include its shape, color, packaging, size, and uniformity. The consumer considers the product's appearance in th
Externí odkaz:
https://doaj.org/article/5937a608fd444d52a78bb636dcf54a1c
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100553- (2024)
The content of fatty acids and the ratio of unsaturated and saturated fatty acids are essential parameters for determining the nutritional value of oils. The main objective of this study was to identify the oxidation changes of three vegetable oils (
Externí odkaz:
https://doaj.org/article/bd5c36b87b6a4170a819c5e0c538104b
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 1, Pp 85-99 (2024)
IntroductionThermal processing is an important method of canned food production (Farid & Abdul Ghani, 2004). Estimation of the heat transfer rates is essential to obtain optimum processing conditions and to improve product quality. In addition, a bet
Externí odkaz:
https://doaj.org/article/ba01e14715a243e5821857af8f3be6c8
Publikováno v:
پژوهشهای حبوبات ایران, Vol 14, Iss 1, Pp 133-145 (2023)
IntroductionIn this study, the influence of three independent variables, namely temperature (ranging from 4 to 30 degrees Celsius), time (ranging from 20 to 60 minutes), and pH (ranging from 8.50 to 10), on the extraction of Kimia lentil protein, as
Externí odkaz:
https://doaj.org/article/178cda0c4b7a46679f84409a6bdfee88
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 2, Pp 203-220 (2020)
Reduction of food waste is the top priority for the food industry. The purpose of this study was to evaluate the effect of oliveria decumbens essential oils (EOs) and chitosan on physicochemical and microbial characteristics of grated carrots during
Externí odkaz:
https://doaj.org/article/db3abcf3ad4849b2a88d2213ca28f8c9
Publikováno v:
Journal of Food Measurement and Characterization. 17:773-786
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f14676bc8ccf42f2f96a981996fca65
https://doi.org/10.1007/s11694-022-01613-w
https://doi.org/10.1007/s11694-022-01613-w
Autor:
Saeed Paidari, Reza Tahergorabi, Ensieh Sadat Anari, Abdorezza Moahammdi Nafchi, Nafiseh Zamindar, Mohammad Goli
Publikováno v:
Foods, Vol 10, Iss 9, p 2114 (2021)
Nanotechnology has provided new opportunities for the food industry with its applications in food packaging. The addition of nanoparticles, such as clay, silver and copper, can improve the mechanical and antimicrobial properties of food packaging. Ho
Externí odkaz:
https://doaj.org/article/ec8104a1541642c99bc20701c1fba2cb
Publikováno v:
Brazilian Journal of Food Technology, Vol 22 (2019)
Abstract Oleaster (Elaeagnus angustifolia L.) is a fruit with special nutraceutical value which grows under a wide range of climatic conditions in Europe and Asia. In the present study, the effects of oleaster flour (15%, 30% and 45%) and active glut
Externí odkaz:
https://doaj.org/article/011bfd17f41a49528f9388db31ec13e4
Publikováno v:
Journal of Food Measurement and Characterization. 16:307-323
The physicochemical and microbiological characteristics of cherry tomatoes, Red Takta and Gold Takta varieties were investigated in the current study. The effect of packaging pretreatments including polypropylene under Normal Atmosphere, polypropylen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c05ffbcab608bb8de22ab15fd42c46f0
https://doi.org/10.1007/s11694-021-01160-w
https://doi.org/10.1007/s11694-021-01160-w
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional.
In the present study, the effect of marinade solutions of Ginger Extract in conjunction with Citric Acid (5 levels) and marinating time (24 and 48 h) on physicochemical properties of camel meat were investigated. Marinade uptake (%), pH, and color in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9cbc59777463614937382c3577664763
https://pubmed.ncbi.nlm.nih.gov/36384295
https://pubmed.ncbi.nlm.nih.gov/36384295