Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Naimeh Khazaei"'
Publikováno v:
Journal of Food Measurement and Characterization. 15:5485-5494
Effect of active pretreatment of tomato pectin and paste on physicochemical, textural, microstructure and organoleptic attributes of chicken sausage during deep-fat frying was investigated in this study. Compared with the control sample, pectin and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec98c257c69d06c256f09d5d4e6a89c0
https://doi.org/10.1007/s11694-021-01116-0
https://doi.org/10.1007/s11694-021-01116-0
Publikováno v:
Journal of Food Measurement and Characterization. 15:4748-4757
The possibility of production of novel edible biodegradable packaging films from sesame seed gum as an agro-industrial byproduct was investigated in our study. The edible packaging films were made by sesame seed gum (SSG) at different concentrations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0f28c9f865b714aa299728e3cc8af86
https://doi.org/10.1007/s11694-021-01049-8
https://doi.org/10.1007/s11694-021-01049-8
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 9, Pp 5119-5130 (2021)
Food Science & Nutrition, Vol 9, Iss 9, Pp 5119-5130 (2021)
In the present study, the effect of sugar replacement and enrichment with cinnamon extract (CE) on the physicochemical, functional, and organoleptic properties of sweetened condensed milk (SCM) and the production of flavored functional dairy dessert
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd7b04e443da33d611af806cea04c1ca
http://europepmc.org/articles/PMC8441384
http://europepmc.org/articles/PMC8441384
Autor:
Naimeh Khazaei, Mohammad Jouki
Publikováno v:
J Food Sci Technol
The effects of active batter coatings containing quince seed gum (QSG) and carvacrol microcapsules (CM) on oil uptake, moisture loss, lipid oxidation, texture, color and organoleptic properties of chicken nuggets during the frying process were invest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e41aa8ca279dbc290e599924823a217d
https://doi.org/10.1007/s13197-021-05114-4
https://doi.org/10.1007/s13197-021-05114-4
Publikováno v:
Food Hydrocolloids. 120:106895
A new functional synbiotic drink powder based on plant by-products (grape pulp, pomegranate and beetroot peels extracts), Lactobacillus casei, and the use of microencapsulation (by quince seed gum (QSG) and sodium alginate (Alg)) and freeze-drying te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8e4e91fc1346c7b624127c822118b06
https://doi.org/10.1016/j.foodhyd.2021.106895
https://doi.org/10.1016/j.foodhyd.2021.106895
Publikováno v:
International Dairy Journal. 122:105133
Freeze-dried yoghurt powders containing cryoprotected-enriched Lactobacillus plantarum microcapsules were produced and characterised. The effects of sorbitol along with sodium alginate-skim milk and glycerol as encapsulating material and cryoprotecta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae7c13e526255ec176d9881e651c42c7
https://doi.org/10.1016/j.idairyj.2021.105133
https://doi.org/10.1016/j.idairyj.2021.105133
Publikováno v:
Journal of the Science of Food and Agriculture. 97:1837-1845
BACKGROUND To improve the quality of Pacific white shrimp (Litopenaeus vannamei), active coating solutions were prepared by dissolving 10 g L−1 of basil seed gum (BSG) and adding various levels of thymol (6%, 8% and 10% w/w based on gum weight) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a7222fb9e9892d89a615f50b8dfe9d4
https://doi.org/10.1002/jsfa.7984
https://doi.org/10.1002/jsfa.7984
Publikováno v:
Carbohydrate Polymers. 137:249-254
The effect of active coating treatments on oil uptake, moisture loss, lipid oxidation, texture, color, and sensory evaluation of shrimp after deep-fat frying process was investigated. Compared with the uncoated samples, coating treatments decreased t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4361d1e2e1f6345f1ab5b3f972062adb
https://doi.org/10.1016/j.carbpol.2015.10.084
https://doi.org/10.1016/j.carbpol.2015.10.084
Autor:
Mohammad Jouki, Naimeh Khazaei
Publikováno v:
Food Packaging and Shelf Life. 1:49-55
The effect of low-dose gamma irradiation (1 kGy) and active equilibrium modified atmosphere packaging (EMAP1: CO 2 10%: O 2 5%; N 2 85% and EMAP2: CO 2 5%: O 2 10%; N 2 85%) on quality of strawberry fruits stored at 4 °C was investigated. Several qu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6581b21587872256c6ef659a9d74fe74
https://doi.org/10.1016/j.fpsl.2013.12.001
https://doi.org/10.1016/j.fpsl.2013.12.001
Autor:
Naimeh Khazaei, Arash Koocheki, Mohammad Jouki, Farideh Tabatabaei Yazdi, Seyed Ali Mortazavi
Publikováno v:
International Journal of Food Microbiology. 174:88-97
The effects of quince seed mucilage film (QSMF) containing oregano (O) or thyme (T) essential oil on shelf life extension of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage (4°C) were evaluated over a period of 18days. Films
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8133929055c280e6b79fba04a7821c6a
https://doi.org/10.1016/j.ijfoodmicro.2014.01.001
https://doi.org/10.1016/j.ijfoodmicro.2014.01.001