Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Narmela Asefi"'
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e37399- (2024)
The utilization of cold plasma can be used as an alternative method to modify the properties of starch. This research aimed to examine the use of cold plasma technology to alter the structure of corn starch and investigate how its functionality could
Externí odkaz:
https://doaj.org/article/f28b91d438a54301bc6064895132d7a0
Autor:
Nazila Zeynali Namdar, Leila Roufegarinejad, Ainaz Alizadeh, Narmela Asefi, Seid Mahdi Jafari, Khashayar Sarabandi
Publikováno v:
Bioresources and Bioprocessing, Vol 10, Iss 1, Pp 1-14 (2023)
Abstract This study aimed to produce bioactive peptides from navy-bean protein with alcalase and pepsin enzymes (30–300 min) and to load them into a nanoliposome system to stabilize and improve their bioavailability. The degree of hydrolysis and bi
Externí odkaz:
https://doaj.org/article/c305a2e7d44e44ba8cb8b516d246b388
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 2, Pp 195-216 (2023)
Introduction Sweet Pepper (Capsicum annum) has a very important place among the vegetables produced in the world. Therefore, it is necessary to apply practical solutions to increase their sustainability to develop and improve production. The growing
Externí odkaz:
https://doaj.org/article/d38b03e7a25546eb942151916ed99af6
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e18562- (2023)
Flaxseed oil is a high nutrition oil, rich in ω-3 fatty acid, tocopherols and phenolic compounds. However, it is prone to oxidation due to its high unsaturation which needs pretreatments to be easily introduce to the market. In this study, flaxseed
Externí odkaz:
https://doaj.org/article/862bcb7c0e85487aaa32868776162b48
Autor:
Nazila Zeynali Namdar, Leila Roufegarinejad, Ainaz Alizadeh, Narmela Asefi, Seid Mahdi Jafari, Khashayar Sarabandi
Publikováno v:
Bioresources and Bioprocessing, Vol 11, Iss 1, Pp 1-1 (2024)
Externí odkaz:
https://doaj.org/article/14c84c57d74f4181ab86e92a7cc95345
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 10, Iss 2, Pp 169-180 (2021)
Cocoa is an important product in the world and the raw material for the production of cocoa powder, which is widely used in the chocolate and food industries. Its value and quality are related to its unique and complex flavor combinations. The most i
Externí odkaz:
https://doaj.org/article/0973d2fbbd804b52b840a4af11372eb4
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 2, Pp 161-174 (2020)
Cocoa powder and chocolate are one of the most popular ingredients used in food products. The flavor of these products plays an important role in the consumer's popularity and acceptance. Pyrazines are one of the main constituents of the heterocyclic
Externí odkaz:
https://doaj.org/article/d71eaf8c212f47f195ee2ed2aaaf7a49
Publikováno v:
Biomedicine & Pharmacotherapy, Vol 125, Iss , Pp 109906- (2020)
Cornusmas’ bioactive compounds are powerful antioxidants. In this study, we evaluated the antioxidant activity of the encapsulated bioactive compounds of Cornus mas extract (CME) and its release in semi digestive condition via enteric coated nanoca
Externí odkaz:
https://doaj.org/article/8a934bf39c3647ee98a7b28c5112c571
Autor:
Saber Mollazadeh, Narmela Asefi
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 6, Iss 4, Pp 413-422 (2018)
One of the oldest processes of cooking all kinds of the foods, such as fish, is deep frying, during which simultaneous transfer of mass and heat leads to water loss and penetration of oil into the foodstuff. The presence of high amounts of fat is one
Externí odkaz:
https://doaj.org/article/56f8671f2dde449195427669f482a256
Publikováno v:
Journal of Food Science and Technology. 60:572-580
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cfc0352bb6e347fc6825499d316cf03
https://doi.org/10.1007/s13197-022-05640-9
https://doi.org/10.1007/s13197-022-05640-9