Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Nasim Meshginfar"'
Autor:
Azra Mousavi Nasab, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Mehran Alami, Nasim Meshginfar
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 8, Iss 1, Pp 45-52 (2019)
The purpose of this study was to produce a hydrolyzed protein from sesame seed meal using response surface methodology (RSM).The sesame meal protein is a low-value product, often used for feeding animals, but it can be hydrolyzed to protein hydrolysa
Externí odkaz:
https://doaj.org/article/c3ead0cdfe2d4ff7811927ba907077e6
Autor:
Nasim Meshginfar, Alireza Sadeghi-Mahoonak, Aman Mohammad Ziaiifar, Mohammad Ghorbani, Mahdi Kashaninejad
Publikováno v:
ARYA Atherosclerosis, Vol 10, Iss 4, Pp 179-184 (2014)
BACKGROUND: The main objective of this experiment was optimal use of none edible protein source to increase nutritional value of production with high biological function, including antioxidant activity. METHODS: Sheep visceral (stomach and intestine)
Externí odkaz:
https://doaj.org/article/d2950176d8884464a673f003dc601239
Publikováno v:
Critical reviews in food science and nutrition. 61(8)
Phenolic lipids are multifunctional compounds which play an important biological role in the body. Their unique biologic functionality stems from their strong amphiphilic character which allows them to be incorporated in erythrocytes. Through membran
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88c663341f86f6060e0311217fa00f73
https://pubmed.ncbi.nlm.nih.gov/32363900
https://pubmed.ncbi.nlm.nih.gov/32363900
Publikováno v:
Journal of the American Oil Chemists' Society. 93:445-466
For decades, frying has been a popular technique for the preparation of foods, both on domestic and industrial scales. The effects of edible oil type and frying operation conditions on the shelf-life of fried products, the deterioration progress and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eadc6b5db2cda9264162a1c7aece977d
https://doi.org/10.1007/s11746-016-2791-z
https://doi.org/10.1007/s11746-016-2791-z
Autor:
Alireza Sadeghi Mahoonak, Farah Hosseinian, Apollinaire Tsopmo, Nasim Meshginfar, Mohammad Ghorbani
Publikováno v:
Journal of food science and technology. 55(9)
In this study, proteins were extracted from tomato seeds, the main by-product of tomato processing. The incubation for 138.62 min coupled with 3% alcalase was observed to be optimum to produce a tomato seed protein hydrolysate (TSPH) with the highest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba2daa98c18fb125ebcb7a32f4d5c119
https://pubmed.ncbi.nlm.nih.gov/30150808
https://pubmed.ncbi.nlm.nih.gov/30150808
Autor:
Neda Rahmanian, Seid Mahdi Jafari, Mostafa Taghvaei, Alireza Sadeghi Mahoonak, Alireza Mehregan Nikoo, Javad Hajitabar, Nasim Meshginfar
Publikováno v:
LWT - Food Science and Technology. 56:124-130
The objective of this study was to evaluate and compare the antioxidant activity of protein hydrolyzates isolate (PHI) from Crucian carp (Carassius carassius) fish and cow's intestine along with microwave-assisted olive leaf extract (OLE) encapsulate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9ad4983b0797853cf751e235a83ab63
https://doi.org/10.1016/j.lwt.2013.11.009
https://doi.org/10.1016/j.lwt.2013.11.009
Publikováno v:
Journal of Food Biochemistry. 43:e12721
The objective of this was to determine the impact of enzymatic hydrolysis on the multifunctionality of tomato seed protein hydrolysates (TSPH) and their physicochemical properties. The enzymatic hydrolysis was performed using alcalase and two factors
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa4c7677645c558632a186f5a003feae
https://doi.org/10.1111/jfbc.12721
https://doi.org/10.1111/jfbc.12721
Publikováno v:
Journal of Food Processing and Preservation. 41:e12875
Sheep visceral protein hydrolysate (SVPH) was added to soybean oil (SBO) in a model system at 250, 400, 550 and 700 ppm and to chicken sausage as a food product at 700, 1,000 and 1,250 ppm. Thiobarbituric acid (TBA) and peroxide values were measured
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f8a6e7ed971b3dbef0315e9d3aafb49
https://doi.org/10.1111/jfpp.12875
https://doi.org/10.1111/jfpp.12875