Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Navideh Anarjan"'
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 13, Iss 52, Pp 79-99 (2024)
In this study, we examined the effects of free and microencapsulated liposomes containing rosemary essential oil (REO) on the microbiological and physicochemical properties of rainbow trout meat coated with carboxymethyl cellulose (CMC). The essentia
Externí odkaz:
https://doaj.org/article/2d476952fb044ae58f2650ad8b2c6a9d
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 12, Iss 4 (48) زمستان, Pp 1-15 (2023)
The production of imitation whey-less cheeses is one of the new achievements in the dairy industry, which has been noted for its nutritional and economic aspects. In these cheeses, it is possible to increase the nutritional value of cheese and decrea
Externí odkaz:
https://doaj.org/article/92368476966348d5ba8ab3c861cc889b
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 12, Iss 2 (46) تابستان, Pp 45-59 (2022)
This study aimed to evaluate the effects of additive garlic essence and astaxanthin in macrostructural and nanostructural forms in rainbow trouts’ feed on preservative and sensory properties of meat and biometric measures. Garlic essential oil was
Externí odkaz:
https://doaj.org/article/f98d72a107bb425caf3300f1efe689d7
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 11, Iss 2 (42) تابستان, Pp 23-36 (2021)
The demand for the use of plant essential oils due to their antimicrobial properties as antioxidants and natural preservatives and flavorings and aromatizers is increasing in the food industry. Therefore, in this study, microemulsions of licorice, ga
Externí odkaz:
https://doaj.org/article/dc073a28371f4bfbad1b0b6c1fe00ecc
Autor:
Elham Taghavi, Afifah Syazwani Abdul Salam, Navideh Anarjan, Elexson Nillian, Mohd Nizam Lani
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
Plant essential oils (EOs), which are acknowledged as generally recognized as safe (GRAS) by the Food and Drug Administration (FDA), have the potential to be used as a flavoring agent. However, there are limitations to some EOs, such as low water sol
Externí odkaz:
https://doaj.org/article/f418bd8515314ff7aeebfcccd93ce8d1
Autor:
Navideh Anarjan, Imededdine Arbi Nehdi, Hassen Mohamed Sbihi, Saud Ibrahim Al-Resayes, Hoda Jafarizadeh Malmiri, Chin Ping Tan
Publikováno v:
Molecules, Vol 19, Iss 9, Pp 14257-14265 (2014)
The incorporation of lipophilic nutrients, such as astaxanthin (a fat soluble carotenoid) in nanodispersion systems can either increase the water solubility, stability and bioavailability or widen their applications in aqueous food and pharmaceutical
Externí odkaz:
https://doaj.org/article/49e348ce28454bec8789aef9eff51225
Publikováno v:
Molecules, Vol 18, Iss 7, Pp 7699-7710 (2013)
The protective effects of α-tocopherol and ascorbic acid on astaxanthin in astaxanthin nanodispersions produced via a solvent-diffusion technique and stabilized by a three-component stabilizer system, were studied either individually or in combinati
Externí odkaz:
https://doaj.org/article/58201cb96c1646c698e2e7a73e7bb727
Autor:
Navideh Anarjan, Chin Ping Tan
Publikováno v:
Molecules, Vol 18, Iss 1, Pp 768-777 (2013)
The effects of selected nonionic emulsifiers on the physicochemical characteristics of astaxanthin nanodispersions produced by an emulsification/evaporation technique were studied. The emulsifiers used were polysorbates (Polysorbate 20, Polysorbate 4
Externí odkaz:
https://doaj.org/article/6d6c46b3041f4635973ef53473d87f5e
Publikováno v:
Journal of Food Measurement and Characterization.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45d6532edc49df370197b48c42139681
https://doi.org/10.1007/s11694-023-01913-9
https://doi.org/10.1007/s11694-023-01913-9
Publikováno v:
Food Science & Nutrition.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8c6b17baba452275fbcde8d511ea6d0
https://doi.org/10.1002/fsn3.3330
https://doi.org/10.1002/fsn3.3330