Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Niloofar Bagheripoor-Fallah"'
Autor:
Elham Khanniri, Amir Mohammad Mortazavian, Niloofar Bagheripoor-Fallah, R Mohammad, S Sohrabvandi, Kianoush Khosravi-Darani
Publikováno v:
Critical Reviews in Food Science and Nutrition. 56:484-493
The application of liposomes as potential carriers to deliver food components is considerably an innovative technology. While the application of liposome technology has been very limited to date, researches indicating the potential of liposomes for i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a1e37bb8255b6fa1caa9215ada12bc2
https://doi.org/10.1080/10408398.2013.779571
https://doi.org/10.1080/10408398.2013.779571
Autor:
Niloofar Bagheripoor-Fallah, Hedayat Hosseini, Sadegh Khoshgozaran-Abras, Amir Mohammad Mortazavian, Aziz Homayouni Rad
Publikováno v:
Critical Reviews in Food Science and Nutrition. 55:396-413
Nowadays, an increasing attention is being given to fermented milk products including yogurt, kefir, buttermilk, and acidophilus milk. Fermented milks, especially the ones containing probiotics, are claimed to be useful for health of host (such as in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::988bcd67f491af8e32ee2d3eb3fa13ed
https://doi.org/10.1080/10408398.2012.656771
https://doi.org/10.1080/10408398.2012.656771
Publikováno v:
Carbohydrate Polymers. 87:2058-2062
The objective of the present study was to investigate the effect of Aloe vera gel incorporation at different proportions on chitosan-based films. Consequently, the thickness of films was affected significantly by the addition of the gel and decreased
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d0ee7c9dbdd12b843be00ed7b4301bc
https://doi.org/10.1016/j.carbpol.2011.10.020
https://doi.org/10.1016/j.carbpol.2011.10.020
Publikováno v:
Dairy Science & Technology. 92:1-24
Dairy products are an important food group highly suggested by nutritionists. This food category is one of the most perishable, so extending their shelf life and keeping them fresh for a longer period of time is a matter of importance. Since consumer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31c410d7970145f008f8fc20d6e5a1f3
https://doi.org/10.1007/s13594-011-0044-3
https://doi.org/10.1007/s13594-011-0044-3
Publikováno v:
Journal of food science and technology. 51(10)
The objective of present study was to investigate the impact of Brown Rice flour (BR) incorporation, at three different levels of 5, 10 and 15 % to the Wheat Flour (WF) preparations on rheological properties of wheat-based dough and quality of wheat-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24539f3e1eda9743219c73395301c623
https://pubmed.ncbi.nlm.nih.gov/25328232
https://pubmed.ncbi.nlm.nih.gov/25328232
Autor:
Bagheripoor-Fallah, Niloofar, Mortazavian, Amir, Hosseini, Hedayat, Khoshgozaran-Abras, Sadegh, Rad, Aziz Homayouni
Publikováno v:
Critical Reviews in Food Science & Nutrition; 2015, Vol. 55 Issue 3, p396-413, 18p
Publikováno v:
Dairy Science & Technology (Springer Science & Business Media B.V.); Jan2012, Vol. 92 Issue 1, p1-24, 24p