Výsledky vyhledávání - "Parang Nikmaram"

Akademický článek

High-Methoxyl Apple Pectin Improves Rheological Properties and Storage Stability of the Flavored Probiotic Yogurt Drinks, Compared to Pomegranate Pectin

Autor: Bahareh Sarmadi, Parang Nikmaram, Amir-Mohammad Mortazavian-Farsani, Hossein Kiani, Mohammad Mousavi, Elham Khanniri, Reza Mohammadi, Adriano G da Cruz

Publikováno v: Applied Food Biotechnology, Vol 9, Iss 2, Pp 91-102 (2022)

Background and Objective: Use of pectin has attracted interests in food and nutraceutical industries, owing to its positive effects on stability of dairy drinks and potential health benefits to humans. Furthermore, demands for the production of stabl

Externí odkaz: https://doaj.org/article/9cf7d770ee6a4a55bae31567cc941aa9

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Modeling the Effect of Inulin, pH and Storage Time on the Viability of Selected Lactobacillus in a Probiotic Fruity Yogurt Drink Using the Monte Carlo Simulation

Autor: Hossein Kiani, Zahra Emam-Djomeh, Parang Nikmaram, Seyed Mohamad Mousavi, Seyed Hadi Razavi, Zeinab E. Mousavi

Publikováno v: Journal of Food Quality. 39:362-369

The effects of pH (5.5, 5.75, 6 and 6.75) and inulin concentration (0, 0.5, 1 and 2%) on the survival of Lactobacillus casei 431 and Lactobacillus acidophilus LA-5 in pomegranate yogurt drink during 21 days refrigerator storage at 4C were studied. A

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::608f9697967857f9bbb5679fb50f94e3
https://doi.org/10.1111/jfq.12202

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Evaluation and prediction of metabolite production, antioxidant activities, and survival of Lactobacillus casei 431 in a pomegranate juice supplemented yogurt drink using support vector regression

Autor: Seyed Hadi Razavi, Parang Nikmaram, Zahra Emam-Djomeh, Seyed Mohammad Mousavi, Hossein Kiani

Publikováno v: Food Science and Biotechnology. 24:2105-2112

Changes in physicochemical properties, metabolite production, antioxidant activities, and survival of Lactobacillus casei 431 in a yogurt drink as a function of inulin (0, 0.5, 1, and 2%), pomegranate juice concentrations (0, 3, 8, and 12%) and stora

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::895356c365955afbcbe34dceec94e944
https://doi.org/10.1007/s10068-015-0279-5

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