Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Ramona Massoud"'
Autor:
Ramona Massoud, Alaleh Zoghi
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-15 (2024)
Abstract The COVID-19 epidemic has made a serious threat to the world. It had a terrible effect on human physical and mental health resulting in massive death, hospitalization, etc. All societies and industries were extremely involved during the COVI
Externí odkaz:
https://doaj.org/article/b5cb55d1f410410ab64be15146c5dcf1
Autor:
Omid Zahed, Ramona Massoud, Kianoush Khosravi-Darani, Amir Mohammad Mortazavian, Abdorreza Mohammadi
Publikováno v:
Applied Food Biotechnology, Vol 9, Iss 1, Pp 31-40 (2021)
Background and Objective: Propionic acid bacteria are useful microorganisms that can produce beneficial food compounds. These bacteria mainly produce propionic acid that decrease the microbial population and growth along with increasing the shelf lif
Externí odkaz:
https://doaj.org/article/23f225982e79480ea58663c7f2542e22
Autor:
Ramona Massoud, Kianoush Khosravi-Darani, Anousheh Sharifan, Gholam Hassan Asadi, Mohammad Rasoul Hadiani
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 14, Iss 4, Pp 2313-2321 (2020)
Food and water contaminations with heavy metals have been increasing due to the environmental pollution. Decontamination of mercury as one of the most toxic heavy metals seems necessary. The aim of this study is to use L. acidophilus ATCC 4356 to red
Externí odkaz:
https://doaj.org/article/47556b587e474bbd8dac69376dcc3540
Publikováno v:
Journal of Nutrition and Food Security, Vol 5, Iss 4, Pp 296-305 (2020)
Background: Antimicrobial and antioxidant properties of the essential oils (EOs) are important in food industry. This study investigated the effects of EO from Cuminum cyminum on the preservation of yogurt containing Streptococcus thermophilus, Lacto
Externí odkaz:
https://doaj.org/article/32d5dfa22d4747aeac2620b30098a2bd
Autor:
Ramona Massoud, Anousheh Sharifan
Publikováno v:
Journal of Fasting and Health, Vol 8, Iss 3, Pp 176-185 (2020)
Introduction: Antimicrobial compounds have recently attracted the attention of researchers across the world. Essential oils (EOs) could be used as potent herbal antimicrobial materials and natural antioxidants in the food industry. The present study
Externí odkaz:
https://doaj.org/article/4a0da048ddfc4c35b0e3a1945902f25c
Publikováno v:
Journal of Fasting and Health, Vol 8, Iss 1, Pp 17-22 (2020)
Introduction: Nearly one billion adult Muslims across the world refrain from eating, drinking, and smoking from dawn until dusk during the holy month of Ramadan. The duration of Islamic fasting varies depending on the coinciding season and geographic
Externí odkaz:
https://doaj.org/article/f3fcb71815724a83b9f7199633750ca7
Publikováno v:
Journal of Medical Microbiology and Infectious Diseases, Vol 8, Iss 1, Pp 29-33 (2020)
Introduction: The application of biosorbents like bacteria, yeast, and algae is a biotechnological method for eliminating heavy metals from the environment. These microorganisms can also be used for the decontamination of heavy metal in food and wate
Externí odkaz:
https://doaj.org/article/738cd01d369947cc8e3ec21e1839cfb8
Publikováno v:
Electronic Journal of Biotechnology, Vol 37, Iss , Pp 56-60 (2019)
Heavy metals are natural elements in the Earth’s crust that can enter human food through industrial or agricultural processing, in the form of fertilizers and pesticides. These elements are not biodegradable. Some heavy metals are known as pollutan
Externí odkaz:
https://doaj.org/article/a6479b012d934582967ed1a951fce4c0
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 4, Pp 350-355 (2016)
The major physical, chemical, microbiological, and sensory properties of croissants enriched with Spirulina at concentrations ranging between 0.5 and 1.5% were evaluated. The results showed that the use of A. platensis biomass for the production of c
Externí odkaz:
https://doaj.org/article/e7517e76282e48e0810c749c011dbf0a
Publikováno v:
Current Nutrition & Food Science. 19:703-711
Background: Dairy consumption and especially cheese consumption has been increasing in most countries of the world due to its favorable taste. European countries and the United States are the major producers and consumers of cheese. Due to the nutrit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e6ccd9c22dd42820f2f6f0cc7ea2b3c
https://doi.org/10.2174/1573401319666221227111126
https://doi.org/10.2174/1573401319666221227111126