Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Reza Farahmandfar"'
Autor:
Reza Farahmandfar, Samaneh Forghani
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 5, Pp 573-585 (2024)
Introduction Edible oils constitutes a chief component of human diets in our daily life to supply essential fatty acids, energy, and nutrients to human. The nutritional value of edible oils varies depending on the type of oil, processing methods, ext
Externí odkaz:
https://doaj.org/article/9836559257e249ec95c8bb71b06a373a
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e37550- (2024)
Iran, a leading honey-producing country, faces challenges in honey exports. This study aimed to evaluate the melissopalynological and physicochemical characteristics of local honeys belonging to Iranian flora, and compare them with Iranian commercial
Externí odkaz:
https://doaj.org/article/66915059cdb14c1696968bb40fac8124
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 6, Pp 141-151 (2023)
Black tea, which is obtained from the leaves of small tree Camellia sinensis, is a popular drink that has been consumed for centuries all around the world. In this study, a sample of Iranian black tea was brewed by two methods of microwave and tradit
Externí odkaz:
https://doaj.org/article/e298cd9f3b444badb7f94120f1b57517
Autor:
Reza Farahmandfar, Behraad Tirgarian
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 3, Iss 2, Pp 128-137 (2020)
In recent years, the attention on essential oils (EOs) as natural additives of food products have been rapidly growing due to the extended health risk of synthetic preservatives. Artificial additives can minimize food spoilage, though the current gen
Externí odkaz:
https://doaj.org/article/d93ca377db214dbe8d9e16cbdcdc7310
Publikováno v:
Food Science & Nutrition.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55ec07d2cb32b8d22c4f4176cd5ccfcf
https://doi.org/10.1002/fsn3.3362
https://doi.org/10.1002/fsn3.3362
Publikováno v:
Food Biophysics.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd87cbff5f6086b52aa5e7fad7b4ac52
https://doi.org/10.1007/s11483-023-09778-7
https://doi.org/10.1007/s11483-023-09778-7
Autor:
rezvan mousavi nadushan, Reza Farahmandfar, mahsa sayari, Mohammad Rabani, Reza Esmailzadeh Kenari
Publikováno v:
Food Science and Technology. 18:129-140
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3abca0d5092f9e0f90c46dcf7495cd6
https://doi.org/10.52547/fsct.18.118.129
https://doi.org/10.52547/fsct.18.118.129
Food-approved colloidal particles that can construct stable emulsions, but destabilize on purpose using a specific stimulus like pH change would be of great importance to food and pharmaceutical industries (bioactive delivery). However, such edible P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd9af04f7c70b470609cab8f0e4f74a8
https://doi.org/10.21203/rs.3.rs-2173887/v1
https://doi.org/10.21203/rs.3.rs-2173887/v1
Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gums
Publikováno v:
Food Hydrocolloids. 140:108624
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71214c58e61b7be7ef91958ae581ce7d
https://doi.org/10.1016/j.foodhyd.2023.108624
https://doi.org/10.1016/j.foodhyd.2023.108624
Publikováno v:
Food Science and Technology. 18:35-44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c68c6e6efbac96f0110d1c98a3b75993
https://doi.org/10.52547/fsct.18.114.35
https://doi.org/10.52547/fsct.18.114.35