Zobrazeno 1 - 10
of 70
pro vyhledávání: '"Reza Farahmandfar"'
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:
Food Science & Nutrition, Vol 11, Iss 7, Pp 3780-3787 (2023)
Abstract This study aimed to measure the efficiency, total anthocyanin content (TAC), and total phenol content (TPC) of pomegranate peel powder (PPP) extract from different extractions. Also, the characteristics of the nanoencapsulated extracts with
Externí odkaz:
https://doaj.org/article/b50e82bb717946b9af4d7193b397b2fd
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
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 8, Pp 4108-4116 (2021)
Abstract Seaweeds can be a suitable, inexpensive, abundant, and renewable source for the production of biodegradable films as an alternative to plastics. Sulfated polysaccharides, which are abundant in Ulva intestinalis seaweed, have shown important
Externí odkaz:
https://doaj.org/article/13d0d4819a45470097698988498a121c
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, Vol 8, Iss 4, Pp 2143-2155 (2020)
Abstract The effects of different drying methods (hot air drying at 40, 60, and 80°C, and foam‐mat drying) on the characteristics (FT‐IR, zeta potential, conductivity, color, rheology, texture, and emulsifying) of extracted cress seed gum (CSG)
Externí odkaz:
https://doaj.org/article/f40c0d0d48cf47a8ba5e51a10640d3f7
Autor:
Yegane Asadi, Reza Farahmandfar
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 2, Pp 1187-1196 (2020)
Abstract In this study, antioxidant activity and protective effects of Teucrium polium extract in stabilizing of canola oil during frying were tested and compared to synthetic antioxidant, BHA. Total phenolic, α‐tocopherol, flavonoid, and condense
Externí odkaz:
https://doaj.org/article/a06b8a6603cb48bc8229a0d543d2f9ee
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 1, Pp 124-138 (2020)
Abstract Thomson navel orange peel is a by‐product of citrus processing, which contains high levels of bioactive compounds advantageous to human health, nevertheless due to its high moisture content it is exceedingly perishable. Drying is among the
Externí odkaz:
https://doaj.org/article/0ac3cb7676c84ad68d882e77019a45ad
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 12, Pp 4007-4013 (2019)
Abstract Kinetic analysis of gallic acid and methyl gallate in purified Kilka oil was studied in the concentration, range 200–1600 ppm, during autooxidation in Rancimat test at 60°C. The stabilization factor (F), the oxidation rate ratio (ORR), th
Externí odkaz:
https://doaj.org/article/d2eabed111024c7bb43fb62418564925
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 5, Pp 1623-1633 (2019)
Abstract During processing, foodstuffs may be treated at various thermal operations. Thus, this study investigated the functional properties and flow behavior at operation conditions to ensure safety and improve quality and stability at high temperat
Externí odkaz:
https://doaj.org/article/1e2b90c13489407d929c8f9a2ed9d347