Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Rezvan Azizi"'
Publikováno v:
پیاورد سلامت, Vol 15, Iss 6, Pp 551-561 (2022)
Background and Aim: The prevalence of obesity is recognized as a health problem worldwide. Metabolic syndrome as the most important obesity factor is considered as one of the health problems in all societies. Supportive and complementary intervention
Externí odkaz:
https://doaj.org/article/7723000c9249449dae3499565f7c87d5
Background: Exercise intervention and dietary supplementation are considered as approaches to manage obesity, as well as, metabolic syndrome (MetS). The aim of the present study was to evaluate the effect of sodium alginate supplementation with high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbd1955ace0bc885744e6bab3e06464c
https://doi.org/10.21203/rs.3.rs-1127688/v1
https://doi.org/10.21203/rs.3.rs-1127688/v1
Autor:
Rezvan Azizi, Asgar Farahnaky
Publikováno v:
Food Hydrocolloids. 61:85-91
The objective of this study was to evaluate viscosifying power of ultrasound waves on kappa carrageenan dispersions in water without using heat. After ultrasound treatment rheological characteristics of κ-carrageenan dispersions in water were evalua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::102982d9c5552dd25d1909bf480d21eb
https://doi.org/10.1016/j.foodhyd.2016.05.006
https://doi.org/10.1016/j.foodhyd.2016.05.006
Autor:
Mohammad-Taghi Golmakani, Asgar Farahnaky, Ali Nasirpour, Edoardo Capuano, Rezvan Azizi, Seyed Mohammad Hashem Hosseini, Nicoletta Pellegrini
Publikováno v:
Food Hydrocolloids 95 (2019)
Food Hydrocolloids, 95, 358-366
Food Hydrocolloids, 95, 358-366
The purpose of this study was to provide, for the first time, a comprehensive account of the potential effects of storage (37 °C) on physicochemical properties and digestion behaviour of three highly consumed Iranian rice varieties (Hashemi, Domsiya
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::150d8ed3f6a9caa5dd7df0d5482bbae9
https://research.wur.nl/en/publications/varietal-differences-in-the-effect-of-rice-ageing-on-starch-diges
https://research.wur.nl/en/publications/varietal-differences-in-the-effect-of-rice-ageing-on-starch-diges
Publikováno v:
Journal of Texture Studies. 48:87-94
The aim of this study was to investigate the efficacy of power ultrasound without using any heating stage in solubilizeing gelatin dispersions, and to characterize the mechanical and microstructural properties of the resulting gels using texture anal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6152249494a3db8afcd1712b377f2f9e
https://doi.org/10.1111/jtxs.12213
https://doi.org/10.1111/jtxs.12213
Autor:
Roya Koshani, Marzieh Moosavi-Nasab, Esmaeil Ziaee, Mohammad Jamal Saharkhiz, Rezvan Azizi, Fatemeh Moayedi
Publikováno v:
Journal of Essential Oil Research. 28:241-251
The aim of this work was to investigate chemical compositions and antibacterial properties of several Iranian essential oils (EO) bearing plants including Satureja hortensis, Trachyspermum ammi, Mentha piperita, Lippia citrodora, and Foeniculum vulga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::787d5f38b250b07c6a12261d720c9ac8
https://doi.org/10.1080/10412905.2015.1119762
https://doi.org/10.1080/10412905.2015.1119762
Publikováno v:
Innovative Food Science & Emerging Technologies. 20:173-181
Usually a heating stage is required to solubilize kappa carrageenan dispersions for gel formation on cooling. This work reports cold gelation of kappa carrageenan in the presence of sodium ions using power ultrasound without using any heating stage.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49832b10daf173c2b6b6bad15b546d01
https://doi.org/10.1016/j.ifset.2013.06.002
https://doi.org/10.1016/j.ifset.2013.06.002
Publikováno v:
Journal of texture studies. 48(2)
The aim of this study was to investigate the efficacy of power ultrasound without using any heating stage in solubilizeing gelatin dispersions, and to characterize the mechanical and microstructural properties of the resulting gels using texture anal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4c85acf549bafc6893626fb907e37fe9
https://pubmed.ncbi.nlm.nih.gov/28370112
https://pubmed.ncbi.nlm.nih.gov/28370112
Publikováno v:
Journal of Food Engineering. 113:275-280
Effects of different thermal processing methods (Ohmic heating, high and low power, microwave and conventional heating) on textural properties of cylindrical pieces of root vegetables of carrot, red beet and golden carrot were investigated and compar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::297d21e307a19268eddcbf8451db89c8
https://doi.org/10.1016/j.jfoodeng.2012.05.039
https://doi.org/10.1016/j.jfoodeng.2012.05.039
Autor:
Rezvan Azizi, Asgar Farahnaky
Publikováno v:
Carbohydrate polymers. 95(1)
Usually to prepare a gel from kappa carrageenan, an aqueous dispersion of carrageenan powder is heated. This research presents evidence of cold gelation of carrageenan dispersions while no heat is needed. The occurrence of cold gelation is investigat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0831bcdf9057feb08812857b6983f7b2
https://pubmed.ncbi.nlm.nih.gov/23618303
https://pubmed.ncbi.nlm.nih.gov/23618303