Zobrazeno 1 - 10 of 33 pro vyhledávání: '"Rezvan Pourahmad"'
1
Akademický článek
Study of alginate-encapsulated phycoerythrin in promoting the biological activity of synbiotic ice cream with Lactobacillus casei
Autor: Maryam Chamari, Seyed Amir Ali Anvar, Rezvan Pourahmad, Bahareh Nowruzi, Shima yousefi
Publikováno v: Scientific Reports, Vol 14, Iss 1, Pp 1-15 (2024)
Abstract This study examines the effect of phycoerythrin (PE) from a cyanobacterial Nostoc strain encapsulated with alginate as a potential prebiotic to produce synbiotic ice cream products with Lactobacillus casei. It was found that the addition of
Externí odkaz: https://doaj.org/article/597bdcc0d9674bd5843b8aa802cd6103
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2
Akademický článek
Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly
Autor: Fatemeh Karegar, Rezvan Pourahmad, Peyman Rajaei
Publikováno v: مجله پژوهش‌های علوم و صنایع غذایی ایران, Vol 18, Iss 4, Pp 483-497 (2022)
[1]Introduction: Nowadays, with the development of probiotic products on the world market, the need for developing new products containing probiotic bacteria becomes more apparent. Probiotics are defined as living microorganisms that, if consumed in
Externí odkaz: https://doaj.org/article/1989d14090a94e13bc8729ec975065dd
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3
Akademický článek
Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh
Autor: Nafiseh Karimi, Rezvan Pourahmad, Salman Taheri, Orang Eyvazzadeh
Publikováno v: مجله پژوهش‌های علوم و صنایع غذایی ایران, Vol 18, Iss 2, Pp 249-263 (2022)
Introduction: Yogurt contains valuable compounds, some of which enter yogurt whey and if discarded, remains unused. Yogurt whey has a high nutritional value due to its high quality biological proteins which can be a good source of bioactive peptides.
Externí odkaz: https://doaj.org/article/071ad9b53b804799a893f3dc38a8aefc
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4
Akademický článek
Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil
Autor: Roghayeh Vahidi, Rezvan Pourahmad, Razzagh Mahmoudi
Publikováno v: Journal of Food and Bioprocess Engineering, Vol 2, Iss 1, Pp 71-76 (2019)
In this research, essential oil of citron peel was extracted through water distillation by clevenger apparatus and then its chemical composition and antibacterial and antioxidant properties were evaluated. GC-MS analysis showed the major identified c
Externí odkaz: https://doaj.org/article/dab02248052c47988d6b8aff4d600a0b
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5
Akademický článek
Enrichment of Probiotic Yogurt with Broccoli Sprout Extract and its Effect on Helicobacter pylori
Autor: Ali Reza Sadeghi, Rezvan Pourahmad, Marjan Mokhtare
Publikováno v: Applied Food Biotechnology, Vol 4, Iss 1, Pp 53-57 (2017)
Background and Objective: Antibiotic consumption is the main way to cure infection induced by Helicobacter pylori. On the other hand, antibiotics have side effects on human body. So, finding an efficient way to replace antibiotic consumption seems ne
Externí odkaz: https://doaj.org/article/c8f4a05990804a8c851dc2f2f886fd48
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6
Akademický článek
Mutagenesis by UV and Nitrous Acid for increase of rennet production in Rhizomucor miehei
Autor: Naser Tajik, Mehrdad Azin, Masoud Fallahpour, Rezvan Pourahmad
Publikováno v: Biological Journal of Microorganism, Vol 3, Iss 10, Pp 1-12 (2014)
Introduction : In this study, Mutation and Selection technique was used to increase production of Rennet (milk clotting enzyme) in Rhizomucor miehei. Mutation and Selection is a technique for microbial strain improvement in which, mutation is induced
Externí odkaz: https://doaj.org/article/974d8c150eb84cadb4e0852dae785767
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10
Improvement of the quality parameters of a novel synbiotic yogurt sauce using microencapsulated Lactobacillus paracasei and natural prebiotics
Autor: Hadi POURJAVID, Maryam ATAEI, Rezvan POURAHMAD, Amir Ali ANVAR, Homa BEHMADI
Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e40322, Published: 27 JUN 2022
This study aimed to examine the production of a synbiotic yogurt sauce and to evaluate its physicochemical, microbiological, sensory, and rheological properties during storage. Lactobacillus paracasei was microencapsulated with resistant starch and s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2293e37396a902cb73357b6a6712022a
https://doi.org/10.1590/fst.40322
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