Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Rozita Komeili"'
Autor:
Roghayeh Amini Sarteshnizi, Hedayat Hosseini, Nader Karimian Khosroshahi, Farzane Shahraz, Amin Mousavi Khaneghah, Manije Kamran, Rozita Komeili, Emma Chiavaro
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 4, Pp 475-482 (2017)
This study aims to evaluate the performance of two types of prebiotic sausages formulated with resistant starch (RS) and β-glucan (BG) extract (in ratios of 2.22:1.33 and 2.75:1.88) during frying and chilled storage. The oxidative stability indices
Externí odkaz:
https://doaj.org/article/68aa7d63d8c3495fafd246ab75a1e33c
Autor:
Sara Sohrabvandi, Seyed Amir Mohgammad Mortazavian, Hamed Jahani, Mohammad Javad Eivani, Ameneh Nematollahhi, Rozita Komeili
Publikováno v:
Jorjani Biomedicine Journal, Vol 3, Iss 1, Pp 16-31 (2015)
Background and objectives: Fortification of beverages with new functional ingredients such as prebiotics is one of the recent progresses in the field of juice production. Therefore, the objective of the present study was to evaluate the effects of ad
Externí odkaz:
https://doaj.org/article/70fe3a0cc7164cda9362f0af266654b5
Autor:
Roya Afshari, Hedayat Hosseini, Ramin Khaksar, Mohammad Amin Mohammadifar, Zohre Amiri, Rozita Komeili, Amin Mousavi Khaneghah
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 4, Pp 436-445 (2015)
In this study, the D-optimal mixture design methodology was applied to determine the optimised proportions of inulin, β-glucan and breadcrumbs in formulation of low-fat beef burgers containing pre-emulsified canola and olive oil blend. Also, the eff
Externí odkaz:
https://doaj.org/article/fa31dcce12dc4818b1d1ca496cfc5e4a
Autor:
Mahdieh Salehi, Sara Sohrabvandi, Paliz Koohy-Kamaly, Khadijeh Khoshtinat, Zahra Vosoughi, Elmira Tavakoli, Ghazaleh Bahramian, Mehrdad Mohammadi, Kianoush Khosravi-Darani, Hadiseh Zand-Rajabi, Rozita Komeili-Fanood
Publikováno v:
Eastern Mediterranean health journal = La revue de sante de la Mediterranee orientale = al-Majallah al-sihhiyah li-sharq al-mutawassit. 27(5)
Dietary intake of fat, salt and sugar is important for prevention of noncommunicable diseases; therefore, evaluation of these constituents in industrial packaged foods is necessary.To compare the levels of fat, salt and sugar in mayonnaise and salad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5068fb55f3600a4966223bdca4891630
https://pubmed.ncbi.nlm.nih.gov/34080673
https://pubmed.ncbi.nlm.nih.gov/34080673
Autor:
Rozita Komeili, Emma Chiavaro, Hedayat Hosseini, Roghayeh Amini Sarteshnizi, Nader Karimian Khosroshahi, Amin Mousavi Khaneghah, Manije Kamran, Farzane Shahraz
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 4, Pp 475-482 (2017)
Food Technology and Biotechnology
Volume 55
Issue 4
Food Technology and Biotechnology
Volume 55
Issue 4
Svrha je ovog istraživanja bila procijeniti svojstva dvaju tipova prebiotičkih kobasica, pripremljenih s rezistentnim škrobom i ekstraktom β-glukana (u omjerima 2,216:1,328 i 2,75:1,875), tijekom prženja i skladištenja pri niskim temperaturama.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1be4640ae91f518a9876af85c285c752
http://hrcak.srce.hr/file/283741
http://hrcak.srce.hr/file/283741
Autor:
Ebrahim Azadnia, Abdol-Samad Abedi, Roholla Ferdousi, Ramin Khaksar, Rozita Komeili-Fanood, S. Eskandari
Publikováno v:
Journal of the American Oil Chemists' Society. 91:421-427
The effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion-type cooked beef sausages was investigated. Vacuum-packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5282d42632abb54909afe91ecf8cba13
https://doi.org/10.1007/s11746-013-2384-z
https://doi.org/10.1007/s11746-013-2384-z
Autor:
Mahshid Jahadi, Rozita Komeili, Kianoush Khosravi-Darani, Amir Mohammad Mortazavian, Zahra Vafabakhsh, Khosro Khajeh
Publikováno v:
Biochemical Engineering Journal. 72:11-17
The purpose of this study was to prepare liposomes through Mozafari method to encapsulate Flavourzyme as the flavor-enhancing enzyme at cheese ripening. Some kinetic parameters of encapsulated protease were determined and compared with corresponding
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ee439d5d1e01304c20967cace6851a2
https://doi.org/10.1016/j.bej.2012.11.018
https://doi.org/10.1016/j.bej.2012.11.018
Autor:
Zohre Amiri, Amin Mousavi Khaneghah, Rozita Komeili, Hedayat Hosseini, Mohammad Amin Mohammadifar, Ramin Khaksar, Roya Afshari
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 4, Pp 436-445 (2015)
In this study, the D-optimal mixture design methodology was applied to determine the optimised proportions of inulin, β-glucan and breadcrumbs in formulation of low-fat beef burgers containing pre-emulsified canola and olive oil blend. Also, the eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ce6e7c6c06c30720f550a9a0e42bcff
https://doi.org/10.17113/ftb.53.04.15.3980
https://doi.org/10.17113/ftb.53.04.15.3980
Autor:
Ghasem Fadavi, Rozita Komeili, Mohammad Amin Mohammadifar, Azizollaah Zargarran, Amir Mohammad Mortazavian
Publikováno v:
Carbohydrate polymers. 101
Composition and physicochemical properties of three types of Zedo gum exudates from Amygdalus scoparia were investigated. Monosaccharide analysis by GC-MS indicated the occurrence of arabinose and galactose as the main sugars. FTIR spectra showed no
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8905a4438420ec4ad0e7a1659d47f1d
https://pubmed.ncbi.nlm.nih.gov/24299876
https://pubmed.ncbi.nlm.nih.gov/24299876