Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Samad, Bodbodak"'
Autor:
Samad Bodbodak, Mohammad Nejatian, Amir Pouya Ghandehari Yazdi, Leila Kamali Rousta, Zahra Rafiee, Mehdi Jalali-Jivan, Mohammad Saeed Kharazmi, Seid Mahdi Jafari
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-23
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::995797e2d4fee6686badff9a0be260ec
https://doi.org/10.1080/10408398.2022.2127145
https://doi.org/10.1080/10408398.2022.2127145
Autor:
Boukaga Farmani, Miljana Djordjevic, Samad Bodbodak, Mehdi Younessi-Hamzekhanlu, Kazem Alirezalu
Publikováno v:
Acta Periodica Technologica. :206-214
By assessing the polarization, colour, dextran, starch, phenols, proteins, melassigenic cations (Na+, K+) and Ca2+, reducing sugars and pH, presented study evaluates the main factors influencing non-sugars content and juice filterability in 17 raw ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29ad4ada2b123f23c1cc30d419bae3b5
https://doi.org/10.2298/apt2253206f
https://doi.org/10.2298/apt2253206f
Autor:
Zahra Rafiee, Amir Pouya Ghandehari Yazdi, Seid Mahdi Jafari, Jianbo Xiao, Mohammad Nejatian, Samad Bodbodak, Leila Kamali Rousta
Publikováno v:
Trends in Food Science & Technology. 118:688-710
Background Cereals and cereal-based products as an important part of the daily diet provide a considerable percent of macronutrients such as carbohydrate, protein and fiber and a range of micronutrients including vitamins (E and some of the B vitamin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ee5c13af35fe3fa4fb93c00bfd38ce7
https://doi.org/10.1016/j.tifs.2021.10.029
https://doi.org/10.1016/j.tifs.2021.10.029
Publikováno v:
Food and Bioprocess Technology. 14:2260-2272
In the present study, a new active electrospun nanofiber (NF) based on polylactic acid (PLA) and hydroxypropyl methylcellulose (HPMC) containing pomegranate peel extract (PPE) was developed as antimicrobial food packaging materials. Based on the resu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::238f2e943cb2a366f4287c3d0eb0a9e2
https://doi.org/10.1007/s11947-021-02722-y
https://doi.org/10.1007/s11947-021-02722-y
Publikováno v:
Sugar Tech. 24:522-531
The aim of the study was to prepare liquid invert sugar from sugar beet dilute molasses by acidic hydrolysis and using powdered activated carbon (PAC) for purification. The effects of applied PAC concentrations (0.61, 0.78 and 1.12% PAC) at pH 4.5 we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6eb2c22ed7e8c70b6d3e9b325d51d88
https://doi.org/10.1007/s12355-021-01022-1
https://doi.org/10.1007/s12355-021-01022-1
Autor:
Mohammad, Nejatian, Nazanin, Darabzadeh, Samad, Bodbodak, Hamed, Saberian, Zahra, Rafiee, Mohammad Saeed, Kharazmi, Seid Mahdi, Jafari
Publikováno v:
Advances in Colloid and Interface Science. 305:102690
In recent decades, due to the increase in awareness, most consumers prefer foods that not only satisfy their primal urge of hunger but also include health-promoting effects on the body. Therefore, the food industry has an increasing tendency to apply
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15799afb9c18614006bbd72568c09712
https://doi.org/10.1016/j.cis.2022.102690
https://doi.org/10.1016/j.cis.2022.102690
Nano-delivery systems, as the techniques to encapsulate bioactive compounds, represent an efficient tool to overcome limitations associated with their direct utilization in food formulations. Beside physiochemical properties of nanoparticles (e.g., p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c00c6bab42658c62e4d0ed410de1ce07
https://doi.org/10.1016/b978-0-12-815667-4.00008-0
https://doi.org/10.1016/b978-0-12-815667-4.00008-0
Autor:
Rana Muhammad Aadil, Eftychios Apostolidis, Elham Assadpour, Samad Bodbodak, Zahra Emam-Djomeh, Bruno Stefani Esposto, Seid Reza Falsafi, Yiming Feng, Hamid Gharanjig, Kamaladin Gharanjig, Pouria Gharehbeglou, Elliot Paul Gilbert, Hamed Hosseini, Mozhgan Hosseinnezhad, Seid Mahdi Jafari, Imran Mahmood Khan, Sara Khoshnoudi-Nia, Sean Russell Kilker, Roya Koshani, Chi Ching Lee, Youngsoo Lee, Amparo López-Rubio, Ioanna Mandala, Atefe Maqsoudlou, Marta Martínez-Sanz, Hossein Mohebodini, Mohammad Nejatian, Ali Ebrahimi Pure, Monir Ebrahimi Pure, Zahra Rafiee, Ana Paula Ramos, Abdur Rehman, Tahreem Riaz, Hadis Rostamabadi, Khashayar Sarabandi, Niloufar Sharif, Qayyum Shehzad, Özgür Tarhan, Merve Tomas, Qunyi Tong, Milena Martelli Tosi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47a732555999eee8274e3cab7dfd85be
https://doi.org/10.1016/b978-0-12-815667-4.09997-1
https://doi.org/10.1016/b978-0-12-815667-4.09997-1
Publikováno v:
International Journal of Dairy Technology. 71:868-878
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::985605415d6a55d6498664cceb765306
https://doi.org/10.1111/1471-0307.12551
https://doi.org/10.1111/1471-0307.12551