Zobrazeno 1 - 10
of 148
pro vyhledávání: '"Seyed Ali Mortazavi"'
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e36971- (2024)
Carrot pomace is a significant agricultural byproduct. Obtained during carrot juice processing. This residue is an appropriate reservoir of constituents with bioactive properties that could be investigated in the development of food constituents and
Externí odkaz:
https://doaj.org/article/bbc239197815400b95aeacf0087d7425
Autor:
Fereshteh Falah, Ali Samie, Seyed Ali Mortazavi, Abolghasem Danesh, Farideh Tabatabaei Yazdi, Mohammad Ramezani
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-15 (2024)
Abstract Cyclosporine A (CyA) holds significant importance as a strategic immunosuppressive drug for organ transplant patients. In this study, we aimed to produce pure and cost-effective Cyclosporine A (CyA) by fermenting a culture medium containing
Externí odkaz:
https://doaj.org/article/778b1dcfd55e4098ac4e13dbaa7b8acb
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 6, Pp 143-166 (2024)
The increasing growth of cardiovascular diseases, high blood pressure, and hardening of the vessel walls as well as obesity in many countries has made low-fat and low sodium pizza cheese one of the subjects of study all over the world. The effects of
Externí odkaz:
https://doaj.org/article/57c81ef768b24fa980359a93bb351fe4
Publikováno v:
Journal of Functional Foods, Vol 112, Iss , Pp 105982- (2024)
In this study, the general goal is to optimize the production of cell-free culture extract (CFC) containing bioactive peptides by co-cultivation of Limosilactobacillus fermentum and Saccharomyces cerevisiae in whey sludge bed and to investigate its b
Externí odkaz:
https://doaj.org/article/f4d4cf7d8c364297bc74b017769fa95a
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 5, Pp 589-601 (2022)
[1]Introduction: Poultry and meat products are the largest sources of non-typhoid salmonella infections in most countries. Studies have shown that raw foods of animal origin, especially poultry and its products, are the main source of contamination o
Externí odkaz:
https://doaj.org/article/526543e2e3f4484199fa3bc99088cc09
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 5, Iss 1, Pp 1-8 (2022)
Agrimonia eupatoria (AE) is commonly used as a medicinal plant in Iran. In this study, microwave and ultrasound-assisted extraction (MAE and UAE) methods have been developed to extract phenolic compounds from AE. In addition, the impact of operationa
Externí odkaz:
https://doaj.org/article/8f6eb5f3e84e41d7a9bd09aea3b29cba
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 5, Iss 1, Pp 60-66 (2022)
Investigating the physicochemical and rheological properties of sugar syrups is important in specifying their usage in the food and beverage industries. In this study, some of the physicochemical properties of sugarcane syrup (72 °Brix at 25 ℃), i
Externí odkaz:
https://doaj.org/article/ddc387d166914ac8a316c60970a41302
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 17, Iss 5, Pp 863-873 (2021)
Introduction: One of the most important challenges facing medical science is infectious diseases and poisoning, which in turn increases the production and consumption of new and common antibiotics. With theover use of common antibiotics, we are witne
Externí odkaz:
https://doaj.org/article/3048456bfe5e490584cfb59879bd9a63
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 10, Iss 2, Pp 127-140 (2021)
In this study, wheat germ extract at different concentrations (2.5, 10 and 20%) and wheat germ extract powder produced by spray and freeze drying process method at three concentrations (0.2, 0.4 and 0.6%) was added to the ultrafiltrated white cheese
Externí odkaz:
https://doaj.org/article/8662a717332a428ab8dde30b10932948
Autor:
Abdolreza Mirchouli Borazgh, Mostafa Mazaheri Tehrani, Seyed Ali Mortazavi, Seyed Mohammad Ali Razavi
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 1, Pp 73-84 (2020)
In this research, in the preparation of ice cream, cow's milk and/or soy milk at a ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 were substituted. Then, characteristics such as pH, viscosity, overrun, melt resistance and sensory properties wer
Externí odkaz:
https://doaj.org/article/2f7923eb39bb4207860d95dacb4b5bdb