Zobrazeno 1 - 10
of 120
pro vyhledávání: '"Seyed Hadi Peighambardoust"'
Autor:
Khashayar Sarabandi, Alireaza Dashipour, Zahra Akbarbaglu, Seyed Hadi Peighambardoust, Ali Ayaseh, Hossein Samadi Kafil, Seid Mahdi Jafari, Amin Mousavi Khaneghah
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 7, Pp 4723-4734 (2024)
Abstract This study aimed to stabilize and mask the bitterness of peptides obtained from the enzymatic hydrolysis of coconut‐meal protein with maltodextrin (MD) and maltodextrin‐pectin (MD‐P) as carriers via spray‐drying. Essential (~35%), hy
Externí odkaz:
https://doaj.org/article/60f8fd582d374937836cd70b97775440
Autor:
Zahra Akbarbaglu, Maryam Mohammadi, Armin Arefi, Sara Safaeian Laein, Khashayar Sarabandi, Seyed Hadi Peighambardoust, Mohammad Ali Hesarinejad
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101176- (2024)
In this study, angiotensin-converting enzyme (ACE) inhibitory, antioxidant and antibacterial activities, and nutritional quality of low molecular weights (LMWs) peptide fractions (PFs) from apricot-kernel (Prunus armeniaca cv. Tabarzeh) with PFs
Externí odkaz:
https://doaj.org/article/f4dab59e1fd3474681f664fca6eecf3a
Autor:
Rauf Foroutan, Seyed Jamaleddin Peighambardoust, Reza Mohammadi, Seyed Hadi Peighambardoust, Bahman Ramavandi
Publikováno v:
Results in Engineering, Vol 22, Iss , Pp 102005- (2024)
Using biomass-based catalysts in biodiesel production can make the process more economical and environmentally friendly. In this study, a new magnetic nanocatalyst was developed using banana peel biochar, ZIF-67, Fe3O4, and K2CO3, and then utilized i
Externí odkaz:
https://doaj.org/article/3b021ca6704f4ca094a2d581a0e66ef9
Publikováno v:
Heliyon, Vol 10, Iss 4, Pp e25972- (2024)
This research aimed to develop polypropylene (PP) antimicrobial films loaded with different concentrations of sorbic acid (SA) for packaging of fresh yufka dough. PP-SA at 6% showed improved mechanical, UV absorption, and moisture barrier properties.
Externí odkaz:
https://doaj.org/article/f38c972335294f3b8042d53ec823ec40
Publikováno v:
Foods, Vol 13, Iss 9, p 1407 (2024)
This study focused on the characterization of emulsions and microparticles encapsulating Chavir essential oil (EO) by application of modified whey protein concentrate–maltodextrin (WPC-MD). Different physical, chemical, morphological, thermal, and
Externí odkaz:
https://doaj.org/article/87278858566f4ca6afe769b9ea5d5ac0
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 5, Pp 2403-2417 (2023)
Abstract The applications of protein hydrolysates as food preservatives and nutraceutical ingredients have attracted much attention because of their beneficial effects. The interest in these ingredients has shifted toward their biological activities
Externí odkaz:
https://doaj.org/article/898d377b1c1045a59b0c3331165bf8c5
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 3, Iss 2, Pp 168-177 (2020)
The effect of whey protein concentrate based edible coating incorporating different concentrations of natamycin and lysozyme-xanthan gum conjugate on ultrafiltrated white cheese shelf life was investigated. Escherichia coli O157: H7 (as an indicator
Externí odkaz:
https://doaj.org/article/850214aebf344bcea0390496bbdd69bb
Autor:
Sajad Pirsa, Parisa Abdolsattari, Seyed Jamaleddin Peighambardoust, Seyedeh Homa Fasihnia, Seyed Hadi Peighambardoust
Publikováno v:
Chemical Review and Letters, Vol 3, Iss 4, Pp 168-174 (2020)
Iranian white Cheese is a traditional type of cheese in Iran which is popular and widely consumed because of its pleasant organoleptic properties. To manufacture this cheese, raw milk is heated below pasteurization temperature, therefore, pathogenic
Externí odkaz:
https://doaj.org/article/1cb73f8e304f483797ff3d002ab9f314
Autor:
Roghieh Sakooei-Vayghan, Seyed Hadi Peighambardoust, Javad Hesari, Maral Soltanzadeh, Donatella Peressini
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 3, Pp 249-259 (2020)
Research background. The worldwide demand for healthy and sulphur-free dried vegetables and fruits has grown. Combined ultrasound-assisted osmotic dehydration (UOD) and application of active coatings incorporating natural preservatives represents an
Externí odkaz:
https://doaj.org/article/7bb2b24ae24f4ee78c1ede8b1efe0e27
Autor:
Seyed Hadi Peighambardoust, Milad Yaghoubi, Azam Hosseinpour, Kazem Alirezalu, Maral Soltanzadeh, Mohammadreza Dadpour
Publikováno v:
Foods, Vol 11, Iss 21, p 3533 (2022)
This study aimed for the application of active chitosan coating incorporating yarrow essential oil (YEO) together with the development of an on-package sensor label based on bromocresol purple (BCP) and methyl red (MR) for shelf-life extension and fr
Externí odkaz:
https://doaj.org/article/28278790895e4aa68134dd3fa8cb11df