Zobrazeno 1 - 10
of 151
pro vyhledávání: '"Seyed Hadi Razavi"'
Publikováno v:
Foods and Raw Materials, Vol 12, Iss 1, Pp 142-155 (2024)
In this study, we aimed to investigate the impact of three different post-packaging pasteurization temperatures (55, 65, and 75°C) on the physicochemical (pH, drip loss, texture profile, and color), microbial (lactic acid bacteria, mesophilic and p
Externí odkaz:
https://doaj.org/article/03ccc6af4eba41909c0cb50797501f6b
Publikováno v:
Antioxidants, Vol 13, Iss 9, p 1102 (2024)
The by-products from three varieties of dates—Mozafati, Sayer, and Kabkab—were subjected to solid-state fermentation using Aspergillus niger alone or in co-culture with Lactiplantibacillus plantarum or Limosilactobacillus reuteri to enhance their
Externí odkaz:
https://doaj.org/article/d1ef55367b71452dacbc36b0b0dd44d9
Publikováno v:
Fermentation, Vol 10, Iss 9, p 467 (2024)
Fermented seeds and their bioactive compounds have captivated global interest due to their functional properties. Basil seeds are used worldwide in the food, cosmetic, and pharmaceutical industries, but their functional and nutritional properties aft
Externí odkaz:
https://doaj.org/article/d2b02aa7b57d4cd68b2b85a1c5b992b8
Publikováno v:
Bioresources and Bioprocessing, Vol 9, Iss 1, Pp 1-8 (2022)
Abstract Rasburicase is an expensive treatment used to control hyperuricemia caused by tumour lysis syndrome (TLS). In this study, a non-chromatographic method was designed based on nano-oil bodies for convenient and economical purification of the re
Externí odkaz:
https://doaj.org/article/62964acde87b4814a142f9ba32499b74
Autor:
Elham Farahmand, Seyed Hadi Razavi, Pierluigi Caboni, Seyed Saeid Mohtasebi, Maria Barbara Pisano
Publikováno v:
Applied Food Biotechnology, Vol 8, Iss 4, Pp 255-265 (2021)
Background and Objective: Fermentation is one of the best methods for in-situ generation of aromas in breads. However, generating desirable flavors needs controlling several effective factors. In this study, optimal conditions for the production o
Externí odkaz:
https://doaj.org/article/e2dfc3f9fe4845a89ec0e7a9fa85d741
Autor:
Farhad Garavand, Milad Rouhi, Shima Jafarzadeh, Diako Khodaei, Ilaria Cacciotti, Masoumeh Zargar, Seyed Hadi Razavi
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Recently, the research and innovation to produce raw materials from microbial processes has gained much attention due to their economic and environmental impacts. Lactic acid is a very important microbial product due to its wide application in the fo
Externí odkaz:
https://doaj.org/article/2c2105695ca74244bfd52da9a637278e
Autor:
Azin Khosravi, Seyed Hadi Razavi
Publikováno v:
Journal of Functional Foods, Vol 81, Iss , Pp 104467- (2021)
Polyphenols are a group of bioactive compounds that act as natural antioxidant in plants. isoflavones and anthocyanins are two main groups of polyphenols that are found in soybean and black soybean, respectively. Fermented soybean products are consum
Externí odkaz:
https://doaj.org/article/cc0391476f854abb84c3e272694153e9
Publikováno v:
Applied Food Biotechnology, Vol 6, Iss 4, Pp 201-215 (2019)
Background and objective: Soybean is one of the most important grains with high proteins, good quality edible oils, appreciable amount of minerals and vitamins. Due to some disadvantages soybeans’ compounds affecting the flavor, odor and stability,
Externí odkaz:
https://doaj.org/article/e6eab98bf5ac418f8dfd87a6f1a8e532
Publikováno v:
Fiyz̤, Vol 23, Iss 1, Pp 10-19 (2019)
Background: Diabetes in the long run causes damage to the heart tissue. The aim of the present study was to examine the effect of continued and interval training along with crocin consumption on BDNF and NGF gene expression in a heart tissue of diabe
Externí odkaz:
https://doaj.org/article/fd67b01963a04d59abde1fcf58a81165
Autor:
Ines Castangia, Maria Letizia Manca, Seyed Hadi Razavi, Amparo Nácher, Octavio Díez-Sales, José Esteban Peris, Mohamad Allaw, Maria Carmen Terencio, Iris Usach, Maria Manconi
Publikováno v:
Biomedicines, Vol 10, Iss 1, p 157 (2022)
In the present study, canthaxanthin was produced by biofermentation from Dietzia natronolimnaea HS-1 (D. natronolimnaea) and was loaded in phospholipid vesicles prepared with natural component using an easy and low dissipative method. Indeed, glycero
Externí odkaz:
https://doaj.org/article/51aa8392e5b84855808b50ac2ae4eb13