Výsledky vyhledávání - "Seyed Mehdi Niknam"

Akademický článek

Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach

Autor: Seyed Mehdi Niknam, Mansoore Kashaninejad, Isabel Escudero, María Teresa Sanz, Sagrario Beltrán, José M. Benito

Publikováno v: Foods, Vol 11, Iss 3, p 279 (2022)

In this study, we aimed to prepare stable water-in-oil (W/O) nanoemulsions loaded with a phenolic-rich aqueous phase from olive cake extract by applying the response surface methodology and using two methods: rotor-stator mixing and ultrasonic homoge

Externí odkaz: https://doaj.org/article/c5177359140042e8ba213a03e7eb6b1c

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Akademický článek

Formulation and Preparation of Water-In-Oil-In-Water Emulsions Loaded with a Phenolic-Rich Inner Aqueous Phase by Application of High Energy Emulsification Methods

Autor: Seyed Mehdi Niknam, Isabel Escudero, José M. Benito

Publikováno v: Foods, Vol 9, Iss 10, p 1411 (2020)

Currently, industry is requesting proven techniques that allow the use of encapsulated polyphenols, rather than free molecules, to improve their stability and bioavailability. Response surface methodology (RSM) was applied in this work to determine t

Externí odkaz: https://doaj.org/article/8e556ef0fed04358890a9f8484ba0d2e

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Evaluation of olive mill wastewater membrane treatment to obtain a final retentate rich in hydroxytyrosol

Autor: Seyed Mehdi Niknam, Mansoore Kashaninejad, José Manuel Benito, Isabel Escudero

Olive mill wastewater (OMWW) is an extremely polluting dark liquid generated in large quantities during the extraction of olive oil. OMWW is also an interesting source of high-added value natural compounds such as biophenols, especially hydroxytyroso

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9b9c72ea166ca44a3eb87c1d45bac746
https://doi.org/10.21203/rs.3.rs-1735367/v1

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Formulation and preparation of water-In-oil-In-water emulsions loaded with a phenolic-rich Inner aqueous phase by application of high energy emulsification methods

Autor: José M. Benito, Seyed Mehdi Niknam, Isabel Escudero

Publikováno v: Foods
Volume 9
Issue 10
Foods, Vol 9, Iss 1411, p 1411 (2020)
Repositorio Institucional de la Universidad de Burgos (RIUBU)
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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::736f55e4c7057511a1b21e079dab26ea
http://hdl.handle.net/10259/5517

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