Zobrazeno 1 - 10
of 103
pro vyhledávání: '"Sodeif Azadmard‐Damirchi"'
Autor:
Mehran Naderi, Yeganeh Mazaheri, Mohammadali Torbati, Sodeif Azadmard-Damirchi, Alieh Rezagholizade-shirvan, Samira Shokri
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-9 (2024)
Abstract The oil obtained from black cumin (Nigella sativa) seeds has many health-effective properties, which is used in food applications and in traditional medicine. One practical method to extract its oil is mixing with other seeds such as sunflow
Externí odkaz:
https://doaj.org/article/052eb4ea813a49dc8ee9d4500ef2317d
Publikováno v:
Next Materials, Vol 5, Iss , Pp 100264- (2024)
The primary aim of this study was to develop biocomposite films using carboxymethyl cellulose (CMC) (1 % w/v), okra mucilage (OM) (1–3 % w/v), and black cumin seed oil (BSO) (0–0.5 % v/v), based on the central composite design. The effects of OM
Externí odkaz:
https://doaj.org/article/7caf272053fe49ae937a908cb916ec63
Publikováno v:
فناوریهای جدید در صنعت غذا, Vol 11, Iss 1, Pp 35-45 (2023)
_ Cocoa butter is a highly prized and versatile product with a wide range of applications. It is a crucial component of chocolate due to its unique melting properties and ability to dissolve other ingredients. Therefore, it is essential to evaluate t
Externí odkaz:
https://doaj.org/article/8ea8cbebcde74c71a5b3fe214773b5dc
Autor:
Fataneh Hashempour-Baltork, Parastou Farshi, Adel Mirza Alizadeh, Sevda Eskandarzadeh, Solmaz Abedinzadeh, Sodeif Azadmard-Damirchi, Mohammadali Torbati
Publikováno v:
Advanced Pharmaceutical Bulletin, Vol 13, Iss 3, Pp 461-468 (2023)
Neurodegenerative diseases are comprise a prominent class of neurological diseases. Generally, neurodegenerative diseases cannot be cured, and the available treatments can only regulate the symptoms or delay the disease progression. Among the several
Externí odkaz:
https://doaj.org/article/ffd7306efe524a8aa2153022141ec5bb
The Effect of Extraction by Pressing at Different Temperatures on Sesame Oil Quality Characteristics
Autor:
Zahra Piravi-Vanak, Abdolah Dadazadeh, Sodeif Azadmard-Damirchi, Mohammadali Torbati, Fleming Martinez
Publikováno v:
Foods, Vol 13, Iss 10, p 1472 (2024)
Sesame oil has been widely used in the daily diet due to its high nutritional value. Sesame oil is extracted at industrial scales and also in small scale by cold pressing at different temperatures. In this research, sesame oil was extracted by pressi
Externí odkaz:
https://doaj.org/article/2cbf953e7ba341bcb89ce243cc6e206d
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e18562- (2023)
Flaxseed oil is a high nutrition oil, rich in ω-3 fatty acid, tocopherols and phenolic compounds. However, it is prone to oxidation due to its high unsaturation which needs pretreatments to be easily introduce to the market. In this study, flaxseed
Externí odkaz:
https://doaj.org/article/862bcb7c0e85487aaa32868776162b48
Publikováno v:
Journal of Nutrition and Food Security, Vol 7, Iss 3, Pp 379-387 (2022)
Background: Non-alcoholic fatty liver disease (NAFLD) is the most common chronic liver disease (CLD). Omega-3 fatty acids and antioxidants co-supplementation have been considered as an alternative treatment in NAFLD. This trial will evaluate camelina
Externí odkaz:
https://doaj.org/article/75ce56fc726d42b6978ced8867e5fd7c
Publikováno v:
Crescent Journal of Medical and Biological Sciences, Vol 9, Iss 1, Pp 63-69 (2022)
Objectives: Combination therapy with powerful and new components is presented as an effective method in treating breast cancer against conventional approaches. Here, we tried to evaluate the implementation of rosmarinic and thymoquinone on the tumor
Externí odkaz:
https://doaj.org/article/23440c8d08a1454b93ffb51e7bec21a8
Publikováno v:
NFS Journal, Vol 22, Iss , Pp 9-13 (2021)
Snacks such as puffed corns are tasty and favorite food products of many people. These products usually have low content of bioactive compounds with high starch and oil contents. To overcome these drawbacks, in the present study, the mixture includin
Externí odkaz:
https://doaj.org/article/8ccbcecdb2754520a362e6bff71fb152
Publikováno v:
Foods, Vol 12, Iss 11, p 2212 (2023)
This study investigated the effects of two mild thermal processing (MTP) (63 °C, 40 °C, 3 min) methods, in a brine storage medium (7–16% (w/v) NaCl) and a vinegar solution (5% vinegar, 1% salt, and 0.5% sugar), on some physicochemical properties
Externí odkaz:
https://doaj.org/article/a37481683d584bf1a1328c24b6a3c245