Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Soleiman Abbasi"'
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100730- (2024)
Gluten subunit hydrolysates were produced from kiwifruit extract, and their radical scavenging activity and ability to bind three potentially toxic elements (Pb, Hg, Cd) were assessed. Based on electrophoresis analysis, the molecular weight of all hy
Externí odkaz:
https://doaj.org/article/28353e84cf2a465b828960e2a689e89e
Autor:
Negin Yousefi, Soleiman Abbasi
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100090- (2022)
Proteins, as the major structural component, play important roles in food systems because of possessing bioactive nature, and valuable nutritional and functional characteristics. Today, the demand for proteinious foods is rising due to the increased
Externí odkaz:
https://doaj.org/article/1b3a84e0297e4ba587a81ace0af475b1
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 4, Iss , Pp 100104- (2022)
The effects of various purification techniques on kiwifruit enzyme characteristics (protease activity, kinetic parameters, and protein patterns) and production of wheat gluten bio-active peptides were investigated. The enzyme extract purified by ammo
Externí odkaz:
https://doaj.org/article/7e7a296b2d944e1f947b1535fdb3f3ad
Publikováno v:
PLoS ONE, Vol 16, Iss 9, p e0257692 (2021)
The growth period, phenology, grain yield and gum content of two different guar ecotypes were studied in response to different sowing dates and plant densities. A two-year field experiment was conducted as a split-factorial in a randomized complete b
Externí odkaz:
https://doaj.org/article/5c62f87870074a23bb028e0e1922d85e
Autor:
Somayeh Mohammadi, Soleiman Abbasi
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 5, Iss 1, Pp 55-72 (2016)
One of the common esterification methods to develop functional properties such as emulsification, is to useoctenyl succinic anhydride (OSA). Therefore, in this research, some of the functional properties of OSA modified Persian gum (whole, soluble an
Externí odkaz:
https://doaj.org/article/aad9f814b9dd4d6e8548224c14702ad9
Publikováno v:
Iranian Journal of Chemistry & Chemical Engineering, Vol 34, Iss 3, Pp 99-108 (2015)
In this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice was investigated. Aloe vera gel juice was pasteurized conventionally and ohmically at
Externí odkaz:
https://doaj.org/article/11ce840db2d74a68974810f1892b9534
Autor:
Masume Samari Khalaj, Soleiman Abbasi
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 3, Iss 2, Pp 171-184 (2014)
Persian gum, mountain almond tree (Amygdalus Scoparia) exudate, is a transparent edible gum. This gum can have many pharmaceutical and food applications. It consists of soluble (25–30%) and insoluble (70–75%) fractions. Therefore, with a view to
Externí odkaz:
https://doaj.org/article/96ab263b0eb3435cbfe036912985751e
Autor:
Hannaneh Farzanmehr, Soleiman Abbasi
Publikováno v:
Food Technology and Biotechnology, Vol 47, Iss 4, Pp 396-403 (2009)
Rheological properties are very important parameters in the production of products with high-quality and desirable texture. So far, many attempts to produce low-calorie milk chocolate have not succeeded. Therefore, the present study aims to evaluate
Externí odkaz:
https://doaj.org/article/b843e298c01444638d414e68bc9462d8
Autor:
Soheila Sarmadi, Farahnaz Sadat Ahmadi, Shahram Ejtemaei Mehr, Azizeh Ghaseminejad, Kazem Mohammad, Sepideh Nekuie, Soleiman Abbasi, Mehrdad Karimi, Fereshteh Gharibpoor, Zahra Elahipanah
Publikováno v:
Acta Medica Iranica, Vol 52, Iss 5 (2014)
Currently, laparoscopic cystectomy is the first-line therapy for ovarian benign cysts that are resistant to current therapies. There are different studies that point to ovarian reserve damage due to laparoscopic cystectomy. In this study, we evaluate
Externí odkaz:
https://doaj.org/article/f7f2ac13d4124c80912a257c6b9b5c6f
Publikováno v:
Iranian Journal of Microbiology, Vol 6, Iss 1 (2014)
Background and Objectives: Pomegranate fruit is a rich source of bioactive compounds. The serious concern over unprocessed fruit juices is microbial contamination, which effectively inactivated by thermal processing, but it significantly affects juic
Externí odkaz:
https://doaj.org/article/b7e9977ac2b84433b26ef7cc92128de8