Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Soodabeh Einafshar"'
Autor:
Pejman Alighaleh, Reyhaneh Pakdel, Narges Ghanei Ghooshkhaneh, Soodabeh Einafshar, Abbas Rohani, Mohammad Hossein Saeidirad
Publikováno v:
Foods, Vol 12, Iss 11, p 2192 (2023)
Saffron (Crocus sativus L.) is the most expensive spice in the world, known for its unique aroma and coloring in the food industry. Hence, its high price is frequently adulterated. In the current study, a variety of soft computing methods, including
Externí odkaz:
https://doaj.org/article/1bae2dfa16d34656a67d11bbab006a15
Autor:
Parvin Sharayei, Elham Azarpazhooh, Shahin Zomorodi, Soodabeh Einafshar, Hosahalli S. Ramaswamy
Publikováno v:
Ultrasonics Sonochemistry, Vol 76, Iss , Pp 105666- (2021)
This study was aimed at optimizing the astaxanthin extraction efficiency from shrimp shell (green tiger, Penaeus semisulcatus). Astaxanthin was extracted using selected nonpolar/polar solvents (petroleum ether, n-hexane, ethanol, acetone) individuall
Externí odkaz:
https://doaj.org/article/a5516e2dd1464233bc7acae472cafb53
Autor:
soodabeh einafshar, رضا فرهوش
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 12, Iss 6, Pp 742-749 (2017)
Natural materials are complicated compositions; therefore, a rapid screening of the active antioxidants is being challenged in the literature. Different polarity solvents were applied to isolate four fractions (F1, F2, F3 and F4) of methanolic extrac
Externí odkaz:
https://doaj.org/article/3a6439eb3e4140fd812a2078a6a664cd
Publikováno v:
Food Biophysics. 18:82-94
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2f26038eda8088fb17e45cab4b7f27b
https://doi.org/10.1007/s11483-022-09753-8
https://doi.org/10.1007/s11483-022-09753-8
Publikováno v:
Food Analytical Methods. 14:74-87
In this study, the response surface methodology (RSM) based on a central composite face-centered design (CCD) was used to optimize the extraction of bioactive constituents from Crocus sativus corms. The ultrasound-assisted extraction (UAE) was compar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::231b195e4275ae7ba850186ffcfd8192
https://doi.org/10.1007/s12161-020-01855-8
https://doi.org/10.1007/s12161-020-01855-8
Publikováno v:
Journal of Food Measurement and Characterization. 14:1822-1832
Subcritical water extraction (SWE) was employed for the extraction of bioactive constituents from Crocus sativus corms. The extraction temperature and time, as the principal experimental variables, were investigated in the range of 100–180 °C and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f419045e9612dd225084b5d60e4b4ce
https://doi.org/10.1007/s11694-020-00429-w
https://doi.org/10.1007/s11694-020-00429-w
Autor:
Pejman Alighaleh, Hossein Khosravi, Abbas Rohani, Mohammad Hossein Saeidirad, Soodabeh Einafshar
Publikováno v:
Expert Systems with Applications. 198:116890
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95c8ce7ce00f29a07f924b45a81375b6
https://doi.org/10.1016/j.eswa.2022.116890
https://doi.org/10.1016/j.eswa.2022.116890
Publikováno v:
International Journal of Biology and Chemistry. 12:141-149
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edc650240f6539a1983220ac48bf0bd9
https://doi.org/10.26577/ijbch-2019-i2-19
https://doi.org/10.26577/ijbch-2019-i2-19
Publikováno v:
European Journal of Lipid Science and Technology. 114:168-174
The antioxidant activities of the essential oil and crude methanolic extract (CEx) of cumin seed (Cuminum cyminum) were evaluated. Total phenolics and tocopherols contents, reducing power, DPPH radical-scavenging capacity (EC50), and the oxidative/oi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b03df979d78893884e78554ebe97ba6e
https://doi.org/10.1002/ejlt.201100127
https://doi.org/10.1002/ejlt.201100127
Studying the thin-layer drying kinetics and qualitative characteristics of dehydrated saffron petals
Publikováno v:
Journal of Food Processing and Preservation. 42:e13677
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfc08151bf226ce7baa5a21d5278543d
https://doi.org/10.1111/jfpp.13677
https://doi.org/10.1111/jfpp.13677