Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Toktam Mohammadi-Moghaddam"'
Autor:
Ali Akbar Mohammadi, Abolfazl Naimabadi, Vahide Oskoei, Naser Morgan Azghadi, Vahid Taghavi Manesh, Toktam Mohammadi-Moghaddam
Publikováno v:
Journal of Advances in Environmental Health Research, Vol 11, Iss 2, Pp 106-111 (2023)
Background: Due to lack of attention to the required time of emulating the absorbed doses of drugs from different organs, inappropriate use of antibiotics for disease treatment in animals causes many adverse health effects in consumers. In this study
Externí odkaz:
https://doaj.org/article/7a61d8e92c17402aab3df0f7760a9942
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 11, Iss 1, Pp 1-16 (2022)
Aerated dessert is a type of dessert based on the foam system, in which the presence of air in these desserts changes the rheological, sensory, and appearance characteristics. The aim of this study was optimization of aerated dessert using response s
Externí odkaz:
https://doaj.org/article/049ed0d84643483ab2b52d1f55047ff0
Autor:
Mohaddeseh Kariminejad, Abolfazl Naimabadi, Afsaneh Morshedi, Toktam Mohammadi-Moghaddam, Abolfazl Shokuhi, Mahsa Bordbar
Publikováno v:
PLoS ONE, Vol 18, Iss 1, p e0279735 (2023)
Black plum peel is the by-product of plum processing and is a valuable source of antioxidants and phenolic compounds. In this research, total phenolic compounds, total flavonoid content and antioxidant activity of black plum peel were measured. After
Externí odkaz:
https://doaj.org/article/dd0f258413a2485d8aa9af016ba811ee
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 665-676 (2020)
The aim of this study was to investigate the effect of black plum peel puree (40-60%) and pectin (0%, 0.25%, and 0.5%) concentrations on the chemical compositions, sensory attributes, rheological properties, antioxidant activity, and total phenolic c
Externí odkaz:
https://doaj.org/article/8ec4151278284b858063b614d3ca504d
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1792-1803 (2020)
Plum peel is a by-product of plum processing. It is a rich source of antioxidant and phenolic compounds. The aim of this study was to investigate the chemical composition, sensory attributes, time-independent rheological properties, texture character
Externí odkaz:
https://doaj.org/article/54abfe5efe1b4321bce0bc028238244d
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1737-1747 (2020)
The aim of this study was to investigate the chemical composition, sensory attributes, texture properties (Back extrusion test), antioxidant activity, and phenolic compounds of black plum peel jam as a function of black plum puree (40, 50, and 60%) a
Externí odkaz:
https://doaj.org/article/770ca60f82df43b5878b84bcf2a02573
Autor:
Toktam Mohammadi-Moghaddam, Ali Firoozzare, Mohaddeseh Kariminejad, Maryam Sorahi, Zahra Tavakoli
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 2005-2019 (2020)
Plum peel is the by-product of plum processing and has all the functional properties of the plum fruit. The aim of this study was to investigate chemical composition of black plum peel and to use it as a functional ingredient to produce Masghati. The
Externí odkaz:
https://doaj.org/article/d691b9a25dd2487a9cc200d7e92d0dc3
Autor:
Mohsen Estaji, Toktam Mohammadi-Moghaddam, Leila Gholizade-Eshan, Ali Firoozzare, Moosa-Al-Reza Hooshmand-Dalir
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1979-1992 (2020)
This study investigated the effect of black plum peel puree (40–60%) and pectin (0.3−0.6%) concentrations on the chemical compositions, sensory attributes, rheological, and textural properties, antioxidant activity, and total phenolic compounds o
Externí odkaz:
https://doaj.org/article/d54d689ae4144767b9c0e43fcd8554e2
Publikováno v:
Food Chemistry: X, Vol 12, Iss , Pp 100130- (2021)
Roasting is an important process in the industry of nuts and seeds production. The aim of this study was the effect of different spices (red pepper, paprika, hibiscus tea, curry powder, sistani wrench, black plum peel puree, caraway, fennel, vegetabl
Externí odkaz:
https://doaj.org/article/48b337d883be42e79320bdcf67c246bd
Publikováno v:
Food Chemistry: X, Vol 11, Iss , Pp 100126- (2021)
One of the goals of producing and developing new products is to provide desirable features to the target community, followed by promoting marketability and gaining more market share in similar products basket. In this study, in order to investigate t
Externí odkaz:
https://doaj.org/article/a010b7373988498e89f5ea337a3a9915