Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Yahya Maghsoudlou"'
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 2, Pp 309-321 (2024)
Introduction Astaxanthin is a widely used carotenoid pigment in the food industry which is extracted from various natural and synthetic sources. Nowadays, due to the adverse effects of organic solvents green solvents which are non-toxic, non-volatile
Externí odkaz:
https://doaj.org/article/5d2bcf590fc345bc98c0789cb0b7f984
Publikováno v:
فناوریهای جدید در صنعت غذا, Vol 11, Iss 2, Pp 140-154 (2024)
AbstractDue to the perishable nature of food, especially vegetables, and the need for long-term storage, freezing is one of the best methods to preserve food, and thawing is often required to use frozen products. The purpose of this study was to use
Externí odkaz:
https://doaj.org/article/59b90967ebc14d7cb8ae4a23a0af7ba6
Publikováno v:
Ultrasonics Sonochemistry, Vol 101, Iss , Pp 106703- (2023)
This research aimed to assess the impact of ultrasonication on the emulsifying ability of a conjugate system composed of sodium caseinate and soluble soy polysaccharides. The study analyzed the characteristics of the particles and evaluated the emuls
Externí odkaz:
https://doaj.org/article/a5ae658717874040a3e27d839546777a
Autor:
Parisa Shahiri Tabrestani, Mahboobeh Kashiri, Yahya Maghsoudlou, Hoda Shahiritabarestani, Mohammad Ghorbani
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 1, Pp 31-41 (2023)
Introduction There has been an increasing demand for functional analog meat products due to environmental, human health, and animal welfare concerns. Burger analogs are plant-based products that are designed to mimic the taste, texture, and appearanc
Externí odkaz:
https://doaj.org/article/eae46b1a951a4734aff982b636943b40
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100547- (2023)
In this study, optimization of fermentation conditions, and applying endogenous walnut lipase were investigated for the manufacture of a fermented, whey-based beverage containing conjugated linoleic acid (CLA). Among different commercial starter and
Externí odkaz:
https://doaj.org/article/c0f1c1a2a0d8498394a4d4370b0af961
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 17, Iss 5, Pp 875-887 (2021)
Introduction: Hydrogels are a three-dimensional network of polymeric matrices with the ability to absorb water through chemical or physical cross-linking. Recently, the development of bio-based hydrogel with the aim of reducing the use of fossil fuel
Externí odkaz:
https://doaj.org/article/5867cc31d88a4b85b84cb142d5375bd8
Autor:
Zahra Zareie, Ali Moayedi, Farhad Garavand, Kourosh Tabar-Heydar, Morteza Khomeiri, Yahya Maghsoudlou
Publikováno v:
Fermentation, Vol 9, Iss 4, p 338 (2023)
Artisanal cheeses are known as the source of beneficial lactic acid bacteria (LAB). Therefore, this study aimed to isolate and characterize LAB with different proteolytic activities from Iranian artisanal white cheeses. The isolates were classified i
Externí odkaz:
https://doaj.org/article/4b0d3a3e47894be4bfe05b550d6569cc
Autor:
Samaneh Faraji Kafshgari, Yahya Maghsoudlou, Morteza Khomeyri, Mahboubeh Kashiri, Arash Babaei
Publikováno v:
Iranian Journal of Medical Microbiology, Vol 12, Iss 6, Pp 399-408 (2019)
Background and Aims: Bacteriophages are mandatory bacterial parasites that are harmless to human and animal, which are used by dipping or spraying in food as natural antimicrobial agents. The use of these methods leads to wasting or trapping of phage
Externí odkaz:
https://doaj.org/article/940cbbb1e7f04d8598df1ca2bcef090d
Publikováno v:
Nutrition and Food Sciences Research, Vol 2, Iss 4, Pp 39-46 (2015)
Background and Objectives: Red colored fruits such as cornelian cherry (Cornus mas L) are recognized as being healthy. The color of these fruits is an important sensory property in assessment of product quality therefore, minimizing the loss of color
Externí odkaz:
https://doaj.org/article/ab3d737e36a34dbcb8d3b39ec86e07d2
Publikováno v:
Nutrition and Food Sciences Research, Vol 2, Iss 3, Pp 39-46 (2015)
Background and Objectives: Kefiran (Kef) is a water-soluble polysaccharide that can form transparent film; however, it is brittle. Therefore, in order to improve the mechanical properties of kefiran film, a mixture with other polymers can be offered.
Externí odkaz:
https://doaj.org/article/2fc8e19fc6c84daa9b62807d9f923009