Zobrazeno 1 - 10
of 315
pro vyhledávání: '"Zahra Emam-Djomeh"'
Autor:
Neda Aliabbasi, Zahra Emam‐Djomeh
Publikováno v:
eFood, Vol 5, Iss 4, Pp n/a-n/a (2024)
Abstract Nanotechnology has emerged as a promising approach for improving the texture, rheology, and antimicrobial aspects of dairy desserts and ice cream. This study presents an overview of how nanotechnology is applied in developing these dairy pro
Externí odkaz:
https://doaj.org/article/76c0ab7a2d9647759149fe481177fdeb
Autor:
Morad Mousazadeh, Mohammad Mousavi, Zahra Emam‐Djomeh, Salar Ali Ahmed, Mehri Hadinezhad, Hamed Hassanzadeh
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 11, Pp 7120-7129 (2023)
Abstract Principal component analysis (PCA) was used to investigate the effects of pistachio oil (7.5 and 15%), xanthan gum (0 and 0.3%), distillated monoglyceride (0.5 and 1%), and cocoa butter (7.5 and 15%) on the sensorial descriptors of spread ba
Externí odkaz:
https://doaj.org/article/7a4e2910662c4c40943cc8df84308d2d
Publikováno v:
فناوریهای جدید در صنعت غذا, Vol 10, Iss 3, Pp 215-228 (2023)
Adding natural antimicrobial compounds to food packaging is a common method of producing active packaging. Nettle extract has antibacterial properties against both gram-positive and gram-negative bacteria. In this study, sodium caseinate films contai
Externí odkaz:
https://doaj.org/article/9932f66f100f4425bab66684093d1822
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 6, Iss , Pp 100356- (2023)
In this study, the properties of the immobilized laccase process on cellulose acetate (CA)/chitosan (CHI)/poly (ethylene oxide) (PEO) electrospun nanofiber was studied. Trametes versicolor laccase's immobilization on the porous electrospun nanofibers
Externí odkaz:
https://doaj.org/article/90c396d133a24f8aab55828f947ff728
Publikováno v:
Chemistry, Vol 4, Iss 4, Pp 1360-1381 (2022)
Researchers have been focusing increasingly on preparing innovative packaging films made from renewable and biodegradable materials in recent years. This research set out to fabricate and analyze pH-sensitive edible films based on salep mucilage comb
Externí odkaz:
https://doaj.org/article/86dcc0ccbf1c4d2c9fc54bd0509b3f8e
Autor:
Mehdi Mohammadian, Mostafa I. Waly, Maryam Moghadam, Zahra Emam-Djomeh, Maryam Salami, Ali Akbar Moosavi-Movahedi
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 3, Pp 199-213 (2020)
Recently, nanoencapsulation was introduced as an efficient and promising approach for the protection, delivery, and site-specific liberation of the nutraceuticals and bioactive ingredients. Food proteins are attractive materials for developing nanoca
Externí odkaz:
https://doaj.org/article/b3e5e35a0beb4081978491d2a11ef7e5
Autor:
Negar Moradian, Hans D. Ochs, Constantine Sedikies, Michael R. Hamblin, Carlos A. Camargo, J. Alfredo Martinez, Jacob D. Biamonte, Mohammad Abdollahi, Pedro J. Torres, Juan J. Nieto, Shuji Ogino, John F. Seymour, Ajith Abraham, Valentina Cauda, Sudhir Gupta, Seeram Ramakrishna, Frank W. Sellke, Armin Sorooshian, A. Wallace Hayes, Maria Martinez-Urbistondo, Manoj Gupta, Leila Azadbakht, Ahmad Esmaillzadeh, Roya Kelishadi, Alireza Esteghamati, Zahra Emam-Djomeh, Reza Majdzadeh, Partha Palit, Hamid Badali, Idupulapati Rao, Ali Akbar Saboury, L. Jagan Mohan Rao, Hamid Ahmadieh, Ali Montazeri, Gian Paolo Fadini, Daniel Pauly, Sabu Thomas, Ali A. Moosavi-Movahed, Asghar Aghamohammadi, Mehrdad Behmanesh, Vafa Rahimi-Movaghar, Saeid Ghavami, Roxana Mehran, Lucina Q. Uddin, Matthias Von Herrath, Bahram Mobasher, Nima Rezaei
Publikováno v:
Journal of Translational Medicine, Vol 18, Iss 1, Pp 1-7 (2020)
Abstract The COVID-19 pandemic has become the leading societal concern. The pandemic has shown that the public health concern is not only a medical problem, but also affects society as a whole; so, it has also become the leading scientific concern. W
Externí odkaz:
https://doaj.org/article/120cd09ce7fa494abb4748f3b788a015
Publikováno v:
Applied Food Biotechnology, Vol 7, Iss 2, Pp 95-102 (2020)
Background and objective: The objective of this study was to produce functional low-fat camel milk ice creams enriched with native camel milk casein or its antioxidant hydrolysates produced by chymotrypsin. Material and methods: Native or hydrolyzed
Externí odkaz:
https://doaj.org/article/69d1a1eb9fd445fd8c3fc0663edef45b
Autor:
Haniye Takbirgou, Maryam Salami, Zahra Emam-Djomeh, Mostafa I. Waly, Shima Momen, Atiyeh Ghasemi, Ali Akbar Moosavi-Movahedi
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1874-1885 (2020)
Casein is an excellent carrier for curcumin, but it is susceptible to hydrolysis in gastrointestinal digestion. This study intended to design a tailored nano-carrier composed of camel casein/bovine whey protein to protect casein and curcumin during d
Externí odkaz:
https://doaj.org/article/53b416f9cab7424c9f675af3cb3bce30
Publikováno v:
Molecules, Vol 27, Iss 20, p 7032 (2022)
This research aimed to characterize and compare the properties of nanoliposome (NLP)-loaded Salep mucilage-based bionanocomposite films containing free and encapsulated Allium jesdianum Boiss. essential oil (AEO). The mean size of nanoliposome contai
Externí odkaz:
https://doaj.org/article/f037f7c6aa65487cb62b1893eb41a37b