Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Zahra Piravi Vanak"'
Publikováno v:
فناوریهای جدید در صنعت غذا, Vol 10, Iss 4, Pp 359-375 (2023)
Camelina oil is highly unsaturated and is a rich source of omega-3 fatty acids. Camelina oil contains high amounts of tocopherol which confers a reasonable shelf life without the need for special storage conditions. Generally crud oils contain many u
Externí odkaz:
https://doaj.org/article/fd9f126e29c14a4eaaacf5369b3b1c35
Autor:
Gholamreza Bahrami, Zahra Piravi Vanak
Publikováno v:
ARYA Atherosclerosis, Vol 4, Iss 4 (2010)
Abstract BACKGROUND: Industrial method of butter production involves direct separation of butter fat from the milk, however in traditional-making process of butter and oil in rural regions of Kermanshah province in west of Iran, the milk is conver
Externí odkaz:
https://doaj.org/article/dda3bbf585f74954a9fc138d2006d32f
Autor:
Seyedeh Akram Mousavi, Laila Nateghi, Majid Javanmard Dakheli, Yousef Ramezan, Zahra Piravi-Vanak, Saeed Paidari, Aborreza Mohammadi Nafchi
Publikováno v:
Journal of Food Measurement and Characterization. 16:4236-4250
Publikováno v:
Journal of Food Science and Technology. 60:1255-1264
Publikováno v:
Frontiers in Food Science and Technology. 2
Sheep and cow butter oils have high consumption and trade rate in the market, but standards regarding type differentiation are lacking. Therefore, the objective of this study was to assess the distinction of the main and molecular components of sheep
Autor:
Seyedeh Akram Mousavi, Laila Nateghi, Majid Javanmard Dakheli, Yousef Ramezan, Zahra Piravi‐Vanak
Publikováno v:
Journal of Food Processing and Preservation. 46
Publikováno v:
Food Science and Technology, Vol 40, Iss suppl 2, Pp 597-604 (2020)
Food Science and Technology v.40 suppl.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40 Supplement 2, Pages: 597-604, Published: 24 AUG 2020
Food Science and Technology v.40 suppl.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40 Supplement 2, Pages: 597-604, Published: 24 AUG 2020
Assessment of butter authenticity in combination with animal fat is a major challenge. Changing the butter composition can affect crystallization and polymorphism properties. The purpose of this study was to evaluate the thermal behavior of butter co
Autor:
Masoud Honarvar, Zahra Piravi-Vanak, Fatemeh Fazeli, Nargess Mooraki, Seyyed Mahdi Seyedain Ardabili
Publikováno v:
Journal of Food Measurement and Characterization. 14:1236-1248
Optimization of ultrasound-assisted extraction technique was performed in order to measure the concentration of polycyclic aromatic hydrocarbons in smoked rice by the high-performance liquid chromatography with fluorescence detection (HPLC/FLD) devic
Publikováno v:
Journal of Food Science and Technology
Olive oil can be contaminated by fungal toxins; therefore, it is necessary to monitor the incidence of mycotoxins in this oil. In the present study, the pooled prevalence of detectable aflatoxin B1 (AFB1) in olive oil was evaluated using systematic r
Publikováno v:
Journal of the American Oil Chemists' Society. 96:555-569