Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Zahra Zareie"'
Publikováno v:
Applied Food Biotechnology, Vol 9, Iss 4, Pp 287-296 (2022)
Background and Objective: Gamma aminobutyric acid (GABA) is a non-protein amino acid with various physiological properties that is used as synthetic drugs for curing anxiety, acute stress, and hypertension. In the recent years, producing the GABA-enr
Externí odkaz:
https://doaj.org/article/c4881e73613e46ec8db6c1ed846284a6
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100725- (2023)
The sensitivity of protein-stabilized emulsions to flocculation, coalescence, and phase separation under destabilization conditions (i.e., heating, aging, pH, ionic strength, and freeze-thawing) may limit the widespread use of proteins as effective e
Externí odkaz:
https://doaj.org/article/2799be12a67f447abcd008196c0a1432
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:
Aghdas Shadmehr, Alireza Doroudchi, Mohammad Zarenezhad, Zahra Zareie, Navid Kalani, Lohrasb Taheri
Publikováno v:
طب اورژانس ایران, Vol 9, Iss 1 (2022)
مقدمه: سقوط در بین بیماران بستری در بیمارستان شایع است، صدمات ناشی از سقوط هزینه های مراقبت های بهداشتی را افزایش می دهد. متأسفانه، شواهد
Externí odkaz:
https://doaj.org/article/d3704378a79b41138d6ebfcc1e7f275c
Publikováno v:
رشد و یادگیری حرکتی ورزشی, Vol 11, Iss 1, Pp 71-86 (2019)
The main aim of the present study was to investigate whether the goalkeepers’ postures that mimic the Müller–Lyer illusion can influence penalty-takers’ perceptions and the location of throws. A representation of a goalkeeper was projected ont
Externí odkaz:
https://doaj.org/article/0410bc1f659742c2bbd0916d05bc021d
Autor:
Zahra Zareie, Behrooz Alizadeh Behbahani, Fereshteh Falah, Alireza Vasiee, Seyed Ali Mortazavi, Farideh Tabatabaee Yazdi
Publikováno v:
Journal of Food Measurement and Characterization. 15:5537-5546
In this study, the physicochemical, textural, rheological, bioactive, and sensory properties, and probiotic viability of synbiotic ice creams (containing inulin and Lactobacillus brevis PML1) were evaluated during frozen storage. The inulin-rich samp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44b029c7bbb875b2b58724961612f546
https://doi.org/10.1007/s11694-021-01119-x
https://doi.org/10.1007/s11694-021-01119-x
Autor:
Majid Nooshkam, Zahra Zareie
Publikováno v:
Microbial Biotechnology in Food Processing and Health ISBN: 9781003277415
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b12abdef92b627b42cedd6fd21e464d
https://doi.org/10.1201/9781003277415-3
https://doi.org/10.1201/9781003277415-3
Autor:
Majid Nooshkam, Zahra Zareie
Publikováno v:
Microbial Biotechnology in Food Processing and Health ISBN: 9781003277415
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e6e49b878558ab4d39d32f44e1fdd1d
https://doi.org/10.1201/9781003277415-9
https://doi.org/10.1201/9781003277415-9
Publikováno v:
Journal of Food Measurement and Characterization. 13:2626-2636
Gamma-aminobutyric acid (GABA) is an active bio-compound with versatile physiological functions and, therefore, considerable attention is given to developing GABA-enriched functional foods. In this study, central composite design was used to optimize
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fa96a190bf9d0ceea6637e486fac5b1
https://doi.org/10.1007/s11694-019-00183-8
https://doi.org/10.1007/s11694-019-00183-8
Autor:
Farideh Tabatabaei Yazdi, Majid Nooshkam, Seyed Ali Mortazavi, Zahra Zareie, Fakhri Shahidi, Fereshteh Falah
Publikováno v:
Food Sci Biotechnol
Chitosan (1%) was glycated with inulin (0.5, 1, and 2%) via the Maillard reaction at various initial pH values (5, 5.5, and 6). Higher pHs led to a greater pH drop and increase in the intermediate products and browning intensity (BI). The chitosan–
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a37364b9b65bdd1c86b018f5936aeecc
https://doi.org/10.1007/s10068-019-00635-3
https://doi.org/10.1007/s10068-019-00635-3