Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Zeinab Raftani Amiri"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-8 (2024)
Abstract This study examined the impact of acid hydrolysis, tempo oxidation, and mechanical grinding on the physical, thermal, and structural properties of α-chitin nanocrystals and nanofibers. The manufacturing methods could influence the diameter,
Externí odkaz:
https://doaj.org/article/0bd83a14aca140eb837393777ed2863c
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 2, Iss 4, Pp 381-392 (2014)
Gums are compounds that increase stability of mayonnaise by increasing the viscosity of the continuous phase. In this study, the Persian gum with carboxymethyl cellulose (CMC), at combination of levels 0:100, 25:75, 50:50, 75:25 and 100:0, were used
Externí odkaz:
https://doaj.org/article/55d6d59bba014305adf563e1c874ebd6
Publikováno v:
Journal of Food Measurement and Characterization. 16:171-179
Serum separation is one of the problems of whey-based beverages. Physical stability during storage is one of the important factors which affect beverage quality. Therefore, this research aims to develop a model for whey-based pina colada beverage, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd6fc2865afc9d23f2a61817fce5514f
https://doi.org/10.1007/s11694-021-01152-w
https://doi.org/10.1007/s11694-021-01152-w
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e1a4c4e28dffc5007fa8c8cedfd4785
https://doi.org/10.1111/jfpp.16510
https://doi.org/10.1111/jfpp.16510
Autor:
Ali Motamedzadegan, Jafar Mohammadzadeh Milani, Reza Farahmandfar, Jamshid Farmani, Reza Esmaeilzadeh Kenari, Zeinab Raftani Amiri
Publikováno v:
Journal of Food Measurement and Characterization. 14:2828-2839
In this study, total phenolic content (167.25 mg GA/g), total flavonoids (42.37 mg QE/g DM) and tocopherol (4.60 mg αT/g DM) of Iranian golpar which obtained by microwave assisted extraction were measured. Antioxidant activity of 100, 200, 400, 800,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86f5b191cdf7af39ff8b320d9cde4635
https://doi.org/10.1007/s11694-020-00528-8
https://doi.org/10.1007/s11694-020-00528-8
Publikováno v:
Food Science and Technology. 17:159-168
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a47f905649cde64f861a137bd6d3065
https://doi.org/10.29252/fsct.17.01.14
https://doi.org/10.29252/fsct.17.01.14
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c215dd7b712a72fcc63d95d3323aac01
https://doi.org/10.1111/jfpp.14889
https://doi.org/10.1111/jfpp.14889
Publikováno v:
Food Science & Nutrition
Sesame cake is a by-product of sesame oil industry. In this study, the effect of extraction methods (maceration and sonication) and solvents (ethanol, methanol, ethanol/water (50:50), methanol/water (50:50), and water) on the antioxidant properties o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::525ed857413dc4d0b7148962b1891196
https://doi.org/10.1002/fsn3.118
https://doi.org/10.1002/fsn3.118
Publikováno v:
Journal of the American Oil Chemists' Society. 89:1241-1247
The aim of this study is to describe the physicochemical properties of Iranian virgin olive oil (Zard, Mari and Phishomi) cultivated in Roodbar, Gilan. There were statistically significant differences for most of the parameters (P < 0.05). The acidit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25a00b70ceb0a82aa3e22ab11cf9ccb6
https://doi.org/10.1007/s11746-012-2021-2
https://doi.org/10.1007/s11746-012-2021-2
Publikováno v:
Journal of Microbial & Biochemical Technology.
Aspergillus sp. is known to produce cholesterol reducing drug lovastatin. Limited investigations have been made on screening of high yielding strains from hitherto under-utilized natural sources. With this objective, in the present study, various fun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a974db775256a81d8e66e9cfa7e4b22d
https://doi.org/10.4172/1948-5948.1000094
https://doi.org/10.4172/1948-5948.1000094