Zobrazeno 1 - 10
of 113
pro vyhledávání: '"Zohreh, Hamidi"'
Improvement of the valuable compounds of fish waste through solid-state fermentation with probiotics
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100534- (2024)
The nutritional value of fish waste is increased by using solid-state fermentation with probiotic strains. The highest number of viable cells were observed in the fish waste substrate by two strains, namely Lactobacillus plantarium (MT-ZH193) and Ped
Externí odkaz:
https://doaj.org/article/ce4e76e264fb4e70ab1fc98a0aed252b
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101674- (2024)
The effect of Silybum marianum seed extract (SMSE), added freely or in co-encapsulated with L. plantarum (MT, ZH593), on cell survivability, physicochemical and textural parameters in synbiotic cheeses for 60 days at 4 °C were studied. Incorporated
Externí odkaz:
https://doaj.org/article/e840be5f71da49678cb81431bf48dda5
Autor:
Mohammad-Reza Mohajeri-Tehrani, Hadis Gerami, Sara Shirazi, Mobina Ostadi, Bagher Larijani, Zohreh Hamidi
Publikováno v:
Caspian Journal of Internal Medicine, Vol 15, Iss 3, Pp 494-498 (2024)
Background: Low BMD is a common problem in major thalassaemia patient, but the use of DXA in chronic disease children with smaller bones, has some problems. Utilizing bone mineral apparent density (BMAD) helps in preventing this obstacle. Testing the
Externí odkaz:
https://doaj.org/article/69ce661c0f9e4655b106de645fbbfa23
Autor:
Mohammad-Reza Mohajeri-Tehrani, Faezeh Arab, Sedigheh Salemkar, Najmeh Darvishian, Fariba Mohseni, Bagher Larijani, Zohreh Hamidi
Publikováno v:
Journal of Pediatrics Review, Vol 12, Iss 1, Pp 87-94 (2024)
Background: The prevalence of short stature was reported high in thalassemia major patients. It causes mental and social problems for them. As different cut-off points for growth retardation are suggested in these patients, it is desirable to find a
Externí odkaz:
https://doaj.org/article/684120c7bf564957b12b72354781de9f
Autor:
Edris Rahmati, Mohammad Hadi Khoshtaghaza, Ahmad Banakar, Mohammad-Taghi Ebadi, Zohreh Hamidi-Esfahani
Publikováno v:
Heliyon, Vol 10, Iss 4, Pp e25504- (2024)
Over the past few decades, the demand for high-quality food has increased steadily. Therefore, it is essential to develop innovative technologies that effectively reduce microbial load while minimizing any negative effect on the quality of spices. Th
Externí odkaz:
https://doaj.org/article/be20783cbb0345c9a5c5388f137e1569
Publikováno v:
Applied Food Biotechnology, Vol 10, Iss 2, Pp 141-154 (2023)
Background and Objective: Consumers prefer not to use synthetic preservatives so, natural ones such as essential oils (in this research, garlic oil (GO) are mostly consumed in food products as an antimicrobial agents. Application of garlic oil in foo
Externí odkaz:
https://doaj.org/article/23e3730bbb694a1c8a3cfe9af33c26ee
Publikováno v:
In Applied Food Research June 2023 3(1)
Autor:
Edris Rahmati, Mohammad Hadi Khoshtaghaza, Ahmad Banakar, Mohammad Taghi Ebadi, Zohreh Hamidi-Esfahani
Publikováno v:
فناوریهای جدید در صنعت غذا, Vol 10, Iss 1, Pp 15-33 (2022)
Microbial contamination of spices and medicinal plants at various stages of the production leads to low quality and shorter shelf life. As a result, sterilization is required to decrease the microbial load. The purpose of the current study was qualit
Externí odkaz:
https://doaj.org/article/aa677b7540ef4e199b8f5ee03a172eee
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100293- (2023)
The common processing techniques may cause losses in nutritional quality and phytochemical content of processed fruits. In the present research, the jujube fruit was processed by various methods including conventional heating (at 80 and 95 °C), micr
Externí odkaz:
https://doaj.org/article/09589c517a7447c699f87bbda194f1aa
Publikováno v:
Applied Food Biotechnology, Vol 9, Iss 2, Pp 113-125 (2022)
Background and Objective: Fresh garlic includes several preservative and medicinal characteristics; however, its major bioactive components react and convert to other chemical compounds as soon as its tissues are injured. Garlic oil is extracted from
Externí odkaz:
https://doaj.org/article/700764414adb4032ae9b5a5ba0d809f0