Zobrazeno 1 - 10
of 15
pro vyhledávání: '"amir hossein elhami rad"'
Publikováno v:
فناوریهای جدید در صنعت غذا, Vol 10, Iss 2, Pp 101-118 (2023)
The current research aims to compare the effect of green (enzymatic and ultrasoundic) and conventional (acidic and alkaline) extraction methods on the yield (total-dietary fiber (TDF), soluble-dietary fiber (SDF) and insoluble-dietary fiber (IDF)), c
Externí odkaz:
https://doaj.org/article/a6ef58c28e9a43aa8472cac21187e2d5
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 2, Pp 367-382 (2022)
Introduction: White tea is a new ingredient in a wide range of phenolic, antioxidant and antimicrobial compounds. The most important catechins in white tea are epicatechin, epigallocatechin, epicatechin- 3- galate, and epigallocatechin- 3- galate, wh
Externí odkaz:
https://doaj.org/article/5b3b4a2471db4467bbefb256a2318ee6
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 1, Pp 40-50 (2022)
Introduction: Fats are widely used in food formulations to improve nutrients and quality of food products. In recent years, consumer awareness of the relationship between diet and health has increased, which results in increasing concerns about fats
Externí odkaz:
https://doaj.org/article/196a4985ccce4ab3b52bc19fbd1aed65
Autor:
Afsaneh Moeini, Masoud Shafafi Masoud Shafafi Zenoozian, Hojjat Karazhiyan, Amir Hossein Elhami Rad, Ahmad Pedram Nia
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 4 (2020)
Millets are gaining attention due to their many advantages in cultivation and overall nutritional benefits. Research has been carried out to explore the nutritional properties of various millets. However, the use of millets in today’s food processi
Externí odkaz:
https://doaj.org/article/e0020e25c9eb48a8adba43e2a6192e11
Publikováno v:
Acta Agriculturae Slovenica, Vol 116, Iss 2 (2020)
Grape molasses is a traditional sweet with high nutritional value. One factor limiting the production and storage of grape molasse halva Gazi is related to the thermal sensitivity of its texture properties and decreasing its quality during storage at
Externí odkaz:
https://doaj.org/article/eeecc9b95d6c4583b8c936ac9e77d9a1
Autor:
Mahsa Moayyedi, Mohammad Hadi Eskandari, Amir Hossein Elhami Rad, Esmaeil Ziaee, Mohammad Hossein Haddad Khodaparast, Mohammad-Taghi Golmakani
Publikováno v:
Journal of Functional Foods, Vol 40, Iss , Pp 391-399 (2018)
Electrospraying, freeze and spray drying were used to microencapsulate Lactobacillus rhamnosus ATCC 7469 in whey protein isolate (WPI), whey protein isolate + inulin (WPI + IN) or whey protein isolate + inulin + Persian gum (WPI + IN + PG) matrixes.
Externí odkaz:
https://doaj.org/article/71b1bc25661948778be205c401c12e59
Autor:
Mehdi Vatankhah, Amir Hossein Elhami Rad, Masoud Yaghbani, Narges Nadian, Mohammad Javad Akbarian Meymand
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 3, Iss 2, Pp 157-170 (2014)
Stevioside is a natural sweetener which is extracted from the leaves of Stevia Rebaudiana Bertoni plant that doesn't have the role of calorie cleansing and doesn't have the effect on increasing the level of blood glucose. The purpose of this research
Externí odkaz:
https://doaj.org/article/fc20f877cd39462f80d02f6b26aca474
Publikováno v:
Journal of Food Processing and Preservation. 2023:1-9
The current study is aimed at fortifying Barbari bread with different levels ( T Co : 0, T 5 % : 5%, T 10 % : 10%, and T 15 % : 15) of olive pomace dietary fiber (ODF) and investigating the quality properties of enriched bread. The fiber of the defat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a77dc9ed5d4d675ad3c24f5c3a73fd48
https://doi.org/10.1155/2023/1405758
https://doi.org/10.1155/2023/1405758
Autor:
Amir Hossein Elhami Rad, Hojjat Karazhiyan, Afsaneh Moeini, Ahmad Pedram Nia, Masoud Shafafi Zenoozian
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 4 (2020)
Millets are gaining attention due to their many advantages in cultivation and overall nutritional benefits. Research has been carried out to explore the nutritional properties of various millets. However, the use of millets in today’s food processi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92a5cf7dbc928df98f4ca8746d583b9d
https://journals.onaft.edu.ua/index.php/foodtech/article/view/1894
https://journals.onaft.edu.ua/index.php/foodtech/article/view/1894
Publikováno v:
Banat's Journal of Biotechnology. :116-126
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d604325d34b035b8a2b95e6bf23937d1
https://doi.org/10.7904/2068-4738-viii(16)-116
https://doi.org/10.7904/2068-4738-viii(16)-116