Zobrazeno 1 - 10
of 177
pro vyhledávání: '"mohebbat mohebbi"'
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 5, Pp 499-515 (2024)
Introduction Emulsion-filled gel is a sort of gel system that traps oil droplets as a filler and contains a wide range of semi-solid to solid food products. It can also be utilized as a dual system to distribute and control the release of both lipop
Externí odkaz:
https://doaj.org/article/ab6cee34c03149368d908156e70077fd
Publikováno v:
Journal of Future Foods, Vol 4, Iss 2, Pp 142-148 (2024)
Application of nondestructive techniques combined with image processing techniques has been increasing in investigating the internal structure of food products. Magnetic resonance imaging (MRI) is one of these methods. The aim of this research is to
Externí odkaz:
https://doaj.org/article/bc906a311def493ba5bf019e845181d8
Publikováno v:
Food Hydrocolloids for Health, Vol 5, Iss , Pp 100177- (2024)
This study aimed to produce microgels by electrospraying of alginate/AHSG (Alyssum homolocarpum seed gum) dispersions at different mixing ratios (1:0, 3:1, 1:1) for encapsulation of curcumin. Addition of AHSG to alginate increased the ζ-potential wh
Externí odkaz:
https://doaj.org/article/4d52908a37cb46c7803251deca872f71
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 1, Pp 1-18 (2024)
IntroductionCucumber is an economically important crop, containing vitamins, minerals, antioxidants, and flavonoids. However, due to loss of weight and firmness, microbial contamination, mechanical damage, and yellowing, the storage duration of cucum
Externí odkaz:
https://doaj.org/article/3fd1500f6f4a4a3a8fe04771c1dee8b3
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 12, Iss 3, Pp 259-272 (2023)
The traditional methods of grading dates, due to the lack of specific characteristics, have led to incorrect grading and wasting both time and money. Date grading based on the classification algorithms could reduce seller and buyer disagreement. It a
Externí odkaz:
https://doaj.org/article/286f3ce2616243e2a998ba512ab83d04
Autor:
Nargess Samanian, Mohebbat Mohebbi, Seyed Mohammad Ali Razavi, Mahdi Varidi, Javad Abolfazl Esfahani
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 12, Iss 3, Pp 273-290 (2023)
In this research, the possibility of cinnamaldehyde encapsulating with high amylose starch using ultrasound treatment was studied. The resulting microcapsules had an average size of 636.36±59.041 nm. The included cinnamaldehyde was 53.44±1.29, whic
Externí odkaz:
https://doaj.org/article/707debc5f19b417a85c4aefc74a4709b
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-10 (2023)
Abstract Neuroimaging studies that focus on taste, odor, and their interactions can specify their capability to elicit brain regions responsible for flavor perception and reward. Such information would be useful for formulating healthy food products,
Externí odkaz:
https://doaj.org/article/4959020a8d474ca5aef94440bdbfc531
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100751- (2024)
Two domain heating media and sample flipping during processing were considered when developing an agent-based model to explain coupled heat and mass transfer phenomena during deep fat frying of doughnuts. The model was validated by comparing the mois
Externí odkaz:
https://doaj.org/article/e338c737ff2e4e318aa5321420180066
Autor:
Saeed Mirarab Razi, Mohebbat Mohebbi, Seyyed Mahdi Mirzababaee, Mohammad Ali Hesarinejad, Mohammad Khalilian Movahed
Publikováno v:
Heliyon, Vol 10, Iss 1, Pp e24140- (2024)
The effect of high hydrostatic pressure (HHP) on the structural properties of whey protein concentrate (WPC) and guar gum mixture has been investigated at pH 5. WPC (6 % w/v) and guar gum (0.25 % w/v) mixture was freeze dried after adjusting pH and t
Externí odkaz:
https://doaj.org/article/305da5be38e649d78425231e1b78d558
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 1, Pp 43-56 (2023)
IntroductionEfforts have always been made to protect valuable compounds of medicine, food and aromatics materials that are highly sensitive to environmental conditions by the encapsulation method. encapsulation of flavors, in addition to its protecti
Externí odkaz:
https://doaj.org/article/d6c37bbdbaaa45f4b5060115981ff8df