Artificial Synthesis and Cloning of the Sweet-tasting Protein Brazzein Coding Gene [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2017 Today, sucrose intake caused problems for people’s health. So, the demand for low-caloric natural sweeteners with good taste properties such as sweet proteins increased. Among the sweeteners, Brazzein is an attractive alternative to sucrose.
Shima Karami +2 more
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Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2017 The ability of starch chains to form structures in baked foods during storage, a process called retrogradation, drastically influences the texture and shelf-life of these products.
Zahra Sheikholeslami +4 more
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Investigating physicochemical and sensory properties of yogurt enriched with oil and flavonoid extracted from orange peel [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2015 In this study, producing flavored functional yogurt enriched with flavonoid and oil extracted from orange peel was investigated and some sensory and physicochemical properties of yogurt produced were evaluated during 15-day storage time.
Hanieh Zahedi +2 more
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Bioconversion of soy under the influence of Aspergillus oryzae strains producing hydrolytic enzymes [PDF]
Foods and Raw Materials, 2021 Introduction. The fungus Aspergillus oryzae is widely used in the production of fermented soy-based products. However, there is little data on how its genetic characteristics affect the biochemical and fractional composition of protein substances during ...
Elena M. Serba +5 more
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Quantification of Total Phenol in Grape by Near Infrared Spectroscopy and Artificial Neural Network [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2017 Grape is one of the most important fruits in the world. Phenolic compounds are antioxidants are important compositions of grape. Phenolic compounds phrase includes all the aromatic molecules consisting amino acids to complex molecules like tannins and ...
Reza Mohammadigol +2 more
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Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2018 In this study, response surface methodology (RSM) was used to optimize extrusion conditions, including semi-defatted Bene cake (PDBC) content(10-30%), moisture content (12-18%), temperature (120-180 °C), and screw speed (120-220 rpm).
Behnam Fiuzy +4 more
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Compare the results of the three methods, optical spectroscopy, voltammetry and titration in the measurement of vitamin c in fruit samples distributed in Qom Market [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2016 Numerous Analytical methods applied to determine Vitamin C or ascorbic acid (AA), an important antioxidant, in foods and fruits of various matrixes have been reported in scientific books and papers. This study is based on an analysis of the I-E charts of
Ali yeganeh Faal
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Phytochemical screening and nutraceutical potential of sandbox tree (Hura crepitans L.) seed oil
Foods and Raw Materials, 2019 The aim of this research was to assess the nutraceutical potential of Hura crepitans seed oil in food chemi- stry. For that, we determined the phytochemical composition, physicochemical parameters, mineral composition, as well as proximates of the oil ...
Olayinka O. Ajani +4 more
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Optimization of Osmotic Dehydration Process of Rosa canina L. Fruit by Response Surface Methodology [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2016 Response surface methodology (RSM) is a collection of statistical and mathematical techniques for designing experiments, modeling, improving, and optimizing processes.
Enayat-Allah Naghavi +2 more
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Investigating Drying of Rice Paddy Using a Continuous Band Microwave Dryer [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2018 In recent years, application of microwave dryer is expanding to speed up drying the agricultural products. Therefore, in this research a continuous band microwave dryer was fabricated and evaluated for drying paddy grains.
Hassan Jafari +2 more
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