全部文献期刊学位论文会议报纸专利标准年鉴图书|学者科研项目
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作者:Mehdi Mohammadian , Maryam Salami , Zahra Emam-Djomeh
来源:[J].Journal of the Iranian Chemical Society(IF 1.467), 2019, Vol.16 (12), pp.2731-2741Springer
摘要:Abstract(#br)In the current research, whey protein isolate (WPI) solution was nanofibrillated or denatured by heating at pH 2.0 or 8.0, respectively. The formation of whey protein nanofibrils with a nanometric thickness and micrometric length was confirmed by atomic force mi...
作者:Zahra Emam-Djomeh , Mohammad Safari ...
来源:[J].Journal of Food Science and Technology(IF 1.123), 2019, Vol.56 (9), pp.4198-4210Springer
摘要:Abstract(#br)This work aimed to investigate the effects of the microwave-assisted extraction (MAE) on the hempseed ( Cannabis sativa L.) oil yield, oxidation stability, and antioxidant activity. Power (300, 450, and 600 W) and time (5, 10, and 15 min) were independent variab...
作者:... Faramarz Khodaiyan , Rezvan Pourahmad , Zahra Emam-Djomeh
来源:[J].Journal of Food Science and Technology(IF 1.123), 2014, Vol.51 (10), pp.2857-2861Springer
摘要:Abstract(#br)The purpose of this study was to determine the effect of ultrasound treatment on the contents of daidzin, genistin, and their respective aglycones, daidzein and genistein, in resultant soymilk. Soybean slurry was exposed to ultrasound treatment, filtered, and pl...
作者:... Azam Alemi , Zahra Emam-Djomeh , Hossein Mirsaeedghazi
来源:[J].Journal of Food Science and Technology(IF 1.123), 2014, Vol.51 (1), pp.168-172Springer
摘要:Abstract(#br)This study evaluated the total ( R t ), reversible ( R rev ), irreversible ( R irr ), and cake ( R c ) resistances during microfiltration of watermelon juice (as a juice with colloid particles) and red plum juice (as a juice without colloid particles). Results s...
作者:Zahra Emam-Djomeh , Hadi Razavi
来源:[J].Journal of Food Science and Technology(IF 1.123), 2015, Vol.52 (3), pp.1372-1382Springer
摘要:Abstract(#br)The fish oil (FO), and fish oil powder (FOP) at 10 % of recommended daily intake (RDI) were used to make two types of fortified feta cheeses. The physicochemical, rheological and sensory properties of ripened samples at 0, 30, and 60th days of cold store (5 °C) ...
作者:... Manouchehr Hamedi , Zahra Emam-Djomeh , Ali Mehdinia
来源:[J].Journal of Food Science and Technology(IF 1.123), 2014, Vol.51 (10), pp.2454-2462Springer
摘要:Abstract(#br)The volatile compounds and protein profiles of Lighvan cheese, (raw traditional sheep cheese) were investigated over a 90-days ripening period. Solid-phase microextraction–gas chromatography–mass spectrometry [SPME–GC–MS] and sodium dodecyl sulfate polyacry...
作者:Hossein Mirsaeedghazi , Zahra Emam-Djomeh , Reza Ahmadkhaniha
来源:[J].Journal of Food Science and Technology(IF 1.123), 2014, Vol.51 (2), pp.382-386Springer
摘要:Abstract(#br)Pomegranate juice’s valuable nutritional components may be reduced during its processing or storage. This work examined the effect of frozen storage at −25 °C on some chemical characteristics of pomegranate juice. Total anthocyanin content of pomegranate ju...
作者:Zahra Emam-Djomeh , Habib Allah Mirzaee ...
来源:[J].Journal of Food Science and Technology(IF 1.123), 2015, Vol.52 (6), pp.3242-3253Springer
摘要:Abstract(#br)In present study, response surface methodology was used to optimize extraction condition of phenolic compounds from licorice root by microwave application. Investigated factors were solvent (ethanol 80 %, methanol 80 % and water), liquid/solid ratio (10:1–25:1) ...
作者:Mina Farzi , Mohammad Mahdi Saffari , Zahra Emam-Djomeh
来源:[J].Journal of Food Science and Technology(IF 1.123), 2015, Vol.52 (1), pp.444-450Springer
摘要:Abstract(#br)The objectives of this work were to study the influence of sugar, starch and Hydroxypropylmethylcellulose (HPMC) concentrations on Porosity and textural properties of sponge cakes for optimization of formulation for low-sugar cake. Response surface methodology (RSM) ...
作者:Zahra Emam-Djomeh , Shima Momen ...
来源:[J].Food Hydrocolloids(IF 3.494), 2019, Vol.87, pp.734-746Elsevier
摘要:Abstract(#br)This study investigated the impact of free radical-induced aggregation by a redox pair (ascorbic acid + H 2 O 2 ) on physicochemical characteristics, structure, and rheology as well as the emulsifying and foaming capacity of egg white protein (EWP). In general, ...

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