39 results on '"Ariaii, Peiman"'
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2. Investigating the effect of nanoemulsion coatings of Froriepia subpinnata in konjac gum on the quality and shelf life of quail meat
3. Evaluating the properties of the hydrolyzed clover sprout protein obtained by enzymatic hydrolysis and its effect in free and micro-encapsulated form on the properties of probiotic yogurt
4. Investigating the effect of nanochitosan-Iranian tragacanth gum composite film along with Eryngium campestre essential oil on the shelf life of goat meat
5. Investigating the effect of polylactic acid–Iranian tragacanth gum composite film along with the Zygophyllum eichwaldii essential oil on the shelf life of ostrich thigh meat
6. Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment
7. Analysis of phthalate acid esters in butter and cheese samples using MSPE‐GC/MS method: A health risk assessment study
8. Investigating the possibility of increasing the microbial and oxidative stability of silver carp burgers using hydrolyzed protein of watermelon seeds
9. Investigating the effect of polylactic acid-nanocellulose composite film along with Lactobacillus casei on the quality and shelf life of beluga sturgeon (Huso huso) fillet
10. Investigating active packaging based on cellulose nanofibers oxidized by TEMPO method containing hydrolyzed protein obtained from pine tree fruit on the quality of pacific white shrimp (Litopenaeus vannamei) during the storage period
11. Preparation, characterization, and antioxidant activity of nanoliposomes-encapsulated turmeric and omega-3
12. The effect of nanocomposite coating (pullulan-nano clay) activated with nanoliposomes containing the watercress essential oil on the quality of Pacific white shrimp during refrigerated storage
13. Preservation effect of protein hydrolysate of rainbow trout roe with a composite coating on the quality of fresh meat during storage at 4 ± 1 °C
14. Clostridioides difficile in Foods with Animal Origins; Prevalence, Toxigenic Genes, Ribotyping Profile, and Antimicrobial Resistance
15. Assessment of virulence factors and antimicrobial resistance among the Pseudomonas aeruginosa strains isolated from animal meat and carcass samples
16. Evaluation the Effect Hydrolyzed Canola Meal Protein with Composite Coating on Physicochemical and Sensory Properties of Chicken Nugget
17. Antimicrobial, antioxidant and anti-cancer properties of protein hydrolysates from indian mackerel (Rastrelliger kanagurta) waste prepared using commercial enzyme
18. Evaluation of Functional Properties of Wheat Germ Protein Hydrolysates and Its Effect on Physicochemical Properties of Frozen Yogurt
19. The effect of hydrolyzed sesame meal protein on the quality and shelf life of hamburgers during refrigerated storage
20. Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise
21. Use composite coating of chitosan‐chia seed gum enriched with microliposomes of Bay laurel essential oil to increase the shelf life of quail fillets
22. Effect of natural antioxidants and vegetable fiber on quality properties of fish sausage produced from Silver carp (Hypophthalmichthys molitrix)
23. Characterization of functional fish ham produced from Silver carp (Hypophthalmichthys molitrix) surimi enriched with natural antioxidant and vegetable fiber
24. Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum
25. The effect of microencapsulated extract of pennyroyal (Mentha pulegium. L) on the physicochemical, sensory, and viability of probiotic bacteria in yogurt
26. The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it
27. Characterization, antioxidant and antibacterial activities of chitosan nanoparticles loaded with nettle essential oil
28. Comparison of coating and nano-coating of chitosan- Lepidium sativum seed gum composites on quality and shelf life of beef
29. Effects of chitosan incorporated with basil seed gum and nettle (Urtica dioica L.) essential oil on the quality of beef burger during refrigerated storage
30. Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef
31. The effect of encapsulated plant extract of hyssop (Hyssopus officinalis L.) in biopolymer nanoemulsions ofLepidium perfoliatumandOrchis masculaon controlling oxidative stability of soybean oil
32. Effects of encapsulated rosemary extract on oxidative and microbiological stability of beef meat during refrigerated storage
33. Carboxymethyl cellulose-agar biocomposite film activated with summer savory essential oil as an antimicrobial agent
34. Modeling of drying kiwi slices and its sensory evaluation
35. The Effects of Liposomal Encapsulated Thyme Extract on the Quality of Fish Mince andEscherichia coliO157:H7 Inhibition During Refrigerated Storage
36. Effect of Chitosan Edible Coating Enriched with Eucalyptus Essential Oil and α‐Tocopherol on Silver Carp Fillets Quality During Refrigerated Storage
37. Effects of Celery Extracts on the Oxidative Stability of Canola Oil Under Thermal Condition
38. Effect of Methylcellulose Coating Enriched with Pimpinella affinis Oil on the Quality of Silver Carp Fillet during Refrigerator Storage Condition
39. A Survey on Salmonella of Working Tools and Storage Area of Meat/Chicken Stores in Iran (Amol)
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