Search Results - "Khosrowshahi, A"

Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties by Aziznia, S, Khosrowshahi, A, Madadlou, A, Rahimi, J

“…The effect of whey protein concentrate (WPC) and gum tragacanth (GT) as fat replacers on the chemical, physical, and microstructural properties of nonfat…”
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Texture of low-fat Iranian White cheese as influenced by gum tragacanth as a fat replacer by Rahimi, J, Khosrowshahi, A, Madadlou, A, Aziznia, S

“…The effect of different concentrations of gum tragacanth on the textural characteristics of low-fat Iranian White cheese was studied during ripening. A batch…”
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Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter by Khosrowshahi, A, Madadlou, A, Ebrahim zadeh Mousavi, M, Emam-Djomeh, Z

“…The effect of the concentration of starter inoculated to milk on the composition, free tyrosine-tryptophan content, microstructure, opacity, and fracture…”
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Minimization of aflatoxin M1 content in Iranian white brine cheese by MOHAMMADI, H, ALIZADEH, M, BARI, M.R, KHOSROWSHAHI, A, TAJIK, H

“…A chemometric approach was used to minimize the aflatoxin M1 (AFM1) content of Iranian white brine cheese. The effects of processing factors such as renneting…”
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Efficient optimization with higher-order Ising machines by Bybee, Connor, Kleyko, Denis, Nikonov, Dmitri E., Khosrowshahi, Amir, Olshausen, Bruno A., Sommer, Friedrich T.

“…A prominent approach to solving combinatorial optimization problems on parallel hardware is Ising machines, i.e., hardware implementations of networks of…”
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Effect of transglutaminase on proteolysis and rheological properties of nonfat yoghurt by Moayedzadeh, S, Asl, A Khosrowshahi, Zomorodi, S

“…Microbil transglutaminase (MTG, E.C. 2.3.2.13) is a transferase enzyme that catalyses the acyl transfer reaction between ε-carboxyamide groups of peptide-bound…”
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The influence of brine concentration on chemical composition and texture of Iranian White cheese by Madadlou, Ashkan, Khosrowshahi asl, Asghar, Mousavi, Mohammad Ebrahimzadeh, Farmani, Jamshid

“…The effect of brine concentration on composition, proteolysis development measured by free tyrosine–tryptophan content, microstructure monitored using scanning…”
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Study on Effect of the Polyethylene Terephthalate/Nanoclay Nanocomposite Film on the Migration of Terephthalic Acid into the Yoghurt Drinks Simulant by Dardmeh, N., Khosrowshahi, A., Almasi, H., Zandi, M.

“…Poly (ethylene terephthalate) (PET)‐based nanocomposite was developed to study the effect of nanoclay presence and different concentration on the polymer…”
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Antibacterial and antioxidant activity of Thymus essential oil (Thymus vulgaris) and aqueous extract of cinnamon (Cinnamomum verum) and their nanoemulsions by A.H. Khalili Agdam, Sh. Zomorodi, L. Roufegari-Nejad, A. Khosrowshahi, S. Hanifian

“…As natural antioxidants and antimicrobials, essential oils (EOs) have been increasingly used to control foodborne pathogens. However, the application of EO in…”
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Minimization of aflatoxin Ml content in Iranian white brine cheese by MOHAMMADI, H, ALIZADEH, M, BARI, M. R, KHOSROWSHAHI, A, TAJIK, H

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Studying the Physicochemical Properties of Poly (lactic acid) Based Nanocomposite Antioxidant Active Film by Almasi, H, Ghanbarzadeh, B, Dehghannia, J, Entezami, A A, Asl, A Khosrowshahi

“…Fatty acid modified cellulose Nanofibers (MCNF) and TBHQ antioxidant were added to poly (lactic acid) (PLA) film. The combined effects of the MCNFs and TBHQ on…”
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Quality Evaluation of Chitin and Chitosan Extracted from Cyst Shell of the Artemia Urmiana and its Comparison with Other Type from Shrimp and Crab’s Shell by Y.A. Asadpoor, S. A. Shojaosadati, M. R., A. Khosrowshahi ASL

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