Pectin extraction from citron peel: optimization by Box-Behnken response surface design.
- Published in:
- Food Science & Biotechnology, 2018, v. 27, n. 4, p. 997, doi. 10.1007/s10068-018-0365-6
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- Publication type:
- Article
Works matching AU Khodaiyan, Faramarz
Results: 43
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Preparation and characterization of an apple juice and whey based novel beverage fermented using kefir grains.
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- Food Science & Biotechnology, 2015, v. 24, n. 6, p. 2095, doi. 10.1007/s10068-015-0278-6
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- Publication type:
- Article
3
Antioxidant Activity of Fermented Hazelnut Milk.
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- Food Science & Biotechnology, 2015, v. 24, n. 1, p. 107, doi. 10.1007/s10068-015-0016-0
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- Publication type:
- Article
4
Rheology and microstructure of kefiran and whey protein mixed gels.
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- Journal of Food Science & Technology, 2017, v. 54, n. 5, p. 1168, doi. 10.1007/s13197-017-2553-4
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- Publication type:
- Article
5
Modification of functional properties of pullulan-whey protein bionanocomposite films with nanoclay.
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- Journal of Food Science & Technology, 2016, v. 53, n. 2, p. 1294, doi. 10.1007/s13197-015-1778-3
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- Publication type:
- Article
6
Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains.
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- Journal of Food Science & Technology, 2016, v. 53, n. 1, p. 739, doi. 10.1007/s13197-015-2029-3
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- Publication type:
- Article
7
Development of a novel yoghurt based on date liquid sugar: physicochemical and sensory characterization.
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- Journal of Food Science & Technology, 2015, v. 52, n. 10, p. 6583, doi. 10.1007/s13197-015-1716-4
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- Publication type:
- Article
8
Bioconversion enhancement of conjugated linoleic acid by Lactobacillus plantarum using the culture media manipulation and numerical optimization.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5781, doi. 10.1007/s13197-014-1699-6
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- Publication type:
- Article
9
Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains.
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- Journal of Food Science & Technology, 2015, v. 52, n. 6, p. 3711, doi. 10.1007/s13197-014-1412-9
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- Publication type:
- Article
10
Optimization of processing conditions to improve antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains.
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- Journal of Food Science & Technology, 2015, v. 52, n. 6, p. 3422, doi. 10.1007/s13197-014-1397-4
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- Publication type:
- Article
11
Characterization of the new biodegradable WPI/clay nanocomposite films based on kefiran exopolysaccharide.
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- Journal of Food Science & Technology, 2015, v. 52, n. 6, p. 3485, doi. 10.1007/s13197-014-1407-6
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- Publication type:
- Article
12
Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2428, doi. 10.1007/s13197-013-1202-9
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- Publication type:
- Article
13
Effect of ultrasound assisted extraction upon the Genistin and Daidzin contents of resultant soymilk.
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- Journal of Food Science & Technology, 2014, v. 51, n. 10, p. 2857, doi. 10.1007/s13197-012-0744-6
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- Publication type:
- Article
14
Determination and characterization of kernel biochemical composition and functional compounds of Persian walnut oil.
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- Journal of Food Science & Technology, 2014, v. 51, n. 1, p. 34, doi. 10.1007/s13197-011-0481-2
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- Publication type:
- Article
15
Continuous Clarification of Barberry Juice with Pectinase Immobilised by Oxidised Polysaccharides.
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- Food Technology & Biotechnology, 2021, v. 59, n. 2, p. 174, doi. 10.17113/ftb.59.02.21.6976
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- Publication type:
- Article
16
Magnetic Biocatalysts of Pectinase: Synthesis by Macromolecular Cross-Linker for Application in Apple Juice Clarification.
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- Food Technology & Biotechnology, 2020, v. 58, n. 4, p. 391, doi. 10.17113/ftb.58.04.20.6737
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- Publication type:
- Article
17
Optimizing the Extraction of Acid-soluble Collagen Inside the Eggshell Membrane.
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- Food Science & Technology Research, 2018, v. 24, n. 3, p. 385, doi. 10.3136/fstr.24.385
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- Publication type:
- Article
18
Continuous co-production of ethanol and xylitol from rice straw hydrolysate in a membrane bioreactor.
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- Folia Microbiologica, 2016, v. 61, n. 3, p. 179, doi. 10.1007/s12223-015-0420-0
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- Publication type:
- Article
19
Effect of different levels of fat and inulin on the microbial growth and metabolites in probiotic yogurt containing nonviable bacteria.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 1, p. 261, doi. 10.1111/ijfs.12315
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- Publication type:
- Article
20
A Health-Friendly Strategy for Covalent-Bonded Immobilization of Pectinase on the Functionalized Glass Beads.
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- Food & Bioprocess Technology, 2021, v. 14, n. 1, p. 177, doi. 10.1007/s11947-020-02524-8
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- Publication type:
- Article
21
Application of Response Surface Modeling to Optimize Critical Structural Components of Walnut-Beverage Emulsion with Respect to Analysis of the Physicochemical Aspects.
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- Food & Bioprocess Technology, 2013, v. 6, n. 2, p. 456, doi. 10.1007/s11947-011-0763-8
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- Publication type:
- Article
22
Enhanced Production of Iranian Kefir Grain Biomass by Optimization and Empirical Modeling of Fermentation Conditions Using Response Surface Methodology.
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- Food & Bioprocess Technology, 2012, v. 5, n. 8, p. 3230, doi. 10.1007/s11947-011-0575-x
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- Publication type:
- Article
23
Application of Response Surface Methodology to Improve Fermentation Time and Rheological Properties of Probiotic Yogurt Containing Lactobacillus reuteri.
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- Food & Bioprocess Technology, 2012, v. 5, n. 4, p. 1394, doi. 10.1007/s11947-010-0433-2
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- Publication type:
- Article
24
Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates.
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- Food & Bioprocess Technology, 2012, v. 5, n. 3, p. 939, doi. 10.1007/s11947-010-0373-x
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- Publication type:
- Article
25
The Effect of Different Chemical and Physical Processing on the Physicochemical and Functional Characterization of Chitosan Extracted from Shrimp Waste Species of Indian White Shrimp.
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- Progress in Rubber, Plastics & Recycling Technology, 2016, v. 32, n. 1, p. 39, doi. 10.1177/147776061603200103
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- Publication type:
- Article
26
Walnut Oil Nanoemulsion: Optimization of the Emulsion Capacity, Cloudiness, Density, and Surface Tension.
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- Journal of Dispersion Science & Technology, 2014, v. 35, n. 5, p. 725, doi. 10.1080/01932691.2013.807742
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- Publication type:
- Article
27
Optimization of Walnut Oil Nanoemulsions Prepared Using Ultrasonic Emulsification: A Response Surface Method.
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- Journal of Dispersion Science & Technology, 2014, v. 35, n. 5, p. 685, doi. 10.1080/01932691.2013.805302
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- Publication type:
- Article
28
Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates.
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- Food Science & Nutrition, 2023, v. 11, n. 3, p. 1257, doi. 10.1002/fsn3.3160
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- Publication type:
- Article
29
An investigation on conjugated linoleic acid content, fatty acid composition, and physicochemical characteristics of Iranian Kurdish butter oil.
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- Food Science & Nutrition, 2023, v. 11, n. 2, p. 1051, doi. 10.1002/fsn3.3142
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- Publication type:
- Article
30
In vitro digestibility and functional attributes of the whey protein heat-induced hydrogels reinforced by various polysaccharides and CaCl<sub>2</sub>.
- Published in:
- Journal of Food Measurement & Characterization, 2022, v. 16, n. 1, p. 19, doi. 10.1007/s11694-021-01142-y
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- Publication type:
- Article
31
Ultrasonic and heating extraction of pistachio by-product pectin: physicochemical, structural characterization and functional measurement.
- Published in:
- Journal of Food Measurement & Characterization, 2020, v. 14, n. 2, p. 679, doi. 10.1007/s11694-019-00315-0
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- Publication type:
- Article
32
Effect of different parameters on orange oil nanoemulsion particle size: combination of low energy and high energy methods.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 2501, doi. 10.1007/s11694-019-00170-z
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- Publication type:
- Article
33
Extraction optimization and characterization of pectin from sesame (Sesamum indicum L.) capsule as a new neglected by‐product.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 14, p. 6470, doi. 10.1002/jsfa.12014
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- Publication type:
- Article
34
High‐quality pectin from cantaloupe waste: eco‐friendly extraction process, optimization, characterization and bioactivity measurements.
- Published in:
- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 15, p. 6552, doi. 10.1002/jsfa.11327
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- Publication type:
- Article
35
Application of alginate polymer films and coatings incorporated with essential oils in foods: a review of recent literature with emphasis on nanotechnology.
- Published in:
- International Journal of Food Engineering, 2023, v. 19, n. 3/4, p. 73, doi. 10.1515/ijfe-2022-0284
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- Publication type:
- Article
36
Development of Antibacterial Nanocomposite: Whey Protein-Gelatin-Nanoclay Films with Orange Peel Extract and Tripolyphosphate as Potential Food Packaging.
- Published in:
- Advances in Polymer Technology, 2019, p. 1, doi. 10.1155/2019/1973184
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- Publication type:
- Article
37
Modelling of aflatoxin G1 reduction by kefir grain using response surface methodology.
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- Journal of Environmental Health Science & Engineering, 2015, v. 13, n. 1, p. 1, doi. 10.1186/s40201-015-0190-2
- By:
- Publication type:
- Article
38
Sustainable and Cost-Effective Production of Glutamic Acid by Corynebacterium glutamicum PTCC 1532 from Waste Bread using Enzymatic Hydrolysis and Microbial Fermentation.
- Published in:
- Journal of Food & Bioprocess Engineering, 2024, v. 7, n. 1, p. 9, doi. 10.22059/jfabe.2023.362657.1146
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- Publication type:
- Article
39
Improved Antioxidant, Antihypertensive, and Antidiabetic Activities and Tailored Emulsion Stability and Foaming Properties of Mixture of Corn Gluten and Soy Protein Hydrolysates Via Enzymatic Processing and Fractionation.
- Published in:
- Food Science & Nutrition, 2024, v. 12, n. 11, p. 9749, doi. 10.1002/fsn3.4532
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- Publication type:
- Article
40
Optimization of Effective Minerals on Riboflavin Production by Bacillus subtilis subsp. subtilis ATCC 6051 Using Statistical Designs.
- Published in:
- Avicenna Journal of Medical Biotechnology, 2018, v. 10, n. 1, p. 49
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- Publication type:
- Article
41
Valorization of walnut processing waste as a novel resource: Production and characterization of pectin.
- Published in:
- Journal of Food Processing & Preservation, 2020, v. 44, n. 12, p. 1, doi. 10.1111/jfpp.14941
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- Publication type:
- Article
42
Multi-Objective Optimization of Deep-Fat Frying of Ostrich Meat Plates Using Multi-Objective Particle Swarm Optimization ( MOPSO).
- Published in:
- Journal of Food Processing & Preservation, 2014, v. 38, n. 4, p. 1472, doi. 10.1111/jfpp.12106
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- Publication type:
- Article
43
MECHANICAL BEHAVIOR OF PERSIAN WALNUT AND ITS KERNEL UNDER COMPRESSION LOADING: AN EXPERIMENTAL AND COMPUTATIONAL STUDY.
- Published in:
- Journal of Food Processing & Preservation, 2012, v. 36, n. 5, p. 423, doi. 10.1111/j.1745-4549.2011.00601.x
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- Publication type:
- Article