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class="uploads-container" id="social-redesign-work-container"><div class="upload-header"><h2 class="ds2-5-heading-sans-serif-xs">Uploads</h2></div><div class="documents-container backbone-social-profile-documents" style="width: 100%;"><div class="u-taCenter"></div><div class="profile--tab_content_container js-tab-pane tab-pane active" id="all"><div class="profile--tab_heading_container js-section-heading" data-section="Papers" id="Papers"><h3 class="profile--tab_heading_container">Papers by Javad Feizy</h3></div><div class="js-work-strip profile--work_container" data-work-id="115390183"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390183/Corrigendum_for_%C3%A2Investigation_on_%C3%A2spontaneous_fermentation%C3%A2_and_the_productivity_of_microbial_exopolysaccharides_by_Lactobacillus_plantarum_and_Pediococcus_pentosaceus_isolated_from_wheat_bran_sourdough%C3%A2_LWT_%C3%A2_Food_Science_and_Technology_96_2018_686%C3%A2693_LWT_2018_96_686%C3%A2693_S002364381830_"><img alt="Research paper thumbnail of Corrigendum for 芒Investigation on 芒spontaneous fermentation芒 and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough芒 LWT 芒 Food Science and Technology 96 (2018) 686芒693 (LWT (2018) 96 (686芒693), (S002364381830..." class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390183/Corrigendum_for_%C3%A2Investigation_on_%C3%A2spontaneous_fermentation%C3%A2_and_the_productivity_of_microbial_exopolysaccharides_by_Lactobacillus_plantarum_and_Pediococcus_pentosaceus_isolated_from_wheat_bran_sourdough%C3%A2_LWT_%C3%A2_Food_Science_and_Technology_96_2018_686%C3%A2693_LWT_2018_96_686%C3%A2693_S002364381830_">Corrigendum for 芒Investigation on 芒spontaneous fermentation芒 and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough芒 LWT 芒 Food Science and Technology 96 (2018) 686芒693 (LWT (2018) 96 (686芒693), (S002364381830...</a></div><div class="wp-workCard_item"><span>Lwt - Food Science and Technology</span><span>, 2020</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span 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= 115390183; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='115390183']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 115390183, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || 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href="https://www.academia.edu/115390182/Effect_of_Cold_Plasma_Pretreatment_Coupled_with_Osmotic_Dehydration_on_Drying_Kinetics_and_Quality_of_Mushroom_Agaricus_bisporus_"><img alt="Research paper thumbnail of Effect of Cold Plasma Pretreatment Coupled with Osmotic Dehydration on Drying Kinetics and Quality of Mushroom (Agaricus bisporus)" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390182/Effect_of_Cold_Plasma_Pretreatment_Coupled_with_Osmotic_Dehydration_on_Drying_Kinetics_and_Quality_of_Mushroom_Agaricus_bisporus_">Effect of Cold Plasma Pretreatment Coupled with Osmotic Dehydration on Drying Kinetics and Quality of Mushroom (Agaricus bisporus)</a></div><div class="wp-workCard_item"><span>Food and Bioprocess Technology</span><span>, May 6, 2023</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390182"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390182"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390182; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=115390182]").text(description); $(".js-view-count[data-work-id=115390182]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 115390182; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='115390182']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 115390182, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=115390182]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":115390182,"title":"Effect of Cold Plasma Pretreatment Coupled with Osmotic Dehydration on Drying Kinetics and Quality of Mushroom (Agaricus bisporus)","translated_title":"","metadata":{"publisher":"Springer Science+Business Media","publication_date":{"day":6,"month":5,"year":2023,"errors":{}},"publication_name":"Food and Bioprocess 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Feizy","url":"https://independent.academia.edu/JavadFeizy"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":94562,"name":"Mushroom","url":"https://www.academia.edu/Documents/in/Mushroom"},{"id":340306,"name":"Osmotic Dehydration","url":"https://www.academia.edu/Documents/in/Osmotic_Dehydration"},{"id":346274,"name":"Dehydration","url":"https://www.academia.edu/Documents/in/Dehydration"},{"id":529014,"name":"Agaricus bisporus","url":"https://www.academia.edu/Documents/in/Agaricus_bisporus"}],"urls":[{"id":39781488,"url":"https://doi.org/10.1007/s11947-023-03096-z"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="115390181"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390181/Chemical_Composition_of_Lemon_Citrus_Limon_and_Peels_Its_Considerations_as_Animal_Food"><img alt="Research paper thumbnail of Chemical Composition of Lemon (Citrus Limon) and Peels Its Considerations as Animal Food" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390181/Chemical_Composition_of_Lemon_Citrus_Limon_and_Peels_Its_Considerations_as_Animal_Food">Chemical Composition of Lemon (Citrus Limon) and Peels Its Considerations as Animal Food</a></div><div class="wp-workCard_item"><span>GIDA - Journal of Food</span><span>, 2012</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Lemon peels utilizable foodstuffs were analysed for crude protein, phosphorus, calcium, copper, m...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Lemon peels utilizable foodstuffs were analysed for crude protein, phosphorus, calcium, copper, manganese, iron, zinc, sodium, potassium and some chemical parameters in feedstuffs. The levels of protein (9.42 %), fat (4.98%), ash (6.26%), fiber (15.18%), sodium (755.5 mg/100g), potassium (8600 mg/100g), calcium (8452.5 mg/100g), copper (4.94 mg/100g), iron (147.65 mg/100g), magnesium (1429.50 mg/100g), zinc (13.94 mg/100g) and phosphorus (6656 mg/100g) detected in the lemon peels were compared with that of Iranian national standard for animal food. The value of fat, crude protein and fiber are comparable to the values for varieties of animal feed reported by Iranian national standard.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390181"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390181"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390181; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=115390181]").text(description); $(".js-view-count[data-work-id=115390181]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 115390181; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='115390181']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 115390181, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=115390181]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":115390181,"title":"Chemical Composition of Lemon (Citrus Limon) and Peels Its Considerations as Animal Food","translated_title":"","metadata":{"abstract":"Lemon peels utilizable foodstuffs were analysed for crude protein, phosphorus, calcium, copper, manganese, iron, zinc, sodium, potassium and some chemical parameters in feedstuffs. The levels of protein (9.42 %), fat (4.98%), ash (6.26%), fiber (15.18%), sodium (755.5 mg/100g), potassium (8600 mg/100g), calcium (8452.5 mg/100g), copper (4.94 mg/100g), iron (147.65 mg/100g), magnesium (1429.50 mg/100g), zinc (13.94 mg/100g) and phosphorus (6656 mg/100g) detected in the lemon peels were compared with that of Iranian national standard for animal food. The value of fat, crude protein and fiber are comparable to the values for varieties of animal feed reported by Iranian national standard.","publication_date":{"day":null,"month":null,"year":2012,"errors":{}},"publication_name":"GIDA - Journal of Food"},"translated_abstract":"Lemon peels utilizable foodstuffs were analysed for crude protein, phosphorus, calcium, copper, manganese, iron, zinc, sodium, potassium and some chemical parameters in feedstuffs. The levels of protein (9.42 %), fat (4.98%), ash (6.26%), fiber (15.18%), sodium (755.5 mg/100g), potassium (8600 mg/100g), calcium (8452.5 mg/100g), copper (4.94 mg/100g), iron (147.65 mg/100g), magnesium (1429.50 mg/100g), zinc (13.94 mg/100g) and phosphorus (6656 mg/100g) detected in the lemon peels were compared with that of Iranian national standard for animal food. The value of fat, crude protein and fiber are comparable to the values for varieties of animal feed reported by Iranian national standard.","internal_url":"https://www.academia.edu/115390181/Chemical_Composition_of_Lemon_Citrus_Limon_and_Peels_Its_Considerations_as_Animal_Food","translated_internal_url":"","created_at":"2024-02-25T04:32:31.444-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":73320721,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Chemical_Composition_of_Lemon_Citrus_Limon_and_Peels_Its_Considerations_as_Animal_Food","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":73320721,"first_name":"Javad","middle_initials":null,"last_name":"Feizy","page_name":"JavadFeizy","domain_name":"independent","created_at":"2017-12-29T13:05:08.552-08:00","display_name":"Javad Feizy","url":"https://independent.academia.edu/JavadFeizy"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":9534,"name":"Calcium","url":"https://www.academia.edu/Documents/in/Calcium"},{"id":53108,"name":"Phosphorus","url":"https://www.academia.edu/Documents/in/Phosphorus"},{"id":70902,"name":"Magnesium","url":"https://www.academia.edu/Documents/in/Magnesium"},{"id":112024,"name":"Ya","url":"https://www.academia.edu/Documents/in/Ya"},{"id":158165,"name":"Zinc","url":"https://www.academia.edu/Documents/in/Zinc"},{"id":160656,"name":"Potassium","url":"https://www.academia.edu/Documents/in/Potassium"},{"id":386342,"name":"Sodium","url":"https://www.academia.edu/Documents/in/Sodium"},{"id":3146112,"name":"Citrus limon","url":"https://www.academia.edu/Documents/in/Citrus_limon"}],"urls":[{"id":39781487,"url":"https://app.trdizin.gov.tr/makale/TVRNM01EazFOUT09/chemical-composition-of-lemon-citrus-limon-and-peels-its-considerations-as-animal-food"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="115390180"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390180/Limon_Citrus_Limon_Kabuklar%C4%B1n%C4%B1n_Kimyasal_Bile%C5%9Fimi_ve_Hayvan_Yemi_Olarak_De%C4%9Ferlendirilmesi_%C4%B0ngilizce_"><img alt="Research paper thumbnail of Limon (Citrus Limon) Kabuklar谋n谋n Kimyasal Bile艧imi ve Hayvan Yemi Olarak De臒erlendirilmesi (陌ngilizce)" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390180/Limon_Citrus_Limon_Kabuklar%C4%B1n%C4%B1n_Kimyasal_Bile%C5%9Fimi_ve_Hayvan_Yemi_Olarak_De%C4%9Ferlendirilmesi_%C4%B0ngilizce_">Limon (Citrus Limon) Kabuklar谋n谋n Kimyasal Bile艧imi ve Hayvan Yemi Olarak De臒erlendirilmesi (陌ngilizce)</a></div><div class="wp-workCard_item"><span>DOAJ (DOAJ: Directory of Open Access Journals)</span><span>, Feb 1, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Lemon peels utilizable foodstuffs were analysed for crude protein, phosphorus, calcium, copper, m...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Lemon peels utilizable foodstuffs were analysed for crude protein, phosphorus, calcium, copper, manganese, iron, zinc, sodium, potassium and some chemical parameters in feedstuffs. The levels of protein (9.42 %), fat (4.98%), ash (6.26%), fiber (15.18%), sodium (755.5 mg/100g), potassium (8600 mg/100g), calcium (8452.5 mg/100g), copper (4.94 mg/100g), iron (147.65 mg/100g), magnesium (1429.50 mg/100g), zinc (13.94 mg/100g) and phosphorus (6656 mg/100g) detected in the lemon peels were compared with that of Iranian national standard for animal food. The value of fat, crude protein and fiber are comparable to the values for varieties of animal feed reported by Iranian national standard.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390180"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390180"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390180; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=115390180]").text(description); $(".js-view-count[data-work-id=115390180]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 115390180; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='115390180']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 115390180, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=115390180]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":115390180,"title":"Limon (Citrus Limon) Kabuklar谋n谋n Kimyasal Bile艧imi ve Hayvan Yemi Olarak De臒erlendirilmesi (陌ngilizce)","translated_title":"","metadata":{"abstract":"Lemon peels utilizable foodstuffs were analysed for crude protein, phosphorus, calcium, copper, manganese, iron, zinc, sodium, potassium and some chemical parameters in feedstuffs. The levels of protein (9.42 %), fat (4.98%), ash (6.26%), fiber (15.18%), sodium (755.5 mg/100g), potassium (8600 mg/100g), calcium (8452.5 mg/100g), copper (4.94 mg/100g), iron (147.65 mg/100g), magnesium (1429.50 mg/100g), zinc (13.94 mg/100g) and phosphorus (6656 mg/100g) detected in the lemon peels were compared with that of Iranian national standard for animal food. The value of fat, crude protein and fiber are comparable to the values for varieties of animal feed reported by Iranian national standard.","publisher":"DOAJ: Directory of Open Access Journals","publication_date":{"day":1,"month":2,"year":2015,"errors":{}},"publication_name":"DOAJ (DOAJ: Directory of Open Access Journals)"},"translated_abstract":"Lemon peels utilizable foodstuffs were analysed for crude protein, phosphorus, calcium, copper, manganese, iron, zinc, sodium, potassium and some chemical parameters in feedstuffs. The levels of protein (9.42 %), fat (4.98%), ash (6.26%), fiber (15.18%), sodium (755.5 mg/100g), potassium (8600 mg/100g), calcium (8452.5 mg/100g), copper (4.94 mg/100g), iron (147.65 mg/100g), magnesium (1429.50 mg/100g), zinc (13.94 mg/100g) and phosphorus (6656 mg/100g) detected in the lemon peels were compared with that of Iranian national standard for animal food. The value of fat, crude protein and fiber are comparable to the values for varieties of animal feed reported by Iranian national standard.","internal_url":"https://www.academia.edu/115390180/Limon_Citrus_Limon_Kabuklar%C4%B1n%C4%B1n_Kimyasal_Bile%C5%9Fimi_ve_Hayvan_Yemi_Olarak_De%C4%9Ferlendirilmesi_%C4%B0ngilizce_","translated_internal_url":"","created_at":"2024-02-25T04:32:31.317-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":73320721,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Limon_Citrus_Limon_Kabuklar谋n谋n_Kimyasal_Bile艧imi_ve_Hayvan_Yemi_Olarak_De臒erlendirilmesi_陌ngilizce_","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":73320721,"first_name":"Javad","middle_initials":null,"last_name":"Feizy","page_name":"JavadFeizy","domain_name":"independent","created_at":"2017-12-29T13:05:08.552-08:00","display_name":"Javad Feizy","url":"https://independent.academia.edu/JavadFeizy"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":673888,"name":"G谋da","url":"https://www.academia.edu/Documents/in/Gida"},{"id":3146112,"name":"Citrus limon","url":"https://www.academia.edu/Documents/in/Citrus_limon"}],"urls":[{"id":39781486,"url":"https://doaj.org/article/038f30227ddf4be4942165e36af47d83"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="115390179"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390179/Antioxidant_capacity_and_chemical_composition_of_different_parts_of_saffron_flowers"><img alt="Research paper thumbnail of Antioxidant capacity and chemical composition of different parts of saffron flowers" class="work-thumbnail" src="https://attachments.academia-assets.com/111810532/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390179/Antioxidant_capacity_and_chemical_composition_of_different_parts_of_saffron_flowers">Antioxidant capacity and chemical composition of different parts of saffron flowers</a></div><div class="wp-workCard_item"><span>DOAJ (DOAJ: Directory of Open Access Journals)</span><span>, Jun 1, 2021</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="6b7ed21a533d54f9f0b0f2c07ba36e88" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":111810532,"asset_id":115390179,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/111810532/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390179"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390179"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390179; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=115390179]").text(description); $(".js-view-count[data-work-id=115390179]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 115390179; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='115390179']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 115390179, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "6b7ed21a533d54f9f0b0f2c07ba36e88" } } $('.js-work-strip[data-work-id=115390179]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":115390179,"title":"Antioxidant capacity and chemical composition of different parts of saffron flowers","translated_title":"","metadata":{"publisher":"DOAJ: Directory of Open Access Journals","grobid_abstract":"Studies have shown a relationship between a highly nutritious diet, good health, and a reduced risk of chronic diseases (KENDALL et al., 2008). As a result, the investigation of functional foods has gained prominence for promoting beneficial effects to health (ANJO, 2004). Due to the growing interest in nutrition, it has gotten a major boost (NIVA; M脛KEL脛, 2007). Among functional foods, chia, flax, and perilla are recognized as major vegetal sources of essential omega-3 (n-3) fatty acids, which are important to human health (ASIF, 2011), in addition to various nutrients such as proteins, fibers, and phenolic compounds (GALV脙O et al., 2008). Chia (Salvia hispanica L., family Labiatae) is native to southern Mexico and northern Guatemala (脕LVAREZ-CH脕VES et al., 2008). Some seeds are good sources of protein (19-23%), with a higher content than those of other traditional crops such as wheat, corn, rice, oat, barley, and amaranth (COATES; AYERZA, 1996). The chia seed oil-extraction residual meal is a good source of dietary fiber and phenolic compounds with antioxidant capacity (REYES-CAUDILLO; TECANTE; VALDIVIA-L脫PEZ, 2008). Chia seeds contain about 25-38% oil and have the highest known percentage of alpha-linolenic fatty acid (LNA, 18:3n-3), approximately 60% (IXTAINA; NOLASCO; TOM脕S, 2008). Perilla (Perilla frutescens, family Lamiaceae) is a plant native to Asian countries and is used in cooking and in traditional medicine; however, it remains unknown to western populations (KUROWSKA et al., 2003). Perilla seeds contain approximately 35-45% oil, and it is a good source of polyunsaturated fatty acids (PUFAs), especially LNA (54%-64%). Perilla leaves are used as a source of antioxidants (MENG et al., 2009). Moreover, perilla is known to have anti-bacterial, anticarcinogenic, antiseptic, antipyretic and anti-asthmatic properties, as well as immunomodulatory action (沤EKONIS et al., 2008). Flax (Linum usitatissimum, family Linaceae) is cultivated in more than 50 countries; however, Canada is its major producer (KASOTE; BADHE; HEDGE, 2013; RUBILAR et al., 2010). Nowadays, flax seed plays a major role in the field of diet and disease research because of its benefits to health and disease prevention properties (HERCI et al., 2011). The main component of flax seed is oil (36-40%); Flax seed oil's major constituent is LNA (57%) (GHULE; JADHAV; BODHANKAR, 2012; KASOTE; BADHE; HEDGE, 2013). Flax seed is an important source of fiber and protein, 30% and 20%, respectively (OMAR et al., 2010) and is rich in phenolic compounds, known as lignans, responsible for its antioxidant activities (RUBILAR et al., 2010). 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="115390174"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390174/Chemical_Composition_of_Lemon_Citrus_Limon_and_Peels_Its_Considerations_as_Animal_Food_in_English_"><img alt="Research paper thumbnail of Chemical Composition of Lemon (Citrus Limon) and Peels Its Considerations as Animal Food (in English)" class="work-thumbnail" src="https://attachments.academia-assets.com/111810502/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390174/Chemical_Composition_of_Lemon_Citrus_Limon_and_Peels_Its_Considerations_as_Animal_Food_in_English_">Chemical Composition of Lemon (Citrus Limon) and Peels Its Considerations as Animal Food (in English)</a></div><div class="wp-workCard_item"><span>DergiPark (Istanbul University)</span><span>, Oct 1, 2012</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="128f76874a342a11f1ca074e21b690e6" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":111810502,"asset_id":115390174,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/111810502/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390174"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390174"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390174; 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High variation was observed among the cheeses in terms of fat %(w/w) and salt %(w/w) contents and titratable acidities %(w/w). Average counts of lactococci lactobacilli and enterococci were 6.90, 6.43 and 5.26 log cfu (colonyforming unit)/g, respectively. The following compounds had high aroma intensity in the cheeses: acetic acid, butanoic acid, hexanoic acid, p-cresol and phenyl acetic acid. Cooked, whey, creamy, animal-like, waxy, salty and sour were the characteristic sensory descriptors.","publication_date":{"day":null,"month":null,"year":2011,"errors":{}},"grobid_abstract_attachment_id":111810533},"translated_abstract":null,"internal_url":"https://www.academia.edu/115390170/Evaluation_of_Physicochemical_Microbiological_and_Specification_of_Aflatoxin_Content_of_Raw_Melon_Seeds_in_Khorasan_Razavi_of_Iran","translated_internal_url":"","created_at":"2024-02-25T04:32:29.601-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":73320721,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":111810533,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/111810533/thumbnails/1.jpg","file_name":"1471-0307.1237420240225-1-ntrjjb.pdf","download_url":"https://www.academia.edu/attachments/111810533/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Evaluation_of_Physicochemical_Microbiolo.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/111810533/1471-0307.1237420240225-1-ntrjjb-libre.pdf?1708864814=\u0026response-content-disposition=attachment%3B+filename%3DEvaluation_of_Physicochemical_Microbiolo.pdf\u0026Expires=1733351219\u0026Signature=PUUvJh~fq6bPXbzLJ~0sKMqjm7ILwRHZQaaKj8h20yWirymJF5EtBEPttc291C51rtPv7-CVlchM4DuPY62aZV57D-YZhtFt7cpdddzOB70gusOGGMIf~uh75oZrKu-SbmRg8JANYbP2l064iMN58pbrpGkpbKZIGqsy06SMVs-giOtITzgmlhZUgXZ4gEISs6ARDuJLxR6KBdB8dwcMohFfF3jLZcLxCGMupFAvBflOJt9YQSBVulXwV67yRfUihNFZnrsazoP0ZZ2OU5zAHrp4MBqV7Gtl~g6tOmyvVSUqVmkJOkaJJmy8QybozFKkB20LKLj8AYhQ5vjSDhd9SA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Evaluation_of_Physicochemical_Microbiological_and_Specification_of_Aflatoxin_Content_of_Raw_Melon_Seeds_in_Khorasan_Razavi_of_Iran","translated_slug":"","page_count":12,"language":"en","content_type":"Work","owner":{"id":73320721,"first_name":"Javad","middle_initials":null,"last_name":"Feizy","page_name":"JavadFeizy","domain_name":"independent","created_at":"2017-12-29T13:05:08.552-08:00","display_name":"Javad Feizy","url":"https://independent.academia.edu/JavadFeizy"},"attachments":[{"id":111810533,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/111810533/thumbnails/1.jpg","file_name":"1471-0307.1237420240225-1-ntrjjb.pdf","download_url":"https://www.academia.edu/attachments/111810533/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Evaluation_of_Physicochemical_Microbiolo.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/111810533/1471-0307.1237420240225-1-ntrjjb-libre.pdf?1708864814=\u0026response-content-disposition=attachment%3B+filename%3DEvaluation_of_Physicochemical_Microbiolo.pdf\u0026Expires=1733351219\u0026Signature=PUUvJh~fq6bPXbzLJ~0sKMqjm7ILwRHZQaaKj8h20yWirymJF5EtBEPttc291C51rtPv7-CVlchM4DuPY62aZV57D-YZhtFt7cpdddzOB70gusOGGMIf~uh75oZrKu-SbmRg8JANYbP2l064iMN58pbrpGkpbKZIGqsy06SMVs-giOtITzgmlhZUgXZ4gEISs6ARDuJLxR6KBdB8dwcMohFfF3jLZcLxCGMupFAvBflOJt9YQSBVulXwV67yRfUihNFZnrsazoP0ZZ2OU5zAHrp4MBqV7Gtl~g6tOmyvVSUqVmkJOkaJJmy8QybozFKkB20LKLj8AYhQ5vjSDhd9SA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences"},{"id":185242,"name":"Raw Material","url":"https://www.academia.edu/Documents/in/Raw_Material"},{"id":188241,"name":"Melon","url":"https://www.academia.edu/Documents/in/Melon"},{"id":200083,"name":"Aflatoxin","url":"https://www.academia.edu/Documents/in/Aflatoxin"},{"id":475800,"name":"Mycotoxin","url":"https://www.academia.edu/Documents/in/Mycotoxin"}],"urls":[{"id":39781476,"url":"https://www.sid.ir/En/Journal/ViewPaper.aspx?ID=250864"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="115390169"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390169/Intensified_extraction_of_anthocyanins_from_Berberis_vulgaris_L_by_pulsed_electric_field_vacuum_cold_plasma_and_enzymatic_pretreatments_modeling_and_optimization"><img alt="Research paper thumbnail of Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: modeling and optimization" class="work-thumbnail" src="https://attachments.academia-assets.com/111810500/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390169/Intensified_extraction_of_anthocyanins_from_Berberis_vulgaris_L_by_pulsed_electric_field_vacuum_cold_plasma_and_enzymatic_pretreatments_modeling_and_optimization">Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: modeling and optimization</a></div><div class="wp-workCard_item"><span>Chemical and Biological Technologies in Agriculture</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background Berberis vulgaris L. is a valuable source of natural antioxidants, polyphenols, and an...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background Berberis vulgaris L. is a valuable source of natural antioxidants, polyphenols, and anthocyanins compounds. Advanced extraction methods聽can increase extraction efficiency. This study investigated the efficiency of pulsed electric field, vacuum-cold plasma, and enzymatic pretreatment for anthocyanins extraction of Berberis vulgaris L. Results Total polyphenols (TP), total anthocyanin (TA), and physicochemical properties of Berberis vulgaris L. were investigated. The pulsed electric field at three levels of electric intensity (3000, 5000, and 7000 V/cm) and three pulse numbers (50, 75, and 100) were applied. 7000 V/cm with the pulse number of 100 was the best condition for anthocyanin extraction (amounts of anthocyanin and polyphenol extraction were 260.28聽mg/L and 462.75聽mg/L, respectively). The vacuum-cold plasma was carried out at the power of 60, 70, and 80 w at different times (1, 3, and 5 min). The optimum conditions for vacuum-cold plasma were 80 w for 5 min, and ant...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="8aab12e29d2069d5d51aa5b45e02343f" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":111810500,"asset_id":115390169,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/111810500/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390169"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390169"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390169; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=115390169]").text(description); $(".js-view-count[data-work-id=115390169]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 115390169; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='115390169']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 115390169, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "8aab12e29d2069d5d51aa5b45e02343f" } } $('.js-work-strip[data-work-id=115390169]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":115390169,"title":"Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: modeling and optimization","translated_title":"","metadata":{"abstract":"Background Berberis vulgaris L. is a valuable source of natural antioxidants, polyphenols, and anthocyanins compounds. Advanced extraction methods聽can increase extraction efficiency. This study investigated the efficiency of pulsed electric field, vacuum-cold plasma, and enzymatic pretreatment for anthocyanins extraction of Berberis vulgaris L. Results Total polyphenols (TP), total anthocyanin (TA), and physicochemical properties of Berberis vulgaris L. were investigated. The pulsed electric field at three levels of electric intensity (3000, 5000, and 7000 V/cm) and three pulse numbers (50, 75, and 100) were applied. 7000 V/cm with the pulse number of 100 was the best condition for anthocyanin extraction (amounts of anthocyanin and polyphenol extraction were 260.28聽mg/L and 462.75聽mg/L, respectively). The vacuum-cold plasma was carried out at the power of 60, 70, and 80 w at different times (1, 3, and 5 min). The optimum conditions for vacuum-cold plasma were 80 w for 5 min, and ant...","publisher":"Springer Science and Business Media LLC","ai_title_tag":"Optimized Anthocyanin Extraction from Berberis vulgaris","publication_name":"Chemical and Biological Technologies in Agriculture"},"translated_abstract":"Background Berberis vulgaris L. is a valuable source of natural antioxidants, polyphenols, and anthocyanins compounds. Advanced extraction methods聽can increase extraction efficiency. This study investigated the efficiency of pulsed electric field, vacuum-cold plasma, and enzymatic pretreatment for anthocyanins extraction of Berberis vulgaris L. Results Total polyphenols (TP), total anthocyanin (TA), and physicochemical properties of Berberis vulgaris L. were investigated. The pulsed electric field at three levels of electric intensity (3000, 5000, and 7000 V/cm) and three pulse numbers (50, 75, and 100) were applied. 7000 V/cm with the pulse number of 100 was the best condition for anthocyanin extraction (amounts of anthocyanin and polyphenol extraction were 260.28聽mg/L and 462.75聽mg/L, respectively). The vacuum-cold plasma was carried out at the power of 60, 70, and 80 w at different times (1, 3, and 5 min). The optimum conditions for vacuum-cold plasma were 80 w for 5 min, and ant...","internal_url":"https://www.academia.edu/115390169/Intensified_extraction_of_anthocyanins_from_Berberis_vulgaris_L_by_pulsed_electric_field_vacuum_cold_plasma_and_enzymatic_pretreatments_modeling_and_optimization","translated_internal_url":"","created_at":"2024-02-25T04:32:29.439-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":73320721,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":111810500,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/111810500/thumbnails/1.jpg","file_name":"s40538-023-00464-x.pdf","download_url":"https://www.academia.edu/attachments/111810500/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Intensified_extraction_of_anthocyanins_f.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/111810500/s40538-023-00464-x-libre.pdf?1708864824=\u0026response-content-disposition=attachment%3B+filename%3DIntensified_extraction_of_anthocyanins_f.pdf\u0026Expires=1733351219\u0026Signature=Mcn90VZLEpEwO0oZS6OWUPE-~ThWKJg3BFTwpJyegtUiRBCojhLBY~Sef2~nFweRgtVmLdJcPsxjKnqdWyE3KSt26yyTjvXFH0sD7~rnG~vnO1Q5PAzeaoZPNRK63m8N-N1lgf-ao2J6G~zO2T~EWWyUrky4pqibuyo9iWARR8qMvpegWTAusTEAQGUuTTuu~jg48YYRbytmy0KKHK8NMEOmBPsU5rrFlqUZg9MzVpf9k2ffBpsVQZZ1QNe5GFMI1bRtHlMDGbBNNEx4W3ueiIHdDzXqDMSmMpe2Xl1Y3fMXWyVyhoDK8wT32fqYipoQDPtt3ToUAO7OyHXgZ-Ktvw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Intensified_extraction_of_anthocyanins_from_Berberis_vulgaris_L_by_pulsed_electric_field_vacuum_cold_plasma_and_enzymatic_pretreatments_modeling_and_optimization","translated_slug":"","page_count":14,"language":"en","content_type":"Work","owner":{"id":73320721,"first_name":"Javad","middle_initials":null,"last_name":"Feizy","page_name":"JavadFeizy","domain_name":"independent","created_at":"2017-12-29T13:05:08.552-08:00","display_name":"Javad Feizy","url":"https://independent.academia.edu/JavadFeizy"},"attachments":[{"id":111810500,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/111810500/thumbnails/1.jpg","file_name":"s40538-023-00464-x.pdf","download_url":"https://www.academia.edu/attachments/111810500/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Intensified_extraction_of_anthocyanins_f.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/111810500/s40538-023-00464-x-libre.pdf?1708864824=\u0026response-content-disposition=attachment%3B+filename%3DIntensified_extraction_of_anthocyanins_f.pdf\u0026Expires=1733351219\u0026Signature=Mcn90VZLEpEwO0oZS6OWUPE-~ThWKJg3BFTwpJyegtUiRBCojhLBY~Sef2~nFweRgtVmLdJcPsxjKnqdWyE3KSt26yyTjvXFH0sD7~rnG~vnO1Q5PAzeaoZPNRK63m8N-N1lgf-ao2J6G~zO2T~EWWyUrky4pqibuyo9iWARR8qMvpegWTAusTEAQGUuTTuu~jg48YYRbytmy0KKHK8NMEOmBPsU5rrFlqUZg9MzVpf9k2ffBpsVQZZ1QNe5GFMI1bRtHlMDGbBNNEx4W3ueiIHdDzXqDMSmMpe2Xl1Y3fMXWyVyhoDK8wT32fqYipoQDPtt3ToUAO7OyHXgZ-Ktvw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[],"urls":[{"id":39781475,"url":"https://link.springer.com/content/pdf/10.1186/s40538-023-00464-x.pdf"}]}, dispatcherData: dispatcherData }); 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This research investigated and compared the conditions optimization for extracting anthocyanins and polyphenols through pulsed electric field, cold plasma, and pectinase pre-treatment. Pulsed electric at 3 levels of electric field intensity (3000, 5000, and 7000 V/cm) and three levels of pulse numbers (50, 75, and 100) were applied. Cold plasma was carried out at 3 levels of voltage (60, 70, and 80 kV) and 3 levels of time (1, 3, and 5 min); also, enzymatic method, which leads to the best results enzyme concentration (0.5, 1, and 1.5%) and temperature (40, 50, and 60 掳C), was performed. The optimum conditions for pulse electric field were (7000 V/cm, 1...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="8f36713a660466c0e9191bead2caa54c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":111810531,"asset_id":115390168,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/111810531/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390168"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390168"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390168; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=115390168]").text(description); $(".js-view-count[data-work-id=115390168]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 115390168; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='115390168']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 115390168, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "8f36713a660466c0e9191bead2caa54c" } } $('.js-work-strip[data-work-id=115390168]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":115390168,"title":"Comparison on efficiency of pulse electric field, cold plasma and enzymatic pre-treatments for barberry anthocyanins extraction: Modeling and optimization","translated_title":"","metadata":{"abstract":"Barberry fruit is a good source of natural antioxidants and various functional compounds such as flavonoids, polyphenols, anthocyanins, vitamins, and pigments.Polyphenols and anthocyanins from barberry extract are directly related to health-promoting activities, and advanced extraction methods could increase the extraction efficiency. This research investigated and compared the conditions optimization for extracting anthocyanins and polyphenols through pulsed electric field, cold plasma, and pectinase pre-treatment. Pulsed electric at 3 levels of electric field intensity (3000, 5000, and 7000 V/cm) and three levels of pulse numbers (50, 75, and 100) were applied. Cold plasma was carried out at 3 levels of voltage (60, 70, and 80 kV) and 3 levels of time (1, 3, and 5 min); also, enzymatic method, which leads to the best results enzyme concentration (0.5, 1, and 1.5%) and temperature (40, 50, and 60 掳C), was performed. The optimum conditions for pulse electric field were (7000 V/cm, 1...","publisher":"Research Square Platform LLC","ai_title_tag":"Optimizing barberry anthocyanin extraction using advanced methods"},"translated_abstract":"Barberry fruit is a good source of natural antioxidants and various functional compounds such as flavonoids, polyphenols, anthocyanins, vitamins, and pigments.Polyphenols and anthocyanins from barberry extract are directly related to health-promoting activities, and advanced extraction methods could increase the extraction efficiency. This research investigated and compared the conditions optimization for extracting anthocyanins and polyphenols through pulsed electric field, cold plasma, and pectinase pre-treatment. Pulsed electric at 3 levels of electric field intensity (3000, 5000, and 7000 V/cm) and three levels of pulse numbers (50, 75, and 100) were applied. Cold plasma was carried out at 3 levels of voltage (60, 70, and 80 kV) and 3 levels of time (1, 3, and 5 min); also, enzymatic method, which leads to the best results enzyme concentration (0.5, 1, and 1.5%) and temperature (40, 50, and 60 掳C), was performed. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="115390167"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390167/A_Fabric_Phase_Sorptive_Extraction_Protocol_Combined_with_Liquid_Chromatography_Fluorescence_Detection_for_the_Determination_of_Ochratoxin_in_Food_Samples"><img alt="Research paper thumbnail of A Fabric Phase Sorptive Extraction Protocol Combined with Liquid Chromatography-Fluorescence Detection for the Determination of Ochratoxin in Food Samples" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390167/A_Fabric_Phase_Sorptive_Extraction_Protocol_Combined_with_Liquid_Chromatography_Fluorescence_Detection_for_the_Determination_of_Ochratoxin_in_Food_Samples">A Fabric Phase Sorptive Extraction Protocol Combined with Liquid Chromatography-Fluorescence Detection for the Determination of Ochratoxin in Food Samples</a></div><div class="wp-workCard_item"><span>Food Analytical Methods</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390167"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390167"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390167; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="115390164"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390164/Indicators_of_Tayyib_Foods_as_Foods_Superior_to_Organic_and_Functional_Foods"><img alt="Research paper thumbnail of Indicators of Tayyib Foods as Foods Superior to Organic and Functional Foods" class="work-thumbnail" src="https://attachments.academia-assets.com/111810497/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390164/Indicators_of_Tayyib_Foods_as_Foods_Superior_to_Organic_and_Functional_Foods">Indicators of Tayyib Foods as Foods Superior to Organic and Functional Foods</a></div><div class="wp-workCard_item"><span>Journal of Religion & Health</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">In Islamic ideology, nutrition impacts man&#39;s body, mind, and faith. In Islamic resources, the...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">In Islamic ideology, nutrition impacts man&#39;s body, mind, and faith. In Islamic resources, there are many propositions regarding food, nutrition and food technology, which could be considered as the basis of designing processes and food systems to develop a superior brand named as Tayyib food on a national and international scale. This paper reviews and analyzes the opinion of Islam on Tayyib food, the necessity of standardization of Tayyib food, determination of Tayyib food indicators, and comparison of the obtained indicators with Halal, organic, and functional food standards. Halal brand is the result of converting the Islamic criteria in the context of foods to food products and standards. Deeper analysis of religious propositions directs us to the higher presumptions, using which leads to the formation of a superior food brand, named as Tayyib brand with a quality far higher than the Halal brand. Holy Quran offers the highest standards for food hygiene and safety entitled as...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="b8d1208e1ea82f9676773c6d32e64016" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":111810497,"asset_id":115390164,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/111810497/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390164"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390164"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390164; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=115390164]").text(description); $(".js-view-count[data-work-id=115390164]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 115390164; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='115390164']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 115390164, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "b8d1208e1ea82f9676773c6d32e64016" } } $('.js-work-strip[data-work-id=115390164]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":115390164,"title":"Indicators of Tayyib Foods as Foods Superior to Organic and Functional Foods","translated_title":"","metadata":{"abstract":"In Islamic ideology, nutrition impacts man\u0026#39;s body, mind, and faith. In Islamic resources, there are many propositions regarding food, nutrition and food technology, which could be considered as the basis of designing processes and food systems to develop a superior brand named as Tayyib food on a national and international scale. This paper reviews and analyzes the opinion of Islam on Tayyib food, the necessity of standardization of Tayyib food, determination of Tayyib food indicators, and comparison of the obtained indicators with Halal, organic, and functional food standards. Halal brand is the result of converting the Islamic criteria in the context of foods to food products and standards. Deeper analysis of religious propositions directs us to the higher presumptions, using which leads to the formation of a superior food brand, named as Tayyib brand with a quality far higher than the Halal brand. Holy Quran offers the highest standards for food hygiene and safety entitled as...","publication_date":{"day":null,"month":null,"year":2018,"errors":{}},"publication_name":"Journal of Religion \u0026 Health"},"translated_abstract":"In Islamic ideology, nutrition impacts man\u0026#39;s body, mind, and faith. In Islamic resources, there are many propositions regarding food, nutrition and food technology, which could be considered as the basis of designing processes and food systems to develop a superior brand named as Tayyib food on a national and international scale. This paper reviews and analyzes the opinion of Islam on Tayyib food, the necessity of standardization of Tayyib food, determination of Tayyib food indicators, and comparison of the obtained indicators with Halal, organic, and functional food standards. Halal brand is the result of converting the Islamic criteria in the context of foods to food products and standards. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> </div><div class="profile--tab_content_container js-tab-pane tab-pane" data-section-id="12867597" id="papers"><div class="js-work-strip profile--work_container" data-work-id="115390183"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390183/Corrigendum_for_%C3%A2Investigation_on_%C3%A2spontaneous_fermentation%C3%A2_and_the_productivity_of_microbial_exopolysaccharides_by_Lactobacillus_plantarum_and_Pediococcus_pentosaceus_isolated_from_wheat_bran_sourdough%C3%A2_LWT_%C3%A2_Food_Science_and_Technology_96_2018_686%C3%A2693_LWT_2018_96_686%C3%A2693_S002364381830_"><img alt="Research paper thumbnail of Corrigendum for 芒Investigation on 芒spontaneous fermentation芒 and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough芒 LWT 芒 Food Science and Technology 96 (2018) 686芒693 (LWT (2018) 96 (686芒693), (S002364381830..." class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390183/Corrigendum_for_%C3%A2Investigation_on_%C3%A2spontaneous_fermentation%C3%A2_and_the_productivity_of_microbial_exopolysaccharides_by_Lactobacillus_plantarum_and_Pediococcus_pentosaceus_isolated_from_wheat_bran_sourdough%C3%A2_LWT_%C3%A2_Food_Science_and_Technology_96_2018_686%C3%A2693_LWT_2018_96_686%C3%A2693_S002364381830_">Corrigendum for 芒Investigation on 芒spontaneous fermentation芒 and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough芒 LWT 芒 Food Science and Technology 96 (2018) 686芒693 (LWT (2018) 96 (686芒693), (S002364381830...</a></div><div class="wp-workCard_item"><span>Lwt - Food Science and Technology</span><span>, 2020</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390183"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390183"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390183; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="115390182"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390182/Effect_of_Cold_Plasma_Pretreatment_Coupled_with_Osmotic_Dehydration_on_Drying_Kinetics_and_Quality_of_Mushroom_Agaricus_bisporus_"><img alt="Research paper thumbnail of Effect of Cold Plasma Pretreatment Coupled with Osmotic Dehydration on Drying Kinetics and Quality of Mushroom (Agaricus bisporus)" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390182/Effect_of_Cold_Plasma_Pretreatment_Coupled_with_Osmotic_Dehydration_on_Drying_Kinetics_and_Quality_of_Mushroom_Agaricus_bisporus_">Effect of Cold Plasma Pretreatment Coupled with Osmotic Dehydration on Drying Kinetics and Quality of Mushroom (Agaricus bisporus)</a></div><div class="wp-workCard_item"><span>Food and Bioprocess Technology</span><span>, May 6, 2023</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390182"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390182"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390182; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="115390181"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390181/Chemical_Composition_of_Lemon_Citrus_Limon_and_Peels_Its_Considerations_as_Animal_Food"><img alt="Research paper thumbnail of Chemical Composition of Lemon (Citrus Limon) and Peels Its Considerations as Animal Food" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390181/Chemical_Composition_of_Lemon_Citrus_Limon_and_Peels_Its_Considerations_as_Animal_Food">Chemical Composition of Lemon (Citrus Limon) and Peels Its Considerations as Animal Food</a></div><div class="wp-workCard_item"><span>GIDA - Journal of Food</span><span>, 2012</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Lemon peels utilizable foodstuffs were analysed for crude protein, phosphorus, calcium, copper, m...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Lemon peels utilizable foodstuffs were analysed for crude protein, phosphorus, calcium, copper, manganese, iron, zinc, sodium, potassium and some chemical parameters in feedstuffs. The levels of protein (9.42 %), fat (4.98%), ash (6.26%), fiber (15.18%), sodium (755.5 mg/100g), potassium (8600 mg/100g), calcium (8452.5 mg/100g), copper (4.94 mg/100g), iron (147.65 mg/100g), magnesium (1429.50 mg/100g), zinc (13.94 mg/100g) and phosphorus (6656 mg/100g) detected in the lemon peels were compared with that of Iranian national standard for animal food. The value of fat, crude protein and fiber are comparable to the values for varieties of animal feed reported by Iranian national standard.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390181"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390181"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390181; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=115390181]").text(description); $(".js-view-count[data-work-id=115390181]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 115390181; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='115390181']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 115390181, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=115390181]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":115390181,"title":"Chemical Composition of Lemon (Citrus Limon) and Peels Its Considerations as Animal Food","translated_title":"","metadata":{"abstract":"Lemon peels utilizable foodstuffs were analysed for crude protein, phosphorus, calcium, copper, manganese, iron, zinc, sodium, potassium and some chemical parameters in feedstuffs. The levels of protein (9.42 %), fat (4.98%), ash (6.26%), fiber (15.18%), sodium (755.5 mg/100g), potassium (8600 mg/100g), calcium (8452.5 mg/100g), copper (4.94 mg/100g), iron (147.65 mg/100g), magnesium (1429.50 mg/100g), zinc (13.94 mg/100g) and phosphorus (6656 mg/100g) detected in the lemon peels were compared with that of Iranian national standard for animal food. The value of fat, crude protein and fiber are comparable to the values for varieties of animal feed reported by Iranian national standard.","publication_date":{"day":null,"month":null,"year":2012,"errors":{}},"publication_name":"GIDA - Journal of Food"},"translated_abstract":"Lemon peels utilizable foodstuffs were analysed for crude protein, phosphorus, calcium, copper, manganese, iron, zinc, sodium, potassium and some chemical parameters in feedstuffs. The levels of protein (9.42 %), fat (4.98%), ash (6.26%), fiber (15.18%), sodium (755.5 mg/100g), potassium (8600 mg/100g), calcium (8452.5 mg/100g), copper (4.94 mg/100g), iron (147.65 mg/100g), magnesium (1429.50 mg/100g), zinc (13.94 mg/100g) and phosphorus (6656 mg/100g) detected in the lemon peels were compared with that of Iranian national standard for animal food. The value of fat, crude protein and fiber are comparable to the values for varieties of animal feed reported by Iranian national standard.","internal_url":"https://www.academia.edu/115390181/Chemical_Composition_of_Lemon_Citrus_Limon_and_Peels_Its_Considerations_as_Animal_Food","translated_internal_url":"","created_at":"2024-02-25T04:32:31.444-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":73320721,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Chemical_Composition_of_Lemon_Citrus_Limon_and_Peels_Its_Considerations_as_Animal_Food","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":73320721,"first_name":"Javad","middle_initials":null,"last_name":"Feizy","page_name":"JavadFeizy","domain_name":"independent","created_at":"2017-12-29T13:05:08.552-08:00","display_name":"Javad Feizy","url":"https://independent.academia.edu/JavadFeizy"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":9534,"name":"Calcium","url":"https://www.academia.edu/Documents/in/Calcium"},{"id":53108,"name":"Phosphorus","url":"https://www.academia.edu/Documents/in/Phosphorus"},{"id":70902,"name":"Magnesium","url":"https://www.academia.edu/Documents/in/Magnesium"},{"id":112024,"name":"Ya","url":"https://www.academia.edu/Documents/in/Ya"},{"id":158165,"name":"Zinc","url":"https://www.academia.edu/Documents/in/Zinc"},{"id":160656,"name":"Potassium","url":"https://www.academia.edu/Documents/in/Potassium"},{"id":386342,"name":"Sodium","url":"https://www.academia.edu/Documents/in/Sodium"},{"id":3146112,"name":"Citrus limon","url":"https://www.academia.edu/Documents/in/Citrus_limon"}],"urls":[{"id":39781487,"url":"https://app.trdizin.gov.tr/makale/TVRNM01EazFOUT09/chemical-composition-of-lemon-citrus-limon-and-peels-its-considerations-as-animal-food"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="115390180"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390180/Limon_Citrus_Limon_Kabuklar%C4%B1n%C4%B1n_Kimyasal_Bile%C5%9Fimi_ve_Hayvan_Yemi_Olarak_De%C4%9Ferlendirilmesi_%C4%B0ngilizce_"><img alt="Research paper thumbnail of Limon (Citrus Limon) Kabuklar谋n谋n Kimyasal Bile艧imi ve Hayvan Yemi Olarak De臒erlendirilmesi (陌ngilizce)" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390180/Limon_Citrus_Limon_Kabuklar%C4%B1n%C4%B1n_Kimyasal_Bile%C5%9Fimi_ve_Hayvan_Yemi_Olarak_De%C4%9Ferlendirilmesi_%C4%B0ngilizce_">Limon (Citrus Limon) Kabuklar谋n谋n Kimyasal Bile艧imi ve Hayvan Yemi Olarak De臒erlendirilmesi (陌ngilizce)</a></div><div class="wp-workCard_item"><span>DOAJ (DOAJ: Directory of Open Access Journals)</span><span>, Feb 1, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Lemon peels utilizable foodstuffs were analysed for crude protein, phosphorus, calcium, copper, m...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Lemon peels utilizable foodstuffs were analysed for crude protein, phosphorus, calcium, copper, manganese, iron, zinc, sodium, potassium and some chemical parameters in feedstuffs. The levels of protein (9.42 %), fat (4.98%), ash (6.26%), fiber (15.18%), sodium (755.5 mg/100g), potassium (8600 mg/100g), calcium (8452.5 mg/100g), copper (4.94 mg/100g), iron (147.65 mg/100g), magnesium (1429.50 mg/100g), zinc (13.94 mg/100g) and phosphorus (6656 mg/100g) detected in the lemon peels were compared with that of Iranian national standard for animal food. The value of fat, crude protein and fiber are comparable to the values for varieties of animal feed reported by Iranian national standard.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390180"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390180"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390180; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=115390180]").text(description); $(".js-view-count[data-work-id=115390180]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 115390180; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='115390180']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 115390180, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=115390180]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":115390180,"title":"Limon (Citrus Limon) Kabuklar谋n谋n Kimyasal Bile艧imi ve Hayvan Yemi Olarak De臒erlendirilmesi (陌ngilizce)","translated_title":"","metadata":{"abstract":"Lemon peels utilizable foodstuffs were analysed for crude protein, phosphorus, calcium, copper, manganese, iron, zinc, sodium, potassium and some chemical parameters in feedstuffs. The levels of protein (9.42 %), fat (4.98%), ash (6.26%), fiber (15.18%), sodium (755.5 mg/100g), potassium (8600 mg/100g), calcium (8452.5 mg/100g), copper (4.94 mg/100g), iron (147.65 mg/100g), magnesium (1429.50 mg/100g), zinc (13.94 mg/100g) and phosphorus (6656 mg/100g) detected in the lemon peels were compared with that of Iranian national standard for animal food. The value of fat, crude protein and fiber are comparable to the values for varieties of animal feed reported by Iranian national standard.","publisher":"DOAJ: Directory of Open Access Journals","publication_date":{"day":1,"month":2,"year":2015,"errors":{}},"publication_name":"DOAJ (DOAJ: Directory of Open Access Journals)"},"translated_abstract":"Lemon peels utilizable foodstuffs were analysed for crude protein, phosphorus, calcium, copper, manganese, iron, zinc, sodium, potassium and some chemical parameters in feedstuffs. The levels of protein (9.42 %), fat (4.98%), ash (6.26%), fiber (15.18%), sodium (755.5 mg/100g), potassium (8600 mg/100g), calcium (8452.5 mg/100g), copper (4.94 mg/100g), iron (147.65 mg/100g), magnesium (1429.50 mg/100g), zinc (13.94 mg/100g) and phosphorus (6656 mg/100g) detected in the lemon peels were compared with that of Iranian national standard for animal food. The value of fat, crude protein and fiber are comparable to the values for varieties of animal feed reported by Iranian national standard.","internal_url":"https://www.academia.edu/115390180/Limon_Citrus_Limon_Kabuklar%C4%B1n%C4%B1n_Kimyasal_Bile%C5%9Fimi_ve_Hayvan_Yemi_Olarak_De%C4%9Ferlendirilmesi_%C4%B0ngilizce_","translated_internal_url":"","created_at":"2024-02-25T04:32:31.317-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":73320721,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Limon_Citrus_Limon_Kabuklar谋n谋n_Kimyasal_Bile艧imi_ve_Hayvan_Yemi_Olarak_De臒erlendirilmesi_陌ngilizce_","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":73320721,"first_name":"Javad","middle_initials":null,"last_name":"Feizy","page_name":"JavadFeizy","domain_name":"independent","created_at":"2017-12-29T13:05:08.552-08:00","display_name":"Javad Feizy","url":"https://independent.academia.edu/JavadFeizy"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":673888,"name":"G谋da","url":"https://www.academia.edu/Documents/in/Gida"},{"id":3146112,"name":"Citrus limon","url":"https://www.academia.edu/Documents/in/Citrus_limon"}],"urls":[{"id":39781486,"url":"https://doaj.org/article/038f30227ddf4be4942165e36af47d83"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="115390179"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390179/Antioxidant_capacity_and_chemical_composition_of_different_parts_of_saffron_flowers"><img alt="Research paper thumbnail of Antioxidant capacity and chemical composition of different parts of saffron flowers" class="work-thumbnail" src="https://attachments.academia-assets.com/111810532/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390179/Antioxidant_capacity_and_chemical_composition_of_different_parts_of_saffron_flowers">Antioxidant capacity and chemical composition of different parts of saffron flowers</a></div><div class="wp-workCard_item"><span>DOAJ (DOAJ: Directory of Open Access Journals)</span><span>, Jun 1, 2021</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="6b7ed21a533d54f9f0b0f2c07ba36e88" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":111810532,"asset_id":115390179,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/111810532/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390179"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390179"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390179; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=115390179]").text(description); $(".js-view-count[data-work-id=115390179]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 115390179; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='115390179']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 115390179, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "6b7ed21a533d54f9f0b0f2c07ba36e88" } } $('.js-work-strip[data-work-id=115390179]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":115390179,"title":"Antioxidant capacity and chemical composition of different parts of saffron flowers","translated_title":"","metadata":{"publisher":"DOAJ: Directory of Open Access Journals","grobid_abstract":"Studies have shown a relationship between a highly nutritious diet, good health, and a reduced risk of chronic diseases (KENDALL et al., 2008). As a result, the investigation of functional foods has gained prominence for promoting beneficial effects to health (ANJO, 2004). Due to the growing interest in nutrition, it has gotten a major boost (NIVA; M脛KEL脛, 2007). Among functional foods, chia, flax, and perilla are recognized as major vegetal sources of essential omega-3 (n-3) fatty acids, which are important to human health (ASIF, 2011), in addition to various nutrients such as proteins, fibers, and phenolic compounds (GALV脙O et al., 2008). Chia (Salvia hispanica L., family Labiatae) is native to southern Mexico and northern Guatemala (脕LVAREZ-CH脕VES et al., 2008). Some seeds are good sources of protein (19-23%), with a higher content than those of other traditional crops such as wheat, corn, rice, oat, barley, and amaranth (COATES; AYERZA, 1996). The chia seed oil-extraction residual meal is a good source of dietary fiber and phenolic compounds with antioxidant capacity (REYES-CAUDILLO; TECANTE; VALDIVIA-L脫PEZ, 2008). Chia seeds contain about 25-38% oil and have the highest known percentage of alpha-linolenic fatty acid (LNA, 18:3n-3), approximately 60% (IXTAINA; NOLASCO; TOM脕S, 2008). Perilla (Perilla frutescens, family Lamiaceae) is a plant native to Asian countries and is used in cooking and in traditional medicine; however, it remains unknown to western populations (KUROWSKA et al., 2003). Perilla seeds contain approximately 35-45% oil, and it is a good source of polyunsaturated fatty acids (PUFAs), especially LNA (54%-64%). Perilla leaves are used as a source of antioxidants (MENG et al., 2009). Moreover, perilla is known to have anti-bacterial, anticarcinogenic, antiseptic, antipyretic and anti-asthmatic properties, as well as immunomodulatory action (沤EKONIS et al., 2008). Flax (Linum usitatissimum, family Linaceae) is cultivated in more than 50 countries; however, Canada is its major producer (KASOTE; BADHE; HEDGE, 2013; RUBILAR et al., 2010). Nowadays, flax seed plays a major role in the field of diet and disease research because of its benefits to health and disease prevention properties (HERCI et al., 2011). The main component of flax seed is oil (36-40%); Flax seed oil's major constituent is LNA (57%) (GHULE; JADHAV; BODHANKAR, 2012; KASOTE; BADHE; HEDGE, 2013). Flax seed is an important source of fiber and protein, 30% and 20%, respectively (OMAR et al., 2010) and is rich in phenolic compounds, known as lignans, responsible for its antioxidant activities (RUBILAR et al., 2010). 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="115390174"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390174/Chemical_Composition_of_Lemon_Citrus_Limon_and_Peels_Its_Considerations_as_Animal_Food_in_English_"><img alt="Research paper thumbnail of Chemical Composition of Lemon (Citrus Limon) and Peels Its Considerations as Animal Food (in English)" class="work-thumbnail" src="https://attachments.academia-assets.com/111810502/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390174/Chemical_Composition_of_Lemon_Citrus_Limon_and_Peels_Its_Considerations_as_Animal_Food_in_English_">Chemical Composition of Lemon (Citrus Limon) and Peels Its Considerations as Animal Food (in English)</a></div><div class="wp-workCard_item"><span>DergiPark (Istanbul University)</span><span>, Oct 1, 2012</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="128f76874a342a11f1ca074e21b690e6" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":111810502,"asset_id":115390174,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/111810502/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390174"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390174"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390174; 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High variation was observed among the cheeses in terms of fat %(w/w) and salt %(w/w) contents and titratable acidities %(w/w). Average counts of lactococci lactobacilli and enterococci were 6.90, 6.43 and 5.26 log cfu (colonyforming unit)/g, respectively. The following compounds had high aroma intensity in the cheeses: acetic acid, butanoic acid, hexanoic acid, p-cresol and phenyl acetic acid. Cooked, whey, creamy, animal-like, waxy, salty and sour were the characteristic sensory descriptors.","publication_date":{"day":null,"month":null,"year":2011,"errors":{}},"grobid_abstract_attachment_id":111810533},"translated_abstract":null,"internal_url":"https://www.academia.edu/115390170/Evaluation_of_Physicochemical_Microbiological_and_Specification_of_Aflatoxin_Content_of_Raw_Melon_Seeds_in_Khorasan_Razavi_of_Iran","translated_internal_url":"","created_at":"2024-02-25T04:32:29.601-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":73320721,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":111810533,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/111810533/thumbnails/1.jpg","file_name":"1471-0307.1237420240225-1-ntrjjb.pdf","download_url":"https://www.academia.edu/attachments/111810533/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Evaluation_of_Physicochemical_Microbiolo.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/111810533/1471-0307.1237420240225-1-ntrjjb-libre.pdf?1708864814=\u0026response-content-disposition=attachment%3B+filename%3DEvaluation_of_Physicochemical_Microbiolo.pdf\u0026Expires=1733351219\u0026Signature=PUUvJh~fq6bPXbzLJ~0sKMqjm7ILwRHZQaaKj8h20yWirymJF5EtBEPttc291C51rtPv7-CVlchM4DuPY62aZV57D-YZhtFt7cpdddzOB70gusOGGMIf~uh75oZrKu-SbmRg8JANYbP2l064iMN58pbrpGkpbKZIGqsy06SMVs-giOtITzgmlhZUgXZ4gEISs6ARDuJLxR6KBdB8dwcMohFfF3jLZcLxCGMupFAvBflOJt9YQSBVulXwV67yRfUihNFZnrsazoP0ZZ2OU5zAHrp4MBqV7Gtl~g6tOmyvVSUqVmkJOkaJJmy8QybozFKkB20LKLj8AYhQ5vjSDhd9SA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Evaluation_of_Physicochemical_Microbiological_and_Specification_of_Aflatoxin_Content_of_Raw_Melon_Seeds_in_Khorasan_Razavi_of_Iran","translated_slug":"","page_count":12,"language":"en","content_type":"Work","owner":{"id":73320721,"first_name":"Javad","middle_initials":null,"last_name":"Feizy","page_name":"JavadFeizy","domain_name":"independent","created_at":"2017-12-29T13:05:08.552-08:00","display_name":"Javad Feizy","url":"https://independent.academia.edu/JavadFeizy"},"attachments":[{"id":111810533,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/111810533/thumbnails/1.jpg","file_name":"1471-0307.1237420240225-1-ntrjjb.pdf","download_url":"https://www.academia.edu/attachments/111810533/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Evaluation_of_Physicochemical_Microbiolo.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/111810533/1471-0307.1237420240225-1-ntrjjb-libre.pdf?1708864814=\u0026response-content-disposition=attachment%3B+filename%3DEvaluation_of_Physicochemical_Microbiolo.pdf\u0026Expires=1733351219\u0026Signature=PUUvJh~fq6bPXbzLJ~0sKMqjm7ILwRHZQaaKj8h20yWirymJF5EtBEPttc291C51rtPv7-CVlchM4DuPY62aZV57D-YZhtFt7cpdddzOB70gusOGGMIf~uh75oZrKu-SbmRg8JANYbP2l064iMN58pbrpGkpbKZIGqsy06SMVs-giOtITzgmlhZUgXZ4gEISs6ARDuJLxR6KBdB8dwcMohFfF3jLZcLxCGMupFAvBflOJt9YQSBVulXwV67yRfUihNFZnrsazoP0ZZ2OU5zAHrp4MBqV7Gtl~g6tOmyvVSUqVmkJOkaJJmy8QybozFKkB20LKLj8AYhQ5vjSDhd9SA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences"},{"id":185242,"name":"Raw Material","url":"https://www.academia.edu/Documents/in/Raw_Material"},{"id":188241,"name":"Melon","url":"https://www.academia.edu/Documents/in/Melon"},{"id":200083,"name":"Aflatoxin","url":"https://www.academia.edu/Documents/in/Aflatoxin"},{"id":475800,"name":"Mycotoxin","url":"https://www.academia.edu/Documents/in/Mycotoxin"}],"urls":[{"id":39781476,"url":"https://www.sid.ir/En/Journal/ViewPaper.aspx?ID=250864"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="115390169"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390169/Intensified_extraction_of_anthocyanins_from_Berberis_vulgaris_L_by_pulsed_electric_field_vacuum_cold_plasma_and_enzymatic_pretreatments_modeling_and_optimization"><img alt="Research paper thumbnail of Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: modeling and optimization" class="work-thumbnail" src="https://attachments.academia-assets.com/111810500/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390169/Intensified_extraction_of_anthocyanins_from_Berberis_vulgaris_L_by_pulsed_electric_field_vacuum_cold_plasma_and_enzymatic_pretreatments_modeling_and_optimization">Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: modeling and optimization</a></div><div class="wp-workCard_item"><span>Chemical and Biological Technologies in Agriculture</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Background Berberis vulgaris L. is a valuable source of natural antioxidants, polyphenols, and an...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Background Berberis vulgaris L. is a valuable source of natural antioxidants, polyphenols, and anthocyanins compounds. Advanced extraction methods聽can increase extraction efficiency. This study investigated the efficiency of pulsed electric field, vacuum-cold plasma, and enzymatic pretreatment for anthocyanins extraction of Berberis vulgaris L. Results Total polyphenols (TP), total anthocyanin (TA), and physicochemical properties of Berberis vulgaris L. were investigated. The pulsed electric field at three levels of electric intensity (3000, 5000, and 7000 V/cm) and three pulse numbers (50, 75, and 100) were applied. 7000 V/cm with the pulse number of 100 was the best condition for anthocyanin extraction (amounts of anthocyanin and polyphenol extraction were 260.28聽mg/L and 462.75聽mg/L, respectively). The vacuum-cold plasma was carried out at the power of 60, 70, and 80 w at different times (1, 3, and 5 min). The optimum conditions for vacuum-cold plasma were 80 w for 5 min, and ant...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="8aab12e29d2069d5d51aa5b45e02343f" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":111810500,"asset_id":115390169,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/111810500/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390169"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390169"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390169; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=115390169]").text(description); $(".js-view-count[data-work-id=115390169]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 115390169; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='115390169']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 115390169, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "8aab12e29d2069d5d51aa5b45e02343f" } } $('.js-work-strip[data-work-id=115390169]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":115390169,"title":"Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: modeling and optimization","translated_title":"","metadata":{"abstract":"Background Berberis vulgaris L. is a valuable source of natural antioxidants, polyphenols, and anthocyanins compounds. Advanced extraction methods聽can increase extraction efficiency. This study investigated the efficiency of pulsed electric field, vacuum-cold plasma, and enzymatic pretreatment for anthocyanins extraction of Berberis vulgaris L. Results Total polyphenols (TP), total anthocyanin (TA), and physicochemical properties of Berberis vulgaris L. were investigated. The pulsed electric field at three levels of electric intensity (3000, 5000, and 7000 V/cm) and three pulse numbers (50, 75, and 100) were applied. 7000 V/cm with the pulse number of 100 was the best condition for anthocyanin extraction (amounts of anthocyanin and polyphenol extraction were 260.28聽mg/L and 462.75聽mg/L, respectively). The vacuum-cold plasma was carried out at the power of 60, 70, and 80 w at different times (1, 3, and 5 min). The optimum conditions for vacuum-cold plasma were 80 w for 5 min, and ant...","publisher":"Springer Science and Business Media LLC","ai_title_tag":"Optimized Anthocyanin Extraction from Berberis vulgaris","publication_name":"Chemical and Biological Technologies in Agriculture"},"translated_abstract":"Background Berberis vulgaris L. is a valuable source of natural antioxidants, polyphenols, and anthocyanins compounds. Advanced extraction methods聽can increase extraction efficiency. This study investigated the efficiency of pulsed electric field, vacuum-cold plasma, and enzymatic pretreatment for anthocyanins extraction of Berberis vulgaris L. Results Total polyphenols (TP), total anthocyanin (TA), and physicochemical properties of Berberis vulgaris L. were investigated. The pulsed electric field at three levels of electric intensity (3000, 5000, and 7000 V/cm) and three pulse numbers (50, 75, and 100) were applied. 7000 V/cm with the pulse number of 100 was the best condition for anthocyanin extraction (amounts of anthocyanin and polyphenol extraction were 260.28聽mg/L and 462.75聽mg/L, respectively). The vacuum-cold plasma was carried out at the power of 60, 70, and 80 w at different times (1, 3, and 5 min). The optimum conditions for vacuum-cold plasma were 80 w for 5 min, and ant...","internal_url":"https://www.academia.edu/115390169/Intensified_extraction_of_anthocyanins_from_Berberis_vulgaris_L_by_pulsed_electric_field_vacuum_cold_plasma_and_enzymatic_pretreatments_modeling_and_optimization","translated_internal_url":"","created_at":"2024-02-25T04:32:29.439-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":73320721,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":111810500,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/111810500/thumbnails/1.jpg","file_name":"s40538-023-00464-x.pdf","download_url":"https://www.academia.edu/attachments/111810500/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Intensified_extraction_of_anthocyanins_f.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/111810500/s40538-023-00464-x-libre.pdf?1708864824=\u0026response-content-disposition=attachment%3B+filename%3DIntensified_extraction_of_anthocyanins_f.pdf\u0026Expires=1733351219\u0026Signature=Mcn90VZLEpEwO0oZS6OWUPE-~ThWKJg3BFTwpJyegtUiRBCojhLBY~Sef2~nFweRgtVmLdJcPsxjKnqdWyE3KSt26yyTjvXFH0sD7~rnG~vnO1Q5PAzeaoZPNRK63m8N-N1lgf-ao2J6G~zO2T~EWWyUrky4pqibuyo9iWARR8qMvpegWTAusTEAQGUuTTuu~jg48YYRbytmy0KKHK8NMEOmBPsU5rrFlqUZg9MzVpf9k2ffBpsVQZZ1QNe5GFMI1bRtHlMDGbBNNEx4W3ueiIHdDzXqDMSmMpe2Xl1Y3fMXWyVyhoDK8wT32fqYipoQDPtt3ToUAO7OyHXgZ-Ktvw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Intensified_extraction_of_anthocyanins_from_Berberis_vulgaris_L_by_pulsed_electric_field_vacuum_cold_plasma_and_enzymatic_pretreatments_modeling_and_optimization","translated_slug":"","page_count":14,"language":"en","content_type":"Work","owner":{"id":73320721,"first_name":"Javad","middle_initials":null,"last_name":"Feizy","page_name":"JavadFeizy","domain_name":"independent","created_at":"2017-12-29T13:05:08.552-08:00","display_name":"Javad Feizy","url":"https://independent.academia.edu/JavadFeizy"},"attachments":[{"id":111810500,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/111810500/thumbnails/1.jpg","file_name":"s40538-023-00464-x.pdf","download_url":"https://www.academia.edu/attachments/111810500/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Intensified_extraction_of_anthocyanins_f.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/111810500/s40538-023-00464-x-libre.pdf?1708864824=\u0026response-content-disposition=attachment%3B+filename%3DIntensified_extraction_of_anthocyanins_f.pdf\u0026Expires=1733351219\u0026Signature=Mcn90VZLEpEwO0oZS6OWUPE-~ThWKJg3BFTwpJyegtUiRBCojhLBY~Sef2~nFweRgtVmLdJcPsxjKnqdWyE3KSt26yyTjvXFH0sD7~rnG~vnO1Q5PAzeaoZPNRK63m8N-N1lgf-ao2J6G~zO2T~EWWyUrky4pqibuyo9iWARR8qMvpegWTAusTEAQGUuTTuu~jg48YYRbytmy0KKHK8NMEOmBPsU5rrFlqUZg9MzVpf9k2ffBpsVQZZ1QNe5GFMI1bRtHlMDGbBNNEx4W3ueiIHdDzXqDMSmMpe2Xl1Y3fMXWyVyhoDK8wT32fqYipoQDPtt3ToUAO7OyHXgZ-Ktvw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[],"urls":[{"id":39781475,"url":"https://link.springer.com/content/pdf/10.1186/s40538-023-00464-x.pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="115390168"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390168/Comparison_on_efficiency_of_pulse_electric_field_cold_plasma_and_enzymatic_pre_treatments_for_barberry_anthocyanins_extraction_Modeling_and_optimization"><img alt="Research paper thumbnail of Comparison on efficiency of pulse electric field, cold plasma and enzymatic pre-treatments for barberry anthocyanins extraction: Modeling and optimization" class="work-thumbnail" src="https://attachments.academia-assets.com/111810531/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390168/Comparison_on_efficiency_of_pulse_electric_field_cold_plasma_and_enzymatic_pre_treatments_for_barberry_anthocyanins_extraction_Modeling_and_optimization">Comparison on efficiency of pulse electric field, cold plasma and enzymatic pre-treatments for barberry anthocyanins extraction: Modeling and optimization</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Barberry fruit is a good source of natural antioxidants and various functional compounds such as ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Barberry fruit is a good source of natural antioxidants and various functional compounds such as flavonoids, polyphenols, anthocyanins, vitamins, and pigments.Polyphenols and anthocyanins from barberry extract are directly related to health-promoting activities, and advanced extraction methods could increase the extraction efficiency. This research investigated and compared the conditions optimization for extracting anthocyanins and polyphenols through pulsed electric field, cold plasma, and pectinase pre-treatment. Pulsed electric at 3 levels of electric field intensity (3000, 5000, and 7000 V/cm) and three levels of pulse numbers (50, 75, and 100) were applied. Cold plasma was carried out at 3 levels of voltage (60, 70, and 80 kV) and 3 levels of time (1, 3, and 5 min); also, enzymatic method, which leads to the best results enzyme concentration (0.5, 1, and 1.5%) and temperature (40, 50, and 60 掳C), was performed. The optimum conditions for pulse electric field were (7000 V/cm, 1...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="8f36713a660466c0e9191bead2caa54c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":111810531,"asset_id":115390168,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/111810531/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390168"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390168"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390168; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=115390168]").text(description); $(".js-view-count[data-work-id=115390168]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 115390168; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='115390168']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 115390168, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "8f36713a660466c0e9191bead2caa54c" } } $('.js-work-strip[data-work-id=115390168]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":115390168,"title":"Comparison on efficiency of pulse electric field, cold plasma and enzymatic pre-treatments for barberry anthocyanins extraction: Modeling and optimization","translated_title":"","metadata":{"abstract":"Barberry fruit is a good source of natural antioxidants and various functional compounds such as flavonoids, polyphenols, anthocyanins, vitamins, and pigments.Polyphenols and anthocyanins from barberry extract are directly related to health-promoting activities, and advanced extraction methods could increase the extraction efficiency. This research investigated and compared the conditions optimization for extracting anthocyanins and polyphenols through pulsed electric field, cold plasma, and pectinase pre-treatment. Pulsed electric at 3 levels of electric field intensity (3000, 5000, and 7000 V/cm) and three levels of pulse numbers (50, 75, and 100) were applied. Cold plasma was carried out at 3 levels of voltage (60, 70, and 80 kV) and 3 levels of time (1, 3, and 5 min); also, enzymatic method, which leads to the best results enzyme concentration (0.5, 1, and 1.5%) and temperature (40, 50, and 60 掳C), was performed. The optimum conditions for pulse electric field were (7000 V/cm, 1...","publisher":"Research Square Platform LLC","ai_title_tag":"Optimizing barberry anthocyanin extraction using advanced methods"},"translated_abstract":"Barberry fruit is a good source of natural antioxidants and various functional compounds such as flavonoids, polyphenols, anthocyanins, vitamins, and pigments.Polyphenols and anthocyanins from barberry extract are directly related to health-promoting activities, and advanced extraction methods could increase the extraction efficiency. This research investigated and compared the conditions optimization for extracting anthocyanins and polyphenols through pulsed electric field, cold plasma, and pectinase pre-treatment. Pulsed electric at 3 levels of electric field intensity (3000, 5000, and 7000 V/cm) and three levels of pulse numbers (50, 75, and 100) were applied. Cold plasma was carried out at 3 levels of voltage (60, 70, and 80 kV) and 3 levels of time (1, 3, and 5 min); also, enzymatic method, which leads to the best results enzyme concentration (0.5, 1, and 1.5%) and temperature (40, 50, and 60 掳C), was performed. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="115390167"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390167/A_Fabric_Phase_Sorptive_Extraction_Protocol_Combined_with_Liquid_Chromatography_Fluorescence_Detection_for_the_Determination_of_Ochratoxin_in_Food_Samples"><img alt="Research paper thumbnail of A Fabric Phase Sorptive Extraction Protocol Combined with Liquid Chromatography-Fluorescence Detection for the Determination of Ochratoxin in Food Samples" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390167/A_Fabric_Phase_Sorptive_Extraction_Protocol_Combined_with_Liquid_Chromatography_Fluorescence_Detection_for_the_Determination_of_Ochratoxin_in_Food_Samples">A Fabric Phase Sorptive Extraction Protocol Combined with Liquid Chromatography-Fluorescence Detection for the Determination of Ochratoxin in Food Samples</a></div><div class="wp-workCard_item"><span>Food Analytical Methods</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390167"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390167"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390167; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="115390164"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/115390164/Indicators_of_Tayyib_Foods_as_Foods_Superior_to_Organic_and_Functional_Foods"><img alt="Research paper thumbnail of Indicators of Tayyib Foods as Foods Superior to Organic and Functional Foods" class="work-thumbnail" src="https://attachments.academia-assets.com/111810497/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/115390164/Indicators_of_Tayyib_Foods_as_Foods_Superior_to_Organic_and_Functional_Foods">Indicators of Tayyib Foods as Foods Superior to Organic and Functional Foods</a></div><div class="wp-workCard_item"><span>Journal of Religion & Health</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">In Islamic ideology, nutrition impacts man&#39;s body, mind, and faith. In Islamic resources, the...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">In Islamic ideology, nutrition impacts man&#39;s body, mind, and faith. In Islamic resources, there are many propositions regarding food, nutrition and food technology, which could be considered as the basis of designing processes and food systems to develop a superior brand named as Tayyib food on a national and international scale. This paper reviews and analyzes the opinion of Islam on Tayyib food, the necessity of standardization of Tayyib food, determination of Tayyib food indicators, and comparison of the obtained indicators with Halal, organic, and functional food standards. Halal brand is the result of converting the Islamic criteria in the context of foods to food products and standards. Deeper analysis of religious propositions directs us to the higher presumptions, using which leads to the formation of a superior food brand, named as Tayyib brand with a quality far higher than the Halal brand. Holy Quran offers the highest standards for food hygiene and safety entitled as...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="b8d1208e1ea82f9676773c6d32e64016" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":111810497,"asset_id":115390164,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/111810497/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="115390164"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="115390164"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 115390164; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=115390164]").text(description); $(".js-view-count[data-work-id=115390164]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 115390164; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='115390164']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 115390164, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "b8d1208e1ea82f9676773c6d32e64016" } } $('.js-work-strip[data-work-id=115390164]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":115390164,"title":"Indicators of Tayyib Foods as Foods Superior to Organic and Functional Foods","translated_title":"","metadata":{"abstract":"In Islamic ideology, nutrition impacts man\u0026#39;s body, mind, and faith. In Islamic resources, there are many propositions regarding food, nutrition and food technology, which could be considered as the basis of designing processes and food systems to develop a superior brand named as Tayyib food on a national and international scale. This paper reviews and analyzes the opinion of Islam on Tayyib food, the necessity of standardization of Tayyib food, determination of Tayyib food indicators, and comparison of the obtained indicators with Halal, organic, and functional food standards. Halal brand is the result of converting the Islamic criteria in the context of foods to food products and standards. Deeper analysis of religious propositions directs us to the higher presumptions, using which leads to the formation of a superior food brand, named as Tayyib brand with a quality far higher than the Halal brand. Holy Quran offers the highest standards for food hygiene and safety entitled as...","publication_date":{"day":null,"month":null,"year":2018,"errors":{}},"publication_name":"Journal of Religion \u0026 Health"},"translated_abstract":"In Islamic ideology, nutrition impacts man\u0026#39;s body, mind, and faith. In Islamic resources, there are many propositions regarding food, nutrition and food technology, which could be considered as the basis of designing processes and food systems to develop a superior brand named as Tayyib food on a national and international scale. This paper reviews and analyzes the opinion of Islam on Tayyib food, the necessity of standardization of Tayyib food, determination of Tayyib food indicators, and comparison of the obtained indicators with Halal, organic, and functional food standards. Halal brand is the result of converting the Islamic criteria in the context of foods to food products and standards. Deeper analysis of religious propositions directs us to the higher presumptions, using which leads to the formation of a superior food brand, named as Tayyib brand with a quality far higher than the Halal brand. Holy Quran offers the highest standards for food hygiene and safety entitled as...","internal_url":"https://www.academia.edu/115390164/Indicators_of_Tayyib_Foods_as_Foods_Superior_to_Organic_and_Functional_Foods","translated_internal_url":"","created_at":"2024-02-25T04:32:28.297-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":73320721,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":111810497,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/111810497/thumbnails/1.jpg","file_name":"article-1-507-fa.pdf","download_url":"https://www.academia.edu/attachments/111810497/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Indicators_of_Tayyib_Foods_as_Foods_Supe.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/111810497/article-1-507-fa-libre.pdf?1708864820=\u0026response-content-disposition=attachment%3B+filename%3DIndicators_of_Tayyib_Foods_as_Foods_Supe.pdf\u0026Expires=1733351219\u0026Signature=bNKSfOI70m2DoLW4kXE06Op~cZwsu6Embo4E09JuJo~XE1Z2FWf6VTJPOPbyoVu1B15xuohaKRpvTjkTpW42PByoAtLUIC3L8JXKKROw-rVZK-LPMBX6igXXOT5COErnWw5fMdCbosC55zXSB1cQmRx7rDw-mBJ~MR9IpZA75nYxR1htEd7wVEKZxNM4nr2ogN4G1ZKY0RRI5bI4aD0LT3wamxP8b8EJCJXWN8IOXxx5gzdruuxHuvql6RT9qN5DZr6LunWzCkv~g21d-sU9V~-RA4HVylm3hq6uRsX0hMRsPNjgfX-5gHZoAkY7HEk6zdYGyggnps4Q2KpVkhOXhg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Indicators_of_Tayyib_Foods_as_Foods_Superior_to_Organic_and_Functional_Foods","translated_slug":"","page_count":7,"language":"fa","content_type":"Work","owner":{"id":73320721,"first_name":"Javad","middle_initials":null,"last_name":"Feizy","page_name":"JavadFeizy","domain_name":"independent","created_at":"2017-12-29T13:05:08.552-08:00","display_name":"Javad Feizy","url":"https://independent.academia.edu/JavadFeizy"},"attachments":[{"id":111810497,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/111810497/thumbnails/1.jpg","file_name":"article-1-507-fa.pdf","download_url":"https://www.academia.edu/attachments/111810497/download_file?st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&st=MTczMzM0NzYxOSw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Indicators_of_Tayyib_Foods_as_Foods_Supe.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/111810497/article-1-507-fa-libre.pdf?1708864820=\u0026response-content-disposition=attachment%3B+filename%3DIndicators_of_Tayyib_Foods_as_Foods_Supe.pdf\u0026Expires=1733351219\u0026Signature=bNKSfOI70m2DoLW4kXE06Op~cZwsu6Embo4E09JuJo~XE1Z2FWf6VTJPOPbyoVu1B15xuohaKRpvTjkTpW42PByoAtLUIC3L8JXKKROw-rVZK-LPMBX6igXXOT5COErnWw5fMdCbosC55zXSB1cQmRx7rDw-mBJ~MR9IpZA75nYxR1htEd7wVEKZxNM4nr2ogN4G1ZKY0RRI5bI4aD0LT3wamxP8b8EJCJXWN8IOXxx5gzdruuxHuvql6RT9qN5DZr6LunWzCkv~g21d-sU9V~-RA4HVylm3hq6uRsX0hMRsPNjgfX-5gHZoAkY7HEk6zdYGyggnps4Q2KpVkhOXhg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":111810498,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/111810498/thumbnails/1.jpg","file_name":"article-1-507-fa.pdf","download_url":"https://www.academia.edu/attachments/111810498/download_file","bulk_download_file_name":"Indicators_of_Tayyib_Foods_as_Foods_Supe.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/111810498/article-1-507-fa-libre.pdf?1708864827=\u0026response-content-disposition=attachment%3B+filename%3DIndicators_of_Tayyib_Foods_as_Foods_Supe.pdf\u0026Expires=1733351219\u0026Signature=CNLBm5zq6iPTmQDGHthgy5fcl7XC8amRNCa26A5R6jI5EKmiyVNqetlPp1pmr7t7ALfvgb9KVBqDKwyZqq50ZE2OUADkvpB3JKC8zB3m5sBReVwzir--pwbjdk9Vn~OIXkJQonpiEgH8DKY-gx~vHgZCUICrXk-KBp86ZdpQIpVHS2aXBe6wa-wYn0jYOK2TrqyhuFt74aT2mNkUY3ZmQ8b0aIvkn8wMKKuoUuhyjSTaPzWhbvUx6HrPEb5nOJhMJdC9C4YOQu8eUAVm6yaYqY~eNN-u0~dTGZyi-fIQFqZ~6PtYHtYRzE6SQmIJJMI0u~UuJZ0wsxvL3~Ioq~2YaQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":221,"name":"Psychology","url":"https://www.academia.edu/Documents/in/Psychology"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":16288,"name":"Public Health","url":"https://www.academia.edu/Documents/in/Public_Health"},{"id":806643,"name":"Religion Health","url":"https://www.academia.edu/Documents/in/Religion_Health"}],"urls":[{"id":39781470,"url":"http://jrh.mazums.ac.ir/article-1-507-fa.pdf"}]}, dispatcherData: dispatcherData }); 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