Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Akram A. Abdo Qasem"'
Autor:
Abdulmajeed A. AbuDujayn, Abdellatif A. Mohamed, Mohamed Saleh Alamri, Shahzad Hussain, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Nashi K. Alqahtani
Publikováno v:
Molecules, Vol 28, Iss 1, p 1 (2022)
The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as well as the p
Externí odkaz:
https://doaj.org/article/8796b33ff95b45269cf41cd3643ca2d2
Autor:
Shahzad Hussain, Mohamed Saleh Alamri, Abdellatif A. Mohamed, Mohamed Abdrabo Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Ibrahim A. Ababtain
Publikováno v:
Molecules, Vol 27, Iss 21, p 7217 (2022)
Acacia (AG) and cactus gums (CG) were mixed into wheat flour at the 3% and 6% levels. The flour blends were tested for their pasting, dough development, and extensibility behaviors. The blends were used to make cookies, which were then evaluated for
Externí odkaz:
https://doaj.org/article/1b3096cfb9a74d9a9676749b7427a1e6
Autor:
Abdellatif A. Mohamed, Mohamed Saleh Alamri, Shahzad Hussain, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Ibrahim A. Ababtain
Publikováno v:
Molecules, Vol 27, Iss 10, p 3066 (2022)
The influence of 2% and 5% Cordia (CG) and Ziziphus (ZG) gums on dough characteristics and cookie quality was investigated. Micro-DoughLab, a texture analyzer (TA), a rapid viscoanalyzer (RVA), and solvent retention capacity were used to examine the
Externí odkaz:
https://doaj.org/article/23b761e421ea440f89f44ad98085cb72
Autor:
Shahzad Hussain, Mohamed Saleh Alamri, Abdellatif A. Mohamed, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Ibrahim A. Ababtain
Publikováno v:
Foods, Vol 11, Iss 9, p 1208 (2022)
Two hydrocolloids, acacia gum and cactus gum, were tested in the current study to see if they could improve the quality of the dough or have an effect on the shelf life of pan bread and sponge cake. Both gums considerably (p < 0.05) enhanced the doug
Externí odkaz:
https://doaj.org/article/366f2eb395594602acd4ad2a6f7a6d20
Autor:
Mohamed Saleh Alamri, Abdellatif A. Mohamed, Shahzad Hussain, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Mohammed Jamal Hakeem, Ibrahim A. Ababtain
Publikováno v:
Foods, Vol 11, Iss 3, p 460 (2022)
The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied. The effects of the gums were determined b
Externí odkaz:
https://doaj.org/article/ceeb2a88601540e386aebd7df6107300
Autor:
Shahzad Hussain, Abdellatif A. Mohamed, Mohamed S. Alamri, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Tawfiq Alsulami, Ibrahim A. Ababtain
Publikováno v:
Molecules, Vol 27, Iss 3, p 701 (2022)
This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS), sweet potato (SPS), and Turkish bean (TBS) starches were mixed with locally extracted native
Externí odkaz:
https://doaj.org/article/e270867cada642a9add843550584cb46
Autor:
A. A. Mohamed, S. Hussain, M. S. Alamri, M. A Ibraheem, Akram A. Abdo Qasem, Omar A. Alhaj, Mohammad A. Alshuniaber
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
The unique composition of camel milk limited its use for fermented products preparation. In this research, camel milk (CAM) or cow milk (COM) was blended with sweet potato starch (SPS). Blends were precooked and the rheological properties of the gel
Externí odkaz:
https://doaj.org/article/6efbd4eb6ce047829f1b2e26c5594b7b
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
The degradation temperatures (DTs), heat stability (IPDT), degradation kinetics, and water uptake of epoxy resin were investigated using thermogravimetric analysis. Epoxy resins were prepared by crosslinking epoxydized oils with vital wheat gluten (V
Externí odkaz:
https://doaj.org/article/3cc0dd5d9bab46c4bca74c47a3e65d5f
Autor:
Syed Ali Shahzad, Shahzad Hussain, Mohamed S. Alamri, Abdellatif A. Mohamed, Ali S. Ahmed, Mohamed A. Ibraheem, Akram A. Abdo Qasem
Publikováno v:
International Journal of Polymer Science, Vol 2019 (2019)
Effect of hydrocolloids (arabic, xanthan, cress seed, fenugreek, flaxseed, and okra gums) at 0.5 and 2.0% concentrations on sweet potato starch pasting, viscoelastic, textural, and thermal properties was studied. Rapid Visco Analyzer (RVA) measuremen
Externí odkaz:
https://doaj.org/article/fec1c5f6b90a46759eecd566b04a318e
Autor:
Shahzad Hussain, Abdellatif A. Mohamed, Mohamed Saleh Alamri, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Syed Ali Shahzad, Ibrahim A. Ababtain
Publikováno v:
Foods, Vol 9, Iss 7, p 909 (2020)
Incorporation of hydrocolloid gums in native starches help to improve their pasting, thermal, rheological and textural properties along with improvement in the stability of starch gels. The use of Cordia gum is not widely studied as a starch modifier
Externí odkaz:
https://doaj.org/article/09f33339d41340f4aa5ecce05248533d