Zobrazeno 1 - 10
of 142
pro vyhledávání: '"Arash Koocheki"'
Publikováno v:
Food Hydrocolloids for Health, Vol 5, Iss , Pp 100177- (2024)
This study aimed to produce microgels by electrospraying of alginate/AHSG (Alyssum homolocarpum seed gum) dispersions at different mixing ratios (1:0, 3:1, 1:1) for encapsulation of curcumin. Addition of AHSG to alginate increased the ζ-potential wh
Externí odkaz:
https://doaj.org/article/4d52908a37cb46c7803251deca872f71
Autor:
Fatemeh Shokrollahi, Fakhri Shahidi, Mohammad Javad Varidi, Arash Koocheki, Farshad Sohbatzadeh
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 2, Pp 217-229 (2023)
Introduction Sorghum is a valuable source of starch for human use, being a drought-tolerant cereal grain that contains a large amount of starch (approximately 70%). However, native sorghum starch has limited application in the food industry due to it
Externí odkaz:
https://doaj.org/article/77498e68e4724071aa74b06b4eec3dc3
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100751- (2024)
Two domain heating media and sample flipping during processing were considered when developing an agent-based model to explain coupled heat and mass transfer phenomena during deep fat frying of doughnuts. The model was validated by comparing the mois
Externí odkaz:
https://doaj.org/article/e338c737ff2e4e318aa5321420180066
Publikováno v:
Polymer Testing, Vol 128, Iss , Pp 108231- (2023)
In this study, gluten/zein (G/Z) blends were electrospun with acetic acid as a solvent. The effects of zein content on the morphology, structure and properties of assembled gluten nanofibers were investigated. G/Z nanofibers were found to have diamet
Externí odkaz:
https://doaj.org/article/45d0fd8bf7184aa1a4a992aae24a4043
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 5, Pp 631-647 (2022)
[1]Introduction: Breakfast cereal products are considered as an important meal for athletes and children. By changing eating habits and increasing the consumption of these products, choosing healthy and nutritious raw materials such as whole grains t
Externí odkaz:
https://doaj.org/article/bcdd003ec4804a8d8fb8be4039c1c09d
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 9, Iss 1, Pp 1-14 (2022)
Abstract Background In the present study, the effects of NaCl and CaCl2 (0–200 mM) on the rheological properties of Lepidium perfoliatum seed gum (LPSG) as a novel potential source of hydrocolloid were investigated. Sugar composition and FTIR analy
Externí odkaz:
https://doaj.org/article/b18c7ab7c51244f7b770c5f3f3f998df
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 2, Pp 330-342 (2022)
[1]Introduction: Bread has a major role in the diet of people in Iran. One of the important factors affecting the quality of bread is the quality of wheat flour protein called gluten. Gluten is the principal structure forming elements of most baked p
Externí odkaz:
https://doaj.org/article/1251251f212748ec83aaebbdb34fca56
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 1, Pp 1-20 (2022)
Introduction: Increasing diet-linked diseases and following that the consumers ongoing desire for healthier foods makes reduced-fat products of outstanding importance in the food industry. This study aims to reduce the fat content of sauces as a trad
Externí odkaz:
https://doaj.org/article/6e05485518dd4f879d269b926093ab5a
Autor:
Rassoul Mozafarpour, Arash Koocheki
Publikováno v:
Ultrasonics Sonochemistry, Vol 92, Iss , Pp 106278- (2023)
In this study, emulsion gels were prepared by sonicated grass pea protein isolates (GPPI) at different ultrasonic amplitudes (25, 50 and 75 %) and times (5, 10 and 20 min). Formation of emulsion gels was induced by transglutaminase. Enzymatic gelatio
Externí odkaz:
https://doaj.org/article/6365cbcd5df94e359faef54f9d99fa51
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 3, Pp 237-254 (2020)
Kichi is a local sweet bread that is cooked in the west of Iran, especially in Chaharmahal and Bakhtiari Province. This product is traditionally produced and has a low shelf life and hard texture. Therefore, the aim of this study was to investigate t
Externí odkaz:
https://doaj.org/article/8608bd6244c14aacaf148640fb3591e9