Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Asad Mohammad Amini"'
Publikováno v:
Foods, Vol 13, Iss 9, p 1407 (2024)
This study focused on the characterization of emulsions and microparticles encapsulating Chavir essential oil (EO) by application of modified whey protein concentrate–maltodextrin (WPC-MD). Different physical, chemical, morphological, thermal, and
Externí odkaz:
https://doaj.org/article/87278858566f4ca6afe769b9ea5d5ac0
Publikováno v:
Food Hydrocolloids. 90:172-181
The objective of this study was to evaluate cornstarch nanocrystals (CSNC) suspensions (10, 12 and 14%) as a fat replacer in reduced fat emulsions (25% fat reduced: 25FR, 50% fat reduced: 50FR and 75%fat reduced: 75FR). Atomic force microscopy (AFM)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca65d426a3a413ddfaf02516c5bc429c
https://doi.org/10.1016/j.foodhyd.2018.12.003
https://doi.org/10.1016/j.foodhyd.2018.12.003
Publikováno v:
International journal of biological macromolecules. 162
In the present study, the influence of different concentrations of three fatty acids (palmitic, stearic, and oleic acids) on improving the physicochemical, barrier, mechanical, thermal and surface properties of Salvia macrosiphon seed gum (SSG) edibl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d542fb1d07f3e614e7d53f0a341bdca
https://pubmed.ncbi.nlm.nih.gov/32781130
https://pubmed.ncbi.nlm.nih.gov/32781130
Publikováno v:
International Journal of Food Properties. 20:2830-2843
Several methods for the isolation and purification of cellulose from coffee silverskin (CS) were investigated using alkaline, hydrogen peroxide (HP), organosolvents, acetic acid, and their combinations. The process and cellulose were characterised by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c98ee09707ceab1a17c43e1db4ef6ac4
https://doi.org/10.1080/10942912.2016.1253097
https://doi.org/10.1080/10942912.2016.1253097
Autor:
Asad Mohammad Amini
Publikováno v:
Emerging Natural Hydrocolloids
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::141b216898612cfbde238e58d7cab4bb
https://doi.org/10.1002/9781119418511.ch7
https://doi.org/10.1002/9781119418511.ch7
Publikováno v:
Bioactive Carbohydrates and Dietary Fibre. 8:58-64
Coffee silverskin dietary fiber (DF) was obtained by alkaline hydrogen peroxide (AHP) extraction procedure. Response surface methodology was used to study the effect of temperature (25, 40, & 55 °С), hydrogen peroxide (HP) concentration (2, 6, & 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0df0aa4ee8f07a912e6a94c5b620cda
https://doi.org/10.1016/j.bcdf.2016.11.004
https://doi.org/10.1016/j.bcdf.2016.11.004
Publikováno v:
Food Hydrocolloids. 57:132-138
In present study, simultaneous treatment of corn starch by ultrasound and sulphuric acid hydrolysis was investigated focussing a reduction in starch nanocrystal preparation time while increasing the yield. Different acid/starch concentrations, temper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd0ae039e33b093c8278a14d218cf670
https://doi.org/10.1016/j.foodhyd.2016.01.022
https://doi.org/10.1016/j.foodhyd.2016.01.022
Publikováno v:
Starch - Stärke. 67:640-653
In the present work, different rheological and physicochemical properties of normal corn starch as affected by different parameters of ultrasound and its simultaneous coupling with acid hydrolysis were studied. The results revealed that sonication an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d76daa37ebb56d2bb0533decd6972a1
https://doi.org/10.1002/star.201400228
https://doi.org/10.1002/star.201400228
Publikováno v:
Carbohydrate Polymers. 122:282-292
In the present work, different parameters of ultrasound treatment were studied for physical modification of corn starch. The results revealed that the influence of sonication strongly depends on temperature (25–65 °C) and exposure time (5–15 min
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68ccd7ec75e7754570f949d73a726da0
https://doi.org/10.1016/j.carbpol.2015.01.020
https://doi.org/10.1016/j.carbpol.2015.01.020
Publikováno v:
International Journal of Food Science & Technology. 50:1137-1143
Summary In this study, the influence of different concentrations of plasticisers and fatty acids on functional properties of basil seed gum (BSG) films was investigated. The results revealed that glycerol and sorbitol were effective plasticisers for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1082ce60d62d0b37847c44a4195f5c67
https://doi.org/10.1111/ijfs.12765
https://doi.org/10.1111/ijfs.12765