Zobrazeno 1 - 10
of 219
pro vyhledávání: '"Asgar Farahnaky"'
Autor:
Seyed Mohammad Hassan Mortazavi, Mandeep Kaur, Asgar Farahnaky, Peter Joseph Torley, Andrew Mark Osborn
Publikováno v:
Foods, Vol 13, Iss 18, p 2913 (2024)
Over 21 days of cold storage, the quality and microbial composition of beef steaks in response to different high-CO2 packaging conditions achieved by flushing gas mixtures or embedding gas emitters into the packages were studied. The results revealed
Externí odkaz:
https://doaj.org/article/2a0799f0bd054d5c98bfaf1c2b5f8275
Publikováno v:
Foods, Vol 13, Iss 16, p 2493 (2024)
The surge in the global demand for plant-based proteins has catapulted pulse protein into the spotlight. To ensure economic viability and sustainable production, it is crucial to utilize pulse starch, a by-product of plant protein fractionation. Desp
Externí odkaz:
https://doaj.org/article/9e5a3f0db43e44b6acd2c4d2a9001f9e
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Growing populations, changing dietary preferences and limitations on natural resources have meant that finding an alternative to traditional animal-based protein sources is a priority. Insects have been proposed as a possible solution due to their ma
Externí odkaz:
https://doaj.org/article/52d47b8a8e6847859ddf42af07c40796
Autor:
Mahsa Majzoobi, Ziyu Wang, Shahla Teimouri, Nelum Pematilleke, Charles Stephen Brennan, Asgar Farahnaky
Publikováno v:
Foods, Vol 12, Iss 21, p 3901 (2023)
Due to the global rise in food insecurity, micronutrient deficiency, and diet-related health issues, the United Nations (UN) has called for action to eradicate hunger and malnutrition. Grains are the staple food worldwide; hence, improving their nutr
Externí odkaz:
https://doaj.org/article/01ac0a3c11254653bf8dcd6a08a83d56
Autor:
Kishor Mazumder, Biswajit Biswas, Philip G. Kerr, Christopher Blanchard, Afia Nabila, Mimi Golder, Mohammad Gulzarul Aziz, Asgar Farahnaky
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)
Abstract Lupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, t
Externí odkaz:
https://doaj.org/article/d0eefdcd90984796b2eb49e0eb8c30eb
Publikováno v:
Foods, Vol 12, Iss 16, p 3093 (2023)
The combined interactions between ethylcellulose (EC) and natural waxes to structure edible oil are underexplored. To reduce the high EC concentration required to form a functional oleogel, novel oleogels were prepared using a 50% critical concentrat
Externí odkaz:
https://doaj.org/article/89dc6d07abe24f299d341fb9db8671f3
Publikováno v:
Foods, Vol 12, Iss 6, p 1350 (2023)
The dry heat treatment (DHT) of starch and hydrocolloid mixtures is gaining acknowledgement since hydrocolloids can enhance the efficiency of DHT. However, the DHT of a starch–protein mixture has been less investigated. In this study, the effects o
Externí odkaz:
https://doaj.org/article/ae3cc8f88c7e418dbbe6eb09ddc3509c
Publikováno v:
Foods, Vol 11, Iss 22, p 3650 (2022)
Durum semolina spaghetti is known to have a low-moderate glycaemic index but the impact of various processing variables during the manufacture and cooking of pasta does affect pasta structure and potentially could alter starch digestion. In this stud
Externí odkaz:
https://doaj.org/article/5b504408008d4c5695536276876e2e3d
Autor:
Gbemisola J. Fadimu, Asgar Farahnaky, Harsharn Gill, Olusegun A. Olalere, Chee-Yuen Gan, Tuyen Truong
Publikováno v:
Foods, Vol 11, Iss 21, p 3375 (2022)
The use of natural ingredients for managing diabetes is becoming more popular in recent times due to the several adverse effects associated with synthetic antidiabetic medications. In this study, we investigated the in vitro antidiabetic potential (t
Externí odkaz:
https://doaj.org/article/7ee05f0099c64705abc85c0da92bf150
Publikováno v:
Foods, Vol 11, Iss 12, p 1815 (2022)
Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and
Externí odkaz:
https://doaj.org/article/d9707985504e437780a56605c73656b7