Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Hasan Al-attar"'
Publikováno v:
Digital Transformation in Healthcare in Post-Covid-19 Times ISBN: 9780323983532
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47ae06234579fbcf803f553800cc42c9
https://doi.org/10.1016/b978-0-323-98353-2.00004-6
https://doi.org/10.1016/b978-0-323-98353-2.00004-6
Autor:
Haseena Al Katheeri, Hasan Al-Attar, Ali Al-Hemoud, Yara Alkhalifah, Fatimah Saleh Almuntashiri, Basim Saleh Alsaywid, Nada A. AlTheyab, Tayeb Brahimi, Cheng Gong, Meena Gupta, Abdulrahman A. Housawi, Fauzia Jabeen, S. Sowmya Kamath, K. Karthik, Prableen Kaur, Prakash Kumar, Yang Lu, Miltiadis D. Lytras, Mariam Malek, Nishat Tasneem Maria, Veena Mayya, Roberto Moro-Visconti, Ahmed Hafez Mousa, Divya Pandey, Jumanah Qedair, Vincent Ribiere, Ahmad Salman, Akila Sarirete, S.C.B. Samuel Anbu Selvan, Nazia Shehzad, N. Vivek
Publikováno v:
Digital Transformation in Healthcare in Post-Covid-19 Times ISBN: 9780323983532
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4d68145a0d1a0601cb84429cab4b841
https://doi.org/10.1016/b978-0-323-98353-2.09988-3
https://doi.org/10.1016/b978-0-323-98353-2.09988-3
Publikováno v:
Food Sci Biotechnol
Aquafaba is chickpea cooking water. It has great functional properties since it consists of starch and protein. High pressure processing (HPP) is proven to modify the functionality of starch by keeping its integrity. The objective of this study was t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7c0c9afd1b3709e4b0b5110dde30530
https://europepmc.org/articles/PMC9339021/
https://europepmc.org/articles/PMC9339021/
Autor:
Hadis Rostamabadi, Asli Can Karaca, Małgorzata Nowacka, Mehrajfatema Z. Mulla, Hasan Al-attar, Kaavya Rathnakumar, Busra Gultekin Subasi, Rachna Sehrawat, Ankan Kheto, Seid Reza Falsafi
Publikováno v:
Food Hydrocolloids. 137:108375
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::caa34470dc4beddb48882b00f9fbad10
https://doi.org/10.1016/j.foodhyd.2022.108375
https://doi.org/10.1016/j.foodhyd.2022.108375
Publikováno v:
Food Research International. 165:112497
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31fde618fa3e905011f6b3643ab1b404
https://doi.org/10.1016/j.foodres.2023.112497
https://doi.org/10.1016/j.foodres.2023.112497
Publikováno v:
Powder Technology. 412:117975
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c9165ac6da80558d9a2d2720e1c610f
https://doi.org/10.1016/j.powtec.2022.117975
https://doi.org/10.1016/j.powtec.2022.117975
Publikováno v:
LWT. 160:113231
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85517aa1eca3f86bcbb118c49e82b56f
https://doi.org/10.1016/j.lwt.2022.113231
https://doi.org/10.1016/j.lwt.2022.113231
Autor:
Jasim Ahmed, Hasan Al-Attar
Publikováno v:
International Journal of Food Properties. 20:S766-S778
Influence of high-pressure (HP) treatment (400–600 MPa, 10 min) on chestnut flour (CNF) dispersions was examined. The particle size, total starch, and resistant starch contents were not influenced by the HP treatment. DSC, XRD, SEM, and rheometric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3668e108881cba48f2b5b516901ca47d
https://doi.org/10.1080/10942912.2017.1311343
https://doi.org/10.1080/10942912.2017.1311343
Publikováno v:
Food Hydrocolloids. 52:888-895
Effect of particle size on compositional, functional, pasting, thermal and rheological properties of commercial water chestnut flour (WCNF) was studied. The water holding capacity (WHC), oil holding capacity (OHC) and sediment volume fraction decreas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c08ffbfa96765ace0a4277ddee087ae5
https://doi.org/10.1016/j.foodhyd.2015.08.028
https://doi.org/10.1016/j.foodhyd.2015.08.028
Autor:
Hasan Al-Attar, Jasim Ahmed
Publikováno v:
Food Hydrocolloids. 51:76-87
The objective of this work was to characterize the functional, thermal and rheological properties of chestnut flour doughs produced through freeze-drying (FD) and tray-drying (TD) process. Drying method did not influence the physicochemical propertie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7e480d8db6997ab57d8c8bfee2ebea6
https://doi.org/10.1016/j.foodhyd.2015.04.030
https://doi.org/10.1016/j.foodhyd.2015.04.030