Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Kiana Pourmohammadi"'
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100622- (2023)
Wheat is the most important crops worldwide, providing about one-fifth of the daily protein and calories for human consumption. The quality of cereal-based products is principally governed by the genetic basis of gluten (glutenin and gliadin proteins
Externí odkaz:
https://doaj.org/article/01579e12a4cf4d8b8799fa99b61f2ea5
Publikováno v:
Journal of Food Measurement and Characterization.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6594b02e1fc94646db147fa522492bb1
https://doi.org/10.1007/s11694-023-01875-y
https://doi.org/10.1007/s11694-023-01875-y
Publikováno v:
Journal of Food Measurement and Characterization. 15:5159-5169
The present study was conducted to determine the antimicrobial and antioxidant attributes of chitosan (CH) incorporated with Berberis vulgaris extract (BE) and Mentha pulegium essential oil (MEO) on the shelf life of turkey breast meat packaged with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d100f3305a511155f3177d264a81176b
https://doi.org/10.1007/s11694-021-01068-5
https://doi.org/10.1007/s11694-021-01068-5
Autor:
Kiana Pourmohammadi, Elahe Abedi
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 7, Pp 3988-4006 (2021)
Food Science & Nutrition, Vol 9, Iss 7, Pp 3988-4006 (2021)
Poor water solubility, emulsifying, and foaming properties of gluten protein have limited its applications. Gluten is structured by covalent (disulfide bonds) and noncovalent bonds (hydrogen bonds, ionic bonds, hydrophobic bonds) which prone to alter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ad8e664b3d16ab0b585394f3011e6a5
http://europepmc.org/articles/PMC8269544
http://europepmc.org/articles/PMC8269544
Autor:
Elahe Abedi, Kiana Pourmohammadi
Publikováno v:
International Journal of Biological Macromolecules. 163:485-496
The present research investigated the aggregation behaviors of different levels (4, 8 and 12%) of incorporation of sucrose, isomalt and maltodextrin to pre or post- ultrasonication (400 W, 10 min at 60 °C) by fourier transform infrared spectroscopy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89cbaf1c96c5664ec9d27b8d4dd93660
https://doi.org/10.1016/j.ijbiomac.2020.06.205
https://doi.org/10.1016/j.ijbiomac.2020.06.205
Publikováno v:
Food and Bioprocess Technology. 12:1852-1862
This study aimed to investigate the suitability of ultrasonication as an innovative pregelatinization method. The effect of ultrasonic probe diameter for effective pregelatinization on the physicochemical properties (color, solubility, and swelling),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9eb28c4bd27af802ac8982e315729d84
https://doi.org/10.1007/s11947-019-02347-2
https://doi.org/10.1007/s11947-019-02347-2
Autor:
Kiana Pourmohammadi, Mohammad Javad Amiri, Luisa Torri, Mohammad Hussein Daneshgar, Elahe Abedi
Publikováno v:
Journal of Food Measurement and Characterization. 13:3149-3161
The impact of the substitution of wheat flour with 20, 40 and 60% of wheat resistant starch (WRS type III) and corn resistant starch (CRS type III) on noodle properties was investigated by means of X-ray diffraction, textural profile analysis, physic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec1ae3036ce4cbbeb3765cd2bab78c54
https://doi.org/10.1007/s11694-019-00238-w
https://doi.org/10.1007/s11694-019-00238-w
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, 7(8):2613-2624
Food Science & Nutrition, Vol 7, Iss 8, Pp 2613-2624 (2019)
Food Science & Nutrition, 7(8):2613-2624
Food Science & Nutrition, Vol 7, Iss 8, Pp 2613-2624 (2019)
The optimization of wheat starch esterification (acetylation) with a high degree of substitution was performed through response surface methodology (RSM) via various concentrations of reagents (acetic anhydride), pHs, and temperatures under various u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6eaa3993c5603dcb8d18366181ef3f69
http://europepmc.org/articles/PMC6694427
http://europepmc.org/articles/PMC6694427
Publikováno v:
Food Hydrocolloids. 129:107676
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::361bb603f2dc149186e18e6c1888cd15
https://doi.org/10.1016/j.foodhyd.2022.107676
https://doi.org/10.1016/j.foodhyd.2022.107676
Publikováno v:
International Journal of Biological Macromolecules. 120:2035-2047
The main objective of this study was to determine the effects of different ionic strengths (IS) of NaCl and CaCl2 (0.2, 0.4 and 0.6 at pH=7) on the functional (water holding capacity (WHC), water absorption (WA), emulsifying activity (EA), emulsion s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22a558669bb9f7a75add5d26fca4b367
https://doi.org/10.1016/j.ijbiomac.2018.09.155
https://doi.org/10.1016/j.ijbiomac.2018.09.155