Zobrazeno 1 - 10
of 46
pro vyhledávání: '"M. S. Alamri"'
Autor:
Ali Saleh, A. A. Mohamed, M. S. Alamri, S. Hussain, A. A. Qasem, M. A. Ibraheem, Syed Ali Shahzad
Publikováno v:
Journal of Chemistry, Vol 2020 (2020)
This work was intended to determine the effect of okra gum in combination with various starches on the flow and sensory properties of nonfat set yogurt. The selected starches include potato (PS), sweet potato (SPS), corn (CO), chickpea (CP), and Turk
Externí odkaz:
https://doaj.org/article/9017f70722674006bb080d97d76f6031
Autor:
A. A. Mohamed, S. Hussain, M. S. Alamri, M. A Ibraheem, Akram A. Abdo Qasem, Omar A. Alhaj, Mohammad A. Alshuniaber
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
The unique composition of camel milk limited its use for fermented products preparation. In this research, camel milk (CAM) or cow milk (COM) was blended with sweet potato starch (SPS). Blends were precooked and the rheological properties of the gel
Externí odkaz:
https://doaj.org/article/6efbd4eb6ce047829f1b2e26c5594b7b
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
The degradation temperatures (DTs), heat stability (IPDT), degradation kinetics, and water uptake of epoxy resin were investigated using thermogravimetric analysis. Epoxy resins were prepared by crosslinking epoxydized oils with vital wheat gluten (V
Externí odkaz:
https://doaj.org/article/3cc0dd5d9bab46c4bca74c47a3e65d5f
Autor:
Hesham Alqah, M. S. Alamri, A. A. Mohamed, S. Hussain, A. A. Qasem, M. A. Ibraheem, I. A. Ababtain
Publikováno v:
Polymers, Vol 12, Iss 7, p 1602 (2020)
Starches were extracted from chickpea (C.P.), corn (C.S.), Turkish bean (T.B.), sweet potato (S.P.S.), and wheat starches (W.S.). These starches exhibited different amylose contents. The extracted starches were annealed in excess water and in germina
Externí odkaz:
https://doaj.org/article/93e908e58fa647de9fbe51b37ff1e20d
Publikováno v:
International Journal of Polymer Science, Vol 2018 (2018)
The compatibility of date pits (DP) with polylactic acid (PLA) or polycaprolactone (PCL) is investigated. Composites were prepared by compounding PLA or PCL with date pits at 10, 20, 30, and 40% wt/wt and extruded. Wheat vital gluten (VG) was also us
Externí odkaz:
https://doaj.org/article/2fb3c353f7aa4b77a8adfefc8f5e90ac
Publikováno v:
Journal of Chemistry, Vol 2018 (2018)
Epoxy resin was prepared by crosslinking epoxidized oil and millet flour. The reaction was carried out at three different temperatures (25, 40, and 55°C) and zinc chloride levels (1, 2, and 3%). Moisture sorption isotherms were determined at 0.1 to
Externí odkaz:
https://doaj.org/article/7747f840f5964332b0ea96f3fc5d9588
Publikováno v:
International Journal of Polymer Science, Vol 2018 (2018)
Amidolysis of oxirane group of epoxidized sesame, sunflower, and cottonseed oils was achieved by reaction with primary amide of millet and gluten proteins. Gluten is a coproduct of wheat starch industry and available commercially. Millet is a major p
Externí odkaz:
https://doaj.org/article/1d34faace7284405bf2f419e3c53113d
Autor:
Ajay Kumar, E. E. Mantovani, R. Seetan, A. Soltani, M. Echeverry-Solarte, S. Jain, S. Simsek, D. Doehlert, M. S. Alamri, E. M. Elias, S. F. Kianian, M. Mergoum
Publikováno v:
The Plant Genome, Vol 9, Iss 1 (2016)
Wheat kernel shape and size has been under selection since early domestication. Kernel morphology is a major consideration in wheat breeding, as it impacts grain yield and quality. A population of 160 recombinant inbred lines (RIL), developed using a
Externí odkaz:
https://doaj.org/article/584d51612edd46eba6031265d4482c99
Autor:
Ghalia Shamlan, M. S. Alamri, Hesham A. S. Alqah, Ali S. Qasha, Shahzad Hussain, Abdellatif A. Mohamed, Akram A. Abdo Qasem, Mohamed A. Ibraheem
Publikováno v:
Saudi Journal of Biological Sciences, Vol 28, Iss 8, Pp 4490-4499 (2021)
Saudi Journal of Biological Sciences
Saudi Journal of Biological Sciences
Food packaging serves purposes of food product safety and easy handling and transport by preventing chemical contamination and enhancing shelf life, which provides convenience for consumers. Various types of materials, including plastics, glass, meta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf8ee3a6545cfd34ebf8acbc2c04b687
https://doi.org/10.1016/j.sjbs.2021.04.047
https://doi.org/10.1016/j.sjbs.2021.04.047
Autor:
Abdellatif A. Mohamed, Ali Ikram, Bushra Niaz, Faqir Muhammad Anjum, Farhan Saeed, M. S. Alamri, Muhammad Afzaal, Muzzamal Hussain, Shahzad Hussain
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 6, Pp 3336-3345 (2021)
Food Science & Nutrition
Food Science & Nutrition
The core objective of current research was determined to nutritional and bioactive profile of maize bran (MB)‐enriched flour in relation to its end‐use product quality. Furthermore, rheological properties of MB‐enriched flour at different level
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47951ecc00524b295c58df07d00ac365
https://doi.org/10.1002/fsn3.2323
https://doi.org/10.1002/fsn3.2323