Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Maryam PAYKARY"'
Autor:
Mona AGHAZADEH, Roselina KARIM, Russly ABDUL RAHMAN, Muhammad Tauseef SULTAN, Stuart Kenth JOHNSON, Maryam PAYKARY
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 5, Pp 403-409 (2018)
The physical properties of corn, wheat and rice starch edible films with different level of glycerol were evaluated. Starch films exhibited an apparent endothermic peak in the range of 151-199°C with corn starch film with 1.6% glycerol having a rela
Externí odkaz:
https://doaj.org/article/45fcfebc016e44ab93664ff9af151de4
Autor:
Rabiha Sulaiman, Maryam Paykary, Mona Aghazadeh, Nazamid Saari, Roselina Karim, Elhamalsadat Shekarforoush
Publikováno v:
Journal of Food Process Engineering. 39:610-624
Celiac is the second most important issue in food sensitivities. The only treatment for celiac is a lifetime avoidance of consuming gluten. As pretzels are one of the most popular snacks in the world, making gluten-free pretzels is a market need. To
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddce0191857a32830e1e978df6911986
https://doi.org/10.1111/jfpe.12254
https://doi.org/10.1111/jfpe.12254
Autor:
Hamed Mirhosseini, Bahareh Tabatabaee Amid, Kharidah Muhammad, Maryam Paykary, Hasanah Mohd Ghazali, Elhamalsadat Shekarforoush, Zaidul Islam Sarker
Publikováno v:
International Journal of Food Properties. 19:662-679
Gum karaya is a polysaccharide gum from Sterculia urens tree. It is used as an emulsifier and thickening agent in cosmetics and pharmaceuticals. However, it has very strong swelling properties, high viscosity, and low solubility, providing the restri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9926e31eb0c2771834965ef8855b254
https://doi.org/10.1080/10942912.2015.1038836
https://doi.org/10.1080/10942912.2015.1038836
Autor:
Roselina Karim, Maryam Paykary, Elhamalsadat Shekarforoush, M. Tauseef Sultan, Mona Aghazadeh, Stuart K. Johnson
Publikováno v:
Journal of Food Process Engineering. 41:e12607
Effects of different rice starch-based coating formulations on physical properties of walnut were studied during 20 days storage at accelerated temperature. Results from different starch films indicated there were nonsignificant differences in water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6675d393def864a3cb7f641968490144
https://doi.org/10.1111/jfpe.12607
https://doi.org/10.1111/jfpe.12607