Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Mazdak Alimi"'
Autor:
Nadia Shokraneh, Mazdak Alimi, Seyed-Ahmad Shahidi, Maryam Mizani, M. Bameni Moghadam, Ali Rafe
Publikováno v:
Gels, Vol 9, Iss 3, p 222 (2023)
This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an i
Externí odkaz:
https://doaj.org/article/4fc722dba4bc48bbb255e24737a58958
Publikováno v:
Korea-Australia Rheology Journal. 34:35-49
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6392b1152473a9ed55102cc540939c2b
https://doi.org/10.1007/s13367-022-00020-3
https://doi.org/10.1007/s13367-022-00020-3
Publikováno v:
Journal of Food Measurement and Characterization. 15:5515-5527
Soy proteins are used in foods as non-dairy alternatives and they play significant role in human health. The use of different concentrations of soy protein isolate (SPI) (0–6% w/v dry basis) in the development of bacteriologically acidified feta ty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2bddd9b2a42f7f6a3fde6afe47ae8d0
https://doi.org/10.1007/s11694-021-00973-z
https://doi.org/10.1007/s11694-021-00973-z
Publikováno v:
Journal of Texture Studies. 51:488-500
Replacement of milk protein with protein isolates from vegetable resources can significantly influence the characteristics of feta whey less cheese and also decrease the cost of final production. In this study, various blends of milk protein concentr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54c8fd7684e2e4fc2b8f0afb6e1cd2e6
https://doi.org/10.1111/jtxs.12508
https://doi.org/10.1111/jtxs.12508
Publikováno v:
J Food Sci Technol
Effect of faba bean enzymatic protein extraction process parameters were investigated at different ultrasound powers (200, 300 and 400 W), sonication times (15, 25 and 35 min), enzyme dosages (0.15, 0.3 and 0.45%) and enzyme treatment times (15, 25 a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2bfbe273b25584c9ce8acec9633bf0c5
https://doi.org/10.1007/s13197-019-04211-9
https://doi.org/10.1007/s13197-019-04211-9
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f04095c1d0b980000176df2e0d769e0
https://doi.org/10.1111/jfpp.14448
https://doi.org/10.1111/jfpp.14448
Publikováno v:
Journal of Texture Studies. 47:403-412
To investigate the physicochemical, rheological and sensory characteristics of a new formulation proposed for low-fat mayonnaise, nine mayonnaise samples containing different compositions of NFC (nanofibrillated cellulose), guar gum and CMC (carboxy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ac368490d1b1ebb315d6a907859cf1f
https://doi.org/10.1111/jtxs.12183
https://doi.org/10.1111/jtxs.12183
Publikováno v:
Journal of texture studies. 49(6)
In this research, simultaneous contribution of konjac-mannan (0.3%), xanthan (0.3%), and tragacanth (0.3%) gums in tomato ketchup was investigated comparing the physicochemical, rheological, texture, and sensory properties with the control sample con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::057a096dc675a2dc68abf190e928df45
https://pubmed.ncbi.nlm.nih.gov/30187474
https://pubmed.ncbi.nlm.nih.gov/30187474
Publikováno v:
Journal of Applied Polymer Science. 130:801-809
Combinations of three types of inulin differing in the degree of polymerization, that is, short, medium, and long chained (0–10%), and modified starch (0–3%) with different composition ratios were prepared according to the D-optimal design of exp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87257b08c6d501496d8c1f22e1b6c318
https://doi.org/10.1002/app.39159
https://doi.org/10.1002/app.39159
Publikováno v:
Journal of texture studies. 48(3)
Rice bran samples were treated under different conditions including hydrogen peroxide content (1, 4, and 7 wt%) and media pH (10.5, 11.5, and 12.5). Water holding capacity and color measurement results showed acceptable improvements compared with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e68a0982cda119e4c3fb4d002f1adc4a
https://pubmed.ncbi.nlm.nih.gov/28573728
https://pubmed.ncbi.nlm.nih.gov/28573728