Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Mohammad Hossain Azizi"'
Publikováno v:
Nutrition and Food Sciences Research, Vol 2, Iss 2, Pp 29-37 (2015)
Background and Objectives: The quality of cakes made of wheat flour depends on the quantity and quality of its gluten proteins; however, these proteins may have side effects for some people, including the patients with celiac, and the only way to cur
Externí odkaz:
https://doaj.org/article/af98d64e803043b9a59d8da24789a16e
Publikováno v:
Journal of Food Quality. 2022:1-9
The wheat flour baguette bread is one of the most important foods throughout the world. Therefore, improving the quality of this type of white bread has always been of interest. In this study, the effect of xylanase and pentosanase enzymes on the rhe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67ee4137d1d7a0f8a4828b718a3cc74f
https://doi.org/10.1155/2022/2910821
https://doi.org/10.1155/2022/2910821
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 12, Pp 6501-6512 (2021)
Food Science & Nutrition
Food Science & Nutrition
A low‐calorie biscuit formulation containing quinoa flour (cultivars TTKK), isomalt, and maltodextrin was optimized using response surface methodology. Optimized samples were evaluated in terms of total phenolic compounds (TPC), sensory properties,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57515bcf465abc1fb8d5212d628880cc
https://doaj.org/article/291dfa9f61594d8086d1a60b84f26f19
https://doaj.org/article/291dfa9f61594d8086d1a60b84f26f19
Publikováno v:
Food Quality and Safety.
Due to the significant role of bread in the food basket of people in the world, it is necessary consider its quality and nutritional attributes. Due to the significance of alpha-amylase and phytase enzymes in bread quality and the sensitivity of thes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce46a451c1119e956aed2e9b6b786621
https://doi.org/10.1093/fqsafe/fyac034
https://doi.org/10.1093/fqsafe/fyac034
Autor:
Mohammad-Hossain Azizi, Mehrdad Mohammadi, Hedayat Hosseini, Tirang R. Neyestani, Amir Mohammad Mortazavian
Publikováno v:
Journal of Industrial and Engineering Chemistry. 21:1398-1402
The effects of guar gum (20 and 30 g kg−1) in combination with microbial transglutaminase (TGase) (0, 1 and 10 u g−1 pro) on the quality parameters of gluten-free bread, based on rice flour were investigated. Incorporation of guar gum significant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cad87042e3a48c29580d6246399c777c
https://doi.org/10.1016/j.jiec.2014.06.013
https://doi.org/10.1016/j.jiec.2014.06.013
Autor:
Tirang-Reza Neyestani, Mehrdad Mohammadi, Mohammad-Hossain Azizi, Amir Mohammad Mortazavian, Nasim Sadeghnia
Publikováno v:
Journal of Industrial and Engineering Chemistry. 20:1812-1818
The effects of xanthan gum (XG) and (carboxymethyl cellulose (CMC) (5–20 g kg−1) on the quality parameters of gluten-free flat bread, based on rice flour were investigated. Increase in CMC concentration yielded bigger gas cells, leading to better
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16f358baa2c3bc565269db3b892af32d
https://doi.org/10.1016/j.jiec.2013.08.035
https://doi.org/10.1016/j.jiec.2013.08.035
Publikováno v:
International Journal of Food Science and Technology. 41:6-11
Summary The best method for wheat planning and its food industrial usage is evaluation of its technological properties. Classification of protein content and some technological properties of eighteen important Iranian wheat cultivars were investigate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8484c7ddca238cb28a7eba923dc8f8d1
https://doi.org/10.1111/j.1365-2621.2006.01198.x
https://doi.org/10.1111/j.1365-2621.2006.01198.x
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::088c1c690b0a4bed440c73825c7e7109
http://www.scopus.com/inward/record.url?eid=2-s2.0-85042190278&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-85042190278&partnerID=MN8TOARS
Publikováno v:
Publons
Applied Food Biotechnology, Vol 1, Iss 1, Pp 17-24 (2014)
Applied Food Biotechnology, Vol 1, Iss 1, Pp 17-24 (2014)
The present study was undertaken to investigate and optimize the possibility of xanthan gum production by Xanthomonas campestris PTCC1473 in 500ml shake flasks on the second grade date palm. Using an experimental response surface methodology (RSM) co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d9d13787519ba18f9a41f536f870312c
https://publons.com/publon/20354576/
https://publons.com/publon/20354576/
Publikováno v:
Scopus-Elsevier
Xanthan gum is one of the major commercial biopolymers. Due to its excellent rheological properties xanthan gum is used in many applications, mainly in food industry. Commercial production of xanthan gum uses glucose as the carbon substrate; conseque
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7fe29d25d367841da9a57f9e5fae6550
http://www.scopus.com/inward/record.url?eid=2-s2.0-80053457986&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-80053457986&partnerID=MN8TOARS