Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Mohammad Reza Salahi"'
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 11, Iss 4, Pp 335-350 (2023)
In this study, the effects of different amounts of carboxymethyl cellulose (CMC) (0 to 0.2%), cress seed gum (CSG) (0 to 0.2%), whey protein concentrate (WPC) (2 to 8%), and whipping time (WT) (2 to 8 min) on the physical and rheological properties o
Externí odkaz:
https://doaj.org/article/12866a220cf742bdbf34017cb8d23002
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 11, Iss 3, Pp 257-274 (2022)
This study evaluated the impact of agar gum (AG) (0-0.7% w/w) on the textural, rheological, and held water characteristics of cold-set whey protein isolate emulsion filled gel (EFG). Steady shear results showed that EFGs had a shear-thinning flow beh
Externí odkaz:
https://doaj.org/article/daa1816f3f8545caa881c594d226bdcf
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 1, Pp 65-79 (2022)
Introduction: One of the products that its production has not been investigated well and is an imported product is cream powder. Foam mat drying is a widespread technique to dehydrate liquid or semi-liquid foods with high viscosity, adhesion and high
Externí odkaz:
https://doaj.org/article/c70a2674e38a416fbbc8ed72b947b428
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 5, Pp 1623-1633 (2019)
Abstract During processing, foodstuffs may be treated at various thermal operations. Thus, this study investigated the functional properties and flow behavior at operation conditions to ensure safety and improve quality and stability at high temperat
Externí odkaz:
https://doaj.org/article/1e2b90c13489407d929c8f9a2ed9d347
Publikováno v:
Food Biophysics. 17:635-649
Publikováno v:
Food and Bioproducts Processing. 123:225-237
Herein, white cheese powder was produced using a foam mat drying method. Foaming conditions namely amount of white cheese (40, 50 and 60% w/w), whey protein concentrate (WPC) (1, 3 and 5% w/w) and foaming temperature (30, 55 and 80 ° C ) were invest
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 5, Pp 1623-1633 (2019)
During processing, foodstuffs may be treated at various thermal operations. Thus, this study investigated the functional properties and flow behavior at operation conditions to ensure safety and improve quality and stability at high temperatures and
Publikováno v:
Drying Technology. 35:1897-1908
In this study, the effects of drying conditions on moisture content, water activity (aw), dissolution time, solubility, hygroscopicity, β-carotene, color, glass transition temperature (Tg), and sticky point temperature (Ts) of foam-mat-dried cantalo
Publikováno v:
Food Science & Nutrition
During processing, foodstuffs may be treated at various thermal operations. Thus, this study investigated the functional properties and flow behavior at operation conditions to ensure safety and improve quality and stability at high temperatures and
Autor:
Mohammad Reza Salahi, Mohebbat Mohebbi
Publikováno v:
LWT. 137:110444
The aim of current work was generation soy milk in the form of the wet foam and clarify the controlling factors of foamability and foam stability. Soy milk foam (SMF) was prepared with the help of whey protein concentrate (3 and 6% w/w) and hydrocoll