Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Saeed Rahimi Yazdi"'
Publikováno v:
Future Foods, Vol 8, Iss , Pp 100250- (2023)
Texture and flavour development in plant-based cheese generally relies on the use of texturizing and flavouring agents. However, fermentation can be a powerful tool to improve those sensorial attributes. Twenty-four different bacterial blends with fo
Externí odkaz:
https://doaj.org/article/f3660cc327ea41a88ccb18d560980499
Publikováno v:
Coskun, O, Wiking, L, Rahimi Yazdi, S & Corredig, M 2022, ' Molecular details of the formation of soluble aggregates during ultrafiltration or microfiltration, combined with diafiltration of skim milk ', Food Hydrocolloids, vol. 124, no. Part A, 107244 . https://doi.org/10.1016/j.foodhyd.2021.107244
In this study, milk protein isolate (MPI) and micellar casein concentrate (MCC) were obtained with ultrafiltration (UF) and microfiltration (MF), respectively. The objective of this work was to evaluate the effect of diafiltration (DF), the addition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57490490c7e215e872aa6d6d987e2d83
https://pure.au.dk/portal/da/publications/molecular-details-of-the-formation-of-soluble-aggregates-during-ultrafiltration-or-microfiltration-combined-with-diafiltration-of-skim-milk(e5ca9268-4d65-4625-8547-fc270aef5176).html
https://pure.au.dk/portal/da/publications/molecular-details-of-the-formation-of-soluble-aggregates-during-ultrafiltration-or-microfiltration-combined-with-diafiltration-of-skim-milk(e5ca9268-4d65-4625-8547-fc270aef5176).html
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 20(6)
Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences the texture and taste of dairy products and their processability. In bovine milk, Ca is presented in several speciation forms, such as complexed with other
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b04f178ea08c136970ce941ca41484fe
https://pubmed.ncbi.nlm.nih.gov/34622552
https://pubmed.ncbi.nlm.nih.gov/34622552
Autor:
Mohammad Amin Mohammadifar, Aberham Hailu Feyissa, Saeed Rahimi Yazdi, Noemi Caruggi, Mara Lucisano
Publikováno v:
Food Biophysics. 14:249-259
This study aimed to describe the effects of ohmic heat treatment (OHT) of milk on the formation and properties of acid milk gels. The influence of voltage gradient (25, 40, 55 V/cm), holding time (2, 16, 30 min), and final temperature (45, 65, 75, 85
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5db65179ac73f417a2dc3736ac0c2d51
https://doi.org/10.1007/s11483-019-09578-y
https://doi.org/10.1007/s11483-019-09578-y
Publikováno v:
International Dairy Journal. 117:104985
This study investigated the effect of compositional differences in acid whey from cottage cheese (CAW), quark (QAW), lactose free skyr (LFAW) and normal skyr (NAW) on the rate and extension of deacidification, demineralisation and energy consumption
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05dd74a04eeb4df511fee27222e1940a
https://doi.org/10.1016/j.idairyj.2021.104985
https://doi.org/10.1016/j.idairyj.2021.104985
Autor:
Arthur Merkel, Hana Fárová, Saeed Rahimi Yazdi, Daria Voropaeva, Andrey B. Yaroslavtsev, Lilia Ahrné
Publikováno v:
International Dairy Journal. 114:104921
Desalination of nanofiltrated acid whey by electrodialysis in the temperature range 15–55 °C was investigated. Increased electrodialysis temperature caused increased total mass flux and electrodialysis capacity while specific energy consumption va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a445a87f3484211e6180f5e1d035c31
https://doi.org/10.1016/j.idairyj.2020.104921
https://doi.org/10.1016/j.idairyj.2020.104921
Publikováno v:
Innovative Food Science & Emerging Technologies. 62:102337
Lactose-free milk production generates large volumes of a by-product, rich in lactose, known as nanofiltration retentate (NFR). However, enhancing the value of this by-product is challenging due to the presence of high concentration of minerals which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed58dc882551a9f22ccd72bf58f99bca
https://doi.org/10.1016/j.ifset.2020.102337
https://doi.org/10.1016/j.ifset.2020.102337
Publikováno v:
Food Hydrocolloids. 42:171-177
Cooling of milk causes the release of β-casein from the casein micelles. With subsequent washing steps, using milk UF permeate, it was possible to remove up to 60% of its initial concentration and study the interactions of β-casein depleted micelle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1f7fddb06d20c97180b9955e2a7b55f
https://doi.org/10.1016/j.foodhyd.2014.03.022
https://doi.org/10.1016/j.foodhyd.2014.03.022
Autor:
Stefania Iametti, Andrea Brutti, Francesco Bonomi, M. Miriani, Milena Corredig, Saeed Rahimi Yazdi
Publikováno v:
The Journal of dairy research. 80(2)
Curcumin is a bioactive polyphenolic compound extracted from turmeric with known anti-inflammatory properties, and its hydrophobic nature restricts its solubility and its bioaccessibility. Solubility may be improved upon binding of curcumin to native
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::808632db17b35ec1de2a6f7d651c1084
https://pubmed.ncbi.nlm.nih.gov/23552051
https://pubmed.ncbi.nlm.nih.gov/23552051
Autor:
Milena Corredig, Saeed Rahimi Yazdi, Valentin Rauh, Lars Wiking, Ozgenur Coskun, Norbert Raak
Publikováno v:
Aarhus University
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::37b3ef295546333fad032c0f4cdb4098
https://pure.au.dk/portal/en/publications/how-much-can-i-squeeze-milk-proteins(bfceeeb0-dcfe-48a1-b0fe-4d53a531fa2b).html
https://pure.au.dk/portal/en/publications/how-much-can-i-squeeze-milk-proteins(bfceeeb0-dcfe-48a1-b0fe-4d53a531fa2b).html