Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Safoura Ahmadzadeh"'
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100404- (2023)
In the present study, alginate-pectin (Al–P) hydrogel particles containing varied total gum concentrations (TGC) at a constant Al:P ratio of 80:20 were formed utilizing an innovative extrusion-based 3D food printing (3DFOODP) approach. The 3DFOODP
Externí odkaz:
https://doaj.org/article/99bf59495c7d44628d994f06dbb97ebf
Autor:
Safoura Ahmadzadeh, Ali Ubeyitogullari
Publikováno v:
Foods, Vol 11, Iss 7, p 913 (2022)
This study introduces a 3D food printing approach to fabricate spherical starch beads with small sizes and high porosity for the first time. The results illustrated that 3D food printing could generate starch beads in different sizes depending on the
Externí odkaz:
https://doaj.org/article/6d995414de6b4765a4dab273f3f50aa2
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 21
Autor:
Safoura Ahmadzadeh, Ali Ubeyitogullari
Publikováno v:
Carbohydrate polymers. 301
A new approach via extrusion-based 3D food printing (3DP) was developed to fabricate porous spherical beads from corn starches with different amylose contents (i.e., 25, 55, and 72 %). The effects of amylose content and drying method, i.e., freeze-dr
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 21(6)
Bioactive food compounds, such as lycopene, curcumin, phytosterols, and resveratrol, have received great attention due to their potential health benefits. However, these bioactive compounds (BCs) have poor chemical stability during processing and low
Autor:
Safoura Ahmadzadeh, Ali Ubeyitogullari
Publikováno v:
SSRN Electronic Journal.
Publikováno v:
LWT. 160:113114
Publikováno v:
Carbohydrate Polymers. 141:211-219
In this study, cellulose foams incorporated with surface-modified montmorillonite (SM-MMT) were prepared following NaOH dissolution and regeneration into water and ethanol. According to the SEM images, the type of coagulating agent significantly affe
An important cause of product spoilage is a temporary exposition to inappropriate temperatures. Currently used containers with limited efficiency as a thermal insulation do not provide a good protection against temperature fluctuations. The insulatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cee72559246e3f54f98679496ac7971
https://doi.org/10.1016/b978-0-12-811516-9.00004-x
https://doi.org/10.1016/b978-0-12-811516-9.00004-x