Zobrazeno 1 - 10
of 130
pro vyhledávání: '"Sajid Alavi"'
Publikováno v:
AgriEngineering, Vol 6, Iss 3, Pp 1959-1971 (2024)
This study evaluated the refinement of sorghum, corn, and cowpea grains using the processing steps and equipment originally designed for wheat milling that consists of a conventional gradual reduction system. The need to mill these grains resulted fr
Externí odkaz:
https://doaj.org/article/b39b45447c264f0eb22afa4cc430583d
Autor:
Blake J. Plattner, Shan Hong, Yonghui Li, Martin J. Talavera, Hulya Dogan, Brian S. Plattner, Sajid Alavi
Publikováno v:
Foods, Vol 13, Iss 8, p 1195 (2024)
A new form of plant-based meat, known as ‘high-moisture meat analogs’ (HMMAs), is captivating the market because of its ability to mimic fresh, animal muscle meat. Utilizing pea protein in the formulation of HMMAs provides unique labeling opportu
Externí odkaz:
https://doaj.org/article/2a152f3d4c9d4b429e770c83177b2cd5
Autor:
Mahmoud Abughoush, Amin N. Olaimat, Murad A. Al-Holy, Maher Al-Dabbas, Sajid Alavi, Sofyan Maghaydah, Imranul Choudhury, Mohammad Nour, Laith Abu - Ghoush
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e18936- (2023)
The quality and the safety of the foods that are served at fast foods restaurants and their effect on the consumer health could become a matter of concern during COVID-19. Therefore, the objectives of this study were i) to evaluate the quality and sa
Externí odkaz:
https://doaj.org/article/798844fb4c3e42a3b88c5f6732bec5b8
Publikováno v:
Foods, Vol 12, Iss 17, p 3232 (2023)
A greater understanding of protein functionality and its impact on processing and end-product quality is critical for the success of the fast-growing market for plant-based meat products. In this research, simple criteria were developed for categoriz
Externí odkaz:
https://doaj.org/article/f496840ea6364589b53d6759836b4359
Publikováno v:
Foods, Vol 12, Iss 8, p 1586 (2023)
Four commercial pea protein isolates were analyzed for their physico-chemical properties including water absorption capacity (WAC), least gelation concentration (LGC), rapid visco analyzer (RVA) pasting, differential scanning calorimetry (DSC)-based
Externí odkaz:
https://doaj.org/article/3ce0cd4b113f40858258e1d9fa78e61b
Autor:
Kadri Koppel, Mariana Monti, Michael Gibson, Sajid Alavi, Brizio Di Donfrancesco, Aulus Cavalieri Carciofi
Publikováno v:
Animals, Vol 5, Iss 1, Pp 110-125 (2015)
The objectives of this study were to determine (a) the influence of fiber on the sensory characteristics of dry dog foods; (b) differences of coated and uncoated kibbles for aroma and flavor characteristics; (c) palatability of these dry dog foods; a
Externí odkaz:
https://doaj.org/article/9897a268c4704ea7946b852da06205fa
Autor:
Nicole M. Delimont, Nicole M. Fiorentino, Alexander B. Opoku-Acheampong, Michael V. Joseph, Qingbin Guo, Sajid Alavi, Brian L. Lindshield
Publikováno v:
Journal of Nutritional Science, Vol 6 (2017)
Corn and soyabean micronutrient-fortified-blended foods (FBF) are commonly used for food aid. Sorghum and cowpeas have been suggested as alternative commodities because they are drought tolerant, can be grown in many localities, and are not genetical
Externí odkaz:
https://doaj.org/article/5b04ef68c67f4c55a3a619755c1b5b91
Publikováno v:
Animals, Vol 4, Iss 2, Pp 254-271 (2014)
The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ra
Externí odkaz:
https://doaj.org/article/f8a6d5ff61624430a67ed3ada8e930ad
Publikováno v:
Foods, Vol 6, Iss 8, p 70 (2017)
Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects
Externí odkaz:
https://doaj.org/article/cb2492ca3ac449a1939762d11e755706
Publikováno v:
Trends in Food Science & Technology. 131:129-138
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5dabd2bab3a971d04ede29a1dc300133
https://doi.org/10.1016/j.tifs.2022.11.006
https://doi.org/10.1016/j.tifs.2022.11.006