Zobrazeno 1 - 10 of 18 pro vyhledávání: '"Samira Feyzi"'
1
Akademický článek
Derrida's Deconstruction and Environmental Graphics: Examination and Analysis Case Study of the Mental Image of Tourists in Isfahan
Autor: Samira Feyzi, Fuad Habibi, Abbas Masoudi, Seyyed Sadegh Zamani
Publikováno v: Journal of Philosophical Investigations, Vol 16, Iss 41, Pp 324-347 (2022)
Background and Aim: Derrida's Deconstruction has key elements in the schema that affect current realms of environmental graphics. The challenges in current urban life require that graphic science gets involved, at some level, in the architecture and
Externí odkaz: https://doaj.org/article/64ce2bae2257426b97211d01eb33f93a
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2
Akademický článek
Transglutaminase-Induced Polymerization of Pea and Chickpea Protein to Enhance Functionality
Autor: Brigitta P. Yaputri, Samira Feyzi, Baraem P. Ismail
Publikováno v: Gels, Vol 10, Iss 1, p 11 (2023)
Pulse proteins, such as pea and chickpea proteins, have inferior functionality, specifically gelation, compared to soy protein, hindering their applications in different food products, such as meat analogs. To close the functionality gap, protein pol
Externí odkaz: https://doaj.org/article/c8cadfafe640481cb70432c61f9ee4a7
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3
Akademický článek
Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour
Autor: Samira Feyzi, Mehdi Varidi, Fatemeh Zare, Mohammadjavad Varidi
Publikováno v: Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 2, Iss 2, Pp 121-138 (2013)
At the present research, the differences between proximate chemical composition, color parameters, and functional properties of “Fenugreek” and “Soy” flours were studied. Also the effect of pH changes on protein solubility, foaming capacity a
Externí odkaz: https://doaj.org/article/efdcc059990c4b2d9ac6d9e1437c0fd1
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8
A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches
Autor: Mohammad Reza Housaindokht, Raffaele Romano, Alessandro Genovese, Samira Feyzi, Zarrin Es’haghi, Mehdi Varidi, Paola Piombino
The effect of fat nature (dairy fat, and combination of dairy fat with sunflower oil) and its substitution with whey protein isolate (WPI) (0, 5% and 7.5%) on aroma release and perception from six saffron ice creams was studied through in-vitro, retr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbdeed92c9610a68c855be37070c0edf
http://hdl.handle.net/11588/816749
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9
Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties
Autor: Elnaz Milani, Samira Feyzi, Q. Ali. Golimovahhed
Publikováno v: Food Hydrocolloids. 74:187-196
This research focused on the effect of extraction pH (2.5–10), time (20–80 min) and water: flour ratio (WFR) (5:1–30:1 v/w) on extractability and characterizations of grass pea seed (Lathyrus sativus L.) protein. Protein extraction optimization
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fdfc9015ed563d7a54f0db864d0a0920
https://doi.org/10.1016/j.foodhyd.2017.07.031
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10
pH and NaCl effects on the interactions between safranal and whey protein isolate
Autor: Mohammad Reza Housaindokht, Samira Feyzi, Zarrin Es’haghi, Mehdi Varidi
Publikováno v: Food Bioscience. 44:101197
The molecular binding between whey protein isolate (WPI) and safranal, as a function of pH (4–9) and NaCl concentration (0–0.5 M), was studied using headspace solid phase micro-extraction coupled with gas chromatography (HS-SPME/GC) and fluoresce
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d87387527c4a97289231c2027b38db8f
https://doi.org/10.1016/j.fbio.2021.101197
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