Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Sepideh Haghighat Kharazi"'
Autor:
Jafar Mohammadzadeh Milani, Saeed Moammaei, Sepideh Haghighat Kharazi, Maryam Mohammadi Berenjestanaki
Publikováno v:
Foods, Vol 13, Iss 10, p 1487 (2024)
Various drying temperatures impact the texture of pasta and cause different drying defects. These by-products could reflect techno-functional characteristics which are suitable for cereal products. This research addresses the influence of low (LT) an
Externí odkaz:
https://doaj.org/article/899490324f8646aead67652a103f02b7
Publikováno v:
LWT. 110:182-189
Maltogenic amylase (MAase) was encapsulated into maltodextrin (MD) with two dextrose equivalents (DEs). The encapsulated enzymes (EnEs) with different formulations have been used to make gluten-free breads. The EnE (encapsulated enzyme) into MD with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e43d198ec7e56fd6479052d97ddcba3b
https://doi.org/10.1016/j.lwt.2019.04.076
https://doi.org/10.1016/j.lwt.2019.04.076
Publikováno v:
Food Science & Nutrition, 8(11):5888-5897
Food Science & Nutrition, Vol 8, Iss 11, Pp 5888-5897 (2020)
Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 11, Pp 5888-5897 (2020)
Food Science & Nutrition
Staling of bakery products especially gluten‐free products is a challenge on the development of these products. For retarding staling of gluten‐free bread, maltogenic amylase (MAase) at concentrations of 8.2, 45, and 82 mg/ml was encapsulated int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ae973d04e8e98303a91b8089ff91da0
https://repository.publisso.de/resource/frl:6433916
https://repository.publisso.de/resource/frl:6433916
Publikováno v:
Journal of texture studiesREFERENCES. 51(4)
In this work maltogenic amylase (MAase) was encapsulated into the mixture of maltodexrin and beeswax (BW) for retarding staling of gluten-free bread. The effects of maltogenic amylase (MAase) concentration (8.2, 45, and 82 mg/ml), maltodextrin with d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93c29be0e6b00defad9b86b4fd97c0b7
https://pubmed.ncbi.nlm.nih.gov/32065662
https://pubmed.ncbi.nlm.nih.gov/32065662
Publikováno v:
LWT. 92:73-79
In this work, α-amylase was encapsulated into beeswax and the effects of independent variables including beeswax content (1–3 g), enzyme concentration (0.78–1.82 mg/ml), Tween 20 level (0.5–1%) (w/v), and stirring rate (800–1200 rpm) on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b3ccbcd65fdb519ac7a8615a34f42a1
https://doi.org/10.1016/j.lwt.2018.01.049
https://doi.org/10.1016/j.lwt.2018.01.049
Publikováno v:
Journal of the American Oil Chemists' Society. 89:1241-1247
The aim of this study is to describe the physicochemical properties of Iranian virgin olive oil (Zard, Mari and Phishomi) cultivated in Roodbar, Gilan. There were statistically significant differences for most of the parameters (P < 0.05). The acidit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25a00b70ceb0a82aa3e22ab11cf9ccb6
https://doi.org/10.1007/s11746-012-2021-2
https://doi.org/10.1007/s11746-012-2021-2