Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Seyed H. Hosseini‐Parvar"'
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 4, Pp 1881-1895 (2021)
Abstract Many food formulations comprise proteins and polysaccharides simultaneously, contributing in the functional properties in food systems. In this study, the effects of basil seed gum (BSG) addition to whey protein isolate (WPI) dispersions wer
Externí odkaz:
https://doaj.org/article/973e2e30f01b41fcb3aa06521b018a81
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 4, Pp 1881-1895 (2021)
Food Science & Nutrition, Vol 9, Iss 4, Pp 1881-1895 (2021)
Many food formulations comprise proteins and polysaccharides simultaneously, contributing in the functional properties in food systems. In this study, the effects of basil seed gum (BSG) addition to whey protein isolate (WPI) dispersions were investi
Autor:
Ali Motamedzadegan, Vahideh Sarabi-Aghdam, Saeed Mirarab Razi, Ali Rashidinejad, Seyed H. Hosseini-Parvar
Publikováno v:
Food Biophysics. 15:495-508
The interactions between sodium caseinate (NaCas) and basil seed gum (BSG) in the presence of calcium chloride (CaCl2) were investigated. The phase behavior of the mixed aqueous dispersions and their gels revealed a homogeneous mixture, obtained at t
Publikováno v:
Food Hydrocolloids. 43:557-567
This study focuses on the textural, rheological and microstructural properties of a model processed cheese (44–48% wt/wt dry matter and 30% fat content) developed with different concentrations of rennet casein (6–10% wt/wt) and basil seed gum (BS
Autor:
Kelvin K.T. Goh, Sayed Ali Mortazavi, Lara Matia-Merino, Seyed Mohammad Ali Razavi, Seyed H. Hosseini-Parvar
Publikováno v:
Journal of Food Engineering. 101:236-243
Steady shear flow behavior of basil seed gum (BSG) was investigated between 0.5% and 2% (wt/wt) concentration and temperatures of 5–85 °C. BSG showed shear thinning behavior at all concentrations and temperatures. The Herschel–Bulkley model was
Autor:
Lara Matia-Merino, Seyed Mohammad Ali Razavi, Elham Khanipour, Seyed H. Hosseini-Parvar, Seyed Ali Mortazavi, Ali Motamedzadegan
Publikováno v:
International Journal of Food Science & Technology. 44:1755-1762
Summary Basil seed (Ocimum basilicum L.) is cultivated in large quantities in different regions of Iran. This seed has reasonable amounts of gum with good functional properties which is comparable with commercial food hydrocolloids. A central composi
Publikováno v:
International Journal of Food Science & Technology. 44:467-475
Summary This work was initiated to optimise the factors affecting the enzymatic extraction of edible gelatin from the cattle bones using response surface methodology. A central composite rotatable design was used to evaluate the effects of the enzyme