Zobrazeno 1 - 10
of 236
pro vyhledávání: '"Syed S.H. Rizvi"'
Autor:
Ashton K. Yoon, Syed S.H. Rizvi
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 708-721 (2020)
The worldwide Greek yogurt market is a growing multi-billion-dollar industry in need of a solution for its environmentally problematic acid whey byproduct. This study evaluated the effects of concentrated Greek acid whey (GAW) substituted in lieu of
Externí odkaz:
https://doaj.org/article/c3e5f978876a4deeafdb8f5a6ad50d50
Autor:
Patrick Schulz, Syed S.H. Rizvi
Publikováno v:
Food Reviews International. :1-20
The lactose-free dairy market has significantly grown in the past years in relation to the large population who experience lactose intolerance. Lactose-free dairy products are nutritionally more at...
Autor:
Bindvi Arora, Syed S.H. Rizvi
Publikováno v:
International Journal of Dairy Technology. 74:641-654
Publikováno v:
International Journal of Food Science & Technology. 56:3866-3875
Publikováno v:
Journal of Materials Chemistry B. 9:4773-4792
Throughout the past decade, there has been a rapid growth in the development of protein/peptide-based therapeutics. These therapeutics have found widespread applications in the treatment of cancer, infectious diseases, and other metabolic disorders o
Autor:
Syed S.H. Rizvi, Ali Ubeyitogullari
Publikováno v:
Journal of Dairy Science. 103:8796-8807
A new strategy to concentrate phospholipids from buttermilk powder was developed using a food-grade green method based on ethanol-modified supercritical carbon dioxide (SC-CO2) extraction. The effects of extraction conditions, namely temperature (50
Autor:
Ali Ubeyitogullari, Syed S.H. Rizvi
Publikováno v:
Food & Function. 11:10506-10518
In this study, thermostable oil-in-water emulsions containing high protein contents were developed using milk protein concentrate (MPC) that was functionalized by supercritical fluid extrusion (SCFX) processing at low temperature and shear. Functiona
Publikováno v:
Green Chemistry. 22:1618-1629
Ironized multivitamin-loaded liposomes were generated via the use of supercritical-CO2 (SC-CO2) as a green solvent without using any organic solvent. A newly developed, venturi-based rapid expansion of a supercritical solution (Vent-RESS) system was
Autor:
Muhammad Umair Arshad, Faima Atta Khan, Kashif Ameer, Ali Imran, Muhammad Imran, Faqir Muhammad Anjum, Syed S.H. Rizvi
Publikováno v:
Food Science and Technology v.41 n.3 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss 3, Pp 626-634 (2020)
Food Science and Technology, Issue: ahead, Published: 16 OCT 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss 3, Pp 626-634 (2020)
Food Science and Technology, Issue: ahead, Published: 16 OCT 2020
This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plots showed th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::634269f3f050df68ab871574a94f2961
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300626
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300626
Autor:
Apratim Jash, Syed S.H. Rizvi
Publikováno v:
Innovative Food Science & Emerging Technologies. 79:103030