Výsledky vyhledávání - "Tahereh Najib"

Akademický článek

Protein structural changes in lentil flour during soaking/germination and thermal treatments: Indication of nutritional and functional properties

Autor: Tahereh Najib, Mohamad Mehdi Heydari, Kaiyang Tu, Miranda Vu, Venkatesh Meda

Publikováno v: Food Chemistry Advances, Vol 3, Iss , Pp 100475- (2023)

Functional characteristics of lentil's protein have a significant impact on texture of developed food products and are an important consideration for ingredient manufacturers in food industries. Soaking/germination and thermal treatments are well-kno

Externí odkaz: https://doaj.org/article/01716f45e7684a369169c88ea8da3165

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Akademický článek

Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and microwave-assisted techniques

Autor: Tahereh Najib, Mohamad Mehdi Heydari, Kaiyang Tu, Venkatesh Meda

Publikováno v: Food Chemistry Advances, Vol 2, Iss , Pp 100267- (2023)

Adding lentil flours as an affordable and sustainable plant-based ingredient in food formulation plays vital role in promoting human health and reducing the environmental footprint of human diet. Also, the inclination toward sustainable food products

Externí odkaz: https://doaj.org/article/e2b3f99a7b7e4f14b2323c416b4f15de

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Akademický článek

Loss factor and moisture diffusivity property estimation of lentil crop during microwave processing

Autor: Mohamad Mehdi Heydari, Tahereh Najib, Oon-Doo Baik, Kaiyang Tu, Venkatesh Meda

Publikováno v: Current Research in Food Science, Vol 5, Iss , Pp 73-83 (2022)

Characterization of loss factor and moisture diffusivity are required to understand materials' precise behavior during microwave processing. However, providing the processing facilities to measure these properties in a real or simulated situation dir

Externí odkaz: https://doaj.org/article/06889fb5104c4422af5f7ad61695be81

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Akademický článek

Investigating starch and protein structure alterations of the processed lentil by microwave-assisted infrared thermal treatment and their correlation with the modified properties

Autor: Mohamad Mehdi Heydari, Tahereh Najib, Venkatesh Meda

Publikováno v: Food Chemistry Advances, Vol 1, Iss , Pp 100091- (2022)

Microwave-assisted infrared is an emerging green technology that can be used in the thermal processing of lentils to modify their functional and nutritional properties as high-value plant-based protein ingredients. The study employed this technology

Externí odkaz: https://doaj.org/article/357806bbffa149099e217180e3a2b8bc

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Akademický článek

Combination of germination and innovative microwave-assisted infrared drying of lentils: effect of physicochemical properties of different varieties on water uptake, germination, and drying kinetics

Autor: Tahereh Najib, Mohamad Mehdi Heydari, Venkatesh Meda

Publikováno v: Applied Food Research, Vol 2, Iss 1, Pp 100040- (2022)

Soaking, germination, and thermal processing of lentils are common treatments to improve the functional and nutritional properties and expand its usage as an affordable plant-based protein in other food applications. In this work, combinations of the

Externí odkaz: https://doaj.org/article/6557c797ff42490cad1311275c601ddd

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Synthesis and characterization of novel activated carbon from Medlar seed for chromium removal: Experimental analysis and modeling with artificial neural network and support vector regression

Autor: Tahereh Najib, Bahram Nasernejad, Mostafa Solgi, Shahyar Ahmadnejad

Publikováno v: Resource-Efficient Technologies, Vol 3, Iss 3, Pp 236-248 (2017)

In this study, for the first time the activated carbon has been produced from medlar seed (Mespilus ger- manica) via chemical activation with KOH. The carbonization process was carried out at different tem- peratures of 450, 550, 650 and 750 °C. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56c66182d5c48acb8107b1dc73a4b85b
http://www.sciencedirect.com/science/article/pii/S2405653717300052

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Optimization of sulfate removal by sulfate reducing bacteria using response surface methodology and heavy metal removal in a sulfidogenic UASB reactor

Autor: Tahereh Najib, Mostafa Solgi, Bahram Nasernejad, Abbas Farazmand, Seyed Mohammad Heydarian

Publikováno v: Journal of Environmental Chemical Engineering. 5:3256-3265

Biological treatment using sulfate reducing bacteria (SRB) has been found out to have the potential for treatment of wastewaters containing sulfate and heavy metals. In the present study, in addition to the investigation of carbon source effect on th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dde5bdd8b83e0dbe1b22786042fc1419
https://doi.org/10.1016/j.jece.2017.06.016

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Periodical

University of Saskatchewan Researchers Yield New Study Findings on Food Chemistry (Protein structural changes in lentil flour during soaking/germination and thermal treatments: Indication of nutritional and functional properties).

Publikováno v: Food Weekly News; 12/14/2023, p643-643, 1p

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Periodical

Data on Food Chemistry Described by Researchers at University of Saskatchewan (Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and...).

Publikováno v: Food Weekly News; 10/12/2023, p24-24, 1p

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