Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Vahid Baeghbali"'
Publikováno v:
Foods, Vol 12, Iss 17, p 3287 (2023)
Three-dimensional printing is one of the most precise manufacturing technologies with a wide variety of applications. Three-dimensional food printing offers potential benefits for food production in terms of modifying texture, personalized nutrition,
Externí odkaz:
https://doaj.org/article/2cd2ee05bfec40af9efc2823536e7aea
Autor:
Sara Hedayati, Elham Ansarifar, Mohammad Tarahi, Zahra Tahsiri, Vahid Baeghbali, Mehrdad Niakousari
Publikováno v:
Gels, Vol 9, Iss 6, p 460 (2023)
In this study, the influence of different levels (0.1, 0.2, and 0.3% w/w) of Persian gum or almond gum were incorporated into wheat starch, and their influences on water absorption, freeze–thaw stability, microstructure, pasting, and textural prope
Externí odkaz:
https://doaj.org/article/b7346e4636464dc689eb142faffe5fe4
Publikováno v:
Foods, Vol 11, Iss 12, p 1789 (2022)
Dysphagia is a condition in which the swallowing mechanism is impaired. It is most often a result of a stroke. Dysphagia has serious consequences, including choking and aspiration pneumonia, which can both be fatal. The population that is most affect
Externí odkaz:
https://doaj.org/article/34520f6bed5342fabdd9df810c3679b4
Autor:
Christina E. Larder, Vahid Baeghbali, Celeste Pilon, Michèle M. Iskandar, Danielle J. Donnelly, Sebastian Pacheco, Stephane Godbout, Michael O. Ngadi, Stan Kubow
Publikováno v:
Foods, Vol 8, Iss 9, p 382 (2019)
Potatoes (Solanum tuberosum L.) are a good dietary source of carbohydrates in the form of digestible starch (DS) and resistant starch (RS). As increased RS content consumption can be associated with decreased chronic disease risk, breeding efforts ha
Externí odkaz:
https://doaj.org/article/4851d5ce637b4151b059bc68a294a851
Autor:
Niakousari, Sara Hedayati, Elham Ansarifar, Mohammad Tarahi, Zahra Tahsiri, Vahid Baeghbali, Mehrdad
Publikováno v:
Gels; Volume 9; Issue 6; Pages: 460
In this study, the influence of different levels (0.1, 0.2, and 0.3% w/w) of Persian gum or almond gum were incorporated into wheat starch, and their influences on water absorption, freeze–thaw stability, microstructure, pasting, and textural prope
Autor:
Maribel Abadias, Madiha Mohamed Abdel-Hay, Mohsin Bashir Aga, Ingrid Aguiló-Aguayo, Tawheed Amin, Javier R. Arballo, Vahid Baeghbali, Ricardo Durán Barón, Sreejani Barua, Iqra Bashir, Khalid Bashir, Omar Bashir, Shakeel Ahmad Bhat, Laura A. Campañone, Runu Chakraborty, José Reyes Chaparro, Aamir Hussain Dar, Ufaq Fayaz, Gousia Gani, Sandro M. Goñi, Sara Hedayati, Israel Hernández, Abida Jabeen, Seid Mahdi Jafari, Bisma Jan, Nusrat Jan, Dilpreet Kaur Jassal, Mohammad U.H. Joardder, Dinkar B. Kamble, Shafat Ahmad Khan, Alejandro R. Lespinard, Ishrat Majid, P. Mariadon Shanlang Pathaw, Rodolfo H. Mascheroni, María M. Mercatante, C. Mukhim, Jordi Ortiz, Virginia Prieto-Santiago, Hosahalli S. Ramaswamy, Savita Rani, Qurat -ul-Eain- Hyder Rizvi, María Janeth Rodríguez-Roque, Sayanti Roy, Md Fahim Shahriar, Rafeeya Shams, Harsimar Singh, Prem Prakash Srivastav, Tanya Luva Swer, Nantawan Therdthai, Hamed Vatankhah
Publikováno v:
Emerging Thermal Processes in the Food Industry ISBN: 9780128221075
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a631c614229480cc125b66973595744
https://doi.org/10.1016/b978-0-12-822107-5.01002-3
https://doi.org/10.1016/b978-0-12-822107-5.01002-3
Publikováno v:
High-Temperature Processing of Food Products ISBN: 9780128186183
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8686898d96c728c3041c3a1f909999c9
https://doi.org/10.1016/b978-0-12-818618-3.00004-5
https://doi.org/10.1016/b978-0-12-818618-3.00004-5
Publikováno v:
Emerging Thermal Processes in the Food Industry ISBN: 9780128221075
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7c2b135d369fdbb2efc0fcd93c29bc5
https://doi.org/10.1016/b978-0-12-822107-5.00009-x
https://doi.org/10.1016/b978-0-12-822107-5.00009-x
Autor:
Özgül Altay, Tawheed Amin, Elham Ansarifar, Vahid Baeghbali, Noemi Baldino, Omar Bashir, Angelos-Panagiotis Bizymis, Pranjal P. Das, Prangan Duarah, Georgia Frakolaki, Domenico Gabriele, Gousia Gani, Virginia Giannou, Sara Hedayati, Işıl İlter, Md. Kaviul Islam, Abida Jabeen, Seid Mahdi Jafari, Nusrat Jan, Mohammad U.H. Joardder, Figen Kaymak Ertekin, Tryfon Kekes, Özgün Köprüalan, Chi-Ching Lee, Francesca Romana Lupi, Taha Mukhtar, Marin Neio Demirci, Mihir K. Purkait, Nantawan Therdthai, Constantina Tzia, Nazrana Rafique Wani
Publikováno v:
High-Temperature Processing of Food Products ISBN: 9780128186183
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac40c8726d28ae66672fd9f20b1b0e08
https://doi.org/10.1016/b978-0-12-818618-3.09991-2
https://doi.org/10.1016/b978-0-12-818618-3.09991-2