Zobrazeno 1 - 10
of 1 284
pro vyhledávání: '"seed gum"'
Autor:
Hadis Taghvatalab, Dornoush Jafarpour
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 5, Pp 607-620 (2024)
Introduction Scientific evidence is mounting that synthetic chemicals used as food additives may have harmful impacts on health and the biological system and cause many diseases and damages to the human body. Also, many consumers are concerned about
Externí odkaz:
https://doaj.org/article/a99f7242d98640a59b6728230b8112da
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 5, Pp 559-572 (2024)
Introduction Fruits have a limited harvest season, and the amount of their waste is significant. Drying extends the shelf life of food, and the infrared dryer reduces the time and cost of the drying process. In this study, the effect of sonication at
Externí odkaz:
https://doaj.org/article/dfe554b9455545f3a38f0b63c2657cb4
Autor:
Rawdah M. Al-Ali, Orass T. Al-Ibresam, Sawsan A. Al-Hilifi, Anka Trajkovska Petkoska, Sameh A. Korma
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100471- (2024)
Bread is a staple food in many countries worldwide. The aim of this study is the presentation of a novel type of bread prepared of wheat flour and extract of chia seed gum (CSG). The CSG was included in the wheat flour mixture in a concentration from
Externí odkaz:
https://doaj.org/article/9646f018e1ed4e988ad3a3fa027a9b22
Autor:
Mozhdeh Sarraf, Sara Naji-Tabasi, Adel Beig-Babaei, José Enrique Moros, Maria Carmen Sánchez Carrillo, Adrián Tenorio-Alfonso
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101917- (2024)
The utilization of edible oleogels as oil structures has been proven to comprise a suitable alternative to fat. In this research, whey protein concentrate (WPC) oleogel structure was designed and improved by the creation of a soluble complex of WPC-b
Externí odkaz:
https://doaj.org/article/28b80b7a8e9a44aa8819bb21b9fa83ae
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-8 (2024)
Abstract Dispersion of Basil seed gum has high viscosity and exhibits shear-thinning behavior. This study aimed to analyze the influence of microwave treatment (MT) at various time intervals (0, 1, 2, and 3 min) on the viscosity and rheological behav
Externí odkaz:
https://doaj.org/article/ba2969dba9d44591ba28753cbfb98245
Publikováno v:
In Current Research in Food Science 2025 10
Akademický článek
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Autor:
Sarraf, Mozhdeh a, Naji-Tabasi, Sara b, ⁎, Beig-Babaei, Adel a, Moros, José Enrique c, Carrillo, Maria Carmen Sánchez c, Tenorio-Alfonso, Adrián c
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Autor:
Al-Ali, Rawdah M. a, Al-Ibresam, Orass T. a, Al-Hilifi, Sawsan A. a, Trajkovska Petkoska, Anka b, c, ⁎, Korma, Sameh A. d, e, ⁎
Publikováno v:
In Future Foods December 2024 10
Publikováno v:
Food Hydrocolloids for Health, Vol 5, Iss , Pp 100177- (2024)
This study aimed to produce microgels by electrospraying of alginate/AHSG (Alyssum homolocarpum seed gum) dispersions at different mixing ratios (1:0, 3:1, 1:1) for encapsulation of curcumin. Addition of AHSG to alginate increased the ζ-potential wh
Externí odkaz:
https://doaj.org/article/4d52908a37cb46c7803251deca872f71