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Shashavani Mojarrad, Lida. 2018; Ferdowsi University Of Mashhad.

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composite gel; pasting properties; microstructure; gelatinization; texture

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Textural, thermal and microstructural properties of single component gels and binary composite gels (BCG) of high amylose corn starch (Hylon VII) mixed with wheat flour at different wheat flour/Hylon VII (WF/H) ratios (95:5, 90:10 and 85:15) and temperatures (100, 121 and 135ºC) were investigated. The visual appearance showed that as Hylon VII was increased in BCG, the stronger gel was achieve ...

Delfanian, Makan, Haddad Khodaparast, Mohammad Hossein, Razavi, Mohammad Ali, Esmaeilzadeh Kenari, Reza. 2018; Ferdowsi University Of Mashhad.

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polyphenols; antioxidant activity; response surface methodology; ultrasound-assisted extraction

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The central composite rotatable design by response surface methodology was applied for optimization of ultrasonic extraction conditions of Bene hull (Pistacia atlantica subsp. Mutica) polyphenols. The sonication time, temperature and ethanol-water ratio were independent parameters studied for the extraction optimization. Total polyphenols and antioxidant potentials of extracts in terms of ferr ...

Pourashouri, Parastoo, Shabanpour, Bahareh, Noori Hashem Abad, Zeinab. 2018; Ferdowsi University Of Mashhad.

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brine concentration; kutum; roe; shelf life

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Caviars represent the best-known form of fish roe products. The conventional method of roe processing includes saturated brine salting. However, despite the importance of these products, there is relatively little technical information available about their chemical composition, product quality and food safety attributes.Three experimental treatments were provided with kutum roe brined in 10, ...

Esmaeilzadeh kenari, Reza. 2018; Ferdowsi University Of Mashhad.

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yield; texture characteristics; cheese; ultrasound bath and probe; quality characteristics

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In this study, the effects of bath and probe ultrasound treatments were investigated on yield, texture (hardness, adhesion, cohesion, springiness and chewiness), pH and moisture content of fresh white cheese. The times 2, 4, 6 minutes and 5, 10, 15 minutes were used in probe treatment (frequency 20 kHz) and bath treatment (frequency 37 kHz), respectively, at temperatures of 40, 50 and 60°C in ...

Rasouli, Majid. 2018; Ferdowsi University Of Mashhad.

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moisture content; artificial neural networks; back propagation; convective drying; garlic

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In this study, artificial neural networks (ANNs) was utilized for modeling and the prediction of moisture content (MC) of garlic during drying. The application of a multi-layer perceptron (MLP) neural network entitled feed forward back propagation (FFBP) was used. The important parameters such as air drying temperature (50, 60 and 70°C), slice thickness (2, 3 and 4 mm) and time (min) were cons ...

Nasehi, Behzad, Noshad, Mohammad. 2018; Ferdowsi University Of Mashhad.

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sensory analyzer; image processing; anfis model; gluten free bread

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In the study, the effect of compositional parameters (Xanthan, Corn flour and quinoa flour content) on sensory characteristics and image features of gluten free bread were evaluated. Results showed, addition of quinoa and corn flour significantly decreased L* value and increased a* value of crust and crumb of gluten free bread. Also, increased percentage of corn flour has led to decreased amou ...

Bakhshabadi, Hamid, Mirzaei, Habib ollah, Ghodsvali, Alireza, Jafari, Seyed mahdi, Ziaiifar, Aman mohammad. 2018; Ferdowsi University Of Mashhad.

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screw rotational speed; microwave; oil extraction; cumin seed; black; modeling

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Introduction: Black Cumin seed (Nigella sativa L.) as one of the novel edible oil resources used commonly nowadays as seasoning in food product industries due to considerable medicinal properties and high nutritional impacts. Oil extraction by pressing method as an approach compared to other methods including solvent extraction is faster, safer and cheaper. In the oil extraction process, the p ...

Osia, Sarvenaz, Raftani Amiri, Zeynab. 2018; Ferdowsi University Of Mashhad.

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foaming capacity; protein isolate; aroos bean; emulsifying capacity

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Introduction: The Phaseolus Vulgaris on a global scale of cultivation has been categorized in the first rank and considered as the seventh staple food in the world. Proteins are usually classified into 3 groups including flours with 50 to 65 percent protein, concentrate with 65 percent protein and isolates with over 90 percent protein. Protein concentrate is produced by defatted flour through ...

Shokooh Saremi, Elham, Habibi Najafi, Mohammad B., Haddad Khodaparast, Mohammad H., Bahreini, Masomeh. 2018; Ferdowsi University Of Mashhad.

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antimicrobial activity; pimpinella affinis; extraction methods

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Introduction: It has been well demonstrated that vegetables provide, in addition to other basic nutrients, bioactive substances with beneficial effects on human health. In fact, the consumption of vegetables has been associated with lower incidence and lower mortality rates of cancer and cardiovascular diseases in humans. Increasing demand for natural additives has shifted the attention from s ...

Bazrafkan, Firooze, zaringhalami, Soheila, Ganjloo, Ali. 2018; Ferdowsi University Of Mashhad.

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antimicrobial activity; antioxidant activity; bioactive compounds; white mahaleb juice

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Introduction: In recent years special attention has been paid to the use of natural sources contain healthy bioactive compounds. Fruit and vegetable juices are a good source of many biologically active compounds, particularly vitamins, minerals and phenols. Phenolic compounds are secondary metabolites widely found in fruits, mostly represented by flavonoids and phenolic acids. Phenols are know ...

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