Search Results - "Farahnaky, A."

Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout (Oncorhynchus mykiss) fillet by Hafezparast-Moadab, N., Hamdami, N., Dalvi-Isfahan, M., Farahnaky, A.

“…In this research, freezing was combined with radiofrequency waves (RF) as a novel method and its application was investigated on rainbow trout fish. The main…”
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The impact of concentration, temperature and pH on dynamic rheology of psyllium gels by Farahnaky, A., Askari, H., Majzoobi, M., Mesbahi, Gh

“…Structural aspects of the psyllium gum prepared from the seed husk of the plant of Plantago ovata Forsk was characterized by dynamic rheology and microscopy…”
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Food neophobia and sustainability consciousness on willingness to eat insects as food by Hopkins, I., Farahnaky, A., Gill, H., Danaher, J., Newman, L.P.

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Effect of various salts and pH condition on rheological properties of Salvia macrosiphon hydrocolloid solutions by Farahnaky, A., Shanesazzadeh, E., Mesbahi, Gh, Majzoobi, M.

“…► pH, NaCl, CaCl2 and Na2HPO4 had significant impacts on rheology of S. macrosiphon hydrocolloid. ► The minimum and maximum consistencies were found at pH 3…”
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Material Properties and Tableting of Fruit Powders by Aziz, M. G., Yusof, Y. A., Blanchard, C., Saifullah, M., Farahnaky, A., Scheiling, G.

“…The tableting of fruit powders is gaining popularity due to conveniences in its use, storage, transportation, and product formulation. Food powders are…”
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Influence of Soy Protein Isolate on the Quality of Batter and Sponge Cake by Majzoobi, M, Ghiasi, F, Habibi, M, Hedayati, S, Farahnaky, A

“…With the aim of production of functional sponge cake, soy protein isolate (SPI) was added at 0, 5, 10, 15, 20 and 30% (w/w), and the quality of batter and the…”
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Ultrasound-assisted isolation of mucilaginous hydrocolloids from Salvia macrosiphon seeds and studying their functional properties by Farahnaky, A., Bakhshizadeh-Shirazi, Sh, Mesbahi, Gh, Majzoobi, M., Rezvani, E., Schleining, G.

“…Time and energy consuming centrifugation and purification steps have been reported as the main challenges for isolation of high quality hydrocolloids from…”
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Using power ultrasound for cold gelation of kappa-carrageenan in presence of sodium ions by Farahnaky, A., Azizi, R., Majzoobi, M., Mesbahi, Gh, Maftoonazad, N.

“…Usually a heating stage is required to solubilize kappa carrageenan dispersions for gel formation on cooling. This work reports cold gelation of kappa…”
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Physicochemical Characteristics of Starch Component of Wheat Flours Obtained from Fourteen Iranian Wheat Cultivars by Majzoobi, M, Farahnaky, A, Amiri, Sedigheh

“…In this study, the differences in the physicochemical properties of starch component of fourteen Iranian wheat cultivars (Triticum aestivum L.) in terms of…”
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EFFECT OF SALT, WATER AND TEMPERATURE ON WHEAT DOUGH RHEOLOGY by FARAHNAKY, A, HILL, S.E

“…In this study the effect of salt, water and temperature on dough rheology was modeled. Surface response methodology (D-Optimal mode) was used in order to…”
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USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUP by FARAHNAKY, A, ABBASI, A, JAMALIAN, J, MESBAHI, G

“…In this current study, tomato pulp powder, the main waste of the tomato processing industry, was used as a thickening agent in the formulation of a commercial…”
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The Effect of Moisture Content of Maize Grits on Physicochemical Properties of Its Puffed Food Products Properties of Its Puffed Food Products by S. Sharifi, A. Farahnaky, B. Imani, M. Majzoobi

“…In this study the effect of different levels of moisture content of maize grits (10, 13, 16 and 19%) as an attribute of physicochemical properties of…”
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EFFECT OF NaCl AND WATER CONTENT ON EXPANSION AND COLOR OF CASSAVA AND POTATO STARCHES ON BAKING by FARAHNAKY, A, MAJZOOBI, M, SHOJAEI, Z.A

“…Due to the importance of the role of NaCl in starch-based systems, the effect of NaCl and water content on specific volume, color parameters and moisture loss…”
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Physical ageing of crayfish flour at low moisture contents by Farahnaky, A., Guerrero, A., Hill, S. E., Mitchell, J. R.

“…Glass transition temperature of red crayfish flour (moisture 3.56%) was determined using a phase transition analyser (Wenger Technical Centre, USA). Due to the…”
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Study of colouring, aromatic strength and bitterness of saffron (Crocus sativus L.) cultivated in the UK by Yadollahi, A, Shojaei, Z.A, Farahnaky, A

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Aflatoxin Removal from Pistachio Nuts by Natural Natrolite by Fooladi, M.H, Farahnaky, A

“…Natrolite was used to explore a physical and safe method to decontaminate aflatoxin-containing pistachio lots. Pistachio nuts with low, medium, and high levels…”
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A comparative study on functional properties of beet and citrus pectins in food systems by Mesbahi, Gholamreza, Jamalian, Jalal, Farahnaky, Asgar

“…Pectin is used in a number of foods as a gelling agent, thickener, texturizer, emulsifier and stabilizer. Sugar-beet pulp, the residue left from sugar…”
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Physicochemical Properties of Partbaked Breads by Farahnaky, A., Majzoobi, M.

“…In this current study eight partially-baked breads were studied and compared in terms of a number of physicochemical characteristics: moisture distribution,…”
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Influence of Soy Protein Isolate on the Quality of Batter and Sponge Cake: Influence of Soy Protein Isolate on Sponge Cake by Majzoobi, M., Ghiasi, F., Habibi, M., Hedayati, S., Farahnaky, A.

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Alflatoxin removal from pistachio nuts by natural natrolite by Fooladi, M H, Farahnaky, A

“…Natrolite was used to explore a physical and safe method to decontaminate aflatoxin-containing pistachio lots. Pistachio nuts with low, medium, and high levels…”
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