Search Results - "Farhat, I. A"

Effect of Drying Temperature on Physical Properties of Thin Gelatin Films by Badii, F, MacNaughtan, W, Mitchell, J. R, Farhat, I. A

“…The molecular morphology of thin gelatin films, controlled through the casting temperature, was monitored by wide angle X-ray diffraction (WAXD) and…”
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Organisation of the external region of the starch granule as determined by infrared spectroscopy by Sevenou, O, Hill, S.E, Farhat, I.A, Mitchell, J.R

“…Attenuated total reflectance–Fourier transform infrared (ATR–FTIR) was used to study the external regions of starch granules. Native starches (wheat, potato,…”
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Effect of Storage Time on the Retrogradation of Banana Starch Extrudate by Bello-Pérez, L. A, Ottenhof, M.-A, Agama-Acevedo, E, Farhat, I. A

“…Starch was isolated from banana starch and the retrogradation phenomenon was studied using diverse techniques, including an enzymatic measurement. Wide-angle…”
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Determination of the Molecular and Structural Characteristics of Okenia, Mango, and Banana Starches by Millan-Testa, C. E, Mendez-Montealvo, M. G, Ottenhof, M.-A, Farhat, I. A, Bello-Pérez, L. A

“…Starches were isolated from nonconventional sources (banana, mango, and okenia) and their characteristics were examined using polarized light microscopy, X-ray…”
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A differential scanning calorimetry study of the crystallization kinetics of tristearin‐tripalmitin mixtures by MacNaughtan, W., Farhat, I. A., Himawan, C., Starov, V. M., Stapley, A. G. F.

“…A comprehensive study of the isothermal crystallization kinetics of tripalmitin‐tristearin mixtures was carried out using DSC, with data fitted to the Avrami…”
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The retrogradation of waxy maize starch extrudates: Effects of storage temperature and water content by Farhat, I. A., Blanshard, J. M. V., Mitchell, J. R.

“…The effects of water content and storage temperature on the kinetics of the retrogradation of nonexpanded waxy maize starch extrudates were studied using 1H…”
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Enthalpy relaxation of gelatin in the glassy state by Badii, F., MacNaughtan, W., Farhat, I.A.

“…The enthalpy relaxation during the ageing of gelatin in the glassy state was studied for partially crystalline or amorphous materials at different water…”
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Layered, tunable graphene oxide-nylon composite heterostructures for wearable electrocardiogram sensors by Hallfors, N. G., Maksimovski, D., Farhat, I. A. H., Abi Jaoude, M., Devarajan, A. R., Liao, K., Ismail, M., Pade, H., Adhikari, R. Y., Isakovic, A. F.

“…Nanoscale engineered materials combined with wearable wireless technologies can deliver a new level of health monitoring. A reduced graphene oxide-nylon…”
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Optimization methods applied for solving the short-term hydrothermal coordination problem by Farhat, I.A., El-Hawary, M.E.

“…Short-term hydrothermal coordination (STHTC) is a very complicated optimization problem. It is a dynamic large-scale non-linear problem and requires solving…”
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Fitting of the beat pattern observed in NMR free-induction decay signals of concentrated carbohydrate–water solutions by Derbyshire, W., van den Bosch, M., van Dusschoten, D., MacNaughtan, W., Farhat, I.A., Hemminga, M.A., Mitchell, J.R.

“…A series of mathematical functions has been used to fit the proton free-induction decays (FIDs) of concentrated carbohydrate–water samples. For the solid…”
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The effect of gluten on the retrogradation of wheat starch by Ottenhof, M.-A., Farhat, I.A.

“…The retrogradation of amylopectin in a wheat starch and a wheat starch/gluten (10:1) blend prepared by extrusion and containing 34% water (wet weight basis)…”
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FTIR microspectroscopy study of composition fluctuations in extruded amylopectin-gelatin blends by Mousia, Z., Farhat, I. A., Pearson, M., Chesters, M. A., Mitchell, J. R.

“…The spatial variation in the composition of nonexpanded biopolymer blends prepared by extrusion of mixtures of gelatin with either native or pregelatinized…”
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Characterisation of starches from West African yams by Farhat, Imad A, Oguntona, Tunde, Neale, Roger J

“…Starches from four varieties of West African yams were extracted and characterised. The physicochemical properties investigated (granule size and morphology,…”
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Structure and thermomechanical properties of extruded amylopectin–sucrose systems by Farhat, I.A., Mousia, Z., Mitchell, J.R.

“…The degree of heterogeneity in three non-expanded amylopectin–sucrose (88:12, 68:32 and 57:43) systems prepared by twin-screw extrusion was studied using FTIR…”
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Effect of water partitioning on the glass-transition behaviour of phase separated amylopectin-gelatin mixtures by MOUSIA, Z, FARHAT, I. A, BLACHOT, J. F, MITCHELL, J. R

“…The glass transition behaviour of concentrated 1:1 and 3:1 amylopectin-gelatin mixtures (water contents between 18 and 36% dry basis) was studied for different…”
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Multivariate near-infrared and Raman spectroscopic quantifications of the crystallinity of lactose in whey permeate powder by Nørgaard, L., Hahn, M.T., Knudsen, L.B., Farhat, I.A., Engelsen, S.B.

“…The use of near-infrared (NIR) and Fourier transform Raman spectroscopy for quantification of crystalline lactose content in whey permeate powder was…”
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Water redistribution during the recrystallisation of amylopectin in amylopectin/gelatin blends by Farhat, I.A., Mousia, Z., Mitchell, J.R.

“…The DMTA thermogram of 50:50:32 gelatin/amylopectin/water extrudates showed two main transitions: 24 and 52°C associated with the glass transition temperatures…”
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On the extrapolation of the melting temperature of dry starch from starch-water data using the Flory-Huggins equation by Farhat, I.A., Blanshard, J.M.

“…The experimental results of several workers reported in the scientific literature have been re-analysed using the Flory-Huggins equation. The melting…”
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Enthalpy and mechanical relaxation of glassy gelatin films by Badii, F., Martinet, C., Mitchell, J.R., Farhat, I.A.

“…The structural relaxation during the ageing of glassy gelatin films containing 8, 12 and 17% water at 25 °C was studied through (i) the extent of relaxation…”
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Effect of Sugars on Retrogradation of Waxy Maize Starch‐Sugar Extrudates by Farhat, I. A., Blanshard, J. M. V., Descamps, M., Mitchell, J. R.

“…ABSTRACT The effect of sucrose, fructose, and xylose on the retrogradation of waxy maize starch extrudates at relatively low moisture contents (20–50 g of…”
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