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RISSynthesis of water dispersible silver nanoparticles by thermal decomposition of water soluble silver oxalate precursors
Effect of active edible coating and temperature on quality properties of roasted pistachio nuts during storage
The present study investigated the effect of gelatin coating (GL) containing ascorbic acid
(AA:10 g/L) and/or propyl gallate (PG:0.1 g/L) on the chemical (peroxide value (PV); anisidine
value (AnV) and free fatty acid (FFA)), instrumental...
Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice
of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and the more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide...
synthesis and optical analysis ofZnO and ZnO:Agnanopowders via modified sol-gel method
Zinc oxide and ZnO:Ag nanopowders were synthesized in gelatin media, at different calcination temperature. The obtained powders were characterized using XRD, TEM and UV-vis techniques...
Apple pastille: Correlation between features extracted from texture image analysis and sensory characteristics
Pastille was prepared from apple puree, citric acid, sorbitol and mixture of different hydrocolloids such as starch, pectin and gelatin by using modified traditional technique. Drying was carried out at room temperature. The final texture perception...
Ionic Conductivity in Gelatin Based Hybrid Solid Electrolytes: The Non trivial Role of Nanoclay
Highly stable gelatin layer protected gold nanoparticles as surface enhanced raman scattering substrates
Evolution of bentonite and gelatin effects on clarification of variety of date fruit Kaluteh juice with response surface methodology
central composite design (FCCD). Three main
factors including temperature (30-70°C), pH (4-6), and time (40-120 minute) to determine
the optimal condition of maximum activity of these two components (bentonite and gelatin)