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RISInfluence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound
This study introduces Alyssum homolocarpum seed gum, as a natural stabilizer for O/W emulsions. The droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions ...
اثر نوع و سطوح برخی امولسیفایرها و آنزیم آلفا آمیلاز قارجی بر ویژگی های خمیر 1. تجزیه و تحلیل خواص رئولوژیکی
به منظور تعیین تاثیر نوع امولسیفایر (لسییتین، E471 و E472) و سطوح مصرف آن و نیز آنزیم آلفا آمیلاز قارچی و سطوح مصرف آن بر خصوصیات رئولوژیکی خمیر آزمایشی به صورت فاکتوریل در قالب طرح کاملا تصادفی با سه تکرار اجرا گردید. ...
Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent
The rheological properties of Alyssum homolocarpum seed mucilage as influences of gum concentrations (1.5%, 2%, 2.5%, 3%, 3.5% and 4%) and temperatures (5, 25, 45, and 65 ºC) were investigated. Effects of pH (3–9), salts ...
Challenges with saffron adulteration in Iran
Saffron is the most expensive agricultural commodity in the world and hence the most adulterated food item internationally. Global consumption of saffron has been estimated at 300 tones with one billion dollars trade which ...