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Nemati N, Hesarinejad MA. A new application of hydrocolloids from Echinops setifer (Shekartighal): Mayonnaise-type sauces. Food Sci Nutr 2024; 12:1880-1887. [PMID: 38455190 PMCID: PMC10916559 DOI: 10.1002/fsn3.3881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 11/11/2023] [Accepted: 11/16/2023] [Indexed: 03/09/2024] Open
Abstract
Due to the importance of the production of functional and nutraceutical foods with high added value, Shekartighal was used to develop ready-made functional mayonnaise-type sauces and evaluate their physicochemical, sensory, and antioxidant properties over 60 days of storage. Shekartighal had, on average, 76.85% carbohydrate, 9.24% protein, 4.91% fat, 1.74% ash, 7.26% moisture, 20.38 mgGAE/g total phenol content, 14.31 μM ferrous sulphate/g, and 145.12 μg/mL antioxidant activity. The results indicated that Shekartighal had high water absorption capacity (408.01%) and emulsion stability (91.83%). Following the textural and sensorial study, the product that stood out as the best performer was the sauce containing 3% Shekartighal. Consequently, this product was selected for further evaluation, where its physicochemical and antioxidant properties were assessed for a 60-day duration under refrigerated storage (4°C). The formulation with 3% Shekartighal presented significantly more phenolic content and antioxidant properties than the control. During the 60-day refrigerated storage (4°C) period, the physicochemical and antioxidant parameters of the enriched sauce remained stable. The addition of Shekartighal to the sauce significantly improved its nutritional quality, and the sauce enriched with 3% Shekartighal demonstrated the most favorable characteristics among the different concentrations tested. Overall, these findings suggest that Shekartighal could be utilized as a natural ingredient to create a functional sauce with notable antioxidant and nutritional properties.
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Affiliation(s)
- Narges Nemati
- Department of Food ProcessingResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Mohammad Ali Hesarinejad
- Department of Food ProcessingResearch Institute of Food Science and Technology (RIFST)MashhadIran
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2
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Yosefiyan M, Mahdian E, Kordjazi A, Hesarinejad MA. Freeze-dried persimmon peel: A potential ingredient for functional ice cream. Heliyon 2024; 10:e25488. [PMID: 38352736 PMCID: PMC10862669 DOI: 10.1016/j.heliyon.2024.e25488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 01/20/2024] [Accepted: 01/29/2024] [Indexed: 02/16/2024] Open
Abstract
The peels are considered part of waste products, which are generally discarded. The use of persimmon peel is associated with its phenolic content, dietary fibers, minerals, and pectins. The main objective of this study was to evaluate changes in antioxidant activity, total phenolic contents (TPC), and color parameters of persimmon peels after freeze drying (-85 °C for 24h), vacuum oven drying (45 °C for 12h), oven drying (50 °C for 12h) and microwave oven drying treatment (900W for 10s). In the next step, the functional ice cream was prepared and studied by adding dried persimmon peel powder (DPPP). Various properties of the resulting ice cream at 4 levels of DPPP addition were investigated. The results showed that the highest value of L*,a*,and b* parameters were in the freeze-dried sample. There was a significant difference in the TPC of samples that dried by different methods (p < 0.05). The highest amount of TPC was observed in the freeze-dried sample (673 ± 2.0 mgGAE/100g) and the lowest one was observed in the oven-dried sample (352 ± 0.5 mgGAE/100g). The highest value for IC50 (concentration of the antioxidant compound that is necessary for the DPPH radical concentration to reach 50 % of the initial value) was in the sample dried in the oven, following the vacuum oven, microwave, and the lowest value was in the freeze-dried sample. DPPP produced by the freeze-drying method was applied in ice cream formulation at different levels (0-3 %wt.). By increasing the amount of DPPP from 0 to 3 %, the overrun and L* decreased and a*, b*, hardness, and melting resistance of ice cream increased significantly (p < 0.05). Based on our findings, DPPP has the potential to be applied as an added-value ingredient in the ice cream industry to improve the functional characteristics of its products.
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Affiliation(s)
- Mahdi Yosefiyan
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Elham Mahdian
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Arefeh Kordjazi
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
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3
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Mirarab Razi S, Mohebbi M, Mirzababaee SM, Hesarinejad MA, Khalilian Movahed M. The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture. Heliyon 2024; 10:e24140. [PMID: 38234892 PMCID: PMC10792572 DOI: 10.1016/j.heliyon.2024.e24140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 12/19/2023] [Accepted: 01/04/2024] [Indexed: 01/19/2024] Open
Abstract
The effect of high hydrostatic pressure (HHP) on the structural properties of whey protein concentrate (WPC) and guar gum mixture has been investigated at pH 5. WPC (6 % w/v) and guar gum (0.25 % w/v) mixture was freeze dried after adjusting pH and treated at different pressure levels (0-600 MPa) for 0-30 min. The solubility of treated powders decreased significantly (p < 0.05) as treatment time and pressure levels increased. Thermal analysis showed an increase in denaturation temperature after HHP treatment at 600 MPa. A more crystalline structure was observed in samples treated with 600 MPa for 20 and 30 min. With increasing pressure and time, particle size of the samples increased and the highest particle size was belonged to sample treated at 600 MPa for 30 min (759.66 nm). SEM results exhibited that by applying the pressure, irregularity of shapes and particle size increased while the apparent cracks decreased. FTIR results indicated that HHP treatment changed shift in bond and peak intensity. As reported in the current study, the application of HHP treatment as a green physical technology on protein-polysaccharide mixture could be used to improve interaction of protein and polysaccharide.
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Affiliation(s)
- Saeed Mirarab Razi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran
| | - Mohebbat Mohebbi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran
| | - Seyyed Mahdi Mirzababaee
- Department of Food Industry Machineries, Research Institute of Food Science and Technology, Mashhad, Iran
| | | | - Mohammad Khalilian Movahed
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran
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4
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Kaveh M, Yeganehzad S, Rabie Ashkezary M, Hesarinejad MA, Todaro A, Nishinari K. Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability. J Texture Stud 2023; 54:789-807. [PMID: 37584385 DOI: 10.1111/jtxs.12793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 07/05/2023] [Accepted: 07/25/2023] [Indexed: 08/17/2023]
Abstract
The gum base mass is a colloidal system and the main component of chewing gum; which is an inert, non-nutritious, indigestible, and insoluble part of chewing gum, therefore this substance does not dissolve in the mouth when chewed. The gum base plays the most crucial role in determining the mechanical properties, flexibility, and overall quality of chewing gum. Moreover, it acts as a delivery system to transport sweeteners, flavorings, and other ingredients in chewing gum. Despite the massive market for chewing gum and the provision of a list of the main ingredients in gum base by the Code of Federal Regulations and some international organizations, there is a lack of information about chewing gum base and its compositions in the literature. Therefore, the purpose of this review is to present an overview of the characteristics, ingredients and applications, production process, assessment, and modification methods of the gum base along with the advances and approaches in biodegradability. Biodegradability concerns play a promoting role in the research and development of chewing gum and its applications in the food industry, medical and dental sectors. Reviewing previous studies can surely help for faster development of this path.
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Affiliation(s)
- Mona Kaveh
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Mansour Rabie Ashkezary
- Department of Agriculture, Food and Forest Sciences, Università degli Studi di Palermo, Palermo, Italy
| | - Mohammad Ali Hesarinejad
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Aldo Todaro
- Department of Agriculture, Food and Forest Sciences, Università degli Studi di Palermo, Palermo, Italy
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China
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5
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Altemimi AB, Al‐haliem SM, Alkanan ZT, Mohammed MJ, Hesarinejad MA, Najm MAA, Bouymajane A, Cacciola F, Abedelmaksoud TG. Exploring the phenolic profile, antibacterial, and antioxidant properties of walnut leaves ( Juglans regia L.). Food Sci Nutr 2023; 11:6845-6853. [PMID: 37970415 PMCID: PMC10630819 DOI: 10.1002/fsn3.3554] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 06/18/2023] [Accepted: 06/20/2023] [Indexed: 11/17/2023] Open
Abstract
The aim of this study was to identify phenolic compounds in walnut leaves from northern Iraq and evaluate their ability to act as antibacterial and antioxidant agents. Phenolic compounds were determined by reversed-phase HPLC. Antibacterial activity was tested against various bacteria. Antioxidant properties were evaluated by various assays, including reducing power and DPPH radical scavenging activity. The HPLC profiles of walnut leaf fractions revealed quercetin, hydroquinone, 4-hydroxybenzoic acid, and caffeic acid in three fractions. The inhibitory activity of DPPH was determined as 47.66, 32.41, and 51.90 μg/mL for fractions I, II, and III, respectively. For ferric reducing power activity, fraction II > fraction III > fraction I and the FRAP activity was observed as 64.43, 73.19, and 68.18 μg/mL for fractions I, II, and III, respectively. All extracted fractions had antibacterial properties against all bacterial strains tested. Observations showed that fraction I was able to produce similar zones of inhibition as streptomycin in most cases. These results suggest that the fractions of this plant extract are plausible natural antioxidants that could be used as prime candidates for the synthesis of antioxidant drugs that can be used for the treatment of many oxidative stress-related diseases.
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Affiliation(s)
- Ammar B. Altemimi
- Department of Food Science, College of AgricultureUniversity of BasrahBasrahIraq
| | - Siba Mouid Al‐haliem
- Department of Dental Basic Sciences, College of DentistryUniversity of MosulMosulIraq
| | - Zina T. Alkanan
- Department of Food Science, College of AgricultureUniversity of BasrahBasrahIraq
| | - Muthanna J. Mohammed
- Department of Biology, College of Education for Pure SciencesUniversity of MosulMosulIraq
| | | | - Mazin A. A. Najm
- Pharmaceutical chemistry department, College of PharmacyAl‐Ayen UniversityThi‐QarIraq
| | - Aziz Bouymajane
- Team of Microbiology and Health, Laboratory of Chemistry‐Biology Applied to the Environment, Faculty of SciencesMoulay Ismail UniversityMeknesMorocco
| | - Francesco Cacciola
- Department of Biomedical, Dental, Morphological and Functional Imaging SciencesUniversity of MessinaMessinaItaly
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6
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ALKaisy QH, Al‐Saadi JS, AL‐Rikabi AKJ, Altemimi AB, Hesarinejad MA, Abedelmaksoud TG. Exploring the health benefits and functional properties of goat milk proteins. Food Sci Nutr 2023; 11:5641-5656. [PMID: 37823128 PMCID: PMC10563692 DOI: 10.1002/fsn3.3531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 10/13/2023] Open
Abstract
Goat milk proteins are unique in their nutritional and functional properties and have become increasingly popular in recent years. A variety of methods have been studied for extracting and isolating these proteins, with coprecipitation being a particularly effective approach. Compared to cow milk proteins, goat milk proteins contain higher levels of certain amino acids such as tryptophan and cysteine, while maintaining similar nutritional properties. Additionally, they have superior functional properties, including better emulsifying and foaming properties, which make them an attractive option for developing new food products. Research has shown that goat milk proteins have several health benefits, including immunomodulatory effects, allergy management, anti-inflammatory, and antioxidant effects, as well as antimicrobial and anticancer properties. They have the potential to be used as a treatment for autoimmune diseases, allergies, and other immune system disorders due to their ability to modulate the production of cytokines and other immune system components. Furthermore, their antimicrobial properties can help prevent the growth of harmful bacteria and reduce the risk of infection. Future research will focus on the potential of goat milk proteins as a functional food ingredient, their effects on gut health and microbiota, and their therapeutic potential for various health conditions. This research may lead to the development of new functional foods that promote health and prevent disease, and potentially pave the way for the use of goat milk proteins as a therapeutic agent for various health conditions.
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Affiliation(s)
- Qausar Hamed ALKaisy
- Department of Food Science, College of AgricultureUniversity of BasrahBasrahIraq
- Department of Dairy Science and Technology, College of Food SciencesUniversity of AL‐Qasim GreenAl QasimIraq
| | - Jasim S. Al‐Saadi
- Department of Dairy Science and Technology, College of Food SciencesUniversity of AL‐Qasim GreenAl QasimIraq
| | | | - Ammar B. Altemimi
- Department of Food Science, College of AgricultureUniversity of BasrahBasrahIraq
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7
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Shadordizadeh T, Mahdian E, Hesarinejad MA. Application of encapsulated
Indigofera tinctoria
extract as a natural antioxidant and colorant in ice cream. Food Sci Nutr 2023; 11:1940-1951. [PMID: 37051370 PMCID: PMC10084976 DOI: 10.1002/fsn3.3228] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 01/13/2023] Open
Abstract
In this study, Indigofera tinctoria extract (ITLE) along with maltodextrin in different concentrations was encapsulated using a freeze dryer, and some physicochemical properties were measured. Powder containing 30% maltodextrin was selected as the optimal powder for use in ice-cream production in four levels (0%-1.8%), and some quality parameters were examined. The results showed that with increasing the carrier concentration, moisture content, aw, solubility, a*, and b* of the powders decreased; bulk density, tapped density, and L* did not change significantly; total phenolic content and antioxidant activity of powders also increased significantly (p < .05). Addition of encapsulated ITLE to the ice cream caused a significant decrease in L*, b*, and melting rate, a significant increase in a*, overrun, and hardness of the samples and no change in the viscosity of the ice-cream mix (p < .05). Ice cream containing 1.2% encapsulated ITLE had higher sensory acceptance than other levels following control ice cream. The results of this study showed that ITLE can be used as a desirable additive in the production as a natural antioxidant and color agent.
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Affiliation(s)
- Talieh Shadordizadeh
- Department of Food Science and Technology, Quchan Branch Islamic Azad University Quchan Iran
| | - Elham Mahdian
- Department of Food Science and Technology, Quchan Branch Islamic Azad University Quchan Iran
| | - Mohammad Ali Hesarinejad
- Department of Food Processing Research Institute of Food Science and Technology (RIFST) Mashhad Iran
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8
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Mirzababaee SM, Ozmen D, Hesarinejad MA, Toker OS, Yeganehzad S. A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch. Int J Biol Macromol 2022; 223:511-523. [PMID: 36368359 DOI: 10.1016/j.ijbiomac.2022.11.044] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 11/02/2022] [Accepted: 11/06/2022] [Indexed: 11/09/2022]
Abstract
Starch in native form has limited application due to functional and physicochemical characteristics. To overcome these limitations, starch can be modified by non-thermal technologies such as high hydrostatic pressure (HHP). This study investigates high-pressure-induced gelatinization and the effect of this process on the structural, functional, morphological, pasting, thermal, physical and rheological properties of millet starch. The suspension of millet starch and water was pressurized at 200, 400 and 600 MPa for 10, 20 and 30 min to modify the starch in terms of structure, morphology, some physicochemical and rheological properties. Swelling strength and starch solubility decreased as a result of treatment with HHP. All treatments caused to increase in water holding capacity of the starch (from 0.66 % for native starch to 2.19 % for 600 MPa-30 min). Thermal analysis showed a decrease in gelatinization temperature and enthalpy of gelatinization and the pasting properties showed a decrease in the peak viscosity after HHP treatment. In addition, HHP treatment caused to increase in the hydration ability of starch by creating porosity and gaps in the granule surface and increasing the specific surface area. HHP application resulted in an increase in the peak time and pasting temperature and a decrease in breakdown and peak viscosities, final viscosity and setback viscosity in comparison with native starch of millet. The starch sample treated with 600 MPa for 30 min had the lowest syneresis and retrogradation ability. Increasing pressure and the time led to an increase in the elastic nature of the starch samples. According to the results, it is possible to increase usage area of starches in the food industry by improving its technological with HHP. This green physical technology can influence the quality parameters of starch, which can provide benefits for product machining and economic purposes.
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Affiliation(s)
- Seyyed Mahdi Mirzababaee
- Department of Food Industry Machineries, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Duygu Ozmen
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey
| | - Mohammad Ali Hesarinejad
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran.
| | - Omer Said Toker
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey.
| | - Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
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9
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Maleki G, Shadordizadeh T, Mozafari MR, Attar FR, Hesarinejad MA. Physicochemical and nutritional characteristics of nutrition bar fortified with cowpea protein. Food Measure 2022. [DOI: 10.1007/s11694-022-01768-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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10
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Rafe A, Selahbarzin S, Kulozik U, Hesarinejad MA. Dilatational rheology-property relationships of β-lactoglobulin /high methoxyl pectin mixtures in aqueous foams. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Bayat Tork M, Vazifedoost M, Hesarinejad MA, Didar Z, Shafafi Zenoozian M. Fabrication of Dragee Containing Spirulina platensis Microalgae to Enrich Corn Snack and Evaluate Its Sensorial, Physicochemical and Nutritional Properties. Foods 2022; 11:foods11131909. [PMID: 35804726 PMCID: PMC9265436 DOI: 10.3390/foods11131909] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/20/2022] [Accepted: 06/22/2022] [Indexed: 02/04/2023] Open
Abstract
In this work, the possibility of enriching snacks with Spirulina palatensis (SP) powder as a dragee was studied. In dragee formulation, the effects of various levels of SP, sunflower oil, NaCl and sour whey powder on sensory, physicochemical and nutritional properties were investigated. The dragee formulation was optimized and the characteristics of the optimal sample were compared with the control sample (containing dragee without SP). The results showed that adding SP increased the flavonoids, total anthocyanin content, vitamins, protein, minerals, essential and non-essential amino acids and fatty acids, including ω3 and ω6, while decreasing the energy intake. Based on the results, the optimal dragee sample was formulated and prepared with a desirability of 0.955. The correlation coefficient indicated that the effective optimization process and the performance of the model were carried out properly. The addition of SP had a significant impact on all color parameters considered by the panelists, and the enriched sample was given a very good taste score (75.10 ± 2.923) and an outstanding overall acceptance rate (91.20 ± 1.549) by the panelists. Although morphological data from scanning electron microscopy showed the distribution of non-uniform SP particles relative to the addition of SP in the extruded product formulation, the preservation of more nutritional properties and the good acceptance of sensory evaluators indicated the success of the application in dragee formulation. Therefore, instead of being utilized in an extruder, we discovered that SP may be used as a dragee for snack fortification.
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Affiliation(s)
- Maryam Bayat Tork
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran; (M.B.T.); (Z.D.)
| | - Mohsen Vazifedoost
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran; (M.B.T.); (Z.D.)
- Correspondence: (M.V.); (M.A.H.)
| | - Mohammad Ali Hesarinejad
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad P.O. Box 91735-147, Iran
- Correspondence: (M.V.); (M.A.H.)
| | - Zohreh Didar
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran; (M.B.T.); (Z.D.)
| | - Masoud Shafafi Zenoozian
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran;
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Osanlou R, Emtyazjoo M, Banaei A, Hesarinejad MA, Ashrafi F. Preparation of solid lipid nanoparticles and nanostructured lipid carriers containing zeaxanthin and evaluation of physicochemical properties. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128588] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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13
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Mehrabani A, Jebelli Javan A, Hesarinejad MA, Mahdavi A, Parsaeimehr M. The combined effect of ultrasound treatment and leek (Allium ampeloprasum) extract on the quality properties of beef. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101622] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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Hesarinejad MA, Lorenzo JM, Rafe A. Influence of gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese. Carbohydrate Polymer Technologies and Applications 2021. [DOI: 10.1016/j.carpta.2021.100162] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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15
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Mousavi B, Ghaderi S, Hesarinejad MA, Pourmahmoudi A. Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toast. IJFS 2021. [DOI: 10.7455/ijfs/10.2.2021.a4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
Due to the high level of antioxidant activity of acorn fruits, they can be used as an ingredient the production of functional foods. The goal of the this research was to partially substitute wheat flour with varying levels (10% - 50% w/w) of debittered acorn flour and to investigate its effects on the rheological characteristics of the dough, total phenolic content (TPC), staling, colour indices and sensory properties of toast bread. The farinograph degree of softening and water absorption of the dough decreased with increasing the acorn flour content, while the stability and time of development of the dough increased. Resistance and extensibility to deformation of the samples respectively increased and decreased compared to those of the control. Toast bread with 30% acorn flour replacement was observed to have lower staling than the control. The highest TPC (9.44 mg GAE/g) and the lowest peroxide value (0.36 m eq O2/kg) were obtained for the bread having 30% acorn flour substitution. Moreover, the breads showed darker crumbs with significantly lower specific loaf volumes. Overall, the bread with 30% of acorn flour substitution showed good rheological, staling properties and reasonable anti-oxidant content compared to the control bread as well as the highest sensorial acceptability.
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Khosrow Shahi S, Didar Z, Hesarinejad MA, Vazifedoost M. Optimized pulsed electric field-assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream. J Sci Food Agric 2021; 101:3693-3706. [PMID: 33301192 DOI: 10.1002/jsfa.11000] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2020] [Revised: 11/07/2020] [Accepted: 12/10/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND In this study, a face-centered central composite design was applied to optimize pulsed electric field parameters (voltage: 1, 4, 7 kV cm-1 ; pulse number: 10, 65, 120) for the extraction of natural saponins from Chubak root. Data analysis showed that increasing the voltage from 1 to 4 kV cm-1 and pulse number from 10 to 65 increased foaming ability (FA) and emulsion stability, and decreased foam density (FD), foam stability (FS) and lightness, due to the improved extraction of saponins. RESULTS Whereas, an opposite trend was observed for FA, FD and FS on increasing the voltage from 4 to 7 kV cm-1 as a result of more impurities being extracted. Furthermore, the Chubak root extract (CRE) (0, 1.5, 3.0 and 4.5 g kg-1 ) obtained under the optimized conditions (voltage of 6.4 kV cm-1 and pulse number of 80) was used in ice cream formulation because of its ability to reduce surface tension. Based on the results, the samples containing higher amounts of CRE showed higher viscosity, consistency coefficient, overrun, melting resistance and creaminess, as well as lower values of flow behavior index, hardness, adhesiveness, coarseness and coldness. This could be related to the increased water retention, improved whipping ability, greater fat destabilization and smaller ice crystals. Although more bitterness was perceived as a result of an increase in the level of CRE, it had no negative effect on the overall acceptance assessed by trained sensory panelists. CONCLUSIONS The results of this study briefly support the conclusion that CRE has a very high potential for use as a foaming, emulsifying and stabilizing agent to improve the quality of ice cream. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Sara Khosrow Shahi
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
| | - Zohreh Didar
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
| | - Mohammad Ali Hesarinejad
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Mohsen Vazifedoost
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
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Heydari A, Razavi SMA, Hesarinejad MA, Farahnaky A. New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentration. STARCH-STARKE 2021. [DOI: 10.1002/star.202000179] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ali Heydari
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad Mashhad PO Box: 91775‐1163 Iran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad Mashhad PO Box: 91775‐1163 Iran
| | | | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, Bundoora West Campus RMIT University Melbourne Victoria 3083 Australia
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Ghaderi S, Mazaheri Tehrani M, Hesarinejad MA. Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks. Food Sci Nutr 2021; 9:1289-1298. [PMID: 33747445 PMCID: PMC7958547 DOI: 10.1002/fsn3.2037] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/07/2020] [Accepted: 11/15/2020] [Indexed: 11/09/2022] Open
Abstract
The aim of this study was to investigate the structural, physicochemical, and rheological properties of soy and sesame milk-based ice cream in order to optimize its formula. The overrun percentage of the optimized ice cream was acceptable compared to the conventional ice cream (produced with cow milk). The hardness and consistency of the optimized ice cream were significantly (p < .05) higher than those of the conventional one, while its cohesiveness was lower. All the samples showed the pseudoplastic behavior and the power-law model had a high efficiency (R 2 ≥ .99) in describing their rheological behavior. The lowest span value, the lowest mean particle diameter, and the highest mean particle surface area, and thus, the most stable and homogenous samples were associated with the conventional ice cream followed by the optimized plant one. The number of air bubbles in the structure of the conventional and optimized ice creams was significantly (p < .05) higher than in the other samples. The soy ice cream had the lowest Tg (-58.04°C), whereas the conventional one had the highest Tg (-55.05°C). Unlike the plant-based samples, especially the soy ice cream, the conventional ice cream had the lowest ice content (IC), the highest unfreezable water (UFW), and the lowest frozen water (FW). Overall, this ice cream was more acceptable in terms of sensory attributes in comparison with the control sample and could be supplied to consumers as a novel, high-quality, and marketable ice cream.
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Affiliation(s)
- Sajad Ghaderi
- Department of NutritionFaculty of Health and Nutrition SciencesYasuj University of Medical Science (YUMS)Iran
| | - Mostafa Mazaheri Tehrani
- Department of Food Science and TechnologyCollege of AgricultureFerdowsi University of MashhadIran
| | - Mohammad Ali Hesarinejad
- Department of Food ProcessingResearch Institute of Food Science and Technology (RIFST)MashhadIran
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Ghaderi S, Hesarinejad MA, Shekarforoush E, Mirzababaee SM, Karimpour F. Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum. Food Sci Nutr 2020; 8:5571-5579. [PMID: 33133559 PMCID: PMC7590265 DOI: 10.1002/fsn3.1834] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 07/26/2020] [Accepted: 07/27/2020] [Indexed: 11/09/2022] Open
Abstract
The ability to modify food and increase the shelf life by enhanced stability using nonthermal process is of interest to many food companies. Here, we investigate the effects of high hydrostatic pressure (HHP), as a nonthermal process, at various pressure levels (200, 400, and 600 MPa for 30 min) on the functional properties of aqueous dispersions of Alyssum homolocarpum seed gum (AHSG). In this regard, the rheological properties, foam stability, and emulsion stability of the HHP-treated gums were analyzed and compared. Dynamic oscillatory test indicated that the HHP-treated gums had more gel-like behavior than viscous-like behavior (storage modulus > loss modulus) at designated pressures. When AHSG was treated by HHP, both elastic (G') and viscous (G″) moduli were increased compared to the native AHSG. The native- and HHP-treated gums exhibited a shear-thinning (pseudoplastic) behavior. Furthermore, the pressure levels have a significant effect on consistency coefficient, flow behavior index, and yield stress (p < .05) of AHSG. The results showed that the HHP-treated gums lead to improve the foam and emulsion stability of AHSG. Finally, we assume that HHP-treated AHSG improves texture in the food materials.
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Affiliation(s)
- Sajad Ghaderi
- Faculty of Health and Nutrition Yasuj University of Medical Sciences Yasuj Iran
| | - Mohammad Ali Hesarinejad
- Department of Food Processing Research Institute of Food Science & Technology (RIFST) Mashhad Iran
| | | | - Seyyed Mahdi Mirzababaee
- Department of Food Machinery Design Research Institute of Food Science & Technology (RIFST) Mashhad Iran
| | - Farzad Karimpour
- Social Determinants of Health Research Center Yasuj University of Medical Sciences Yasuj Iran
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Rezagholi F, Hashemi SMB, Gholamhosseinpour A, Sherahi MH, Hesarinejad MA, Ale MT. Characterizations and rheological study of the purified polysaccharide extracted from quince seeds. J Sci Food Agric 2019; 99:143-151. [PMID: 29802725 DOI: 10.1002/jsfa.9155] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 05/23/2018] [Accepted: 05/23/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The functional characteristics of hydrocolloids are mainly dependent on their physicochemical properties. Thus, it is essential to characterize the new sources of hydrocolloids. RESULTS Quince seed gum (QSG) is a high-molecular-weight polysaccharide (9.61 × 106 g mol-1 ) composed of 85.04 ± 2.87% carbohydrate (6.39% l-arabinose, 40.43% d-xylose, 5.60% d-galactose, 5.75% d-glucose and 31.11% d-mannose), 13.16 ± 1.73% uronic acid, 5.77 ± 0.83% moisture, 2.78 ± 0.21% protein, 5.64 ± 0.21% ash, and 0.75 ± 0.09% fat. Our findings indicated that this gum could be introduced as a value-added by-product in the food and pharmaceutical industries. Carbon-13 nuclear magnetic resonance and Fourier transform infrared spectroscopy suggested a highly substituted xylan structure for QSG. In the dilute regime, an increase in the ion concentration was accompanied by a decrease in intrinsic viscosity of QSG. When the salt concentration increased from 0 to 50 mmol L-1 , the consistency coefficient (as a measure of apparent viscosity) declined. On the other hand, with further increasing of salt concentration, the consistency coefficient (as a measure of apparent viscosity) values increased. Similarly, the G' and G″ values for 10 and 50 mmol L-1 calcium chloride concentrations were less than in control samples. CONCLUSION The rheological behavior of the QSG studied in this paper can provide insight into its potential application in food and pharmaceutical industries. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Fatemeh Rezagholi
- Department of Food Engineering, Near East University, Nicosia, Turkey
| | | | | | | | - Mohammad Ali Hesarinejad
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Marcel T Ale
- Department of Chemical and Biochemical Engineering, Technical University of Denmark, Lyngby, Denmark
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Rezaiyan Attar F, Rezagholi F, Hesarinejad MA. Vicia villosa protein isolate: a new source of protein to make a biodegradable film. Potr S J F Sci 2018. [DOI: 10.5219/913] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Edible films from Vicia villosa protein isolate (VVPI) containing different contents of glycerol and sorbitol (30, 40, 50 and 60%w/w of protein) were developed. The aim of this study was to investigate the influence of type and concentration of plasticizers on the properties of edible films obtained from VVPI. Type and concentration of plasticizer significantly (p <0.05) affected the mechanical, barrier, thermal and surface properties as well as opacity of the films. As plasticizer concentration increased, tensile strength decreased concomitant with increase in elongation at break and water vapor permeability. The similar trend behavior was observed for the film solubility, which increased with increasing plasticizer concentration. Sorbitol plasticized films, showed higher film solubility compared to glycerol plasticized films. Sorbitol plasticized films provided the most tensile strength values; however, its effect on water vapor permeability was low. In contrast, glycerol plasticized films exhibited the least tensile strength values, resulting in increasing water vapor permeability. Opacity of glycerol plasticized films was lower than that of sorbitol plasticized films, and decreased with increasing plasticizer content (p <0.05). Also, a significant decrease (p <0.05) was observed in thermal features and surface hydrophobicity values with increasing in plasticizer contents. It was observed that the films plasticized with sorbitol had lower moisture content than those with glycerol.
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Hesarinejad MA, Sami Jokandan M, Mohammadifar MA, Koocheki A, Razavi SMA, Ale MT, Attar FR. The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilage. Int J Biol Macromol 2017; 115:1260-1266. [PMID: 29054524 DOI: 10.1016/j.ijbiomac.2017.10.102] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Revised: 09/30/2017] [Accepted: 10/16/2017] [Indexed: 11/29/2022]
Abstract
In this study, the effect of concentration (0.5, 1, 1.5 and 2%) and heating-cooling rate (1, 5 and 10 °C min-1) on the rheological properties of Plantago lanceolata seed mucilage (PLSM) solutions were investigated. It was observed that the gum dispersions exhibited viscoelastic properties under the given conditions. Mechanical spectra of PLSM were classified as weak gels based on the frequency sweep, complex viscosity (η*) and tan δ results. All variables had significant impacts on the rheological parameters. Chemical and monosaccharide compositions were also determined to provide more structural information. The results revealed that PLSM had high total sugar content (87.35%), and it is likely an arabinoxylomannan-type polysaccharide.
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Affiliation(s)
- Mohammad Ali Hesarinejad
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark.
| | - Maryam Sami Jokandan
- Research Group for Nano-Bio Science, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark
| | - Arash Koocheki
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran
| | - Seyed Mohammad Ali Razavi
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran
| | - Marcel Tutor Ale
- Department of Chemical and Biochemical Engineering, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark
| | - Farnaz Rezaiyan Attar
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran
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Fathi M, Mohebbi M, Koocheki A, Hesarinejad MA. Dilute solution properties of Prunus armeniaca gum exudates: Influence of temperature, salt, and sugar. Int J Biol Macromol 2017; 96:501-506. [DOI: 10.1016/j.ijbiomac.2016.12.038] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2016] [Revised: 11/19/2016] [Accepted: 12/05/2016] [Indexed: 11/16/2022]
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Alizadeh Behbahani B, Tabatabaei Yazdi F, Shahidi F, Hesarinejad MA, Mortazavi SA, Mohebbi M. Plantago major seed mucilage: Optimization of extraction and some physicochemical and rheological aspects. Carbohydr Polym 2017; 155:68-77. [DOI: 10.1016/j.carbpol.2016.08.051] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Revised: 08/11/2016] [Accepted: 08/16/2016] [Indexed: 11/16/2022]
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Hesarinejad MA, Koocheki A, Razavi SMA. Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.07.017] [Citation(s) in RCA: 136] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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