Production and functional properties of micellar casein/κ-carrageenan aggregates
Keywords: خواص کارکردی; Casein; κ-Carrageenan; Ultrafiltration; Spray drying; Functional properties
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Extraction of proteins from slaughterhouse by-products: Influence of operating conditions on functional properties
Keywords: خواص کارکردی; Slaughterhouse by-products; Meat proteins; Protein extraction; Functional properties
Surface hydrophobicity and functional properties of myofibrillar proteins of mantle from frozen-stored squid (Illex argentinus) caught either jigging machine or trawling
Keywords: خواص کارکردی; Squid; Catch method; Myofibrillar proteins; Functional properties; Frozen storage
Functional properties of DOM in a stream draining blanket peat
Keywords: خواص کارکردی; Discharge; Dissolved organic matter; Functional properties; Peat; Stream
Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment
Keywords: خواص کارکردی; Lyophilization; Functional properties; Resistant starch; Cold viscosityRS: Resistant starch
Functional and quality characteristics of the red blood cell fraction from biopreserved porcine blood as influenced by high pressure processing
Keywords: خواص کارکردی; Porcine blood; Red blood cells fraction; Hemoglobin; Biopreservation; Lactic acid bacteria; High pressure processing; Functional properties
Preparation and characterization of a protein hydrolysate from an oilseed flour mixture
Keywords: خواص کارکردی; Mixed oilseed flour; Protein hydrolysate; Balanced essential amino acid contents; Functional properties; Foam capacity; Foam stability
Functional properties of protein isolates from soybeans stored under various conditions
Keywords: خواص کارکردی; Soybeans; Protein isolates; Subunits; Storage; Functional properties
Nutritional implications and flour functionality of popped/expanded horse gram
Keywords: خواص کارکردی; Horse gram; Macrotyloma uniflorum; Xylanase; Popped legume; Expanded dhal; Protein digestibility; Antinutritional factors; Functional properties
Characterization of rice storage proteins by SE-HPLC and micro z-arm mixer
Keywords: خواص کارکردی; Rice endosperm protein; SE-HPLC; Mixing studies; Functional properties; Size distributionDDT, dough development time; DTT, dithiothreitol; HMW-GS, high molecular weight glutenin subunit; Hyd, hydration; 2-ME, 2-mercaptoethanol; PR, peak resistance; RP-HPL
Variations in physicochemical and functional properties of starches extracted from European soft wheat (Triticum aestivum L.): The importance to preserve the varietal identity
Keywords: خواص کارکردی; BU, Brabender units; CDU, Chopin-Dubois units; cP, Centipoise units; LSD, least significant differences; NSP, non-starch polysaccharide; RVA, rapid visco analyser; UDMSO, urea-dimethyl sulfoxideWheat starch; Extraction; Functional properties; Whole flour
Characterization of piñon seed (Araucaria araucana (Mol) K. Koch) and the isolated starch from the seed
Keywords: خواص کارکردی; Araucaria araucana; Piñon seeds; Starch; Technological properties; Functional properties; SEM
Functional and rheological properties of protein enriched gluten free composite flours
Keywords: خواص کارکردی; Rice flour; Soybean; Pea; Proteins; Transglutaminase; Functional properties; Rheology; Microstructure
Nutritional quality evaluation of electron beam-irradiated lotus (Nelumbo nucifera) seeds
Keywords: خواص کارکردی; Lotus seeds; Electron beam irradiation; Nutritional features; Antinutrients; Functional properties
Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches
Keywords: خواص کارکردی; Taro; Starch; Flour; Microscopy; Physicochemical properties; Functional properties
Solubility and density of egg white proteins: Effect of pH and saline concentration
Keywords: خواص کارکردی; Density; Egg white; Functional properties; Protein; Solubility
Effectiveness of high pressure processing on the hygienic and technological quality of porcine plasma from biopreserved blood
Keywords: خواص کارکردی; Porcine plasma; Biopreservation; High hydrostatic pressure; Functional properties
Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage
Keywords: خواص کارکردی; NMR; T2 relaxation; Water distribution; Freezing rate; Functional properties; PSE; DFD
Preparation of freeze-dried yoghurt as a space food
Keywords: خواص کارکردی; Space food; Freeze-drying; Yoghurt; Functional properties; Texture; Lactic-acid bacteria
The influence of time and storage temperature on resistant starch formation from autoclaved debranched banana starch
Keywords: خواص کارکردی; Banana starch; Resistant starch; Autoclaving; Functional properties; X-ray diffraction
Some physicochemical and functional properties of alfalfa soluble leaf proteins
Keywords: خواص کارکردی; Soluble leaf proteins; Functional properties; Stress relaxation
Effect of some traditional processing operations on the functional properties of African breadfruit seed (Treculia africana) flour
Keywords: خواص کارکردی; Processing; Functional properties; Breadfruit seed flour
Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste)
Keywords: خواص کارکردی; Taro flour; Achu; Creep recovery; Functional properties; Sensory analysis
Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysate from grass carp (Ctenopharyngodon idella) skin
Keywords: خواص کارکردی; Grass carp; Enzymatic hydrolysis; Protein hydrolysates; Functional properties
Wheat fiber as a functional ingredient in restructured fish products
Keywords: خواص کارکردی; Dietary fiber; Wheat fiber; Fish; Functional properties; Physical properties
Effect of pyrodextrinization on available starch content of Lima bean (Phaseolus lunatus) and Cowpea (Vigna unguiculata) starches
Keywords: خواص کارکردی; Pyrodextrinization; Vigna unguiculata; Phaseolus lunatus; Available starch; Color difference; Functional properties
Some functional properties of oat bran protein concentrate modified by trypsin
Keywords: خواص کارکردی; Oat bran protein concentrate; Enzymatic hydrolysis; SDS-PAGE; Degree of hydrolysis; Functional properties
Effects of high pressure on functional properties of soy protein
Keywords: خواص کارکردی; Soy protein isolate (SPI); High pressure; Functional properties; pH; Loss modulus
Effect of micronisation temperature (130 and 170 °C) on functional properties of cowpea flour
Keywords: خواص کارکردی; Cowpea flour; Micronisation; Protein; Functional properties
Physicochemical and functional properties of makal (Xanthosoma yucatanensis) starch
Keywords: خواص کارکردی; Starch; Makal; Xanthosoma yucatanensis; Functional properties
Effects of varying time/temperature-conditions of pre-heating and enzymatic cross-linking on techno-functional properties of reconstituted dairy ingredients
Keywords: خواص کارکردی; Protein cross-linking; Transglutaminase; Heat treatment; Functional properties; Dairy ingredients;
Peanut protein concentrate: Production and functional properties as affected by processing
Keywords: خواص کارکردی; Defatted peanut flour; Peanut protein concentrate; Functional properties; Drying methods
Effects of aging on functional properties of caprine milk made into Cheddar- and Colby-like cheeses
Keywords: خواص کارکردی; Goat milk cheese; Functional properties; Stage of lactation; Proteolysis; Aging
Hydrolysis of rapeseed protein isolates: Kinetics, characterization and functional properties of hydrolysates
Keywords: خواص کارکردی; Rapeseed proteins; Hydrolysis kinetics; Alcalase; Hydrolysates; Reverse-phase chromatography; Mass spectrometry; Functional properties
Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret)
Keywords: خواص کارکردی; Dietary fiber; Composition; Functional properties
Controlled enzymatic hydrolysis of glycinin: Susceptibility of acidic and basic subunits to proteolytic enzymes
Keywords: خواص کارکردی; Glycinin; Enzymatic hydrolysis; Acidic and basic subunits; Functional properties; Degree of hydrolysis; Circular dichroism measurements;
Use of multivariate techniques in studying the flour making properties of some CMD resistant cassava clones
Keywords: خواص کارکردی; Cassava mosaic disease resistant clones; Cassava flour; Physical properties; Chemical properties; Functional properties; Multivariate data analysis
Effect of octenylsuccinylation on physicochemical and functional properties of waxy maize and amaranth starches
Keywords: خواص کارکردی; Starch octenylsuccinate; Physical properties; Functional properties; Thermal analysis; Brabender characteristics
Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products
Keywords: خواص کارکردی; Orange by-products; Citrus aurantium; Air-drying temperature; Dietary fibre; Functional properties; Antioxidant capacity
Functional Properties of Butter Oil Made from Bovine Milk with Experimentally Altered Fat Composition1
Keywords: خواص کارکردی; butter oil; fatty acid; triglycerides; functional properties;
Functional characteristics of shrimp chitosan and its membranes as affected by the degree of deacetylation
Keywords: خواص کارکردی; Chitosan; Molecular weight; Deacetylation; Crystallinity; Functional properties; Membrane; Permeability
Functional properties of three common bean (Phaseolus vulgaris) cultivars stored under accelerated conditions followed by extrusion
Keywords: خواص کارکردی; Common beans; Extrusion; Functional properties; Storage
Characterization of hyacinth bean (Lablab purpureus (L.) sweet) seeds from Indonesia and their protein isolate
Keywords: خواص کارکردی; Functional properties; Hyacinth bean; Protein isolate
Some functional properties of lupin proteins modified by lactic fermentation and extrusion
Keywords: خواص کارکردی; EAI, emulsifying activity index; ESI, emulsion stability index; WAC, water absorption capacity; WSI, water solubility indexLupin seeds; Proteins; Functional properties; Surface hydrophobicity; Lactic acid fermentation; Extrusion
Preservation of porcine blood quality by means of lactic acid bacteria
Keywords: خواص کارکردی; Porcine blood; Biopreservation; Lactic acid bacteria; Enterococcus raffinosus; Functional properties
Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide
Keywords: خواص کارکردی; Beef; Solid carbon dioxide; Pre-rigor; Pre-salting; Functional properties;
Effect of γ-irradiation on some physicochemical and thermal properties of cowpea (Vigna unguiculata L. Walp) starch
Keywords: خواص کارکردی; Cowpea starch; γ-Irradiation; DSC; SEM; FTIR; RVA pasting properties; Functional properties
Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration
Keywords: خواص کارکردی; Wheat gluten; Proteolysis; Ultrafiltration; Functional properties; Surface hydrophobicityANS, 1-anilino-8-naphthalene sulfonate; BSA, bovine serum albumin; CK, control; EAI, emulsion activity index; ES, emulsion stability; FC, foaming capacity; FS, foam s
Influence of the glycerol concentration on some physical properties of feather keratin films
Keywords: خواص کارکردی; Chicken feathers; Protein; Biodegradable films; Plasticizer; Functional properties
Cryoprotective effects of trehalose and sodium lactate on tilapia (Sarotherodon nilotica) surimi during frozen storage
Keywords: خواص کارکردی; Cryoprotectant; Protein denaturation; Gelation; Frozen storage; Functional properties