يعرض 1 - 6 نتائج من 6 نتيجة بحث عن '"Hosseini, Abdul Fateh"', وقت الاستعلام: 0.32s تنقيح النتائج
  1. 1
    Academic Journal
    Supercritical fluid extrusion of pea flour and pea protein concentrate: Effects on off‐flavor removal and sensory improvement

    المؤلفون: Iqbal, Aamir, Hosseini, Abdul Fateh, Rizvi, Syed S. H.

    المصدر: Journal of Food Science ; volume 90, issue 1 ; ISSN 0022-1147 1750-3841

    الاتاحة: https://doi.org/10.1111/1750-3841.70004

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  2. 2
    Academic Journal
    Supercritical fluid extrusion of pea flour and pea protein concentrate: Effects on functional and structural attributes.

    المؤلفون: Hosseini, Abdul Fateh1 (AUTHOR) ah836@cornell.edu, Iqbal, Aamir1 (AUTHOR), Rizvi, Syed S. H.1 (AUTHOR)

    المصدر: Journal of Food Science (John Wiley & Sons, Inc.). Dec2024, Vol. 89 Issue 12, p8758-8769. 12p.

    مصطلحات موضوعية: *PEA proteins, *SUPERCRITICAL fluids, *FREE groups, *FUNCTIONAL groups, *PROTEIN structure


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  3. 3
    Academic Journal
    Supercritical fluid extrusion of dairy and fruit products to generate GOS-enriched and nutritionally superior snack puffs.

    المؤلفون: Iqbal, Aamir1 ai224@cornell.edu, Hosseini, Abdul Fateh1, Rizvi, Syed S. H.1

    المصدر: Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C. Sep2024, Vol. 147, p441-448. 8p.

    مصطلحات موضوعية: *MILK proteins, *FOOD industry, *DAIRY products, *VITAMIN B2, *DRIED milk, *SNACK foods, *PROCESSED foods


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  4. 4
    Academic Journal
    Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology

    المؤلفون: Hosseini, Abdul Fateh, Mazaheri‐Tehrani, Mostafa, Yeganehzad, Samira, Razavi, Seyed Mohammad Ali

    المساهمون: Research Institute of Food Science and Technology, Ferdowsi University of Mashhad

    المصدر: Food Science & Nutrition ; volume 9, issue 3, page 1432-1440 ; ISSN 2048-7177 2048-7177

    الاتاحة: http://dx.doi.org/10.1002/fsn3.2111
    https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2111
    https://onlinelibrary.wiley.com/doi/full-xml/10.1002/fsn3.2111

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  5. 5
    Academic Journal
    Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels

    المؤلفون: Hosseini, Abdul Fateh, Mazaheri-Tehrani, Mostafa, Yeganehzad, Samira, Razavi, Seyed Mohammad Ali

    المساهمون: Ferdowsi University of Mashhad, Research Institute of Food Science and Technology

    المصدر: International Journal of Food Engineering ; volume 16, issue 7 ; ISSN 1556-3758 2194-5764

    الاتاحة: http://dx.doi.org/10.1515/ijfe-2019-0272
    https://www.degruyter.com/view/journals/ijfe/16/7/article-20190272.xml
    https://www.degruyter.com/document/doi/10.1515/ijfe-2019-0272/xml
    https://www.degruyter.com/document/doi/10.1515/ijfe-2019-0272/pdf

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  6. 6
    Academic Journal
    Techno-economic feasibility & environmental sustainability of producing nutritionally enhanced snack foods from agro-food byproducts using supercritical CO2-based extrusion.

    المؤلفون: Anwar-Ul-Alam, Mohammad1 ma989@comell.edu, Iqbal, Aamir1, Hosseini, Abdul Fateh1, Rizvi, Syed S. H.1

    المصدر: Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C. Jan2024, Vol. 143, p232-241. 10p.

    مصطلحات موضوعية: *SUSTAINABILITY, *CORPORATE profits, *MILK proteins, *CAPITAL budget, *RATE of return, *SNACK foods


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