Baraem Ismail - Academia.edu (original) (raw)

Papers by Baraem Ismail

Research paper thumbnail of Keragaan Daya Hasil Padi Gogo Aromatik sebagai Tanaman Sela di antara Jati Muda

Ilmu Pertanian (Agricultural Science), Sep 23, 2020

Research paper thumbnail of Moisture Content Determination

Food science text series, 2024

Research paper thumbnail of High-Performance Liquid Chromatography

Food science text series, 2024

Research paper thumbnail of Determination of Minerals on Nutrition Label by Atomic Absorption Spectroscopy

Food science text series, 2024

Research paper thumbnail of Hemp (Cannabis sativa L.) Protein: Impact of Extraction Method and Cultivar on Structure, Function, and Nutritional Quality

Current research in food science, 2024

Research paper thumbnail of Chemistry of Aseptically Processed Foods

Purdue University Press eBooks, Jan 14, 2024

Research paper thumbnail of Monitoring the Aroma Profile during the Production of a Pea Protein Isolate by Salt Solubilization Coupled with Membrane Filtration

ACS food science & technology, Feb 8, 2022

Research paper thumbnail of Monitoring the Aroma Profile During the Production of a Pea Protein Isolate by Alkaline Solubilization Coupled with Isoelectric Precipitation

ACS food science & technology, Jan 24, 2022

Research paper thumbnail of Protein demand: review of plant and animal proteins used in alternative protein product development and production

Animal Frontiers, Oct 30, 2020

Research paper thumbnail of Investigation of novel cold atmospheric plasma sources and their impact on the structural and functional characteristics of pea protein

Innovative Food Science and Emerging Technologies, 2023

Research paper thumbnail of Factors that Affect Student Motivation in a Dairy Products Elective Course

Journal of food science education, May 19, 2006

Student motivation is influenced by instructional approach. Motivation is a function of initiatin... more Student motivation is influenced by instructional approach. Motivation is a function of initiating and sustaining goal-di- rected behavior. The objective of this study was to identify factors (positive and nega- tive) that affect motivation in a junior-level dairy products elective course. Student atti- tudes were surveyed each year half-way through the semester over the past 4 y us- ing an

Research paper thumbnail of Mass Spectrometry with High-Performance Liquid Chromatography

Food science text series, 2017

Mass spectrometry (MS) is an analytical technique that provides information about the molecular w... more Mass spectrometry (MS) is an analytical technique that provides information about the molecular weight and chemical characteristics of a compound. This technique is commonly linked to high-performance liquid chromatography (LC-MS), gas chromatography (GC-MS), inductively coupled plasma (ICP-MS), and other methods. This laboratory exercise covers the determination and identification of various phytochemicals (mainly isoflavones) in soy flour, to aid in understanding how to analyze a mass spectrum to obtain mass and structural information of a compound.

Research paper thumbnail of Enzymes Indigenous to Milk | Plasmin System in Milk

Elsevier eBooks, 2011

Proteolysis in milk caused by the indigenous protease plasmin is one of the most important contri... more Proteolysis in milk caused by the indigenous protease plasmin is one of the most important contributors to the quality of milk and its products. Plasmin-induced proteolysis can have either beneficial or detrimental effects, depending on the purpose of processing and processing conditions. In cheese, the breakdown of protein can help develop desirable flavors and texture during ripening, while in pasteurized milk and ultra-high temperature milk, proteolysis causes undesirable gelation. Plasmin is part of a complex system including its inactive form plasminogen, plasminogen activators, and plasminogen inhibitors. The components of the plasmin system interact together and with other components of milk to promote or inhibit proteolysis, mainly of the caseins, in milk and milk products depending on the thermal processing employed and on the storage conditions. Many factors such as pH, heat, mineral content, whey proteins, and storage temperature can influence the kinetics of plasmin-induced hydrolysis. The components of the plasmin system have been successfully isolated and characterized. Thermal stability of each of the components of the plasmin system as well as their interactions with caseins and whey proteins as affected by thermal processing has been investigated. A brief overview of the present state of knowledge and future research requirements is presented in this article.

Research paper thumbnail of Insights Into Perennial Crops as Potential Food Source

Developing perennial crops will provide environmental benefits and alternatives to the current di... more Developing perennial crops will provide environmental benefits and alternatives to the current diminishing food supply, in response to growing consumer interest in sustainable food systems. One of several perennial crops available for potential food use is intermediate wheatgrass (IWG) ( Thinopyrum intermedium ). The chemical and technological characteristics of intermediate wheatgrass are discussed, along with the possibility of preparing sustainable and healthy foods enriched with this perennial grain.

Research paper thumbnail of Activity of Bacillus polymyxa protease on components of the plasmin system in milk

International Dairy Journal, Jun 1, 2006

Research paper thumbnail of Effect of heat treatment on the activity of inhibitors of plasmin and plasminogen activators in milk

International Dairy Journal, Jun 1, 2006

Research paper thumbnail of Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour

Food Chemistry, Mar 1, 2016

The high protein and fiber content of intermediate wheatgrass (IWG) - together with its interesti... more The high protein and fiber content of intermediate wheatgrass (IWG) - together with its interesting agronomic traits and environment-related benefits - make this perennial crop attractive also for human consumption. Structural characteristics of the proteins in IWG/hard wheat flour (HWF) doughs (at IWG:HWF ratios of 0:100, 50:50, 75:25 and 100:0) - including aggregate formation, thiols availability, and secondary structure changes during dough mixing - were investigated. Proteins in IWG-doughs had higher solubility and thiol content - as function of IWG content - suggesting that protein network was mostly based on non-covalent interactions. While 50% IWG-enrichment gave an increase in random structures, enrichment at ⩾75% resulted in a decrease in β-sheets with an increase in random structures, indicating a decrease in structural order. The observed differences in protein molecular configuration and interactions in HWF compared to IWG doughs necessitate further investigation to establish their impact on the quality of IWG-enriched bread.

Research paper thumbnail of Basic Principles of Chromatography

Food science text series, 2017

Research paper thumbnail of Extraction Optimization and Scale-up of Novel Pennycress (Thlaspi Arvense) Protein Utilizing a Structure-function Approach

Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo, May 3, 2021

Research paper thumbnail of Preparation of Reagents and Buffers

Food science text series, 2017

Virtually every analytical method involving wet chemistry starts with preparing reagent solutions... more Virtually every analytical method involving wet chemistry starts with preparing reagent solutions. This usually involves dissolving compounds in a liquid or diluting from stock solutions. Preparing reagents of correct concentrations is crucial for the validity and reproducibility of any analytical method. Also, a wide range of standard methods in food analysis involve the concept of using a reagent of known concentration to titrate a solution with an analyte of unknown concentration. This chapter covers both the proper preparation of reagents and their use for such a titration. Also covered is the preparation of buffer solutions used in a variety of analytical techniques. This chapter includes practice problems, for which the answers are at the end of the lab manual.

Research paper thumbnail of Keragaan Daya Hasil Padi Gogo Aromatik sebagai Tanaman Sela di antara Jati Muda

Ilmu Pertanian (Agricultural Science), Sep 23, 2020

Research paper thumbnail of Moisture Content Determination

Food science text series, 2024

Research paper thumbnail of High-Performance Liquid Chromatography

Food science text series, 2024

Research paper thumbnail of Determination of Minerals on Nutrition Label by Atomic Absorption Spectroscopy

Food science text series, 2024

Research paper thumbnail of Hemp (Cannabis sativa L.) Protein: Impact of Extraction Method and Cultivar on Structure, Function, and Nutritional Quality

Current research in food science, 2024

Research paper thumbnail of Chemistry of Aseptically Processed Foods

Purdue University Press eBooks, Jan 14, 2024

Research paper thumbnail of Monitoring the Aroma Profile during the Production of a Pea Protein Isolate by Salt Solubilization Coupled with Membrane Filtration

ACS food science & technology, Feb 8, 2022

Research paper thumbnail of Monitoring the Aroma Profile During the Production of a Pea Protein Isolate by Alkaline Solubilization Coupled with Isoelectric Precipitation

ACS food science & technology, Jan 24, 2022

Research paper thumbnail of Protein demand: review of plant and animal proteins used in alternative protein product development and production

Animal Frontiers, Oct 30, 2020

Research paper thumbnail of Investigation of novel cold atmospheric plasma sources and their impact on the structural and functional characteristics of pea protein

Innovative Food Science and Emerging Technologies, 2023

Research paper thumbnail of Factors that Affect Student Motivation in a Dairy Products Elective Course

Journal of food science education, May 19, 2006

Student motivation is influenced by instructional approach. Motivation is a function of initiatin... more Student motivation is influenced by instructional approach. Motivation is a function of initiating and sustaining goal-di- rected behavior. The objective of this study was to identify factors (positive and nega- tive) that affect motivation in a junior-level dairy products elective course. Student atti- tudes were surveyed each year half-way through the semester over the past 4 y us- ing an

Research paper thumbnail of Mass Spectrometry with High-Performance Liquid Chromatography

Food science text series, 2017

Mass spectrometry (MS) is an analytical technique that provides information about the molecular w... more Mass spectrometry (MS) is an analytical technique that provides information about the molecular weight and chemical characteristics of a compound. This technique is commonly linked to high-performance liquid chromatography (LC-MS), gas chromatography (GC-MS), inductively coupled plasma (ICP-MS), and other methods. This laboratory exercise covers the determination and identification of various phytochemicals (mainly isoflavones) in soy flour, to aid in understanding how to analyze a mass spectrum to obtain mass and structural information of a compound.

Research paper thumbnail of Enzymes Indigenous to Milk | Plasmin System in Milk

Elsevier eBooks, 2011

Proteolysis in milk caused by the indigenous protease plasmin is one of the most important contri... more Proteolysis in milk caused by the indigenous protease plasmin is one of the most important contributors to the quality of milk and its products. Plasmin-induced proteolysis can have either beneficial or detrimental effects, depending on the purpose of processing and processing conditions. In cheese, the breakdown of protein can help develop desirable flavors and texture during ripening, while in pasteurized milk and ultra-high temperature milk, proteolysis causes undesirable gelation. Plasmin is part of a complex system including its inactive form plasminogen, plasminogen activators, and plasminogen inhibitors. The components of the plasmin system interact together and with other components of milk to promote or inhibit proteolysis, mainly of the caseins, in milk and milk products depending on the thermal processing employed and on the storage conditions. Many factors such as pH, heat, mineral content, whey proteins, and storage temperature can influence the kinetics of plasmin-induced hydrolysis. The components of the plasmin system have been successfully isolated and characterized. Thermal stability of each of the components of the plasmin system as well as their interactions with caseins and whey proteins as affected by thermal processing has been investigated. A brief overview of the present state of knowledge and future research requirements is presented in this article.

Research paper thumbnail of Insights Into Perennial Crops as Potential Food Source

Developing perennial crops will provide environmental benefits and alternatives to the current di... more Developing perennial crops will provide environmental benefits and alternatives to the current diminishing food supply, in response to growing consumer interest in sustainable food systems. One of several perennial crops available for potential food use is intermediate wheatgrass (IWG) ( Thinopyrum intermedium ). The chemical and technological characteristics of intermediate wheatgrass are discussed, along with the possibility of preparing sustainable and healthy foods enriched with this perennial grain.

Research paper thumbnail of Activity of Bacillus polymyxa protease on components of the plasmin system in milk

International Dairy Journal, Jun 1, 2006

Research paper thumbnail of Effect of heat treatment on the activity of inhibitors of plasmin and plasminogen activators in milk

International Dairy Journal, Jun 1, 2006

Research paper thumbnail of Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour

Food Chemistry, Mar 1, 2016

The high protein and fiber content of intermediate wheatgrass (IWG) - together with its interesti... more The high protein and fiber content of intermediate wheatgrass (IWG) - together with its interesting agronomic traits and environment-related benefits - make this perennial crop attractive also for human consumption. Structural characteristics of the proteins in IWG/hard wheat flour (HWF) doughs (at IWG:HWF ratios of 0:100, 50:50, 75:25 and 100:0) - including aggregate formation, thiols availability, and secondary structure changes during dough mixing - were investigated. Proteins in IWG-doughs had higher solubility and thiol content - as function of IWG content - suggesting that protein network was mostly based on non-covalent interactions. While 50% IWG-enrichment gave an increase in random structures, enrichment at ⩾75% resulted in a decrease in β-sheets with an increase in random structures, indicating a decrease in structural order. The observed differences in protein molecular configuration and interactions in HWF compared to IWG doughs necessitate further investigation to establish their impact on the quality of IWG-enriched bread.

Research paper thumbnail of Basic Principles of Chromatography

Food science text series, 2017

Research paper thumbnail of Extraction Optimization and Scale-up of Novel Pennycress (Thlaspi Arvense) Protein Utilizing a Structure-function Approach

Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo, May 3, 2021

Research paper thumbnail of Preparation of Reagents and Buffers

Food science text series, 2017

Virtually every analytical method involving wet chemistry starts with preparing reagent solutions... more Virtually every analytical method involving wet chemistry starts with preparing reagent solutions. This usually involves dissolving compounds in a liquid or diluting from stock solutions. Preparing reagents of correct concentrations is crucial for the validity and reproducibility of any analytical method. Also, a wide range of standard methods in food analysis involve the concept of using a reagent of known concentration to titrate a solution with an analyte of unknown concentration. This chapter covers both the proper preparation of reagents and their use for such a titration. Also covered is the preparation of buffer solutions used in a variety of analytical techniques. This chapter includes practice problems, for which the answers are at the end of the lab manual.