Leila Najafabadi - Academia.edu (original) (raw)
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Papers by Leila Najafabadi
Comprehensive Reviews in Food Science and Food Safety, 2014
The growing interest in food component interactions, especially the solid-state protein-carbohydr... more The growing interest in food component interactions, especially the solid-state protein-carbohydrate ones, has led to a growing body of knowledge on the effects of these interactions on the physical, chemical, and structural properties of compositionally complex food systems. The goal of the present review is to survey the critical mechanisms involved in protein-carbohydrate interactions as a key step toward the rational formulation and processing of proteinand carbohydrate-rich foods to produce products with desirable properties without adverse reactions. The hypotheses proposed on the stabilizing effects of carbohydrates on proteins and the role of different types of sugars in the extent of these interactions are reviewed in this article. Another aspect of this review involves the successful drying of proteins by spray-drying, freeze-drying, and supercritical-fluid-drying using carbohydrates. Finally, applications of these interesting phenomena to produce important food products including milk powder, infant formulas, bakery products, and fruit and vegetable juice powders are investigated.
Journal of Cereal Science, 2014
The user has requested enhancement of the downloaded file. All in-text references underlined in b... more The user has requested enhancement of the downloaded file. All in-text references underlined in blue are added to the original document and are linked to publications on ResearchGate, letting you access and read them immediately. This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues.
The mode of heat and mass transfer during baking of bakery products is an important factor determ... more The mode of heat and mass transfer during baking of bakery products is an important factor determining the quality of the final product. The heating rate could alter the starch properties during gelatinization and affect the quality of products after baking and during aging. Sangak is a kind of Iranian flat bread baked on the hot pebble gravels. The aim of this study was to evaluate the impacts of baking beds (gravel and metal beds) and baking temperatures (280, 310 and 340°C) on staling of Sangak bread during storage at 20°C. The mean value of the measured heating rate of bread baked on gravel bed was higher than that in bread baked on metal bed. In the case of baking on gravel bed, unlike baking on the metal bed, the increase of baking temperature had no significant effect on all quality parameters (moisture content, firmness and freezable water of breads, etc). Recrystallization of amylopectin seemed not to be related to the baking condition. During aging, the firmness of bread b...
Comprehensive Reviews in Food Science and Food Safety, 2014
The growing interest in food component interactions, especially the solid-state protein-carbohydr... more The growing interest in food component interactions, especially the solid-state protein-carbohydrate ones, has led to a growing body of knowledge on the effects of these interactions on the physical, chemical, and structural properties of compositionally complex food systems. The goal of the present review is to survey the critical mechanisms involved in protein-carbohydrate interactions as a key step toward the rational formulation and processing of proteinand carbohydrate-rich foods to produce products with desirable properties without adverse reactions. The hypotheses proposed on the stabilizing effects of carbohydrates on proteins and the role of different types of sugars in the extent of these interactions are reviewed in this article. Another aspect of this review involves the successful drying of proteins by spray-drying, freeze-drying, and supercritical-fluid-drying using carbohydrates. Finally, applications of these interesting phenomena to produce important food products including milk powder, infant formulas, bakery products, and fruit and vegetable juice powders are investigated.
Journal of Cereal Science, 2014
The user has requested enhancement of the downloaded file. All in-text references underlined in b... more The user has requested enhancement of the downloaded file. All in-text references underlined in blue are added to the original document and are linked to publications on ResearchGate, letting you access and read them immediately. This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues.
The mode of heat and mass transfer during baking of bakery products is an important factor determ... more The mode of heat and mass transfer during baking of bakery products is an important factor determining the quality of the final product. The heating rate could alter the starch properties during gelatinization and affect the quality of products after baking and during aging. Sangak is a kind of Iranian flat bread baked on the hot pebble gravels. The aim of this study was to evaluate the impacts of baking beds (gravel and metal beds) and baking temperatures (280, 310 and 340°C) on staling of Sangak bread during storage at 20°C. The mean value of the measured heating rate of bread baked on gravel bed was higher than that in bread baked on metal bed. In the case of baking on gravel bed, unlike baking on the metal bed, the increase of baking temperature had no significant effect on all quality parameters (moisture content, firmness and freezable water of breads, etc). Recrystallization of amylopectin seemed not to be related to the baking condition. During aging, the firmness of bread b...