Production Bionanocomposite Films of Bitter Vetch Protein Isolate Contain Zno Nanoparticles and Study Functional Characterizations and Its Effect on Food Storage (original) (raw)
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Journal of Al-Azhar University Engineering Sector
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Iranian Journal of Nutrition Sciences and Food Technology, 2013
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Effect of Deposition Temperature on the Physical Performance of n-ZnO/p-Si Heterojunction
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Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2014
Gums are compounds that increase stability of mayonnaise by increasing the viscosity of the continuous phase. In this study, the Persian gum with carboxymethyl cellulose (CMC), at combination of levels 0:100, 25:75, 50:50, 75:25 and 100:0, were used to produce treatments. Experimental data's of color measuring showed that by increasing Persian gum level in samples, lightness (L*) and yellowness (b*) factors were decreased and increased, respectively. The samples included 100% Persian gum (1.5%w/w), and 75% Persian gum-25% CMC showed non-significant difference comparing to the sample contained 100% CMC (2%w/w). Sample with 75% Persian gum-25% CMC had highest hardness, cohesiveness and adhesiveness that had no significant difference compared with other samples. Rheological tests also showed that all samples had pseudo-plastic behavior at shear rates of 1-450 s<sup>-1</sup> and weak gel-like behavior at frequency range of 0.1-10 Hz. Results showed that Persian gum has s...
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