scholarly journals Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches

2021 ◽  
Author(s):  
Shahzad HUSSAIN ◽  
Abdellatif Abdelhakim MOHAMED ◽  
Mohamed Saleh ALAMRI ◽  
Ali SALEH ◽  
Mohamed Abdrabo IBRAHEEM ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Lepidium Sativum ◽  
Seed Gum

Stepwise extraction of Lepidium sativum seed gum: Physicochemical characterization and functional properties

2016 ◽  
Vol 88 ◽  
pp. 553-564 ◽  
Author(s):  
Somayeh Razmkhah ◽  
Seyed Mohammad Ali Razavi ◽  
Mohammad Amin Mohammadifar ◽  
Arash Koocheki ◽  
Marcel Tutor Ale
Keyword(s):  
Functional Properties ◽  
Physicochemical Characterization ◽  
Lepidium Sativum ◽  
Seed Gum

scholarly journals Effect of basil seed gum, xanthan gum and carrageenan on rheological and sensory properties of suspended barberry pulp in syrup

2019 ◽  
Vol 8 (4) ◽  
pp. 840-850
Author(s):  
Maryam Maleki ◽  
Seyyed Ali Mortazavi ◽  
Samira Yeganehzad ◽  
Ahmad Pedram Nia
Keyword(s):  
Xanthan Gum ◽  
Sensory Properties ◽  
Basil Seed Gum ◽  
Seed Gum

Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars

2014 ◽  
Vol 35 ◽  
pp. 100-105 ◽  
Author(s):  
Fataneh Behrouzian ◽  
Seyed M.A. Razavi ◽  
Hojjat Karazhiyan
Keyword(s):  
Intrinsic Viscosity ◽  
Lepidium Sativum ◽  
Seed Gum

scholarly journals Optimizing nanoencapsulation of Heracleum Lasiopetalum by response surface methodology

2021 ◽  
Author(s):  
Mahsa Yazdan-Bakhsh ◽  
Mojtaba Nasr-Esfahani ◽  
reza esmaeilzadeh kenari ◽  
Mohamad Fazel-Najafabadi
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Food Systems ◽  
Whey Protein Concentrate ◽  
High Yield ◽  
Lepidium Sativum ◽  
Coating Materials ◽  
Seed Gum ◽  
Nanometric Size ◽  
Gradual Release

This study was carried out to optimize formulation for Heracleum Lasiopetalum (golpar) extract nanoencapsulation by response surface methodology (RSM). The primary emulsion was fabricated by (5-10 %) golpar extract (GE), (40-35 %) emulsifier span 80 (EM), and (50-60 %) sunflower oil (SO). The coating materials of nanoencapsulation were the composition of Lepidium sativum seed gum (LSG) and whey protein concentrate (WPC) at different ratios (1:0, 1:1, and 0:1). The yield of nanoencapsulation of golpar extract, particle size, and zeta potential was investigated as responses of RSM. The optimal formulation for nanoencapsulation of golpar extract were SO: 50.46%, GE 9.52%, and EM: 36.30% in LSG, SO: 57.07%, GE: 7.12%, and EM: 30.85% in LSG:WPC, and SO: 54.98%, GE: 9.05%, and EM: 39.87% in WPC coating. In conclusion, the nanoencapsulation of golpar extract prepared with the optimized formulation by RSM ensures the gradual release and sedimentation during storage with nanometric size and high yield of encapsulation. The nanocapsules of golpar extract can be used as a natural antioxidant in food systems.

scholarly journals Effect of different concentrations of balangu seed gum on the physicochemical, textural and sensory properties of sangak bread enriched with pumpkin powder

2021 ◽  
Vol 18 (111) ◽  
pp. 189-200
Author(s):  
Ousha Pourmohammadi Mojaveri ◽  
Seyyed Hossein Hosseini Ghaboos ◽  
Sara Jafarian ◽  
◽  
◽  
...  
Keyword(s):  
Sensory Properties ◽  
Seed Gum ◽  
Pumpkin Powder

The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

2016 ◽  
Vol 52 ◽  
pp. 625-633 ◽  
Author(s):  
Fatemeh Javidi ◽  
Seyed M.A. Razavi ◽  
Fataneh Behrouzian ◽  
Ali Alghooneh
Keyword(s):  
Guar Gum ◽  
Ice Cream ◽  
Sensory Properties ◽  
Low Fat ◽  
Basil Seed Gum ◽  
Seed Gum

scholarly journals The Use of Salvia macrosiphon and Lepidium sativum Linn. Seed Gums in Nanoencapsulation Processes: Improving Antioxidant Activity of Potato Skin Extract

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Javad Tavakoli ◽  
Habib Abbasi ◽  
Aniseh Zarei Jelyani ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Effect ◽  
Lepidium Sativum ◽  
Skin Extract ◽  
Coating Agent ◽  
Potato Skin ◽  
Seed Gum ◽  
Average Size ◽  
Coating Agents ◽  
Salvia Macrosiphon

In the present study, the effect of Salvia macrosiphon Seed Gum (SMSG) and Lepidium sativum Linn. Seed Gum (LSSG) as a coating agent on the properties of nanoencapsulated potato skin extract was studied. Moreover, the antioxidant effect of nanoencapsulated extract at a concentration of 1000 ppm incorporated into soybean oil was evaluated. The Z-average size of the emulsions stabilized by SMSG; LSSG; and a complex (1 : 1) of SMSG and LSSG (CSL) was estimated as 160.2, 144.3, and 115.2 nm. The encapsulation efficiency of phenolic extracts in the powders formed by SMSG, LSSG, and CSL was 82.39, 81.67, and 93.6% which declined to 45.28, 48.22, and 62.67% after storage for 40 days at 30°C. The results indicated that the use of coating agents for encapsulation enhanced their antioxidant effect and compared with TBHQ and free extract that nanoencapsulated extract by CSL had the highest antioxidant activity followed by LSSG nanoencapsulated extract and SMSG nanoencapsulated extract.

Newborn's Preference for Faces

1996 ◽  
Vol 1 (3) ◽  
pp. 200-205 ◽  
Author(s):  
Carlo Umiltà ◽  
Francesca Simion ◽  
Eloisa Valenza
Keyword(s):  
Visual System ◽  
Structural Properties ◽  
Sensory Properties ◽  
Human Face ◽  
System Experiment ◽  
Face Experiment

Four experiments were aimed at elucidating some aspects of the preference for facelike patterns in newborns. Experiment 1 showed a preference for a stimulus whose components were located in the correct arrangement for a human face. Experiment 2 showed a preference for stimuli that had optimal sensory properties for the newborn visual system. Experiment 3 showed that babies directed their attention to a facelike pattern even when it was presented simultaneously with a non-facelike stimulus with optimal sensory properties. Experiment 4 showed the preference for facelike patterns in the temporal hemifield but not in the nasal hemifield. It was concluded that newborns' preference for facelike patterns reflects the activity of a subcortical system which is sensitive to the structural properties of the stimulus.

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