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Questions related from Jasim Ahmed
Recently we have seen the legume resistant starch did not have any regular increasing or decreasing trend with applied pressure (300-600 MPa). Literature provides a mixed data. Have anyone has...
19 December 2015 2,101 2 View
We are testing various cereal and legumes under high-pressure and observed that crude fat decreased significantly after pressurization (600 MPa). Is there any explanation?
02 July 2015 7,166 6 View
We would like to produce garlic oil in lab by simple method to compare with commercial one. Which solvent we should use? We do not have super critical extractor.
10 April 2015 5,791 26 View
During our particle size measurement using Malvern Mastersizer 3000, we measured both solid and in liquid and found liquid shows smaller particles and results are significantly different from each...
21 February 2015 8,483 9 View
My research group is trying to measure amylose by using megazyme kit but they are not getting the result. Has anybody used the kit for rice flour?
05 October 2014 2,609 11 View
We (Drs. Y Roos, MS Rahman, S Sinharoy) are editing a book on Glass and State Transitions in Food and Biological Materials. We are looking for contributors having excellent knowledge on the...
25 March 2014 5,285 4 View
I am looking for information on starch and protein gelatinization or denaturation during processing? We are working on the subject so we can share some results.
07 December 2012 3,498 7 View
Does anybody know about leafy vegetables microstructure (e.g. spinach leaves) and how it gets affected by thermal treatment?
01 October 2012 6,980 6 View
Hi everyone: I would like to collaborate in the area of food digestion under the dynamic system. We did some basic works on in vitro digestion of dietary fiber incorporated flatbread and in vitro...
01 January 1970 3,668 2 View
