Jasim Ahmed

8 Questions 152 Answers 0 Followers

Questions related from Jasim Ahmed

Do you feel a journal on Legume Science is required?

We are planning to launch a new journal from a reputed publishing house: Journal of Legume Science. It will cover chemistry, processing and application (food and non-food). We are inviting...

09 September 2017 1,276 7 View

Can someone from India and Turkey advise me which lentil variety is mostly exported?

We are working on lentils for various processes. Mostly lentil samples are coming from India and Turkey. I appreciate if someone can provide the name of the commercial varieties of lentil samples...

11 November 2015 4,137 2 View

Can anybody comment on which particle size measurement is the best for powdered food? solid powder or in in dispersion?

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...

02 February 2015 1,835 10 View

How is the pore size of wheat pita bread affected by the incorporation of barley flour?

Generally gluten is affected by addition of other flour in a dough. We would like to know the effect of beta-glucan enrichment into a dough system on pore size of pita bread.

04 April 2014 6,587 2 View

Would you like to publish in Glass and State Transitions in Food and Biological Materials (Wiley)?

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...

03 March 2014 4,306 4 View

Protein profiles in desert truffle? I would like to share some of my results to compare.

Has any idea of protein profiles in desert truffle?

05 May 2013 9,360 0 View

Thermal properties of pumpkin flour.

During thermal scanning of dried pumpkin flour, a sharp melting point was noticed at 158°C. I am not sure whether this is contributed to by lipids or protein, do you have any suggestions?

01 January 2013 1,734 6 View

Contribution in a book by specialists

Our edited book ‘Advances in Food Rheology and Its Applications’ (Woodhead Publishing/Elsevier) 1st Edition has well received by academicians and industries. We, the editors (Jasim Ahmed, Pawel...

01 January 1970 5,333 1 View