Exploració per autor "Dankar, Iman"
Ara es mostren els items 1-6 de 6
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3D printing technology: The new era for food customization and elaboration
Dankar, Iman; Haddarah, Amira; El Omar, Fawaz; Sepulcre Sánchez, Francesc; Pujolà Cunill, Montserrat (2018-05-01)
Article
Accés restringit per política de l'editorialDigitalizing food using 3-Dimensional (3D) printing is an incipient sector that has a great potential of producing customized food with complex geometries, tailored texture and nutritional content. -
Assessing mechanical and rheological properties of potato puree: Effect of different ingredient combinations and cooking methods on the feasibility of 3d printing
Dankar, Iman; Haddarah, Amira; Sepulcre Sánchez, Francesc; Pujolà Cunill, Montserrat (2020-01-01)
Article
Accés obertThe effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated ... -
Assessing the microstructural and rheological changes induced by food additives on potato puree
Dankar, Iman; Haddarah, Amira; El Omar, Fawaz; Sepulcre Sánchez, Francesc; Pujolà Cunill, Montserrat (2018-02-01)
Article
Accés obertThe effects of agar, alginate, lecithin and glycerol on the rheological properties of commercial potato puree were investigated and interpreted in terms of starch microstructural changes, and the applicability of the ... -
Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction
Dankar, Iman; Haddarah, Amira; El Omar, Fawaz; Pujolà Cunill, Montserrat; Sepulcre Sánchez, Francesc (2018-09-15)
Article
Accés obertFourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) techniques were used to study the effect of four food additives, agar, alginate, lecithin and glycerol, at three different concentrations, 0.5, 1 ... -
Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing
Dankar, Iman; Pujolà Cunill, Montserrat; El Omar, Fawaz; Sepulcre Sánchez, Francesc; Haddarah, Amira (2018)
Article
Accés obertThis paper studies the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin, and glycerol) added separately at three ... -
The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying
Haddarah, Amira; Dankar, Iman; Sepulcre Sánchez, Francesc; Pujolà Cunill, Montserrat; Naim, Elissa; Chkeir, Manal (2021-02)
Article
Accés obertThe aim of this study was to evaluate the effect of three Lebanese wild plant extracts on acrylamide (AA) content in French fries, and to investigate the impact of air frying (AF) and deep frying (DF) techniques against ...