Browsing by Author "Dankar, Iman"
Now showing items 1-6 of 6
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3D printing technology: The new era for food customization and elaboration
(2018-05-01)
Article
Restricted access - publisher's policyDigitalizing 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
(2020-01-01)
Article
Open AccessThe 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
(2018-02-01)
Article
Open AccessThe 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
(2018-09-15)
Article
Open AccessFourier-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
(2018)
Article
Open AccessThis 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
(2021-02)
Article
Open AccessThe 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 ...
