Publications by authors named "Adieh Anvar"
Article Synopsis
- The study explored how sequential enzymatic hydrolysis using Alcalase and transglutaminase affects the structure and properties of zein protein.
- Key findings included significant changes in the protein's secondary structure, with a decrease in α-helix content and an increase in β-turns as hydrolysis progressed.
- Enhanced properties like emulsifying activity, solubility, foam capacity, and water holding capacity indicate the potential of modified zein for better functionality in plant-based food applications.
The estimation of ripeness is a significant section of quality determination since maturity at harvest can affect sensory and storage properties of fruits. A possible tactic for defining the grade of ripeness is sensing the aromatic volatiles released by fruit using electronic nose (e-nose). For detection of the five ripeness grades of berries (whiteberry and blackberry), the e-nose machine was designed and fabricated.
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