Optimization of Mayonnaise Formula Using Hazelnut Meal Milk as Egg Yolk Substitute at Various Levels of Xanthan-Guar Gum and Response Surface Methodology

Viscosity and Acid Stability in Low-fat Mayonnaise with Varying Proportions of Xanthan Gum and Guar Gum

preparation and characterization of new co-fe and fe-mn nano catalysts using resol phenolic resin and response surface methodology study for fischer-tropsch synthesis

کاتالیزورهای co-fe-resol/sio2و fe-mn-resol/sio2 با استفاده از روش ساده و ارزان قیمت همرسوبی تهیه شدند. از رزین پلیمری resol در فرآیند تهیه کاتالیزور استفاده شد.

optimization of xanthan gum production from grape juice concentrate using plackett-burman design and response surface methodology

low grade grape juice concentrate was used as carbon source for xanthan production. significant factors affecting xanthan concentration, productivity and viscosity were investigated using plackett-burman design. based on the obtained results, carbon and nitrogen concentrations, inoculum size and agitation rate, were assumed as significant factors. broth culture viscosity and xanthan concentrati...

evaluation of usability of soy protein isolate and gum tragacanth as egg substitute in mayonnaise

the aim of this research was to survey of using soy protein isolates and tragacanth gum as egg substitutes in mayonnaise formulation. the mayonnaise prepared with difierent compositions of soy protein isolate, egg, and tragacanth by applying the optimal mixture design method and effect of this substitution on its stability, heat stability, viscosity, texture, physicochemical and sensory charact...

Photocatalytic Removal of Amaranth Optimization Using Response Surface Methodology

Since Amaranth (AM) is one of the dye compounds which is harmful to human’s life its removal from industrial waste water would reduce their environmental impact and health effect. Copper nanoparticle (CuNP) is a simple and eco-friendly material which can be used to remove this pollutant. In this paper, copper nanoparticles were synthesized, for removal of AM dye. The experiments were designed b...

Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology

Gluten is a major component of some cereal and bakery product. Gluten can cause intestinal absorption problem especially to people who have celiac diseases. The aim of this research was to optimize a formulation of gluten free bread (GFB) based on rice flour. The target is to achieve high in volume and weight, but has minimum firmness value. A response surface methodology was used to analyze th...