Szerző szerinti böngészés "Neji, Chaima"
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Tétel Szabadon hozzáférhető Dough Rheological Properties and Macronutrient Bioavailability of Cereal Products Fortified through Legume Proteins(2023) Neji, Chaima; Semwal, Jyoti; Máthé, Endre; Sipos, PéterTétel Szabadon hozzáférhető Evaluation of functional properties of physically treated Sorghum flours and development of gluten-free Sorghum breads(2023) Nagy, Róbert; Neji, Chaima; Gálné Remenyik, Judit; Sipos, PéterTétel Szabadon hozzáférhető Green Synthesised Carbon Nanodots Using the Maillard Reaction for the Rapid Detection of Elemental Selenium in Water and Carbonated Beverages(2025) Muthu, Arjun; Nguyen, Huu Huong Duyen; Ferroudj, Aya; Prokisch, József; El-Ramady, Hassan; Neji, Chaima; Béni, ÁronTétel Szabadon hozzáférhető Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development(2022) Neji, Chaima; Semwal, Jyoti; Kamani, Mohammad Hassan; Máthé, Endre; Sipos, PéterTétel Szabadon hozzáférhető Nano-Food Farming: Toward Sustainable Applications of Proteins, Mushrooms, Nano-Nutrients, and Nanofibers(2024) Prokisch, József; Seresné Törős, Gréta; Nguyen, Huu Huong Duyen; Neji, Chaima; Ferroudj, Aya; Sári, Daniella; Muthu, Arjun; Brevik, Eric C.; El-Ramady, HassanTétel Szabadon hozzáférhető Nanomaterials for Smart and Sustainable Food Packaging: Nano-Sensing Mechanisms, and Regulatory Perspectives(2025) Muthu, Arjun; Nguyen, Huu Huong Duyen; Neji, Chaima; Seresné Törős, Gréta; Ferroudj, Aya; Atieh, Reina; Prokisch, József; El-Ramady, Hassan; Béni, ÁronTétel Korlátozottan hozzáférhető Optimization of bean flour extraction and use in cookie productionSelmi, Delia; Sipos, Péter; Neji, Chaima; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási KarThe present work aimed to optimize the extraction condition of protein from different varieties of bean flour and use it in cookie production. The Hopehely bean, with a protein content of 22.58%, was chosen as a preliminary work. With this in mind, we used the Response surface methodology (RSM) to optimize the extraction procedure. The results showed that the pH precipitation and their interaction with pH extraction, and extraction temperature significantly influenced the protein yield. However, the protein purity was not affected by these parameters. The recommended technique for increasing extraction yield and purity is to use wet extraction starting with defatting the bean flour, followed by combined techniques. To mitigate the effects of foaming on protein yield, various techniques such as using anti-foaming agents, adjusting the pH and temperature of the system, and optimizing extraction conditions can be employed. The sensory analysis revealed that cookies produced with bean flour, sorghum flour, and fortified with two types of protein had good organoleptic quality, but cookies made exclusively of bean flour scored poorly in all organoleptic criteria.