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The Impact of Flour from White Bean (Phaseolus vulgaris) on Rheological, Qualitative and Nutritional Properties of the Bread  [PDF]
Ibrahim Hoxha, Gafur Xhabiri, Ramadan Deliu
Open Access Library Journal (OALib Journal) , 2020, DOI: 10.4236/oalib.1106059
The white bean represents the most important nutrition legume in many coun-tries in the world, including Kosovo. It has high protein, dietary fibers and mineral content and it is mainly used in the form of cooked food. This paper has the objective to review the parameters of rheological properties, qualitative properties and nutrition values of the bread produced by adding various per-centages of the flour obtained from white bean. The results from rheological analysis of the dough indicate that with the increase of bean flour content the water absorption and the dough development time are increased; however there is a considerable tendency to reduce the extensibility, the resistance and dough energy. In addition, the increase of the white bean amount influences the decrease of the qualitative properties of bread. With the increase of the white bean flour content, one observes a considerable increase in nutrition values, especially that of proteins, cellulose and minerals. Whereas the positive Pearson correlation between qualitative properties and nutrition in the bread thus obtained exists only in the level p < 0.01, however not also for p < 0.05.
Using Of Redox Agents In Conditory Products, Cakes And Biscuits
Majlinda Sana,Gafur Xhabiri,Elton Seferi,Abdyl Sinani
Albanian Journal of Agricultural Sciences , 2012,
Abstract: Using of additive tested has a reduction effect on hydrogen’s links of gluten proteins in preparing of dough for confectionary production. Effects is attributed the action of the additives (redox agents) that have at their optimum from 12 in 20 ppm, which affect in decreasing of the dough resistance increasing extension ranged. The activity of the additive has a correlative connection with cultivars of the wheat and radius of flours. Redox agents (additives) are the products with chemical-based, which through oxidation or reduction reactions that develop in the dough, change the physical and rheological properties of confectionary product. Structures and formations quantitatively of gluten proteins determine the quality of the dough for cakes and biscuits. Reductants are substances that affect in the gluten soften, weakening the links from –SS- in –SH. Their impact is reducing of overall molecular weight to aggregates of the gluten proteins. The first stage of the reaction is interaction of reluctant with gluten proteins that is an exchange of SH/SS, which release a unit of proteins and leaves a link –SS- between proteins and reluctant, leaving so second group of proteins –SH free and giving the oxidized form to the reluctant. The most used of reluctant are L-Cysteine and Sodium Metabisulphites. By tests made results that using of these reductants leads to an advanced extension of the confectionary dough and to a very good form of the final product.
Influence of soy flour in baked products
Majlinda Sana,Gafur Xhabiri,Elton Seferi,Abdyl Sinani
Albanian Journal of Agricultural Sciences , 2012,
Abstract: Adding of chronic diseases has increased the interest of researchers in the production of food products with biological balanced value. The purpose of this study is to increase the nutritional value of bread produced with soybean flour mixture, and the determination of the optimal level of harmonization with flour produced in our country and from import. The ability to produce an acceptable and appropriate bread rely on interactions between starch and gluten, and other ingredients. In this study, it shows the chemical-technological effect of soybean mixtures in reports 7%, 12%, 16% and 22%. Tests with pharinograph have shown some changes in the incorporation of soy flour with wheat flour, such as increasing of water absorption and dough weakening. Mixing time remains constant at low levels of soy flour content. High percentages show a molecular stickiness in the dough, which makes treatment more difficult. In high concentrations also have a decrease in the bread volume, while measures and humidity increases with increasing the amount of soya flour. Our results confirm that the harmonization of soybean with wheat flour in bakery products increases the amount of protein, which increases the content of iron, calcium, zinc and components with high biological value.
The Use of Female Wing Measurements for Discrimination of Aedes aegypti (L.) (Diptera: Culicidae) Populations from South Kalimantan
HAYATI Journal of Biosciences , 2008,
Abstract: Populations of Aedes aegypti in South Kalimantan, which have been discriminated by their cuticular components, were further studied in search for differences in their wing morphometry. Female mosquitoes were collected from five towns in the province of South Kalimantan, and Cartesian coordinates of terminal and branching points of individual wing were determined. Relative interpoint Euclidean distances were used as variables (characters) in statistical analyses. One-way ANOVA found significantly several different characters (P < 0.01). Stepwise discriminant analysis using these characters selected five discriminators which, by cross validation, could identify female A. aegypti from Barabai and Marabahan with 75 and 77.8% of success rate, respectively. On average, 57.7% of wing specimens were successfully allocated to their original populations. The study revealed differences in wing measurements among populations of A. aegypti in South Kalimantan and confirmed genetic divergence of the species in the province.
Mechanical, Thermal and Interfacial Properties of Jute Fabric-Reinforced Polypropylene Composites: Effect of Potassium Dichromate  [PDF]
Jahangir A. Khan, Mubarak A. Khan, Rabiul Islam, Abdul Gafur
Materials Sciences and Applications (MSA) , 2010, DOI: 10.4236/msa.2010.16051
Abstract: Composites based on jute fabrics and polypropylene was fabricated by heat-press molding technique. The mechanical properties of the composites such as tensile strength, tensile modulus, bending strength, bending modulus and impact strength were measured in dependence of fiber contents. In order to improve fiber-matrix interaction, jute fabrics were treated with aqueous solutions of K2Cr2O7 (0.005-0.05% w/v). Composite prepared with 0.02% K2Cr2O7 treated jute fabrics showed the highest values of the mechanical properties. Thermogravimetric (TG/DTG) data of PP, jute fabrics and composites showed that thermal degradation temperatures of composites shifted to higher temperature regions compared to PP or jute fabrics. Treatment of jute fabrics improved the thermal stability of the composite considerably. Scanning electron microscopic images of tensile fractured sides of untreated and treated composites illustrated that better fiber-matrix interfacial interaction occurred in treated composite. The relative tendency of water absorption of both untreated and treated composites was also explored.
The Temperature Dependence of the Density of States in Semiconductors  [PDF]
Gafur Gulyamov, Nosir Yusupjanovich Sharibaev, Ulugbek Inoyatillaevich Erkaboev
World Journal of Condensed Matter Physics (WJCMP) , 2013, DOI: 10.4236/wjcmp.2013.34036

The temperature dependence of the density of energy states in semiconductors is considered. With the help of mathematical modeling of the thermal broadening of the energy levels, the temperature dependence of the band gap of semiconductors is studied. In view of the non-parabolic and the temperature dependence of the effective mass of the density of states in the allowed bands, graphs of temperature dependence of the band gap are obtained. The theoretical results of mathematical modeling are compared with experimental data for Si, InAs and solid solutions of p-Bi2-xSbxTe3-ySey. The theoretical results satisfactorily explain the experimental results for Si and InAs. The new approach is investigated by the temperature dependence of the band gap of semiconductors.

Characterization of Isotactic Polypropylene/Talc Composites Prepared by Extrusion Cum Compression Molding Technique  [PDF]
Rahima Nasrin, M. A. Gafur, A. H. Bhuiyan
Materials Sciences and Applications (MSA) , 2015, DOI: 10.4236/msa.2015.611093
Abstract: Extrusion-Compression molded isotactic polypropylene (iPP) composites containing 10 wt%, 20 wt%, 30 wt%, 40 wt% and 50 wt% of talc filler were studied by scanning electron microscopy (SEM), simultaneous thermal analysis (STA) and physical testing. The scanning electron microscope (SEM) micrographs of neat iPP and composites with 10 wt%, 20 wt%, 30 wt%, 40 wt% and 50 wt% talc content show that neat PP, 10 wt%, 20 wt%, and 30wt% talc composites surface is smooth in comparison to 40 wt% and 50 wt% talc composites. It is also observed that talc is dispersed uniformly in the matrix and this uniform dispersion is not decreased even with talc content as high as 30 wt% talc. The composites of 40 wt% and 50 wt% talc contain more crack, agglomerates or larger particles. Bulk density of the composites decreases with the increase of talc content. With the increase of percentage of talc and period of immersion, the water absorption (WA) increases. Thermal analyses indicate a considerable increase of thermal stability of the composites with filler addition.
The Nonideality Coefficient of Current-Voltage Characteristics for Asymmetric p-n-Junctions in a Microwave Field  [PDF]
Gafur Gulyamov, Muhammadjon Gulomkodirovich , Dadamirzaev, Hasan Yusupovich Mavlyanov
Journal of Applied Mathematics and Physics (JAMP) , 2015, DOI: 10.4236/jamp.2015.312193
Abstract: It is shown that the nonideality coefficient m actually depends on the electron temperature Te, and the hole temperature Th. We get more general expression for the nonideality coefficient, taking into account the concentration of electrons and holes, as well as their temperature, coefficient and diffusion length, the temperature of the phonons, the applied voltage, and the height of the potential barrier.
Influence of Recombination Centers on the Phase Portraits in Nanosized Semiconductor Films  [PDF]
Gafur Gulyamov, Abdurasul G. Gulyamov, Feruza R. Muhitdinova
Journal of Modern Physics (JMP) , 2016, DOI: 10.4236/jmp.2016.713151
Abstract: Influence of recombination centers’ changes on the form of phase portraits has been studied. It has been shown that the shape of the phase portraits depends on the concentration of semiconductor materials’ recombination centers.
Preparation and Characterization of Raw and Chemically Modified Sponge-Gourd Fiber Reinforced Polylactic Acid Biocomposites  [PDF]
Taimur -Al-Mobarak, Md. Abdul Gafur, Md. Forhad Mina
Materials Sciences and Applications (MSA) , 2018, DOI: 10.4236/msa.2018.92019
Abstract: This research work has been undertaken to fabricate environmentally friendly biocomposites for biomedical and household applications. Sponge-gourd fibers (SGF) obtained from Luffa cylindrica plant were chemically treated separately using 5 and 10 wt% NaOH, acetic anhydride and benzoyl chloride solutions. SGF reinforced polylactic acid (PLA) biocomposites were fabricated using melt compounding technique. Surface morphological, structural, mechanical and thermal properties, as well as antibacterial activities of raw and chemically modified SGF reinforced PLA (SGF-PLA) composites were characterized by field emission scanning electron microscopy, Fourier transform infrared spectrometry, X-ray diffractometry, universal testing method, thermogravimetry, and Kirby-Bauer agar diffusion method, respectively. Surface morphology indicates that after treatment of fibers, the interfacial adhesion between PLA and fibers is improved. X-ray diffractometry result shows that chemical treatment of fibers improves the crystallinity and exhibits new chemical bond formation in the composites. After chemical treatment, compressive strength of the composites is found to increase by 10% - 35%. The thermal stability of the treated fiber reinforced composites is also found to increase significantly. The composites have no antibacterial activities and no cytotoxic effect on non-cancer cell line. Soil burial test has confirmed that the composites are biodegradable. Benzoyl chloride treatment of fibers shows superior mechanical properties and enhances thermal stability among the composites.
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