Results 31 to 40 of about 227,845 (263)

Dessert Gel Strength Testing

Journal of AOAC INTERNATIONAL, 1966
Abstract The history of gelatin and gelatin dessert strength testing is reviewed. The current AOAC method for dessert gels using the Bloom Gelometer was found too variable for control of gelatin dessert production in a multi-plant operation.
Alfred A Lewis, Arthur Stefanucci, Emanuel Borker   +2 more
openaire   +1 more source

Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products

Frontiers in Nutrition, 2023
Response surface methodology was used to determine the optimum ratio of rice husk dietary fiber, soybean hull dietary fiber, and inulin as 1.40, 1.42, and 3.24%.
Song-Shan Zhang, Jun-Ya Duan, Teng-Teng Zhang, Meng Lv, Xiao-Guang Gao   +4 more
doaj   +1 more source

Influence of temperature and extraction time on gel strength and yield of gelatin from speckled smooth-hound skin (Mustelus mento)

Scientia Agropecuaria, 2014
In the present study was determined the parameters of temperature and extraction time to achieve higher yield and gel strength of gelatin from speckled smooth-hound skin (Mustelus mento) by alkaline hydrolysis.
Alberto Miano, Carmen Rojas, Gabriela Barraza   +2 more
doaj   +1 more source

Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel

Foods, 2022
Dense phase carbon dioxide (DPCD) is a new non-thermal method to induce surimi gel. However, the gel quality is affected by many factors, such as DPCD treatment time, temperature, and pressure, which makes it complicated to determine its operating ...
Ouyang Zheng, Qinxiu Sun, Andi Dong, Zongyuan Han, Zefu Wang, Shuai Wei, Qiuyu Xia, Yang Liu, Hongwu Ji, Shucheng Liu   +9 more
doaj   +1 more source

A qualitative method for gel strength assessment of phycocolloid-based gels

, 2023
Abstract Seaweeds are the natural, sustainable, source for phycocolloids. Phycocolloids such as agar and agarose, carrageenan and alginate have many usages in a variety of industries including health, science, food, and cosmetics. The commercial application of each phycocolloid, and its commercial value, depend on its chemical/physical ...
Lilach Shauli, Eitan Salomon
openaire   +1 more source

Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield

Poultry Science, 2020
: The disposal of by-products of duck production, including duck skin, is a serious concern as it results in environmental pollution. The objectives of this study were to investigate the optimal pretreatment conditions for swelling duck skin and their ...
Tae-Kyung Kim, Youn-Kyung Ham, Dong-Min Shin, Hyun-Wook Kim, Hae Won Jang, Young-Boong Kim, Yun-Sang Choi   +6 more
doaj   +1 more source

Effect of Sheep’s Milk Composition on Strength and Syneresis of Rennet-Induced Milk Gel During Lactation

Food Technology and Biotechnology, 2019
This study investigates the effects of raw sheep’s milk composition on the strength and syneresis of obtained gels throughout the lactation.
Ante Rako, Milna Tudor Kalit, Samir Kalit   +2 more
doaj   +1 more source

Effect of Pre-frying Treatment on Gel and Flavor Characteristics of Surimi Products

Shipin gongye ke-ji
To explore the effects of pre-frying treatment on the gel and flavor characteristics of surimi products, mixed surimi (Nemipterus virgatus and Hypophthalmichthys molitrix) was used as the research object. The gel characteristics of fried surimi products (
Qiming ZANG, Shumin YI, Yongxia XU, Hongbo MI, Xuepeng LI, Jianrong LI   +5 more
doaj   +1 more source

Gel Properties of Low-Methoxyl Pectin-Sodium Alginate Composite Gel Systems [PDF]

Shipin Kexue
Composite gel network systems were prepared by mixing sodium alginate (ALG) with low methoxyl pectin (LMP) with the addition of Ca2+. The effect of different LMP/ALG ratios and Ca2+ concentrations on gel properties including gel strength, moisture state ...
ZHAO Wei, BI Jinfeng, MA Youchuan, YI Jianyong
doaj   +1 more source

Advances in Collagen-/Gelatin-Based Hydrogels: Rheological Properties and Applications

Macromol
Owing to their tunable and biocompatible characteristics, collagen- and gelatin-based hydrogels have gained attention in numerous applications, including biomedical, food, pharmaceutical, and environmental.
Ozge Ata, Jozef L. Kokini, Sebnem Tavman, Gamze Yazar   +3 more
doaj   +1 more source