Results 11 to 20 of about 6,650 (203)
Molecules, 2023 Mucilage is a hydrophilic biopolymeric material of interest in the food industry due to its high content of dietary fiber, antioxidant activity, and gelling and thickening capacities, which is present in high concentration in agricultural by-products ...
María Carolina Otálora +2 more
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Antifungal Activity of Magnesium Oxide and Zirconium Oxide Nanoparticles Incorporated into Alginate Impression Material. In Vitro Study [PDF]
Al-Rafidain Dental Journal, 2022 Aims: The aim of this study was to evaluate the antifungal effect of adding nanoparticles with different concentrations into irreversible hydrocolloid impression materials.
Luma M. Al-Nema, Ahmed Asim Al-Ali
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Journal of Advanced Research in Natural and Applied Sciences, 2023 Celiac disease is a serious and lifelong disorder that is associated with gluten consumption. Celiac patients should commit to a strict gluten free diet.
Sinem Argun +2 more
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The Potential Use of Synbiotic Combinations in Bread—A Review
Biology and Life Sciences Forum, 2023 To date, the most commonly used probiotics in the potential synbiotic combinations (SC) in breads belong to the family of Lactobacillaceae and Bifidobacteriaceae. However, Bacillus coagulans as a heat-resistant bacteria, and Saccharomyces boulardii, as a
Gamze Nil Yazici +4 more
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Journal of Food Quality, 2019 This study investigated the effects of hydrocolloid injection on the eating quality of porcine meat based on low-field nuclear magnetic resonance (LF-NMR). The eating quality and water distribution of hydrocolloid-injected pork were compared with control,
Shengmei Gai +3 more
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Molecules, 2012 Hydrocolloid from tamarillo (<em>Solanum betaceum</em> Cav.) puree was extracted using water and characterised for the first time. Proximate compositions of the extracted hydrocolloid were also determined.
Kharidah Muhammad +3 more
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Research Progress on the Effects of Common Hydrocolloid on the Quality of Bakery Products
Liang you shipin ke-ji, 2021 Hydrocolloids have good functional properties,such as improving emulsification,gelation,solubility and texture of food.In bakery products,hydrocolloids are used to improve the properties of dough,bread and cake,increase sensory quality and extend shelf ...
TAN Zhi-feng +5 more
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Gels, 2023 Soy-based yoghurt alternatives were highly requested by consumers over the last few years. However, their texture does not always fulfil consumers’ demands as such yoghurt alternatives are often perceived as too firm or too soft, sandy, or fibrous.
Gabriela Itziar Saavedra Isusi +3 more
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Dental Research Journal, 2013 Background: Addition of disinfectant to irreversible hydrocolloid impression materials can eliminate the disinfection step to avoid dimensional changes associated with it.
Arul Amalan +2 more
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International Journal of Food Properties, 2018 Hydrocolloid powders from Pereskia aculeata Miller were obtained by using drying in a vacuum oven and freeze-drying at different concentrations (0.5–3.0 g of hydrocolloids/100 g of aqueous phase) to produce oil-in-water emulsions.
Luciana Affonso Junqueira +4 more
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