Results 21 to 30 of about 18,354 (236)
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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Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness [PDF]
, 2013 Proteins from vegetable seeds are interesting for research at present because they are an abundant alternative to animal-based sources of proteins and petroleum-derived polymers.
Alric, Isabelle +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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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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Clinical usage of honey as a wound dressing: An update [PDF]
, 2004 Honey is an ancient treatment that is increasingly earning its place in modern wound care. Evidence suggests it compares with other dressings in terms of its antibacterial properties, ease of use and ability to promote a moist ...
Molan, Peter C.
core +2 more sources
Effect of the plasticizer on permeability, mechanical resistance and thermal behaviour of composite coating films [PDF]
, 2013 Thin layer deposit of a composite material on solid particle surfaces used in the food industry aims to ensure the protection of food powder against aggressive environments such as amoist atmosphere.
Diguet, Sylvain +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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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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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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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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