Results 21 to 30 of about 6,650 (203)

Effects of Various Hydrocolloids on Physical, Sensory and Total Quality of Lactic Acid Bacteria on Frozen Yogurt with Corn Oil as Fat Sources

Journal of Applied Food Technology, 2021
This study aims to determine the effect of various hydrocolloid on the quality of frozen yogurt with corn oil as its fat sources The ingredients used in this work were skim milk, corn oil, yogurt starter, arabian gum, carrageenan, gelatin, water and ...
Vinny Dwi Octavianti, Siti Susanti, Sri Mulyani   +2 more
doaj   +1 more source

Obtaining dry protein concentrates from secondary gelatin products

Новые технологии, 2021
The article presents the investigation of the chemical composition of a collagen-containing broth obtained during gelatin production at the stage of defatting bony raw material. Collagen broth is a minor by-product from gelatin production. The aim of the
R. A. Voroshilin, A. Yu. Prosekov, M. G. Kurbanova   +2 more
doaj   +1 more source

Electrospun Gelatin/Dextran Nanofibers from W/W Emulsions: Improving Probiotic Stability Under Thermal and Gastrointestinal Stress

Foods
Probiotics offer numerous health benefits; however, preserving their viability during processing and storage remains a major challenge. This study investigates the electrospinning of gelatin/dextran (GE/DEX) water-in-water (W/W) emulsions for ...
Yuehan Wu, Ziyou Yan, Shanshan Zhang, Shiyang Li, Ya Gong, Zhiming Gao   +5 more
doaj   +1 more source

Surface detail reproduction and dimensional stability of contemporary irreversible hydrocolloid alternatives after immediate and delayed pouring

Contemporary Clinical Dentistry, 2018
Purpose: To overcome the poor dimensional stability of irreversible hydrocolloids, alternative materials were introduced. The dimensional changes of these alternatives after delayed pouring are not well studied and documented in the literature.
Preethi Kusugal, Ritu Sunil Chourasiya, Zarir Ruttonji, Preeti Astagi, Ajay Kumar Nayak, Abhishekha Patil   +5 more
doaj   +1 more source

Simultaneous inhibition of acrylamide formation and fat oxidation in quinoa cakes using gum Arabic supplementation coupled with fat reduction

International Journal of Food Properties, 2021
The current work aimed to study the effect of adding gum Arabic and varying fat (butter) contents on the physicochemical characteristics of gluten-free quinoa cakes and compared it to cakes made from 100% wheat flour and control quinoa flour. Gum Arabic (
Rasha Mousa Ahmed Mousa
doaj   +1 more source

3D cone-beam C.T. imaging used to determine the effect of disinfection protocols on the dimensional stability of full arch impressions

Saudi Dental Journal, 2021
Aim: This study aimed to investigate the dimensional stability of irreversible hydrocolloid and polyvinylsiloxane (P.V.S.) impressions after exposure to four commercial disinfectants using cone-beam computed tomography (CBCT).
Kuei-ling Hsu, Abdulrahman A. Balhaddad, Isadora Martini Garcia, Fabrício Mezzomo Collares, Vineet Dhar, Louis DePaola, Mary Anne Melo   +6 more
doaj   +1 more source

Improvement of Stress Resistance of Microencapsulated Lactobacillus plantarum by Emulsion Electrospinning

Foods
Probiotics have become increasingly recognized for their potential health-promoting properties; however, the viability of probiotics can be affected by storage and transportation processes as well as the stressful environment of the human digestive tract,
Yuehan Wu, Shanshan Zhang, Ziyou Yan, Shiyang Li, Qianwen Wang, Zhiming Gao   +5 more
doaj   +1 more source

Effects of Tamarind Seed Polysaccharides on Pasting and Rheological Characteristics and Bread-Making Quality of Gluten-Free Potato Starch [PDF]

Shipin Kexue
In this study, different mass concentrations (0%, 1%, 2%, 3%, and 4%, based on starch mass) of tamarind seed polysaccharides (TSP) were added to endow potato starch (PS) bread with gluten-like properties in order to improve the processing performance and
SUN Yujia, LI Diming, LIU Yantao, LI Pengfei, SUN Fusheng, ZHANG Yan, YANG Nan
doaj   +1 more source

Improving the Stability of Oil Body Emulsions from Diverse Plant Seeds Using Sodium Alginate

Molecules, 2019
In this study, peanut, sesame, and rapeseed oil bodies (OBs) were extracted by the aqueous medium method. The surface protein composition, microstructure, average particle size d 4 ,   3 , ζ-potential of the extracted OBs in aqueous ...
Yuemei Zhang, Nan Yang, Yao Xu, Qian Wang, Ping Huang, Katsuyoshi Nishinari, Yapeng Fang   +6 more
doaj   +1 more source

Influence of Temperatures on Physicochemical Properties and Structural Features of Tamarind Seed Polysaccharide

Molecules
Due to the high content of impurities such as proteins in tamarind seed polysaccharide (TSP), they must be separated and purified before it can be used. TSP can disperse in cold water, but a solution can only be obtained by heating the mixture. Therefore,
Yantao Liu, Yujia Sun, Diming Li, Pengfei Li, Nan Yang, Liang He, Katsuyoshi Nishinari   +6 more
doaj   +1 more source