Results 31 to 40 of about 26,249 (312)
Characterization of pea starch-guar gum biocomposite edible films enriched by natural antimicrobial agents for active food packaging [PDF]
, 2017 Antimicrobial activity of epigallocatechin-3-gallate (EGCG) and two native Australian plants blueberry ash (BBA) fruit and macadamia (MAC) skin extracts against nine pathogenic and spoilage bacteria and seven strains of fungi, using an agar well ...
Chockchaisawasdee, Suwimol +4 more
core +1 more source
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
doaj +1 more source
Ultrasonic study of the gelation of gelatin: phase diagram, hysteresis and kinetics [PDF]
Food Hydrocolloids 26, 99-107 (2011), 2010 We map the ultrasonic (8 MHz) speed and attenuation of edible-grade gelatin in water, exploring the key dependencies on temperature, concentration and time. The ultrasonic signatures of the sol-gel transition, confirmed by rheological measurements, and incomplete gel formation at low concentrations, enable a phase diagram of the system to be ...
arxiv +1 more source
Pesquisa Agropecuária Tropical, 2022 Cactus is a highly resistant crop, and offers benefits in its mucilage for the industry due to its physicochemical properties. This study aimed to analyze the effect of irrigation managements, harvest time, cladode size and citric acid addition during ...
Franquielle Ribeiro de Oliveira +6 more
doaj +1 more source
Assessing the microstructural and rheological changes induced by food additives on potato puree [PDF]
, 2018 The effects of agar, alginate, lecithin and glycerol on the rheological properties of commercial potato puree were investigated and interpreted in terms of starch microstructural changes, and the applicability of the Cox-Merz rule was evaluated.
Dankar, Iman +4 more
core +2 more sources
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
doaj +1 more source
Rheological and Physicochemical Studies on Emulsions Formulated with Chitosan Previously Dispersed in Aqueous Solutions of Lactic Acid [PDF]
Food Biophysics, pp 1-10, 2017, 2017 Chitosan, a natural, cationic polysaccharide, may be a hydrocolloid strategic to formulate acidic food products, as it can act as both bio-functional and technofunctional constituent. Typically, acetic acid is used to disperse chitosan in aqueous media, but the use of this acid is limited in food formulations due to its flavor.
arxiv +1 more source
BioMed Research International, 2020 Chronic wounds represent serious globally health care and economic issues especially for patients with hyperglycemic condition. Wound dressings have a predominant function in wound treatment; however, the dressings for the long-lasting and non-healing ...
Woan Sean Tan +5 more
semanticscholar +1 more source
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
doaj +1 more source
Penggunaan Na-cmc Dan Gum Xanthan Untuk Memperbaiki Kualitas Cake Beras Rendah Lemak [PDF]
, 2017 The use of Na-CMC need to be combined with xanthan gum hydrocolloid to improve the physical, chemical, and sensory properties of reduced fat rice cake. The research aimed to determine the effect of hydrocolloid concentration (Na-CMC and xanthan gum = 4:1)
Trsinawati, C. Y. (Chatarina) +2 more
core +3 more sources