Results 31 to 40 of about 9,062 (248)

Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions [PDF]

, 2015
Tamarillo (Solanum betaceum Cav.) is an underutilised fruit in Malaysia. The fruit, however, contains good proportions of soluble fibre, protein, starch, anthocyanins and carotenoids.
Noranizan Mohd. Adzahan, Kharidah Muhammad, Hamzah, Mohd. Yusof, Gannasin, Sri Puvanesvari, Muhammad, Kharidah, Mohd Adzahan, Noranizan, Mohd. Yusof Hamzah, Sri Puvanesvari Gannasin, Shuhaimi Mustafa, Mustafa, Shuhaimi   +9 more
core   +1 more source

Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations

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, Ceren Cokeker, Emrah Kırtıl   +2 more
doaj   +1 more source

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, Ozum Ozoglu, Tansu Taspinar, Isilay Yilmaz, Mehmet Sertac Ozer   +4 more
doaj   +1 more source

Rheological behavior and stability of emulsions obtained from Pereskia aculeata Miller via different drying methods

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, Tatiana Nunes Amaral, Natália Leite Oliveira, Mônica Elisabeth Torres Prado, Jaime Vilela de Resende   +4 more
doaj   +1 more source

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, ZHANG Chuang-chuang, XU Ze-kun, CHEN Xiao-jing, ZHOU Run-zong, SUI Zhong-quan   +5 more
doaj   +1 more source

Texturing of Soy Yoghurt Alternatives: Pectin Microgel Particles Serve as Inactive Fillers and Weaken the Soy Protein Gel Structure

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, Johannes Marburger, Nils Lohner, Ulrike S. van der Schaaf   +3 more
doaj   +1 more source

Hydrocolloid dressings for treating pressure ulcers (Protocol) [PDF]

, 2013
This is the protocol for a review and there is no abstract. The objectives are as follows: To assess the effects of hydrocolloid wound dressings for healing pressure ulcers in people in any care ...
Ullman, Amanda, Keogh, Samantha J., Keogh, SJ, Nelson, E Andrea, Webster, Joan, Chaboyer, Wendy P., Andrea Nelson, E., Ullman, AJ, Ullman, Amanda J., Nelson, EA, Jolly, Jim, Keogh, Samantha, Chaboyer, WP, Jolly, J, Chaboyer, Wendy, Webster, J   +15 more
core   +1 more source

Crosslinking kinetics of cation-hydrocolloid gels [PDF]

, 2003
The gel formation of hydrocolloid (sodium alginate and kappa-carrageenan) is the result of the molecule aggregation in presence of an effective cation. The gelling process was considered as a process of diffusion–reaction between the effective cation and
Rubiolo, Amelia Catalina, Mammarella, Enrique José   +1 more
core   +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

Hydrocolloid dressings for donor sites of split thickness skin grafts

, 2017
This is a protocol for a Cochrane Review (Intervention). The objectives are as follows: To assess the effects of hydrocolloid dressings on the healing of donor sites of split thickness skin grafts (STSGs).Full ...
Joan Webster, Derwin, R, Moore, ZEH, Rosemarie Derwin, Zena EH Moore, Webster, J   +5 more
core   +1 more source