Results 41 to 50 of about 28,361 (317)
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
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
core +1 more source
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
Pasting Property of Jasmine Rice Flour, Quality and Sensory Evaluation of Gluten-Free Rice Penne as Affected by Protein and Hydrocolloid Addition [PDF]
E3S Web of Conferences, 2022 Jasmine rice flour (JMRF) is one of the most popularly consumed rice products in Thailand but applications to prepare gluten-free pasta are limited as JMRF amylose content is low.
Detchewa Pakkawat +4 more
doaj +1 more source
Gula Povidine-iodine 1%: Alternatif Pengobatan Luka Tekan [PDF]
, 2004 Pressure ulcers (ulcers which caused by body pressure) are common problems in some sub-specific patients, such as, elderly patients, critical-ill and para paraplegia patients.
Kurniati, A. (Amelia)
core +2 more sources
Rheology of different hydrocolloids-rice starch blends. Effect of successive heating-cooling cycles [PDF]
, 2011 10 pages, 3 figures, 5 tables.-- Available online 25 November 2010.Hydrocolloids are frequently used for modifying starch functionality.
Birger Mensel +7 more
core +4 more sources
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
Psyllium and Laminaria partnership - An overview of possible food gel applications [PDF]
, 2019 Featured Application: Laminaria-psyllium gels with distinct texture and rheological features, designed for a wide range of food applicationsSeaweeds are a novel source of important nutritional compounds with interesting biological activities that could
Dominguez, Herminia +4 more
core +2 more sources
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
The evidence supporting the use of honey as a wound dressing [PDF]
, 2006 Some clinicians are under the impression that there is little or no evidence to support the use of honey as a wound dressing. This impression is reinforced by it being concluded in systematic reviews that the evidence is not of a high standard.
Molan, Peter C.
core +2 more sources