Results 41 to 50 of about 18,354 (236)

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

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

Hydrocolloid-Based Coatings are Effective at Reducing Acrylamide and Oil Content of French Fries [PDF]

, 2018
French fries are popular products worldwide. However, this product is a sufferable source of high acrylamide due to high temperature and low moisture.
Al-Asmar, Asmaa, Giosafatto, Concetta, Mariniello, Loredana, Naviglio, Daniele   +3 more
core   +2 more sources

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

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

Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise

Journal of the American Oil Chemists' Society, EarlyView.
Partial substitution of sunflower oil with cold‐pressed oils (0‐20%) improves the bioactive composition, oxidative stability, and overall quality of mayonnaise while preserving emulsion stability. ABSTRACT This study investigates the effects of xanthan gum, carrot flour, and pumpkin flour on the physicochemical, rheological, and bioactive properties of
S. Gülen, D. Günal‐Köroğlu, S. Turan   +2 more
wiley   +1 more source

Bioavailability, Antipsoriatic Efficacy and Tolerability of a New Light Cream with Mometasone Furoate 0.1% [PDF]

, 2012
Mometasone furoate, a potent glucocorticoid (class III) with a favorable benefit/risk ratio, has emerged as a standard medication for the treatment of inflammatory skin disorders.
Ayres JW, Borelli C, Brown PH, C. Schöllmann, C. Willers, Cornell RC, Dumas KJ, Faergemann J, H.C. Korting, Haigh JM, Hoffmann K, Hughes J, Katz HI, Kerscher MJ, Kirkland R, Koivukangas V, Korting HC, Korting HC, Korting HC, Korting HC, Kulhalli P, Medansky RS, Olsen EA, Poulsen J, Prakash A, Proksch E, Sequira J, Surber C, W. Wigger-Alberti, Wiedersberg S, Wilkinson SM   +30 more
core   +1 more source

Effect of Fruit Acid–Milk Protein–Polysaccharide Interactions on the Physicochemical Properties and Sensory Quality of Low‐Fat Frozen Yoghurt

ChemFoodChem, EarlyView.
ABSTRACT Background Flavor plays a crucial role in determining consumer acceptance of frozen delicacies such as ice cream and frozen yoghurt. The type and level of flavoring matter used impart distinct sensory characteristics, and it is essential to identify the minimal amount that provides desirable flavor intensity without affecting the texture and ...
Shaikh Adil, Atanu H. Jana, Bhavbhuti Mehta, Ankit Bihola, Vijay Kele, Ajay Singh   +5 more
wiley   +1 more source

Hydrocolloid Dressing Application in the Treatment of Chronic Wounds and Relation to Quality of Life

Acta Clinica Croatica, 2017
The aim was to analyze relationship between the application of hydrocolloid dressings in the treatment of chronic wounds and relation to the patient quality of life. Th e study included 33 vascular outpatients.
Dunja Jurić Vukelić, Jelena Jurić
doaj   +1 more source

Effect of different hydrocolloids on barbari bread texture and microstructure [PDF]

, 2013
Applying several hydrocolloids in ascending concentrations (0.1, 0.5 and 1% w/w flour basis) to bread making procedure was considered. Effect of hydrocolloids [guar, xanthan gum, carboxylmethylcellulose (CMC), and hydroxypropylmethylcellulose (HPMC)] as ...
Maleki, G., Milani, J.M.
core   +1 more source