Results 51 to 60 of about 28,361 (317)
Gels, 2023 This study introduced a D-optimal design mixture to assess the physicochemical properties of a hydrocolloid-based functional food fortified with C. lentillifera.
Nor Atikah Husna Ahmad Nasir +5 more
doaj +1 more source
Pengaruh Jenis dan Konsentrasi Hidrokoloid terhadap Sifat Fisik dan Organoleptik Velva Apel Manalagi [PDF]
, 2017 Manalagi apple is one of local commodity. Processing apples into velva is one effort to food iversification and extend the shelf life of apples. Velva is a frozen dessert product made from crushed fruit (puree) and it doesn't use milk fat.
Handoko, I. C. (Ivan) +2 more
core +2 more sources
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 +3 more
doaj +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
FoodsProbiotics 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 +5 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 +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 KexueIn 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
Clinical usage of honey as a wound dressing: An update [PDF]
, 2004 Honey is an ancient treatment that is increasingly earning its place in modern wound care. Evidence suggests it compares with other dressings in terms of its antibacterial properties, ease of use and ability to promote a moist ...
Molan, Peter C.
core +2 more sources
International Journal of Environmental Research and Public Health, 2020 The aim of this study was to assess the effectiveness of hydrocolloid dressings in the treatment of grade I, II, III, and IV pressure ulcers in adult patients.
M. Kamińska +5 more
semanticscholar +1 more source
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 +5 more
doaj +1 more source