Results 51 to 60 of about 9,062 (248)
Stresses Exhibited in a Hydrocolloid Under Load
, 1972 A reversible hydrocolloid impression material that exhibits birefringent characteristics was developed. Tests were performed to establish the stress-optic characteristics of the hydrocolloid for use in photoelastic analysis. Physical characteristics are
Angelo A. Caputo +2 more
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Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
, 2023 This study aims to analyze the effectiveness of using the NIRS Bundle and Double Skin Barrier Hydrocolloid to reduce nasal injury in premature infants using NCPAP. The method used is Quasy Experimental Design with Posttest-Only Control Design.
Dewi, Yulis Setiya +5 more
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Food Chemistry International, EarlyView.Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique +3 more
wiley +1 more source
Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life [PDF]
Journal of Food and Bioprocess Engineering, 2021 In this paper, it was aimed to investigate physicochemical and sensorial characteristics of cocoa sponge cake containing xanthan gum during maintenance interval.
Zahra Khoshdouni Farahani
doaj
Molecules, 2022 Pectin and mucilage are polysaccharides from the cactus Opuntia ficus-indica, which are also known as hydrocolloids, with useful properties in industries such as food, pharmaceuticals, and construction, among others.
Vanessa Garfias Silva +5 more
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Bajra‐based functional laddu—Standardization, nutritional profiling, molecular characterization
Food Biomacromolecules, EarlyView.Abstract The bajra laddu experimental formulations consisted of composite flour containing varying proportions of bajra flour and gram flours viz, T0‐0:100, T1‐25:75, T2‐50:50, T3‐75:25, and T4‐100:0, respectively. The sensory acceptability of the standardized product was assessed by semitrained panelists using a nine‐point hedonic scale, which ...
Mridula Pandey +5 more
wiley +1 more source
Effects of yeast polysaccharides on the quality of wheat dough and toast
Food Biomacromolecules, EarlyView.Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang +5 more
wiley +1 more source
Pasting properties of different wheat flour-hydrocolloid systems
, 2021 The effect of several hydrocolloids on the pasting properties and gelling behaviour of wheat flour was investigated. The influence of the selected hydrocolloids (guar gum, pectin, alginate, κ-carrageenan, xanthan and hydroxypropylmethylcellulose (HPMC ...
Rosell, Cristina M. +2 more
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Food Biomacromolecules, EarlyView.Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib +3 more
wiley +1 more source