Results 61 to 70 of about 28,361 (317)
Journal of Applied Food Technology, 2021 This study aims to determine the effect of various hydrocolloid on the quality of frozen yogurt with corn oil as its fat sources The ingredients used in this work were skim milk, corn oil, yogurt starter, arabian gum, carrageenan, gelatin, water and ...
Vinny Dwi Octavianti +2 more
doaj +1 more source
A Randomized, Controlled Clinical Study to Assess the Effect of Anodal and Cathodal Electrical Stimulation on Periwound Skin Blood Flow and Pressure Ulcer Size Reduction in Persons with Neurological Injuries [PDF]
, 2018 The use of electrical stimulation (ES) should be considered for treating nonhealing pressure ulcers (PUs), but optimal ES wound treatment protocols have yet to be established.
Blaszczak, Edward +10 more
core +2 more sources
Cumhuriyet Dental Journal, 2017 The aim of this study was to evaluate the effects of brand, holding solution and storage periods on dimensional stability of irreversible hydrocolloid impression materials.Impressions were taken from a master maxillary typodont, using a newly designed ...
Nurhat Özkalaycı +2 more
doaj +1 more source
Molecules, 2023 Mucilage is a hydrophilic biopolymeric material of interest in the food industry due to its high content of dietary fiber, antioxidant activity, and gelling and thickening capacities, which is present in high concentration in agricultural by-products ...
María Carolina Otálora +2 more
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Hydrocolloids in Dentistry: A Review
, 2021 Hydrocolloids are complex polysaccharides that disperse or dissolve in aqueous solution to give thickened or vicious effects. Also hydrocolloids possess high molecular weight. Owing to these characteristics, hydrocolloids have been widely used in various applications.
Chibuzor Stellamaris Okonkwo +1 more
openaire +3 more sources
Integrated Approach to the Assessment of the Quality of Immunostimulatory Beverage "Immuno Plus" [PDF]
, 2017 Based on the methods of theoretical qualimetry there was carried out the complex assessment of the quality of immunostimulatory beverage “Immuno plus”. The hierarchic structure of the properties of ready product, including the organoleptic and physical ...
Dzyuba, N. (Nadya) +3 more
core +2 more sources
IOP Conference Series: Earth and Environment, 2020 In complex food matrix, blending starch with non-starch hydrocolloids such as gum arabic, xanthan gum, guar gum, carrageenan, locust bean gum, and pectin may impact starch digestibility, pasting and physicochemical properties.
H. Marta, Y. Cahyana, M. Djali
semanticscholar +1 more source
MoleculesDue 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 +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 +6 more
doaj +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