Results 61 to 70 of about 9,062 (248)

The enhancing effects of locust bean gum and xanthan gum on the digestibility of potato starch under thermal treatments

Food Biomacromolecules, EarlyView.
The dual‐thermal treatment enhanced the interaction between potato starch and gums, consequently reducing starch digestibility. Abstract Locust bean gum (LBG) and xanthan gum (XG) played regulatory roles in the digestibility of potato starch (PS) during thermal treatments.
Xiaopei Hu, Yidi Zhang, Fenshu Zhang, Chunyan Wang, Qiyue Zhao, Suhong Li, Tuoping Li   +6 more
wiley   +1 more source

Hydrocolloid dressings for treating pressure ulcers.

, 2013
This is a protocol for a Cochrane Review (Intervention). The objectives are as follows:To assess the effects of hydrocolloid wound dressings for healing pressure ulcers in people in any care ...
Chaboyer, Wendy P, Webster, Joan, Jolly, Jim, Nelson, E Andrea; id_orcid, Ullman, Amanda J, Keogh, Samantha J   +5 more
core   +1 more source

Research Development of the Improvement of the Quality of Low-Fat Emulsified Meat Products by Adding Food Hydrocolloids

Shipin gongye ke-ji, 2022
Animal fat of emulsified meat products plays an important role in the juiciness and flavor of the product. It contains lots of saturated fatty acids and cholesterol, which easily cause potential harm to the human body due to excessively intaking. However,
Dongxue YUAN, Yongchao YIN, Jingyao CHANG, Baohua KONG, Qian LIU   +4 more
doaj   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated β-glucans

, 2021
β-Glucan; Hydrocolloid; Hydrophobicity; Interaction; Regio selectively carboxylation ...
김영석, 이상미
core   +1 more source

Optimization of Multi‐Millet Cookie Formulation Using Mixture Design and Their Physicochemical Characterization

Food Safety and Health, EarlyView.
Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar, Shashi Shekhar Mishra, Rekha Kaushik, Rahul Mehra, Shiv Kumar   +4 more
wiley   +1 more source

The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2011
The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of ...
Pavlína Pečivová, Kateřina Juříková, Iva Burešová, Monika Černá, Jan Hrabě   +4 more
doaj   +1 more source

Characterization of Fatty Acid Profiles and Nutritional Quality Indices in Commercial Spreadable Processed Cheeses: Comparative Analysis and Health Implications

Food Safety and Health, EarlyView.
Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy, Amr A. Metwally, Mahmoud A. Deghedie, Hani S. Abdelmontaleb   +3 more
wiley   +1 more source

Using nature to tailor hydrocolloid systems

, 2002
Biopolymers are the most abundant form of carbon in the world, yet only a small subset of this renewable resource is utilised in hydrocolloid applications.
M. J. Gidley, Gidley, M. J.
core   +1 more source

The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2018
One of the oldest processes of cooking all kinds of the foods, such as fish, is deep frying, during which simultaneous transfer of mass and heat leads to water loss and penetration of oil into the foodstuff.
Saber Mollazadeh, Narmela Asefi
doaj   +1 more source