Results 91 to 100 of about 9,947 (284)

A novel use of purple tulip petal anthocyanins in pH‐sensitive polyvinyl alcohol films for the real‐time monitoring of shrimp freshness

Journal of the Science of Food and Agriculture, Volume 106, Issue 9, Page 5549-5562, July 2026.
Abstract BACKGROUND Shrimp is among the most perishable seafood commodities, and its freshness is still largely assessed through time‐consuming laboratory methods. pH‐responsive colorimetric films have received growing attention as they allow visual, real‐time quality monitoring without specialized equipment.
Tuncay Gümüş, Yasemin Henden, D. Damla Altan Kamer   +2 more
wiley   +1 more source

The applicability of hydrocolloids in the food industry

, 2022
Introduction: Hydrocolloids are a very diverse group of long-chain polymers, which may be dispersible, acquiring soluble characteristics (totally or partially) and therefore prone to swelling when in contact with water. Methodology: In order to elaborate
Pedro Martins (4376989), Bruno Abreu (14797933), Mariana Cabral (14798015), Ana Lúcia Baltazar (14798021), Sónia Fialho (14798018), Mariana Conceição (6427487)   +5 more
core   +1 more source

Determination of the ‘apparent pKa’ of selected food hydrocolloids using ortho-toluidine blue

Food Hydrocolloids, 2018
Charged food hydrocolloids provide structure and texture in manufactured foods by their organization and electrostatic interactions with other species and small ions.
L. Vleugels, S. Ricois, I. Voets, R. Tuinier   +3 more
semanticscholar   +1 more source

Effets Des Conservateurs Acides Et Hydrocolloïdes Alimentaires Sur La Durée De Conservation Du Lait Cru à La Température Ambiante

Revue Nature et Technologie
The present study was conducted to investigate the effects of acid preservatives (AP) and food hydrocolloids (FH) on the shelf life of raw milk at room temperature (between 20 to 25°C).
AGANZE MULUME Dominique , BUCHAGUZI MUZUSANGABO Daniel , MUGISHO ZIRHUMANA Janvier , WEREMUBI MWISHA Sage , KANYERE KAZIGE Orthence , NSAMBU MUKONDUASUMU Pascal , BRIGATTI Thomas , KALUMUNA BARHASHISHWA Jacques   +7 more
doaj   +8 more sources

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

Hydrocolloids for tissue engineering and 3D bioprinting

<p>Hydrocolloids, derived from plants, marine, and microbial sources, have become research favorites due to their unique properties. This article provides an overview of the extraction methods, from chemical to enzymatic, to obtain hydrocolloids ...
Bilginer-Kartal, Rumeysa, Onbas, Rabia, Yildirim-Semerci, Ozum, Arslan-Yildiz, Ahu   +3 more
core   +1 more source

Techno-functional properties and in vitro bile acid-binding capacities of tamarillo (Solanum betaceum Cav.) hydrocolloids [PDF]

, 2016
Hydrocolloids were extracted from seed mucilage and the pulp fractions from red tamarillo (Solanum betaceum Cav.) mesocarp, and characterisation of their techno-functional properties and in vitro bile acid-binding capacities was performed.
Gannasin, Sri Puvanesvari, Mohd Adzahan, Noranizan, Syed Muhammad, Sharifah Kharidah, Mustafa, Shuhaimi   +3 more
core   +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, Volume 103, Issue 6, Page 641-655, June 2026.
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

Traditional Respiratory Remedies From Anatolia: Ethnobotanical Insights and Bioactive Properties

Chemistry &Biodiversity, Volume 23, Issue 6, June 2026.
ABSTRACT Respiratory disorders, ranging from acute viral infections such as influenza and bronchitis to chronic inflammatory conditions including chronic obstructive pulmonary disease, asthma, emphysema, and pneumonia, represent a major global health burden, affecting millions annually. Traditional Anatolian folk medicine has long relied on plant‐based
Golshan Zare, Yağmur Diker, Irem Tatlı Çankaya, Emran Habibi, Satyajit D. Sarker, Lutfun Nahar   +5 more
wiley   +1 more source

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

ChemFoodChem, Volume 2, Issue 2, June 2026.
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