Results 111 to 120 of about 35,287 (224)

Efficacité des conservateurs acides et hydrocolloïdes alimentaires sur la durée de conservation du lait cru à 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, BRIGATTI Thomas , WEREMUBI MWISHA Sage , KANYERE KAZIGE Orthence , KALUMUNA BARHASHISHWA Jacques , NSAMBU MUKONDUASUMU Pascal   +7 more
doaj   +2 more sources

Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin [PDF]

, 2016
De Meulenaer, Bruno, Diah Setiowati, Arima, Martins, José, Van der Meeren, Paul, Vermeir, Lien   +4 more
core   +1 more source

Effects of Green Rice Husk Dietary Fiber and Hydrocolloids on the Physicochemical, Structural, Bioactive, and Sensory Properties of Gummy Products. [PDF]

Foods
Chaikwang T, Li H, Siriamornpun S.
europepmc   +1 more source

Editorial: Rheological properties of functional and future foods. [PDF]

Front Nutr
Yazar G, Demirkesen I, Duvarci OC, Rosell CM.   +3 more
europepmc   +1 more source

Ultrasonic driven resveratrol induced egg-derived amyloid-like fibrils hydrocolloids for stabilizing aqueous cyanidin-3-O-glucoside. [PDF]

Ultrason Sonochem
Han X, Zhu C, Shen Y, Ai M, Ha L.
europepmc   +1 more source

Effect of type and concentration of hydrocolloids on the rheology, water mobility, and 3D printing properties of pitaya fruit-based ink. [PDF]

Front Nutr
Omedi JO, Chen C, Uriho A, Zhang S, Liang L, Zou Q, Xu Y, Zhang M, Wang Y, Huang W.   +9 more
europepmc   +1 more source

Gelation mechanism analysis of low-salt silver carp (<i>Hypophthalmichthys molitrix</i>) surimi enhancing by ultrasonication combined apple pectin, citrus pectin, or peach gum. [PDF]

Food Chem X
Si S, Huang D, Wang T, Sun Y, Qian Y, Liu X.   +5 more
europepmc   +1 more source

Exploring the Impact of Hyaluronic Acid Addition Order on the Structural Integrity and Quality of Myofibrillar Protein Gels. [PDF]

Molecules
Mehraban S, Stępień A, Zając M.
europepmc   +1 more source

Incorporating Cricket Powder into Salad Dressing: Enhancing Protein Content and Functional Attributes Through Partial Palm-Oil Replacement. [PDF]

Foods
Guo Y, Liu Y, Li H, Prakitchaiwattana C, Zheng JS, Siriamornpun S.   +5 more
europepmc   +1 more source

The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition. [PDF]

Food Sci Nutr
Fetriyuna F, Salma AN, Harlina PW, Yarlina VP, Purwestri RC.   +4 more
europepmc   +1 more source