Results 111 to 120 of about 9,947 (284)
The health aspects of hydrocolloids
, 2009 © 2009, Woodhead Publishing Limited. All rights reserved.The health effects of hydrocolloids are dependent on how they are incorporated into food.
A.L. Garcia +4 more
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Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.
CyTA - Journal of Food, 2018 The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food ...
María de los Ángeles Hernández-Morales +7 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Maillard‐type glycosylation of hazelnut protein isolate with gum Arabic or sodium alginate improved the structural and functional properties of nougat foams. Glycosylated protein systems, particularly HPI–SA, enhanced foam stability, viscoelastic behavior, texture, and air bubble distribution, providing foam characteristics closer to those of egg white–
Ilyas Atalar +5 more
wiley +1 more source
Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review
, 2016 Flat breads are popular all over the world. There are several forms of flat bread, which differ in their methods of preparation. In comparison to pan breads, the leavened flat breads have shorter fermentation period.
Akanksha Pahwa, A. Kaur, R. Puri
semanticscholar +1 more source
Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten‐Free Pizza
Food Science &Nutrition, Volume 14, Issue 6, June 2026.A new method of producing pregelatinized flours (AF) was developed, using a Shear Heat Milling Machine (SHMM). SHMM diminishes or even eliminates crystallinity, achieving pregelatinization. AF was incorporated into a GF pizza dough in 0%, 10%, and 20%, where it increases the viscosity and manageability of GF doughs.
Ana Ligia Vargas +5 more
wiley +1 more source
Selected Hydrocolloids Used in Dairy Products
, 2016 Práce popisuje obecné charakteristiky hydrokoloidů, jejich vlastnosti, rozdělení a použití. Zvláštní pozornost je věnována popisu hydrokoloidů používaných v mlékárenském prů-myslu, a to škrobu, želatině, xantanové gumě a lokustové gumě.
Bezděková, Karla
core
Journal of Medical Radiation Sciences, Volume 73, Issue 2, Page 205-214, June 2026.Anthropomorphic sonography phantoms can assist radiography students with understanding the theoretical principles of sonography. We examined students' perceptions of participating in tutorials which required students to use four sonography phantoms.
Jad Boutros, Susan Said, Jillian Clarke
wiley +1 more source
Mechanical Properties Of Acid Sodium Caseinate-κ-carrageenan Gels: Effect Of Co-solute Addition
, 2015 The effects of casein, κ-carrageenan and sugars (sucrose or sucralose) concentrations on the mechanical properties of gels acidified by glucono-δ-lactone (GDL) were investigated. Three experimental designs were employed to determine the formulations, and
Ribeiro K.O. +3 more
core +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao +3 more
wiley +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir +6 more
wiley +1 more source