Results 131 to 140 of about 9,947 (284)

Instrumental and Sensory Texture Characterization of Plant‐Based Salmon Sashimi Analogs Formulated With Konjac Glucomannan and Agar

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT While plant‐based analogs for cooked seafood are increasingly common, replicating the soft, moist, and oily texture of raw salmon sashimi remains challenging. This study developed a plant‐based salmon sashimi analog structured with hydrocolloid‐oil gels (konjac glucomannan, agar, and palm oil).
Hwabin Jung, Jungmin Oh
wiley   +1 more source

Management of Moderate‐to‐Highly Exuding Chronic Leg Ulcers With Superabsorbent Wound Dressings Versus Foams Dressings in Polish Settings: An Early‐Stage Cost‐Effectiveness Evaluation

International Journal of Nursing Practice, Volume 32, Issue 3, June 2026.
ABSTRACT Introduction Chronic leg ulcers (CLUs) are complex wounds that often fail to heal within a reasonable timeframe, leading to prolonged morbidity, reduced quality of life and significant healthcare costs. The severity and exudate level of these wounds influence treatment choice and patient outcomes.
Vladica Veličković, Anna Serafin, Beata Mrozikiewicz‐Rakowska, Arkadiusz Jawień   +3 more
wiley   +1 more source

Diabetes and Delayed Wound Healing: Molecular Mechanisms and Dermatological Interventions

International Wound Journal, Volume 23, Issue 6, June 2026.
ABSTRACT Diabetes mellitus is a global burden that affects wound healing at nearly every stage, transforming what should be a coordinated and self‐limited repair process into a chronic, non‐healing state. In diabetic patients, sustained hyperglycemia drives persistent inflammation, impaired angiogenesis, fibroblast dysfunction and extracellular matrix ...
Sasha Jreije, Marwan Fadel, Carl Karam, Hilda E. Ghadieh, Antoine Ghanem   +4 more
wiley   +1 more source

Microwave Assisted Foam Mat Drying of Grapefruit (Citrus Paradisi): Drying Kinetics, Powder Characteristics and Bioactive Properties

Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.
Microwave‐assisted foam‐mat drying proved to be an effective method for creating grapefruit powder. The optimal foam and a drying condition of 600 W resulted in the best balance of drying efficiency, powder quality, and retention of bioactive compounds.
Mehmet Guldane
wiley   +1 more source

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

Spontaneous closure of partial maxillectomy defects using an acrylic removable partial dental prosthesis: A case series

Journal of Prosthodontics, Volume 35, Issue 5, Page 618-624, June 2026.
Abstract This case series describes the prosthodontic treatment of five patients who were treated with surgical resection, with or without flap reconstruction, and had remaining oronasal fistulas following their maxillary neoplasms. All five patients obtained spontaneous closure of their partial maxillectomy defects following the use of a maxillary ...
Caroline T. Nguyen, Eitan Prisman
wiley   +1 more source

The Use of Hydrocolloids in Poultry Meat Products.

, 2011
Cílem této práce bylo zhodnotit využití hydrokoloidů v drůbežích masných výrobcích. Potravinářské hydrokoloidy patří mezi tzv. potravinářské přísady neboli aditiva, jenž významně upravují strukturní vlastnosti potravin.
Švédová, Žaneta
core  

Characterization and propeties of hydrocolloids

, 2015
The term «hydrocolloids» is commonly used to describe a range of polysaccharides and proteins that are nowadays widely used in a variety of industrial sectors to perform a number of functions including thickening and gelling aqueous solutions ...
Strashynskyi, Igor, Pasichnyi, Vasyl, Anisimova, Anna, Fursik, Oksana, Vazquez, Manuel   +4 more
core  

Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review. [PDF]

Int J Food Sci
Alibekova Z, Bayisbayeva M, Shamsudin R, Bakhtybekova A, Alibekov R, Aimenov Z.   +5 more
europepmc   +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