Usage of hydrocolloids in cereal technology
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2011 Hydrocolloids are high-molecular-weight polymer substances soluble in water which create viscous colloidal solutions. They are mainly used to influence functional properties of food (structure, texture, etc.), improving their properties during production
Ľubomír Mikuš +2 more
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A review of extractions of seaweed hydrocolloids: Properties and applications
eXPRESS Polymer Letters, 2018 The term hydrocolloid generally refers to substances that form gels or provide viscous dispersion in the presence of water. Alginate, agar, and carrageenan are three commercially valuable hydrocolloids derived from certain brown and red seaweed and each ...
H. P. S. Abdul Khalil +8 more
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Combinations of hydrocolloids show enhanced stabilizing effects on cloudy orange juice ready-to-drink beverages [PDF]
, 2023 Cloudy ready-to-drink beverages have to be stabilized by hydrocolloids in order to prevent turbidity loss and undesirable sedimentation during storage time.
Raoui, El Mehdi; orcid: +7 more
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Effect of intake of food hydrocolloids of bacterial origin on the glycemic response in humans: Systematic review and narrative synthesis [PDF]
, 2021 Diabetes mellitus is a chronic condition characterized by increased blood glucose levels from dysfunctional carbohydrate metabolism. Dietary intervention can help to prevent and manage the disease.
Alison Lovegrove +29 more
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How hydrocolloids can control the viscoelastic properties of acid-swollen collagen pastes [PDF]
, 2022 The interactions between proteins and polysaccharides are of considerable importance in the food industry. In this study, the effect of adding non-charged methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), medium (GM) and high (GH) molecular ...
Watson, N. J. +3 more
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3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients
, 2021 Three-dimensional food printing (3DFP) leads to advances in digital gastronomy by targeting consumers’ specific requirements for nutrition customization and visual appeal.
Lee, Amelia Yilin +9 more
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Hydrocolloids from Marine Macroalgae: Isolation and Applications
, 2021 Hydrocolloids are natural polymeric substances which are commonly isolated from marine macroalgae. From the last four decades, hydrocolloids have played a significant role in food, cosmeceuticals, nutraceuticals, and pharmaceutical applications due to ...
Jayachandran Venkatesan +5 more
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Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat
Food Technology and Biotechnology, 2020 Research background. Retort processing is one of the most widely used methods of thermal inactivation that provides convenient, ready-to-eat foods. Although this technology remains widespread, it can be revamped through processing of novel ingredients ...
Vinicius Jose Bolognesi +2 more
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Hydrocolloids is a new trend as meat preservative
, 2022 Meat eating aids in the absorption of proteins and vital amino acids, as well as vitamins and minerals such as vitamin B, vitamin A, zinc, and iron, all of which are required for a balanced diet.
Nagwa Thabet Elsharawy +2 more
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Stractural and Morphological Characteristics of Whey Protein Concentrate-Modified Starch Complex: Effect of pH and Bioplymers Ratio [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2023 In this study, interaction between WPC and OSAS as a function of pH (3, 4, 5 and 6) and biopolymers ratio (1:2, 1:1 and 2:1) at total concentration of 1% w/w was investigated by measuring the structural (turbidity, particles size, Zeta potential ...
Mohsen Sahbaei Ejlali +1 more
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