Results 21 to 30 of about 736 (99)

Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch

Czech Journal of Food Sciences, 2006
The effects of hydrocolloids pectin, carrageenan, as well as of pectin/carrageenan mixtures on gelatinisation, retrogradation, rheological characteristics, and swelling power of tapioca starch were studied with Brookfield rotational viscometer and ...
Jurislav Babić, Drago Šubarić, Đurđica Ačkar, Vlasta Piližota, Mirela Kopjar, Nela Nedić Tiban   +5 more
doaj   +1 more source

Detection of Carrageenan in Cheese Using Lectin Histochemistry

Applied Sciences, 2021
Carrageenan is a substance widely used as an additive in the food industry. Among other things, it is often added to processed cheese, where it has a positive effect on texture.
Marie Bartlová, Matej Pospiech, Zdeňka Javůrková, Bohuslava Tremlová   +3 more
doaj   +1 more source

Chemical, technological, and rheological properties of hydrocolloids from sesame (Sesamum indicum) with potential food applications

Arabian Journal of Chemistry, 2022
Background: Hydrocolloids are hydrophilic biopolymers which are widely used in the food industry due to their functional properties. In the present study, sesame hydrocolloids (Sesamum indicum) were obtained and, consequently, their physicochemical ...
Santander E. Lastra-Ripoll, Somaris E. Quintana, Luis A. García-Zapateiro   +2 more
doaj  

Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

International Journal of Food Science, 2014
Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads.
Maria Eduardo, Ulf Svanberg, Lilia Ahrné   +2 more
doaj   +1 more source

Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (Acheta domesticus) Flour Using Hydrocolloids by an I-Optimal Design

Foods, 2022
The fortification of food with edible insect flour can improve its nutrition profile, but also affect its techno-functional characteristics. In this study, an I-optimal design was applied to improve the rheological and textural properties of wheat flour ...
Habiba Khatun, Siebe Lievens, Ruben Smets, Mohammad Akhtaruzzaman, Mik Van Der Borght, Johan Claes   +5 more
doaj   +1 more source

Development of Dressing-Type Emulsion with Hydrocolloids from Butternut Squash Seed: Effect of Additives on Emulsion Stability

Gels, 2022
Background: Natural ingredients have been employed to develop food products. Methods: Hydrocolloids from butternut squash seeds (HBSSs) were extracted with water at pH 3, 7, and 10 and characterized bromatologically and rheologically; then these HBSSs ...
Somaris E. Quintana, Edilbert Torregroza-Fuentes, Luis A. García Zapateiro   +2 more
doaj   +1 more source

Seaweed Hydrocolloid Production: An Update on Enzyme Assisted Extraction and Modification Technologies

Marine Drugs, 2015
Agar, alginate, and carrageenans are high-value seaweed hydrocolloids, which are used as gelation and thickening agents in different food, pharmaceutical, and biotechnological applications.
Nanna Rhein-Knudsen, Marcel Tutor Ale, Anne S. Meyer   +2 more
doaj   +1 more source

The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review

Gels
Polysaccharide hydrocolloids have garnered increasing attention from consumers, experts, and food processing industries due to their advantages of abundant resources, favorable thickening properties, emulsification stability, biocompatibility ...
Hanxiao Bao, Yuxi Wang, Yue Huang, Yuhao Zhang, Hongjie Dai   +4 more
doaj   +1 more source

Application of FT-IR spectroscopy in detection of food hydrocolloids in confectionery jellies and food supplements

Czech Journal of Food Sciences, 2001
FT-IR spectra of isolated high molecule fractions were measured and used for identification of food hydrocolloids in confectionery jellies and food supplements.
J. Čopíková, M. Černá, M. Novotná, J. Kaasová, A. Synytsya   +4 more
doaj   +1 more source

Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds’ Hydrocolloids

Foods
Hydrocolloids form gel-like structures when dispersed in water and have garnered significant attention for their diverse applications in food, pharmaceuticals, and other industries.
Olakunbi Olubi, Anthony Obilana, Nsenda Tshilumbu, Veruscha Fester, Victoria Jideani   +4 more
doaj   +1 more source