Results 21 to 30 of about 9,947 (284)

Effect of intake of food hydrocolloids of bacterial origin on the glycemic response in humans: Systematic review and narrative synthesis

, 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, Syahrizal Muttakin, Alyami, J., Marciani, Luca, Guruprasad P. Aithal, Alshammari, N. A., Taylor, Moira A., Alyami, Jaber, Bakalis, Serafim, Ourania Gouseti, Stevenson, Rebecca, Muttakin, S., Bakalis, S., Marciani, L., Taylor, M. A., Norah A. Alshammari, Aithal, G. P., Serafim Bakalis, Stevenson, R., Gouseti, O., Lovegrove, A., Moira A. Taylor, Aithal, Guruprasad P., Jaber Alyami, Rebecca Stevenson, Lovegrove, Alison, Muttakin, Syahrizal, Luca Marciani, Alshammari, Norah A., Gouseti, Ourania   +29 more
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Research Progress on the Effects of Common Hydrocolloid on the Quality of Bakery Products

Liang you shipin ke-ji, 2021
Hydrocolloids have good functional properties,such as improving emulsification,gelation,solubility and texture of food.In bakery products,hydrocolloids are used to improve the properties of dough,bread and cake,increase sensory quality and extend shelf ...
TAN Zhi-feng, ZHANG Chuang-chuang, XU Ze-kun, CHEN Xiao-jing, ZHOU Run-zong, SUI Zhong-quan   +5 more
doaj   +1 more source

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, Yashaswini, Devi G. V., Venkatesan, Jayachandran, Sukumaran Anil, Anil, Sukumaran, Devi G.V. Yashaswini   +5 more
core   +1 more source

Three-Dimensional Printing of Food Foams Stabilized by Hydrocolloids for Hydration in Dysphagia

International Journal of Bioprinting, 2021
Three-dimensional food printing offers the possibility of modifying the structural design, nutrition, and texture of food, which may be used for consumers with special dietary requirements such as dysphagic patients.
Amelia Yilin Lee, A. Pant, Kanitthamniyom Pojchanun, Cheng Pau Lee, J. An, Michinao Hashimoto, U-Xuan Tan, C. H. Leo, Gladys Wong, C. Chua, Yi Zhang   +10 more
semanticscholar   +1 more source

Rheological and Functional Properties of Hydrocolloids from Pereskia bleo Leaves

Fluids, 2021
The food industry has increased its interest in using natural and consumer-friendly ingredients to produce food products. In the case of hydrocolloids of natural origin, the materials are biodegradable and environmentally friendly.
Diana López-Barraza, Andres Ortega-Ramos, Edilbert Torregroza-Fuentes, Somaris E. Quintana, Luis A. García-Zapateiro   +4 more
doaj   +1 more source

Research Progress in the Regulatory Mechanism of Hydrocolloids on the Formation of Heat-Induced Myofibrillar Protein Gel [PDF]

Shipin Kexue
Myofibrillar protein (MP) is an important protein in muscle, which can form a three-dimensional gel network structure upon heat treatment, ultimately influencing the quality of meat products.
XU Yining, CAO Chuan’ai, HE Junjie, KONG Baohua, SUN Fangda, LIU Qian
doaj   +1 more source

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, Michele Rigon Spier, Carlos Eduardo Rocha Garcia   +2 more
doaj   +1 more source

How hydrocolloids can control the viscoelastic properties of acid-swollen collagen pastes

, 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., Foster, T. J., Sobanwa, M., Yakubov, Gleb   +3 more
core   +1 more source

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, Amwaj Abdullah Altowairqi, Afra Mohammed Baghdadi   +2 more
core   +1 more source

Comparison of the hydrocolloids Nostoc commune and Nostoc sphaericum: Drying, spectroscopy, rheology and application in nectar

Scientia Agropecuaria, 2020
Present work proposes the substitution of traditional food stabilizers from the hydrocolloids of algae. Hydrocolloids from Nostoc commune and Nostoc sphaericum were extracted, characterized by infrared spectroscopy, and modelled their rheological ...
Antony Torres-Maza, Carla Yupanqui-Bacilio, Víctor Castro, Elza Aguirre, Eudes Villanueva, Gilbert Rodríguez   +5 more
doaj   +1 more source