Results 31 to 40 of about 17,019 (279)

Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids

Polymers, 2022
Obtaining good-quality gluten-free products represents a technological challenge; thus, it is important to understand how and why the addition of hydrocolloids influences the properties of starch-based products. To obtain insight into the physicochemical
Polona Megušar, D. Stopar, Nataša Poklar Ulrih, I. Dogša, Iztok Prislan   +4 more
semanticscholar   +1 more source

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

Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits

Grain & Oil Science and Technology, 2023
Gluten, the protein responsible for the superior viscoelastic properties of refined wheat flour dough over gluten-free cereals, causes celiac disease in people susceptible to gluten-allergy.
Emmanuel Anyachukwu Irondi, Yunus Temitayo Imam, Emmanuel Oladipo Ajani, Emmanuel Oladeji Alamu   +3 more
doaj   +1 more source

Effect of hydrocolloid on characteristics of gluten free bread from rice flour and fermented cassava flour (Fercaf)

Reaktor, 2019
Gluten free (GF) bread was made from rice flour and fermented cassava flour. Fermented cassava flour (FERCAF) was produced using a specific design of closed and circulated fermenter, which resulted on a white and neutral aroma flour.
Dianika Lestari, Made Tri Ari Penia Kresnowati, Afina Rahmani, Lienda Aliwarga, Yasid Bindar   +4 more
doaj   +1 more source

A review of current and future food applications of natural hydrocolloids

International Journal of Food Science & Technology, 2020
The main aim of this review paper was to focus on current and potential future sources and food applications of natural hydrocolloids in the food industry.
A. Yemenicioğlu, S. Farris, M. Turkyilmaz, S. Gulec   +3 more
semanticscholar   +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

An Ionic Gelation Powder for Ultrafast Hemostasis and Accelerated Wound Healing

Advanced Functional Materials, EarlyView.
An ultrafast ionic gelation‐activated hemostatic powder (AGCL) forms a hydrogel within ≈1 s upon contact with blood‐derived calcium ions. The AGCL powder enables rapid hemorrhage control, strong tissue adhesion, and enhanced healing. The powder's pre‐crosslinked polymer network ensures high blood uptake and stability, offering effective treatment for ...
Youngju Son, Kyusoon Pak, Taehoon Lee, Monica Celine Prayogo, Jinyoung Choi, Sukkyung Kang, Minjoo Kang, Byungkook Oh, Sang Yu Sun, Sanha Kim, Sung Gap Im, Sangyong Jon, Steve Park   +12 more
wiley   +1 more source

Hydrocolloid‐Based Multiwavelength Stretchable QD‐OLED Patch for Simultaneous Neonatal Jaundice and Dermatitis Treatment with Biosignal Monitoring

Advanced Healthcare Materials, EarlyView.
Comparison of therapeutic and diagnostic applications of a surface‐emitting light source with multiwavelength emission characteristics. Abstract Conventional light‐emitting‐diode‐based light sources suffer from rigidity, localized heating, and poor adaptability to skin deformation, limiting their use in skin‐attached medical devices.
In Ho Kim, Young Woo Kim, Jae‐Young Jeong, Ye Ji Shin, Chaeyeong Lee, Jae Gyun Choi, Oh Kwan Kwon, Kyoung Hwa Kim, Sang Jik Kwon, Eou‐Sik Cho, Yongmin Jeon   +10 more
wiley   +1 more source

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

Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese

Frontiers in Sustainable Food Systems
This study aimed to investigate the physiochemical properties, techno-functional attributes, and proteolytic impacts of incorporating different hydrocolloids as fat substitutes in low-fat cheddar cheese.
M. Murtaza, A. Sameen, Abdur Rehman, N. Huma, Fatma Hussain, Shahzad Hussain, Ilaria Cacciotti, Sameh A. Korma, Salam A. Ibrahim, Yong Kun Ma   +9 more
semanticscholar   +1 more source