Results 31 to 40 of about 5,559 (196)

The inhibition effect and mechanism of typical hydrocolloids on the formation of heterocyclic amines: A study based on quantum chemical computation analysis

Current Research in Food Science
Hydrocolloids, as thickeners, have been receiving increasing attention from researchers. Although they exhibit significant free radical quenching abilities, which demonstrate potential heterocyclic amines (HAs) inhibitory capabilities by blocking the ...
Tiantian Huang, Pin Jiang, Tao Li, Guangyu Li, Yuyu He, Yuezheng Kuang, Yijie Wang   +6 more
doaj   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +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

Alginate from seaweed and microbes: Sources, green extraction, functional properties, and food applications

Food Biomacromolecules, EarlyView.
Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib, Sakshi Singh, Kulsum Jan, Khalid Bashir   +3 more
wiley   +1 more source

The enhancing effects of locust bean gum and xanthan gum on the digestibility of potato starch under thermal treatments

Food Biomacromolecules, EarlyView.
The dual‐thermal treatment enhanced the interaction between potato starch and gums, consequently reducing starch digestibility. Abstract Locust bean gum (LBG) and xanthan gum (XG) played regulatory roles in the digestibility of potato starch (PS) during thermal treatments.
Xiaopei Hu, Yidi Zhang, Fenshu Zhang, Chunyan Wang, Qiyue Zhao, Suhong Li, Tuoping Li   +6 more
wiley   +1 more source

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

Food Biomacromolecules, EarlyView.
Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye, Blessing Rachael Adeyeye   +1 more
wiley   +1 more source

Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods

Food Chemistry: X
This paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to ...
Shan Zhang, Chuanying Ren, Caiyun Wang, Renjiao Han, Siyu Xie   +4 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

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

Lycopene‐rich food biomolecules from tomato processing waste: Green recovery, biopolymer‐based stabilisation, functional food applications and health relevance

Food Biomacromolecules, EarlyView.
Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients.
Chandan Kumar Sahu, Mrinmoy Roy
wiley   +1 more source