Results 31 to 40 of about 9,947 (284)

Chemistry, gelation, and enzymatic modification of seaweed food hydrocolloids

, 2021
Background: Carrageenan, agar, and alginate are seaweed-derived carbohydrate hydrocolloids which are used as thickening and gelling agents in foods, pharma and biotechnology applications due to their unique gelation properties.
Rhein-Knudsen, Nanna, Meyer, Anne S.
core   +1 more source

Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids

, 2011
Viscoelastic doughs of zein and starch were prepared at 40 degrees C, above the glass transition temperature of zein. The effects of hydrocolloid supplementation with hydroxypropyl methylcellulose (HPMC) or oat bran with a high content of beta-glucan (28%
Kniola, M., Stading, Mats,, Andersson, Helene, Johansson, D., Stading, Mats, Daniel Johansson, Johansson, D.,, Öhgren, Camilla,, Helene Andersson, Mats Stading, Kniola, Magda,, Johansson, Daniel,, Camilla Öhgren, Andersson, Helene,, Magda Kniola, Kniola, M.,, Ohgren, C.,, Ohgren, C., Andersson, H.   +18 more
core   +1 more source

Effect of salts on the rheology of hydrocolloids from mulberry (Morus alba L.) leaves in concentrated domain

, 2014
Rheological properties of 2-8% mulberry leaf hydrocolloids extracted by hot water (Hw) or sodium bicarbonate (Alk or Alk-v) were evaluated. Steady shear theological results of mulberry leaf hydrocolloids indicated the structural behavior with a Newtonian
Tsai, J.C., Lin, H.Y., 賴麗旭, Lai, L.S.   +3 more
core   +1 more source

Food hydrocolloids: Classification, functional properties and applications

Пищевые системы
Food hydrocolloids are among the most popular ingredients in the food industry. They act as thickeners, gelling agents, emulsifiers, stabilizers, fat replacers, clarifying agents, flocculants, and foaming agents.
N. V. Nepovinnykh, O. N. Petrova
doaj   +1 more source

Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception

, 2014
Satiety expectations can be closely related to the structural changes that take place in the mouth. An important role of hydrocolloids is to impart viscosity, which has a key effect on the feelings of richness, mouthcoating and fullness. In this study,
Fiszman Dal Santo, Susana, Hernando Hernando, Mª Isabel, Morell, P., Varela Tomasco, Paula Alejandra   +3 more
core   +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

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

Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef

, 2020
Heterocyclic amines (HAs) are food-borne mutagenic compounds formed during food preparation and processing. They are considered as significant health risk in the long term and inhibiting their formation represents one of the most effective approaches to ...
Nana Zhang, Yueliang Zhao, D. Fan, Jianbo Xiao, Ka-Wing Cheng, Mingfu Wang   +5 more
semanticscholar   +1 more source

Use of Hydrocolloids for Enhancing Egyptian Style Low Fat White Soft Cheese Attributes [PDF]

Journal of Food and Dairy Sciences, 2016
The yield, composition, organoleptic, textural and microbiological properties of Egyptian style low-fat white soft cheeses made of skim buffalo’s milk (0.1%F) by adding fat replacers (hydrocolloids); 0.07 & 0.1% w/w Xanthan gum (XG), 0.5 & 0.75 ...
A. Ali, Ayat Kheder, M. Zeidan, I. Abd El-Ghany   +3 more
doaj   +1 more source

A Hydrogen Sulfide–Releasing Dynamic Hydrogel Modulates Coordinated Neurovascular, Immune, and Angiogenic Responses for Scar‐Suppressed Diabetic Wound Repair

Advanced Science, EarlyView.
ROS‐Responsive H2S Hydrogel (HAPPF) Coordinated Regeneration for High‐Quality Diabetic Wound Repair.A self‐regulating dynamic hydrogel is developed to deliver a fluorogenic H2S donor in response to excessive ROS. Released H2S acts as a master regulator to resolve chronic inflammation (M2 polarization), restore VEGF‐driven angiogenesis, and rebalance ...
Xuyang Ning, Ziqiang Zhou, Bangming Li, Hong Lu, Haoyang Wen, Zhoulong Huang, Gang Li, Ping Hu   +7 more
wiley   +1 more source