Results 31 to 40 of about 11,362 (197)
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 +2 more
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A Critical Review of the Microbial Exopolysaccharide Xanthan [PDF]
Chemical and Biochemical Engineering QuarterlyXanthan gum, a microbial exopolysaccharide produced by Xanthomonas campestris, exhibits exceptional rheological behavior, structural versatility, and environmental resilience, making it indispensable across food, pharmaceutical, cosmetic, and industrial ...
P. Wintersteller, A. Huber, M. Koller
doaj +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 +3 more
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, 2010 International audienceThe ability to adsorb at n-hexadecane - water interface of natural hydrocolloids was quantified by dynamic drop tensiometry. Conventional and matured hydrocolloids samples from Acacia senegal, Acacia seyal (AcSey), Sugar Beet Pectin
Anton, Marc +4 more
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Food Chemistry: XThe effect of hydrocolloids xanthan gum (XG), sodium alginate (SA) and sodium carboxymethyl cellulose (CMCNa) on the properties and noodle quality of maize-based composite dough has been studied.
Yuan Jiang +4 more
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Recent trends in oil structuring using hydrocolloids [PDF]
, 2021 [EN] Solid fats provide desirable functionality, texture, and palatability to foods; however, they are related to adverse chronic health effects. Consumers and regulatory authorities are demanding more natural and healthy ingredients. Thus, in context of
Bascuas-Véntola, Santiago Martín +3 more
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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 +5 more
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An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry
Molecules, 2022 Hydrocolloids are naturally occurring polysaccharides or proteins, which are used to gelatinize, modify texture, and thicken food products, and are also utilized in edible films and drug capsule production.
Robert Waraczewski +2 more
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Interactions of hydrocolloids and sonicated-gluten proteins [PDF]
, 2005 The aims of this article were to explore the nature of the interactions between certain commercial hydrocolloids and sonicated-gluten proteins and to evaluate their relation to bread quality.
Beltramo, Dante Miguel +3 more
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Current Research in Food ScienceHydrocolloids, 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 +6 more
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