Results 41 to 50 of about 11,362 (197)

Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose

, 2017
To understand the role of hydrocolloids' viscosity in developing gluten-free (GF) bread, a range of hydroxypropylmethylcellulose (HPMC) with similar backbone and percentage of methoxyl and hydroxypropoxyl residues was selected in order to vary the ...
Rosell, Cristina M., Raquel Garzón, GarzÃ3n, Raquel, Federico Morreale, Morreale, Federico, Cristina M. Rosell   +5 more
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Physicochemical properties and biological activities of Tremella hydrocolloids

, 2023
In this paper, the physicochemical properties, antioxidant and anti-aging abilities of three new Tremella hydrocolloids were studied. The physicochemical properties were characterized by Fourier transform infrared spectroscopy, differential scanning ...
Zhiguo Zhang, Zhang, Zhiguo, Chen Zhang, Wenyi Kang, Kang, Wenyi, Zhang, Chen, Zhaoshi Chen, Chen, Zhaoshi   +7 more
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The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review

Gels
Polysaccharide hydrocolloids have garnered increasing attention from consumers, experts, and food processing industries due to their advantages of abundant resources, favorable thickening properties, emulsification stability, biocompatibility ...
Hanxiao Bao, Yuxi Wang, Yue Huang, Yuhao Zhang, Hongjie Dai   +4 more
doaj   +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

Chemical Compositions of Hydrocolloids Produced from Nutlets of Salvias [PDF]

, 2018
Hydrocolloids of three species of Salvias (S. miltiorrhiza, S. sclarea and S. viridis) was analyzed their chemical compositions after isolation of hydrocolloids from seed coats.
Indrarti, Lucia, Sakamoto, Masahiro, Yudianti, Rike, Azuma, Jun-ichi, Karina, Myrtha   +4 more
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Effect of different hydrocolloids on barbari bread texture and microstructure [PDF]

, 2013
Applying several hydrocolloids in ascending concentrations (0.1, 0.5 and 1% w/w flour basis) to bread making procedure was considered. Effect of hydrocolloids [guar, xanthan gum, carboxylmethylcellulose (CMC), and hydroxypropylmethylcellulose (HPMC)] as ...
G. Maleki, J.M. Milani, Maleki, G., Milani, J.M.   +3 more
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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

The parallel lives of polysaccharides in food and pharmaceutical formulations [PDF]

, 2015
The present opinion article discusses how polysaccharide structures can be used in both food and pharmaceutical formulations. We distinguish two regions depending on moisture content where polysaccharides form structures with distinct functional ...
Kontogiorgos, Vassilis, Morris, G.A., Smith, Alan M., Morris, Gordon A.   +3 more
core   +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