Results 41 to 50 of about 9,947 (284)
, 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
core +1 more source
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
core +1 more source
Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review
Food Science & Nutrition, 2019 The main wheat component responsible for bread and cake quality is gluten. Celiac disease is an autoimmune digestive disease that is caused by the digestion of gluten, and the only treatment of this disease is a gluten‐free diet.
F. Salehi
semanticscholar +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 +2 more
doaj +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 +5 more
doaj +1 more source
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
doaj +1 more source
Advanced Intelligent Systems, Volume 7, Issue 3, March 2025.We demonstrate the direct‐laser patterning of a gold thin film on polymethyl methacrylate to fabricate a temperature sensor for dentures. The temperature sensor‐embedded smart dentures are evaluated in an oral environment, enabling in‐situ monitoring for elderly healthcare.
Han Ku Nam +7 more
wiley +1 more source
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
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
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 +3 more
core +1 more source