Results 51 to 60 of about 11,362 (197)

Hydrocolloids in fried foods. A review

, 2023
Many food ingredients and additives can be used to improve fried food, but hydrocolloids are the principal category of functional agents that have been used for the past forty years. Hydrocolloids play two main roles in fried food development.
Varela, Paula, Fiszman, Susana
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Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds’ Hydrocolloids

Foods
Hydrocolloids form gel-like structures when dispersed in water and have garnered significant attention for their diverse applications in food, pharmaceuticals, and other industries.
Olakunbi Olubi, Anthony Obilana, Nsenda Tshilumbu, Veruscha Fester, Victoria Jideani   +4 more
doaj   +1 more source

Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach

Animals
Hydrocolloids are used in spreadable meat or poultry products to improve consistency, emulsion stability and water retention, resulting in products with desired functional and organoleptic properties. The scope of the work was to evaluate the addition of
Ladislav Šiška, Robert Gál, František Štefunko, Zdeněk Polášek, Zuzana Lazárková, Markéta Pětová, Zdeněk Trvdoň, Richardos Nikolaos Salek   +7 more
doaj   +1 more source

Lignite hydrocolloids

, 2013
This diploma thesis deals with the study of non-energy use of lignite. The main objective was to find an optimal recipe for the preparation of liquid and semi-solid (paste) hydrocolloids from the South Moravian lignite using the planetary mill and select
Macháčková, Mirka
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Structure and Rheological Properties of Glycerol Monolaurate-Induced Organogels: Influence of Hydrocolloids with Different Surface Charge

Molecules, 2020
Organogel (OG) is a class of semi-solid gel, entrapping organic solvent within a three-dimensional network, which is formed via the self-assembly of organogelators. In the present study, OG was produced by glycerol monolaurate (GML) as organogelator. The
Runan Zhao, Shan Wu, Shilin Liu, Bin Li, Yan Li   +4 more
doaj   +1 more source

Selected Hydrocolloids Used in Dairy Products

, 2016
Práce popisuje obecné charakteristiky hydrokoloidů, jejich vlastnosti, rozdělení a použití. Zvláštní pozornost je věnována popisu hydrokoloidů používaných v mlékárenském prů-myslu, a to škrobu, želatině, xantanové gumě a lokustové gumě.
Bezděková, Karla
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Functional Properties and Rheological Performance of Cassava (Manihot esculenta) Hydrocolloids: Influence of Extraction pH on Technological Characteristics

Polysaccharides
This research focused on the systematic engineering of processing parameters to obtain novel hydrocolloids from cassava (Manihot esculenta), specifically investigating how extraction pH controls their functional and physicochemical properties ...
Valentina Osorio-Comendador, Luis A. García-Zapateiro, Somaris E. Quintana   +2 more
doaj   +1 more source

Tuning whole wheat steamed bread: A comparative study of hydrocolloids

The effect of three hydrocolloids, xanthan gum (XG), locust bean gum (LBG), and peach gum (PG), at addition levels of 0.25, 0.5, and 1 g/100 g (w/w) on the mechanical properties of whole wheat dough (WWD) and properties of whole wheat steamed bread (WSB)
Rosell, Cristina M., Gasparre, Nicola, Wen, Chengrong   +2 more
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Hydrocolloids in wound management: pros and cons

, 2002
Hydrocolloids are interactive dressings which are well established in wound management. Because of their sophisticated composition, they can be used to manage a variety of wound types, from clean and granulating to sloughy and necrotic. While they may be
Coull, Alison F, Finnie, Alison, Coull, Alison   +2 more
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Hydrocolloids as beers foam stabilizer

, 2020
Beer foam is one of the most important parameters for consumers, affecting their purchase decision and satisfaction. Studies indicate that foam stability is positively influenced by its viscosity, and based on this fact the brewing industry uses ...
Brito, Aline D. C. de, A., Sebastian, R., Tamayo, Schmidt, Flavio L.   +3 more
core   +1 more source