Results 61 to 70 of about 736 (99)

Introduction to Food Hydrocolloids

2021
This introductory chapter provides an overview of the definition, classification, structure, market, regulation, and functional aspects of food hydrocolloids. The narrow and wide definition of hydrocolloids is compared. A detailed classification based on the source of hydrocolloids is summarized and the molecular structure of typical hydrocolloids ...
Wei Lu, Yapeng Fang, Xiaobei Li
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The cytocompatibility of hydrocolloid dressings

Journal of Wound Care, 1997
The purpose of this study was to evaluate the effect on fibroblast proliferation of hydrophilic particles isolated from six commercial hydrocolloid dressings.The hydrophobic adhesive matrix of six hydrocolloid dressings was removed using a reflux extraction method with an organic solvent (xylene).
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Granugel: hydrocolloid gel

British Journal of Nursing, 1996
Hydrogels have been used for some time in wound management to maintain a moist wound interface and to aid the debridement of slough and necrotic tissue. Granugel (ConvaTec) is a combination of both hydrogel and hydrocolloid, which has been shown to be a safe and effective dressing that is also cost-effective.
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Design of a new hydrocolloid dressing

Burns, 1989
Hydrocolloid dressings composed of dextran, phospholipid, glycerol and sodium lauryl sulphate have been formulated. A ventilated hygrometer system has been used to study the evaporative water loss (EWL) from the excised wound of rats with and without these dressings.
C.T. Hung, A. Nangia
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Measurement of the viscosity of irreversible hydrocolloids

Journal of Oral Rehabilitation, 1993
Three techniques have been used to assess the shear rate dependence of the viscosity of mixed alginate impression materials prior to setting. Two methods used a cone‐plate viscometer, and one method was a capillary extrusion technique. Data from the three sets of experiments have been critically compared.
E.C. Combe, T.M. Wanis, A.A. Grant
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Polysaccharide Hydrocolloids of Commerce

1958
Publisher Summary This chapter discusses the polysaccharide hydrocolloids of commerce. Following the modern trend, this name is condensed to “polysacolloids.” Polysacolloids abound in Nature as structural, storage, vascular, or functional components of plant and animal tissues, but only a limited number, all from plant sources, are of commercial ...
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Hydrocolloids, Modified Hydrocolloids as Food Recipes and Formulating Agents

Journal of Food Processing & Technology, 2011
Modified starches, xanthan, diagum SR, etc were researched as food recipes for chunk in gravy for evaluating the possibilities of their sensory and physical evaluations. Various concentrations of major hydrocolloids were formulated as recipes and pH of the recipes was also studied incorporating sodium carbonate.
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Reversible hydrocolloid: The standard of excellence

The Journal of Prosthetic Dentistry, 1988
Reversible hydrocolloid is the oldest elastic dental impression material and, with the appropriate methodology, the advantages outweigh the disadvantages. Skill, care, and comprehension of the physical properties of the materials ensure success.
Harold Nemetz, Anthony H.L. Tjan
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Lubricity of dilute solutions of hydrocolloids

Journal of Pharmaceutical Sciences, 1967
To determine relative lubricity of hydrocolloids at low viscosities, the friction values of dilute solutions of seven hydrocolloids were measured with the lubrimeter. At very low viscosities, hydrocolloids impart no lubricity to water. A certain consistency appears to be a prerequisite for hydrocolloid dispersions to be effective as lubricants, except ...
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Hydrocolloid coating of cheeses

Food Hydrocolloids, 2000
Abstract Semi-hard and dry white brined cheeses were coated with hydrocolloid films based on κ-carrageenan, alginate and gellan. The cheeses were immersed in the gum solution followed by cross-linking of the gum solution to produce a coated product. A few coating films were then dried by airflow to induce better adherence of the coating to the coated
Amos Nussinovitch, Nir Kampf
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