Results 61 to 70 of about 11,362 (197)

Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta Flour

Proceedings, 2020
Colocasia esculenta represents an alternative non-gluten ingredient due to its healthy properties. The objective of this study was to explore the breadmaking potential of Colocasia spp.
Jehannara Calle, Yaiza Benavent-Gil, Cristina M. Rosell   +2 more
doaj   +1 more source

Effets Des Conservateurs Acides Et Hydrocolloïdes Alimentaires Sur La Durée De Conservation Du Lait Cru à La Température Ambiante

Revue Nature et Technologie
The present study was conducted to investigate the effects of acid preservatives (AP) and food hydrocolloids (FH) on the shelf life of raw milk at room temperature (between 20 to 25°C).
AGANZE MULUME Dominique , BUCHAGUZI MUZUSANGABO Daniel , MUGISHO ZIRHUMANA Janvier , WEREMUBI MWISHA Sage , KANYERE KAZIGE Orthence , NSAMBU MUKONDUASUMU Pascal , BRIGATTI Thomas , KALUMUNA BARHASHISHWA Jacques   +7 more
doaj   +8 more sources

Thickened fluids classification based on the rheological and tribological characteristics

Applied Rheology, 2023
Poursani Parisa, Razavi Seyed M. A.
doaj   +1 more source

Hydrocolloids for tissue engineering and 3D bioprinting

<p>Hydrocolloids, derived from plants, marine, and microbial sources, have become research favorites due to their unique properties. This article provides an overview of the extraction methods, from chemical to enzymatic, to obtain hydrocolloids ...
Bilginer-Kartal, Rumeysa, Onbas, Rabia, Yildirim-Semerci, Ozum, Arslan-Yildiz, Ahu   +3 more
core   +1 more source

Extension shelf life of batte by using hydrocolloids and gamma irradiation

Journal of Radiation Research and Applied Sciences, 2015
Batte (is baked french) one of the most baked coated most prevalent in the markets after the cake wrapping. Batte exposed generally two types of corruption which is occurring phenomenon of (anti-staling) and corruption microbial (molds).
Mervat M. Anwar, M.A. Asael, E.H. Nasr
doaj   +1 more source

The health aspects of hydrocolloids

, 2009
© 2009, Woodhead Publishing Limited. All rights reserved.The health effects of hydrocolloids are dependent on how they are incorporated into food.
A. Garcia (2170969), Christine Edwards (23302681)   +1 more
core   +2 more sources

Techno-functional properties and in vitro bile acid-binding capacities of tamarillo (Solanum betaceum Cav.) hydrocolloids [PDF]

, 2016
Hydrocolloids were extracted from seed mucilage and the pulp fractions from red tamarillo (Solanum betaceum Cav.) mesocarp, and characterisation of their techno-functional properties and in vitro bile acid-binding capacities was performed.
Gannasin, Sri Puvanesvari, Mohd Adzahan, Noranizan, Syed Muhammad, Sharifah Kharidah, Mustafa, Shuhaimi   +3 more
core   +1 more source

Functional hydrocolloids from seaweeds

, 2017
The global production of seaweeds continues to grow for production of food hydrocolloids, i.e. carbohydrate polymers that form viscous suspensions and gels in water.
Rhein-Knudsen, Nanna, Meyer, Anne S.
core  

Effect of compound hydrocolloids on quality of beef meat fillet

, 2015
In order to detect the effects of compound hydrocolloids made of carrageenan, locust bean gum, guar gum on the quality of beef meat fillet, two alternative adding modes (dry powder / hydrocolloids) were studied. Results showed that dry powder addition of
Xiuqing, SHI, Bo, SU, Qianzhong, NIE
core   +1 more source

Editorial: Special Issue of Food Hydrocolloids: Bridging the Divide [PDF]

, 2014
This special edition of Food Hydrocolloids is based on the 1st UK Hydrocolloids Symposium, held on the 10th of September, 2013, at the University of Huddersfield.
Kontogiorgos, Vassilis, Morris, Gordon, Smith, Alan M., Morris, Gordon A.   +3 more
core   +1 more source