Egg white foam : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand [PDF]
, 2013 Egg white is extensively utilized as a functional food material in food processing due to the multiple functional roles of egg white proteins such as foaming, gelling and emulsifying properties.
Altalhi, Arwa Saleh
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Molecular flexibility of citrus pectins by combined sedimentation and viscosity analysis [PDF]
, 2007 The flexibility/rigidity of pectins plays an important part in their structure-function relationship and therefore on their commercial applications in the food and biomedical industries.
Alan Smith +47 more
core +1 more source
Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT There is growing interest in establishing a seaweed farming industry in Europe, and this industry has the potential for being a mechanism for atmospheric carbon dioxide removal (CDR). The EU recognises the potential of CDR to help meet climate change targets, but also acknowledges the importance of creating credible markets for CDR ecosystem ...
Adam D. Hughes +3 more
wiley +1 more source
Foods, 2020 The effects of ball milling treatment on both the structure and properties of guar gum (GG), tara gum (TG), and methylcellulose (MC) were analyzed prior to assessing their potential interactions with starch components when they are used alone or in ...
Luca Nuvoli +5 more
doaj +1 more source
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 +2 more
doaj +1 more source
ผลของโฮโดรคอลลอยด์ต่อคุณภาพของสโคนจากแป้งข้าวปลอดกลูเตน(THE EFFECT OF HYDROCOLLOIDS ON THE QUALITY OF GLUTEN-FREE RICE SCONES) [PDF]
, 2019 งานวิจัยนี้มีวัตถุประสงค์เพื่อตรวจสอบผลของไฮโดรคอลลอยด์ชนิดต่างๆ ต่อคุณภาพของสโคนจากแป้งข้าวปลอดกลูเตน ไฮโดรคอลลอยด์ทั้ง 7 ชนิด ที่เติมลงไปเป็นส่วนผสมของสโคน ได้แก่ คาร์ราจีแนน คาร์บอกซีเมทิลเซลลูโลส กัวกัม โลคัสบีนกัม เพคติน โซเดียมแอลจิเนต และแซนแทนกัม
ชัยรัตน์, ภัทรกันย์ +3 more
core +1 more source
Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment [PDF]
, 2018 Pectin powder is degraded during storage and transport by demethoxylation and depolymerisation. The degradation mechanisms and especially the influence of pre-treatments on the degradation reactions are not completely understood.
Drusch, Stephan +4 more
core +1 more source
Influence of hydrocolloids addition (carboxymethylcellulose and guargum)on some quality attributes of wheat and high quality cassava flour and itsbread making potentials [PDF]
, 2020 High quality cassava flour (HQCF) is now widely used production of baked foods in Nigeria but bread quality is impaired when it is used in the bread formulation.
Abdulrazak Shittu +4 more
core +2 more sources
Impact of polysaccharides on advancing plant‐based meat alternatives
Food Biomacromolecules, EarlyView.An outline of plant‐based meat production by incorporating polysaccharides. Abstract Plant‐based meat products are a valued choice for vegetarians and others. Their production has been perceived as an innovation promoting animal welfare and sustainability.
Prashant Dahal +2 more
wiley +1 more source
Nutritional characterization of gluten free non-traditional pasta [PDF]
, 2018 When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum.
Chigal, Paola Soledad +2 more
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