Results 71 to 80 of about 11,362 (197)

Stabilization Of Multilayered Emulsions By Sodium Caseinate And κ-carrageenan

, 2015
The influence of the κ-carrageenan concentration and pH on the properties of oil-in-water multilayered emulsions was studied. Multilayered emulsions were prepared by the mixture of a primary emulsion stabilized by 0.5% (w/v) sodium caseinate (Na-CN) with
Perrechil F.A., Cunha R.L.
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Rheological properties of pea protein concentrate versus isolate suspension as influenced by different hydrocolloids in model food systems

Applied Food Research
The choice of protein fraction and associated hydrocolloids in plant-based formulation for dairy or meat alternatives, can be challenged with the vast available ingredients on the market issued from different processing or extraction techniques.
Sara M. Gaber, Nimra Jamal, Tzvetelin Dessev, Svein H. Knutsen   +3 more
doaj   +1 more source

Food hydrocolloids κ-carrageenan and xanthan gum in processed red meat modify gut health in rats

Current Research in Food Science
The food hydrocolloids κ-carrageenan and xanthan gum, used in processed foods including meat products, have unclear effects on gut health. This study investigated the effects of incorporating 1 % κ-carrageenan or xanthan gum into pork on protein ...
Núria Elias Masiques, Sam Vermeiren, Jo De Vrieze, Yannick Gansemans, Dieter Deforce, Filip Van Nieuwerburgh, Stefaan De Smet, Thomas Van Hecke   +7 more
doaj   +1 more source

Mechanical Properties Of Acid Sodium Caseinate-κ-carrageenan Gels: Effect Of Co-solute Addition

, 2015
The effects of casein, κ-carrageenan and sugars (sucrose or sucralose) concentrations on the mechanical properties of gels acidified by glucono-δ-lactone (GDL) were investigated. Three experimental designs were employed to determine the formulations, and
Ribeiro K.O., Sabadini E., Rodrigues M.I., Cunha R.L.   +3 more
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Chemical Compositions of Hydrocolloids Produced From Nutlets of Salvias

, 2007
Hydrocolloids of three species of Salvias (S. miltiorrhiza, S. sclarea and S. viridis) was analyzed their chemical compositions after isolation of hydrocolloids from seed coats.
Karina, M. (Myrtha), Yudianti, R. (Rike), Indrarti, L. (Lucia), Sakamoto, M. (Masahiro), Azuma, J. (Jun-ichi)   +4 more
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The Use of Hydrocolloids in Poultry Meat Products.

, 2011
Cílem této práce bylo zhodnotit využití hydrokoloidů v drůbežích masných výrobcích. Potravinářské hydrokoloidy patří mezi tzv. potravinářské přísady neboli aditiva, jenž významně upravují strukturní vlastnosti potravin.
Švédová, Žaneta
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Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese

Frontiers in Sustainable Food Systems
This study aimed to investigate the physiochemical properties, techno-functional attributes, and proteolytic impacts of incorporating different hydrocolloids as fat substitutes in low-fat cheddar cheese.
Mian Shamas Murtaza, Mian Shamas Murtaza, Aysha Sameen, Abdur Rehman, Nuzhat Huma, Fatma Hussain, Shahzad Hussain, Ilaria Cacciotti, Sameh A. Korma, Sameh A. Korma, Salam A. Ibrahim, Yong Kun Ma   +11 more
doaj   +1 more source

Efficacité des conservateurs acides et hydrocolloïdes alimentaires sur la durée de conservation du lait cru à 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, BRIGATTI Thomas , WEREMUBI MWISHA Sage , KANYERE KAZIGE Orthence , KALUMUNA BARHASHISHWA Jacques , NSAMBU MUKONDUASUMU Pascal   +7 more
doaj   +2 more sources

Food Hydrocolloids: Structure, Properties, and Applications

Hydrocolloids are extensively used in the food industry for various functions, including gelling, thickening, stabilizing foams, emulsions, and dispersions, as well as facilitating the controlled release of flavor [...
Hongshan Liang, Yanlei Gao, Ru Liu
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Characterization and propeties of hydrocolloids

, 2015
The term «hydrocolloids» is commonly used to describe a range of polysaccharides and proteins that are nowadays widely used in a variety of industrial sectors to perform a number of functions including thickening and gelling aqueous solutions ...
Strashynskyi, Igor, Pasichnyi, Vasyl, Anisimova, Anna, Fursik, Oksana, Vazquez, Manuel   +4 more
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