Results 71 to 80 of about 217,149 (212)

Optimization of Multi‐Millet Cookie Formulation Using Mixture Design and Their Physicochemical Characterization

Food Safety and Health, Volume 4, Issue 3, Page 673-683, July 2026.
Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar, Shashi Shekhar Mishra, Rekha Kaushik, Rahul Mehra, Shiv Kumar   +4 more
wiley   +1 more source

Preparation and Characterization of Bio-Based Freshness Indicator Labels Loaded with Natural Pigments with High Stability and Sensitivity

Foods
Freshness indicator labels are crucial for food quality monitoring. However, existing labels often lack stability and sensitivity. This study aims to develop a safe freshness indicator label with high stability and sensitivity.
Yinglin Tan, Xiao Liu, Zhi Cheng, Qiping Zhan, Liyan Zhao   +4 more
doaj   +1 more source

Selective comparison of gelling agents as neural cell culture matrices for long-term microelectrode array electrophysiology

Oilseeds and fats, crops and lipids, 2016
In classic monolayer cell culture, the world is flat. In contrast, tissue-embedded cells experience a three-dimensional context to interact with.
Wilk Nicolai, Habibey Rouhollah, Golabchi Asiyeh, Latifi Shahrzad, Ingebrandt Sven, Blau Axel   +5 more
doaj   +1 more source

Foam‐Mat Drying of Camel Milk: Evaluation of Physicochemical Quality Attributes and Powder Properties

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Camel milk was mixed with whey protein concentrate and gum tragacanth to form a stable foam. The foam was dried at 50°C, 60°C, and 70°C using the foam‐mat drying technique. The powder produced at 70°C exhibited the lowest water activity (0.136), highest solubility (0.88), and desirable physicochemical properties, making it a promising shelf‐stable ...
Mohamad Ali Podine, Mohammd Nejatian, Morteza Fathi, Maryam Taghdir, Najmeh Youseftabar Miri   +4 more
wiley   +1 more source

sj-doc-1-aat-10.1177_24723444221103684 – Supplemental material for Effects of Carbon Chain Length of Acrylate Monomer on Sizing Properties of Locust Bean Gum-g-P(AA-co-Acrylate)

, 2022
Supplemental material, sj-doc-1-aat-10.1177_24723444221103684 for Effects of Carbon Chain Length of Acrylate Monomer on Sizing Properties of Locust Bean Gum-g-P(AA-co-Acrylate) by Haojie Lu, Zhihao Ji, Manli Li, Enqi Jin and Jiu Zhou in AATCC Journal of ...
Manli Li (1515913), Haojie Lu (660756), Zhihao Ji (10230358), Enqi Jin (12897585), Jiu Zhou (7147634)   +4 more
core   +1 more source

Dietary therapy of functional digestive disorders in children of the first year of life: evaluation of clinical efficacy of a formula containing carob bean gum

Лечащий Врач
Background. Functional gastrointestinal disorders in the first year of life are a common problem for the child and parents. In addition to significant discomfort for the family, they often lead to a range of inconsistent behaviors that include duplicate ...
G. R. Sagitova, V. M. Sereda, A. I. Danilova, V. A. Shuldais, N. V. Klyueva, I. A. Temerev   +5 more
doaj   +1 more source

ISOLATION AND CHARACTERIZATION OF MANNANOLYTIC THERMOPHILIC BACTERIA FROM PALM OIL SHELL AND THEIR MANNANASE ENZYME PRODUCTION PROPERTIES

Biotropia: The Southeast Asian Journal of Tropical Biology, 2011
A mannanolytic thermophilic bacterium (L-07) was isolated from palm oil shell after 2 days of enrichment in liquid medium supplemented with 1% palm kernel meal as mannan source.
ANTONIUS SUWANTO, SUMARDI, MAGGY T HENAWIDJAJA, T RESNAWATI P URWADARIA   +3 more
doaj   +1 more source

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

An investigation into the gel characteristics of xanthan gum-locust bean gum mixes.

, 2001
Xanthan gum and locust bean gum are two naturally occurring polysaccharides which do not form gels in isolation, but undergo a positive synergy to form thermoreversible elastic gels in combination.
Liu, Claire Ann
core  

Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception

Foods, 2013
In complex emulsions, viscosity or viscosity-associated sensory attributes such as creaminess are important for quality assessment and product differentiation.
Susann Zahn, Karin Hoppert, Franziska Ullrich, Harald Rohm   +3 more
doaj   +1 more source