Results 21 to 30 of about 7,958 (213)

Potential of Ganyong tuber starch (Canna discolor) as a Prebiotic in Improving the quality of Goat Milk Fermented with Lactobacillus rhamnosus [PDF]

BIO Web of Conferences
Ganyong (Canna discolor) is a tuber plant with a relatively high inulin content, containing about 23.63% inulin per 100 g of starch flour. Inulin acts as a carbon and energy source that supports the growth and metabolic activity of lactic acid bacteria ...
Chairunnisa Rizki, Hanum Zuraida, Yusliasni Yurliasni, Novita Cut Intan, Mariana Elmy, Dzarnisa Dzarnisa   +5 more
doaj   +1 more source

Augmenting yogurt quality attributes through hydrocolloidal gums [PDF]

Asian-Australasian Journal of Animal Sciences, 2020
Objective The present work was undertaken to determine the possibility of using xanthan and guar gums as stabilizers to enhance the yogurt quality. Methods Yogurt was manufactured from standardized milk (3.5% fat, 8.5% solid-not-fat contents) with the ...
Lubna Rafiq, Tahir Zahoor, Ambreen Sagheer, Nazia Khalid, Ubaid ur Rahman, Atif Liaqat   +5 more
doaj   +1 more source

Physical and Sensory Characteristics of Synbiotic Yogurt with the Addition of Pomegranate Peel (Punica granatum L.) Extract [PDF]

BIO Web of Conferences
Pomegranate peels are agricultural waste that still contains bioactive compounds, such as polyphenols and polysaccharides, which act as natural antioxidants and prebiotics.
Saragih Winda Fransisca, Tampubolon Yusni Khairani, Hariestrie Siti Widhi, Pratiwi Eria Yuni, Ramadhani Amelia Arum, Safitri Safitri   +5 more
doaj   +1 more source

EFFECT OF USING ADMIXTURE OF RECOMBINANT CHYMOSIN (MAXIREN) WITH CHICKEN PEPSIN ON THE QUALITY OF WHITE PICKLED SOFT CHEESE . [PDF]

Journal of Food and Dairy Sciences, 2012
Admixtures of pure chymosin (C) (Maxirin) and pure chicken pepsin (P) at ratio(50:50 , 70:30 , and 90:10 % C:P) were tested for rheological properties (MCT) , curd tension and syneresis using zero , 6 and 12 % salty mixed milk . Results showed that Salty
A. Al-Gandour, I. Bakri, M. El-Hawary
doaj   +1 more source

Gravity-driven syneresis in model low-fat mayonnaise [PDF]

, 2019
Low-fat food products often contain natural, edible polymers to retain the desired mouth feel and elasticity of their full-fat counterparts. This type of product, however, can suffer from syneresis: densification due to the expulsion of fluid.
Arnaudov, Luben, Wu, Q. (Qimeng), Punter, M.T.J.J.M. (Melle), Kodger, T.E. (Thomas), Arnaudov, L. (Luben), Van Der Gucht, Jasper, Kodger, Thomas E., Wu, Qimeng, Punter, Melle T.J.J.M., Mulder, B.M. (Bela), Gucht, J. (Jasper) van der, Gucht, Jasper, Van Der, Mulder, Bela M., Stoyanov, S. (Simeon), Stoyanov, Simeon   +14 more
core   +1 more source

SYNERESIS AND SWELLING OF GELATIN [PDF]

Journal of General Physiology, 1928
1. When solid blocks of isoelectric gelatin are placed in cold distilled water or dilute buffer of pH 4.7, only those of a gelatin content of more than 10 per cent swell, while those of a lower gelatin content not only do not swell but actually lose water. 2.
openaire   +2 more sources

Plasma‐Activated Water Primes Black Rice Starch for Amplified Hydrothermal Modification: Structural Insights and Enhanced Digestibility [PDF]

Journal of food science.
ABSTRACT This study evaluated the ability of plasma‐activated water (PAW) to modulate black rice starch response to autoclaving. Six formulations were prepared: native starch (Native), starch treated with PAW for 30 or 60 min (P30, P60), starch autoclaved only (AC), and starch subjected to PAW for 30 or 60 min prior to autoclaving (P30AC, P60AC).
Almeida R, Santos N, Feitoza J, de Souza Ferreira I, Eduardo R, da Silva A, Muniz C, Rodrigues E, de Sousa A, Braga L, Braga A, Ribeiro V, da Silva Y, Nóbrega M, de Brito A, Silva V.   +15 more
europepmc   +2 more sources

THE SYNERESIS OF BLOOD CLOTS [PDF]

Quarterly Journal of Experimental Physiology, 1923
(1) The syneresis of gels formed in wide‐mouthed vessels after the recalcification of oxalate and citrate plasmas is modified by (2) the speed of recalcification, (b) the temperature of the plasma (c) the amount of the surfaces exposed to forces of adhesion.(2) The presence of fat globules and of “blood‐dust” in the before mentioned plasmas does not ...
J. W. Pickering, J. A. Hewitt
openaire   +1 more source

The Impact of Cassia fistula Polysaccharide on Flavor Compounds Formation and the Rheological Properties of Yogurt during Storage [PDF]

Journal of Food and Dairy Sciences
The effect of adding Cassia fistula polysaccharide (CFP) at levels of 1%, 1.5%, or 3% (w/w) on the physicochemical properties of natural yogurt was analyzed.
Noura Haider, M. Gomaa, M. Darwish
doaj   +1 more source

Physicochemical, Pasting, and Thermal Properties of Native Corn Starch–Mung Bean Protein Isolate Composites

Gels, 2022
Starch is widely used in food and non-food industries because of its unique characteristics. However, native starch shows some weaknesses that restrict its applications.
Mohammad Tarahi, Fakhri Shahidi, Sara Hedayati   +2 more
doaj   +1 more source