Results 61 to 70 of about 23,435 (201)
Foods, 2019 In this study, the impact of seven different gums on textural and microbiological properties of goat milk yogurt during refrigerated storage was investigated.
Young W. Park +5 more
doaj +1 more source
A novel gene encoding xanthan lyase of Paenibacillus alginolyticus strain XL-1 [PDF]
, 2000 Xanthan-modifying enzymes are powerful tools in studying structure-function relationships of this polysaccharide. One of these modifying enzymes is xanthan lyase, which removes the terminal side chain residue of xanthan.
Verdoes, J.C. +2 more
core
Agritech, 2018 Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer.
Mohamad Djali +2 more
doaj +1 more source
Xanthan gum using in the mayonnaise technology producing [PDF]
, 2013 Low levels of xanthan gum provide high viscosity in mayonnaise at acid and neutral pH. Viscosity is also stabile to temperature changes and due to this provides long-term storage.
Beletsky, Dmitriy +2 more
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Effect of different concentrations of xanthan and alginate on the quality of encapsulated fish oil
Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2017 The aim of this study was to evaluate encapsulation efficiency of fish oil using different combinations of xanthan and sodium alginate (core-wall ratio of 1:2). Experimental treatments were consisted of xanthan 1%, Alginate 1%, xanthan 0.75% + Alginate 0.
I Bahramizadeh; K Rahmani Farah
doaj
Calcium impact on xanthan gel and frozen coconut quality
, 2019 The objective of this investigation was to understand the impacts of xanthan matrices with various strength degrees of gels with/without calcium ions on the quality preservation of frozen coconut pulp.
Boonsupthip, W. +5 more
core
New formulations for low-fat frankfurters and its effect on product quality
Czech Journal of Food Sciences, 2004 The effects of reducing fat level (9% and 12%), substituting pork fat with olive oil and adding locust bean/xanthan gum on emulsion stability, jelly and fat separation, cook loss, and hardness of frankfurters were investigated and compared with control ...
M. A LURUEÑA-MARTÍNEZ +2 more
doaj +1 more source
Enzymatic modification of bacterial exopolysaccharides : xanthan lyase as a tool for structural and functional modification of xanthan [PDF]
, 2001 Bacterial extracellular polysaccharides (EPSs) can be applied, e.g., in foods, as a thickener or stabilizer. The functional properties that make a polysaccharide suitable for such applications are largely determined by the primary structure, i.e., the ...
Ruijssenaars, H.J.
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Plasticizer Effect on Dielectric and Relaxation Parameters of Xanthan [PDF]
, 2013 The dielectric and relaxation properties of pure and plasticized (with water, glycerol and PPG-200) xanthan were studied by broadband dielectric relaxation spectroscopy.
Klepko, V. +3 more
core +1 more source
Origin of suppressed demixing in casein/xanthan mixtures [PDF]
, 2011 We explore the properties of casein/xanthan mixtures for xanthan concentrations beyond those inducing phase separation. Previous work has successfully described the onset of demixing by depletion theory in the protein limit, where the xanthan ...
Schurtenberger, P. +20 more
core +1 more source