Results 61 to 70 of about 29,855 (202)
Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits. [PDF]
, 2018 Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg).The proper identification of these proteins in food products is important for consumers who have food allergies.
Cagnasso, Carolina Elisa +6 more
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Enhancement of concrete performance with xanthan gum: potential of natural biopolymer
Discover Civil EngineeringThe study examines the use of Ethiopian acacia tree gum as a natural biopolymer to enhance the properties of concrete. However, the limited number of long-term studies poses challenges in fully understanding the durability and effectiveness of gum ...
Bahiru Bewket Mitikie +1 more
doaj +1 more source
Psyllium and Laminaria partnership - An overview of possible food gel applications [PDF]
, 2019 Featured Application: Laminaria-psyllium gels with distinct texture and rheological features, designed for a wide range of food applicationsSeaweeds are a novel source of important nutritional compounds with interesting biological activities that could
Dominguez, Herminia +4 more
core +2 more sources
Co-current horizontal flow of a Newtonian and a non-Newtonian fluid in a microchannel [PDF]
, 2014 This paper was presented at the 4th Micro and Nano Flows Conference (MNF2014), which was held at University College, London, UK. The conference was organised by Brunel University and supported by the Italian Union of Thermofluiddynamics, IPEM, the ...
4th Micro and Nano Flows Conference (MNF2014) +4 more
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Industrial Crops and ProductsThis study presents a comprehensive biorefinery approach for the valorization of forage sorghum straw (FSS), an abundant residue from an industrial crop, by converting its cellulose and hemicellulose fractions into xanthan gum and developing a lignin ...
Nahid Bahrami +2 more
doaj +1 more source
PLoS ONE, 2019 ObjectiveThe aim of this study was to evaluate the effect of adding xanthan gum to the diet of rats on the production of cytokines and pro-inflammatory factors and on tumor development in rats inoculated with Walker 256 tumor cells.MethodsFifty-six rats ...
Alessandra B Silva Rischiteli +10 more
doaj +1 more source
Assessing the microstructural and rheological changes induced by food additives on potato puree [PDF]
, 2018 The effects of agar, alginate, lecithin and glycerol on the rheological properties of commercial potato puree were investigated and interpreted in terms of starch microstructural changes, and the applicability of the Cox-Merz rule was evaluated.
Dankar, Iman +4 more
core +2 more sources
Protein-Hydrocolloids Interactions in "Keropok Lekor" [PDF]
, 2004 Basic formulation of 'keropok lekor' was developed through a sensory evaluation exercise. A fish to starch ratio of 3:2 and a ratio of sago to tapioca starch of 3:l were found to be the best formulation.
Kaw, Zay Ya
core
Fabrication of salt–hydrogel marbles and hollow-shell microcapsules by an aerosol gelation technique [PDF]
, 2014 We designed a new method for preparation of liquid marbles by using hydrophilic particles. Salt–hydrogel marbles were prepared by atomising droplets of hydrogel solution in a cold air column followed by rolling of the collected hydrogel microbeads in a ...
Mehl, Georg H. +4 more
core +2 more sources
Applied Food ResearchExcessive oil absorption during deep-frying negatively affects the quality, shelf life, and consumer acceptance of fish protein-enriched snacks. This study investigated the effects of three hydrocolloids—xanthan gum, konjac, and carrageenan—on the ...
Chaeyoung Jung, Imkyung Oh
doaj +1 more source