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86 Newest Publications about the topic hydrocolloids

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Prevention of Tartrate Crystallization in Wine by Hydrocolloids: The Mechanism Studied by Dynamic Light Scattering

03-Oct-2017 | Peter P. Lankhorst; Benjamin Voogt; Remco Tuinier; Blandine Lefol; Patrice Pellerin; Cristiana Virone, Journal of Agricultural and Food Chemistry, 2017

Young wines are supersaturated in potassium bitartrate, which induces rather uncontrolled crystallization processes. Delayed crystallization may occur even after bottling of the young wines, which is undesirable because it gives rise to a visual defect in the wine. Colloids such as mannoproteins, ...

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Effects of Ultra‐High Pressure Homogenization and Hydrocolloids on Physicochemical and Storage Properties of Soymilk

11-Sep-2017 | Dipaloke Mukherjee, Sam K. C. Chang, Yin Zhang, Soma Mukherjee, Journal of Food Science, 2017

Abstract This study investigated the efficacy of ultra‐high pressure homogenization (UHPH) in the presence or absence of added hydrocolloids for enhancing a range of physic‐chemical properties of soymilk—which are important for extending shelf‐life. Soymilk preparations containing different ...

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Effects of Ultra‐High Pressure Homogenization and Hydrocolloids on Physicochemical and Storage Properties of Soymilk

11-Sep-2017 | Dipaloke Mukherjee, Sam K. C. Chang, Yin Zhang, Soma Mukherjee, Journal of Food Science, 2017

Abstract This study investigated the efficacy of ultra‐high pressure homogenization (UHPH) in the presence or absence of added hydrocolloids for enhancing a range of physic‐chemical properties of soymilk—which are important for extending shelf‐life. Soymilk preparations containing different ...

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Effects of Hydocolloids as Fat Replacers on the Physicochemical Properties of Produced Labneh

24-Aug-2017 | Mohammed Saleh, Fahed Al‐Baz, Khalid Al‐Ismail, Journal of Texture Studies, 2017

Abstract This study was undertaken to investigate the effects of hydrocolloids when used as fat replacers on the physicochemical properties of Labneh. Four combination sets of carboxymethylcellulose, Arabic gum, carrageenan and xanthan were used in a three factor Mixture Response Surface ...

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PHYSICAL AND SENSORY PROPERTIES OF GELATIN FROM SEABASS (LATES CALCARIFER) AS AFFECTED BY AGAR AND Κ‐CARRAGEENAN

05-Jun-2017 | Sittichoke Sinthusamran, Soottawat Benjakul, Yacine Hemar, Journal of Texture Studies, 2017

ABSTRACT Physical and sensory properties of gelatin from skin and swim bladder of seabass (SK and SW, respectively) as affected by agar or κ‐carrageenan at 10 and 20% substitution were investigated. Hardness of both SK and SW gels containing agar increased with increasing level of agar. ...

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Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten‐free batter and cakes

20-May-2017 | Mahsa Majzoobi, Zahra Vosooghi Poor, Gholamreza Mesbahi, Jalal Jamalian, Asgar Farahnaky, Journal of Texture Studies, 2017

Abstract Carrot pomace powder (CPP) is a valuable by‐product of carrot processing containing nutrients and fibre and can be utilized for enrichment of gluten‐free products. The main purpose of this study was to determine the effects of various levels of CPP (0, 10, 20 and 30%) and a mixture of ...

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Stabilisation mechanism of various inulins and hydrocolloids: Milk–sour cherry juice mixture

08-May-2017 | Shahla Teimouri, Soleiman Abbasi, Martin G Scanlon, International Journal of Dairy Technology, 2017

Milk–fruit juice mixtures, such as the mainly acidic nutraceutical soft drinks, usually suffer from phase separation due to aggregation of caseins at low pH. In this study, short‐chain inulin (SCI), native inulin (NI), long‐chain inulin (LCI) and a combination of long‐ and short‐chain inulins ...

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Effect of hydrocolloids, sugar, and citric acid on strawberry volatiles in a gummy candy

31-Mar-2017 | Yachen Zhang, Sheryl Barringer, Journal of Food Processing and Preservation, 2017

Abstract Hydrocolloids and additives in gummy candies can bind strawberry flavor volatiles. The type of hydrocolloid (gelatin, pectin, and starch) and the concentration of the pectin, sugar, and acid, werevaried. Volatile concentrations in the headspace of the solutions containing no ...

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Improving the quality of meat‐free sausages using κ‐carrageenan, konjac mannan and xanthan gum

30-Mar-2017 | Mahsa Majzoobi, Samaneh Talebanfar, Mohammad Hadi Eskandari, Asgar Farahnaky, International Journal of Food Science & Technology, 2017

Summary High consumption of processed red meat can cause health issues. Therefore, production of high‐quality meat‐free food alternatives is necessary. The main objective of this study was to use hydrocolloids including κ‐carrageenan, konjac mannan and xanthan gum at 0, 0.3, 0.6, 1.0 and 1.5% ...

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Differences in rheological behaviour between normal and waxy corn starches modified by dry heating with hydrocolloids

23-Feb-2017 | Na Ji, Chao Qiu, Yicai Xu, Liu Xiong, Qingjie Sun, Starch - Stärke, 2017

The differential influence of dry heat treatment on the rheological behavior of normal and waxy corn starches with three types of hydrocolloids (xanthan, sodium carboxymethyl cellulose, and sodium alginate) was investigated. Dry heating with hydrocolloids significantly increased the apparent ...

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