Sources, structure, properties and health benefits of plant gums: A review
AM Hamdani, IA Wani, NA Bhat - International journal of biological …, 2019 - Elsevier
This article has been developed with the aim of reviewing the different sources, structure,
extraction, composition, properties and health benefits of plant gums. Gums are known for …
extraction, composition, properties and health benefits of plant gums. Gums are known for …
Application of hydrocolloids as baking improvers
Z Kohajdová, J Karovičová - Chemical papers, 2009 - Springer
Hydrocolloids (or gums) belong to a group of biopolymers widely used in food technology. In
the bakery industry, these compounds help to improve food texture and moisture retention …
the bakery industry, these compounds help to improve food texture and moisture retention …
Effect of carboxymethyl cellulose concentration on physical properties of biodegradable cassava starch-based films
Background Cassava starch, the economically important agricultural commodity in Thailand,
can readily be cast into films. However, the cassava starch film is brittle and weak, leading to …
can readily be cast into films. However, the cassava starch film is brittle and weak, leading to …
Nanosecond laser-irradiation assisted the improvement of structural, optical and thermal properties of polyvinyl pyrrolidone/carboxymethyl cellulose blend filled with …
Abstract Gold nanoparticles (Au NPs) supported within the polymeric matrix of polyvinyl
pyrrolidone/carboxymethyl cellulose (PVP/CMC) were successfully prepared through the …
pyrrolidone/carboxymethyl cellulose (PVP/CMC) were successfully prepared through the …
Starch-fibers composites, a study of all-polysaccharide foams from microwave foaming to biodegradation
Sustainable composite foams based on rice starch and cellulosic long fibers were
successfully fabricated using microwave irradiation. They were presented as a promising …
successfully fabricated using microwave irradiation. They were presented as a promising …
Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients
This study assesses the effect of reheating methods, formulation, and their interaction on the
textural and physical integrity of 3D printed cooked beef pastes aimed for Level 4 (Pureed) …
textural and physical integrity of 3D printed cooked beef pastes aimed for Level 4 (Pureed) …
Effect of low and high acetylation degree in the morphological, physicochemical and structural characteristics of barley starch
LA Bello-Pérez, E Agama-Acevedo… - LWT-Food Science and …, 2010 - Elsevier
Barley starch was acetylated at two levels (low degree: LD (0.9), and high degree: HD (2.7))
substitution and the morphological, physicochemical and structural of the resultant …
substitution and the morphological, physicochemical and structural of the resultant …
Effect of extrusion temperature and feed moisture content on the microstructural properties of rice-flour pellets and their impact on the expanded product
Extrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-
generation (3G) snack. In this case, expansion occurs subsequently, in an independent …
generation (3G) snack. In this case, expansion occurs subsequently, in an independent …
Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing
In recent times computer vision employing image processing techniques has been
developed rapidly in order to quantitatively characterize of foods. In this study, effect of cress …
developed rapidly in order to quantitatively characterize of foods. In this study, effect of cress …
[PDF][PDF] Significance of emulsifiers and hydrocolloids in bakery industry
Nowadays, the use of additives has become a common practice in the baking industry. In
this paper, the relevance two groups of these compounds (emulsifiers and hydrocolloids) for …
this paper, the relevance two groups of these compounds (emulsifiers and hydrocolloids) for …