Protective effects of two food hydrocolloids on dental erosion: Nanomechanical properties and microtribological behavior study
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DOI: 10.1007/s40544-020-0370-4
Abstract: In this study, the protective effects of two food hydrocolloids, Xanthan gum and Arabic gum, on dental erosion are investigated from the perspective of the nanomechanical properties and microtribological behavior of acid-eroded enamel. Enamel specimens… read more here.
Keywords: erosion; gum; nanomechanical properties; dental erosion ... See more keywords
Particle tracking analysis in food and hydrocolloids investigations
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DOI: 10.1016/j.foodhyd.2016.09.037
Abstract: The advent of nanotechnology has increasingly influenced all research fields covering also the food area. The awareness of the peculiar properties of matter at the nanoscale level has stimulated investigations down to submicron (less than… read more here.
Keywords: tracking analysis; particle tracking; nanotechnology; food ... See more keywords
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients
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DOI: 10.1016/j.foodhyd.2020.106546
Abstract: Abstract Three-dimensional food printing (3DFP) leads to advances in digital gastronomy by targeting consumers’ specific requirements for nutrition customization and visual appeal. Dysphagia, or difficulty swallowing, is prevalent in elderly people and patients suffering from… read more here.
Keywords: vegetables using; printing fresh; food; food printing ... See more keywords
Food hydrocolloids: Functional, nutraceutical and novel applications for delivery of bioactive compounds.
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DOI: 10.1016/j.ijbiomac.2020.09.182
Abstract: Nowadays, the consumers' understanding of the relation between diet and health has bought a profound change in their dietary pattern and lifestyle transformation. They aspire more to natural and health-full food products with desired quality… read more here.
Keywords: hydrocolloids functional; delivery; health; bioactive compounds ... See more keywords