The use of hydrocolloids in physical modelling of complex biological matrices
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2016.09.033
Abstract: Hydrated biological matrices are widely distributed in nature, and the understanding of the complexity and functionality of such systems has increased quite dramatically over the recent years. A picture evolves where such systems are considered… read more here.
Keywords: physical modelling; hydrocolloids physical; complex biological; biological matrices ... See more keywords
Use of hydrocolloids as cryoprotectant for frozen foods
Sign Up to like & getrecommendations! Published in 2018 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2016.1182892
Abstract: ABSTRACT Freezing is one of the widely used preservation methods to preserve the quality of food products but it also results in deteriorative changes in textural properties of food which in turn affects its marketability.… read more here.
Keywords: ice cream; frozen storage; hydrocolloids cryoprotectant; use hydrocolloids ... See more keywords
Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation
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DOI: 10.1111/ijfs.14409
Abstract: Pomegranate juices (PJs) were clarified using hydrocolloids [albumin (A), casein (C), chitosan (CH) and xanthan gum (XG)] and in combination with each other. The lowest turbidity was observed in PJs clarified with ‘CH+XG’ and ‘A+C+CH’.… read more here.
Keywords: pomegranate; hydrocolloids pomegranate; pomegranate juice; copigmentation ... See more keywords