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: Technological and structural properties . Food Hydrocolloid , 36 : 374 – 381 . 10.1016/j.foodhyd.2013.08.008 Hur , S.J. , Jin , S.K. , and Kin , S. ( 2008 ). Effect of extra virgin olive oil substitution for fat on quality of pork patty . Journal of

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bacteria that provides health benefits to the host when administered in adequate amounts (10 6 –10 7 CFU mL −1 or g −1 ) ( Ding and Shah, 2008 ). Inulin is a hydrocolloid classified as water-soluble dietary fibre that can be used in a variety of foods as

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Progress in Agricultural Engineering Sciences
Authors: Karina Ilona Hidas, Csaba Németh, Anna Visy, Adrienn Tóth, László Ferenc Friedrich, and Ildikó Csilla Nyulas-Zeke

Wang , T. ( 2020 ). Effect of freezing and food additives on the rheological properties of egg yolk . Food Hydrocolloid , 98 : 105241 . 10.1016/j.foodhyd.2019.105241 Primacella , M. , Wang , T. , and Acevedo , N.C. ( 2018 ). Use of

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spectroscopy of pectic substances . Food Hydrocolloids . 1992 ; 6 : 115 – 142 . 10.1016/S0268-005X(09)80060-X . 24. Xiaodong , M , Marek , P . Intrinsic viscosities and Huggins constants of

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degradation of gluten to concentrations below 20 mg kg −1 , however, the loss of rye protein functionality should be replaced by gluten-free proteins or hydrocolloids. As mentioned in Section 2.3 , rye products due to potentially high FODMAP content might not

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: 1 51 – 63 . 10.1002/jbmte.390030107 . 6. Jeanes , A , Pittsley , JE , Senti , FR . Polysaccharide B-1459: a new hydrocolloid polyelectrolyte produced from glucose by bacterial

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.N. 2008. Hydrocolloids. In: Arendt, E.K., Dal Bello, F. (eds), Gluten-free Cereal Products and Beverages. Academic Press, San Diego, USA, pp. 203–216. BeMiller J

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, Hernandez-Munoz , P , Chiralt , A 2006 Effect of surfactants on water sorption and barrier properties of hydroxypropyl methylcellulose films . Food Hydrocolloids 20 : 502 – 509 10.1016/j.foodhyd.2005.04.006 . 19

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