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addition on the microstructure, quality and aging of wheat bread. Fd Hydrocolloids, 19, 1037–1043. Rosell C.M. Effect of HPMC addition on the microstructure, quality and aging of wheat

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Acta Alimentaria
Authors: N. Nedić Tiban, V. Piližota, D. Šubarić, D. Miličević, and M. Kopjar

36 44 Mälkki, Y., Heiniö, R. L. & Autio, K. (1993): Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour. Fd Hydrocolloids

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65 Dziezak, J. D. (1991): Hydrocolloids in food. Fd Technol. , 45 , 118-130. Hydrocolloids in food. Fd Technol

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of xanthan gum . Food Hydrocolloids, , 18 , 367 – 373 . Alimi , M. , Mizani , M. , Naderi , G. & Shokoohi , S. ( 2013 ): Effect of

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.Ya. & Tolstoguzov, V. B. (1997): Thermodynamic incompatibility of proteins and polysaccharides in solutions. Fd Hydrocolloids , 11 (2), 145-158. Thermodynamic incompatibility of proteins and polysaccharides in solutions

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In the research area of healthier meat products a possible trend is to replace high energy density fat in formulations with substances providing less energy than fat. The aim of the producers is to obtain a product having maximum yield with similar or same organoleptic properties and structure like well-known full-fat analogues. Properties of high fat products can be restored with the use of different fat substitutes, non-meat protein, and/or hydrocolloids or starch, owing to their stabilization abilities, fat coating, and water binding, respectively. The review is aimed to summarize the effect of different fat substitutes on the processing quality, textural characteristics, and sensory properties of comminuted meat products with low lipid content.

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Acta Alimentaria
Authors: J. Tarek-Tilistyák, J. Agócs, M. Lukács, M. Dobró-Tóth, M. Juhász-Román, Z. Dinya, J. Jekő, and E. Máthé

The nutritive value, the microbiological safety of oilseed cake (OSC) obtained from naked pumpkin seed (PuC), sunflower seed (SC), yellow linseed (LC), and walnut (WnC), and their impact on wheat flour (WF) dough and bread sensory characteristics at 5% and 10% addition ratio were investigated. The OSCs had high protein (34–50%), fat (8–15%), total dietary fibre (23–36%) content and high energy value (383–444 kcal/100 g)). The OSC samples with a minimal exception fulfilled the requirements of feed legislation in force. An increased water absorption, dough development time, and reduced elasticity were observed probably due to the enhanced fiber and protein content. Dough stability increased with WnC, and decreased with PuC or SC addition. Enrichment provided the appearance of a brown bread for WnC, of a half-brown bread for LC. PuC gave an unusual look. The appearance of OSC fortified bread similar to daily bread, was an advantage resulting the 1st rank for 10% WnC bread and the 2nd one for 10% LC bread (P=0.05). The studied OSCs are suitable for food enrichment, however, in case of PuC and SC fortified flour blends, hydrocolloid application is recommended. Our data suggest that the newly developed fortified breads could be a valuable source for healthy nutrition.

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. Copeland , L. , Blazek , J. , Salman , H. & Tang , M.C. ( 2009 ): Form and functionality of starch . Food Hydrocolloids , 23 , 1527 – 1534

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Acta Alimentaria
Authors: N. Hromiš, B. Šojić, V. Lazić, N. Džinić, A. Mandić, V. Tomović, S. Kravić, S. Škaljac, S. Popović, and D. Šuput

Hydrocolloid. , 26 , 167 – 174 . Petrovic , LJ. , Džinic , N. , Tomovic , V. , Ikonic , P. & Tasic , T. ( 2007 ): Code of practice registered

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hydrocolloids. J. Fd Engng , 58 , 125–133. Zaritzky N.E. Modelling corn starch swelling in batch systems: Effect of sucrose and hydrocolloids J. Fd

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