Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Madhav P. Yadav"'
Publikováno v:
Journal of Cereal Science. 87:85-90
The possible interaction of six hydrocolloids with gluten proteins and starch has been investigated. It has been found that λ-carrageenan, high methoxyl orange pectin, guar gum and konjac glucomannan could form complexes with gluten proteins and ind
Autor:
Alberto Nuñez, Senghane Dieng, Madhav P. Yadav, Julie Hirsch, Stefanie Simon, Hoa K. Chau, Andre K. White, Arland T. Hotchkiss, Eugene R. Heuberger, Gary D. Strahan
Publikováno v:
Food Hydrocolloids. 123:107188
Publikováno v:
Food Hydrocolloids. 70:329-344
The interfacial rheology of polysaccharide adsorption layers of corn fiber gum (CFG), octenyl succinate anhydride-modified starch (OSA-s), gum arabic (GA) and soybean soluble polysaccharides (SSPS) at the oil/water interface and their emulsifying pro
Autor:
Arland T. Hotchkiss, Hoa K. Chau, Madhav P. Yadav, Senghane Dieng, Gary D. Strahan, Julie Hirsch, Andre K. White, Stefanie Simon, Alberto Nuñez, Eugene R. Heuberger
Publikováno v:
Food Hydrocolloids. 116:106572
Blueberry is a well-known source of antioxidants and prebiotic dietary fiber yet the fate of these health-beneficial ingredients during fruit processing it is not understood. Detailed composition and structure of blueberry pomace (PF) remaining after
Publikováno v:
LWT. 80:155-162
Gum arabic (GA) is a fairly inexpensive gum and is well known for its stabilizing, emulsifying, and thickening properties. The effects of adding GA (0.1–1.0%) on solubility, pasting, and rheological properties of 5% native tapioca starch (TS) were
Publikováno v:
Journal of Food Science. 81:E2476-E2483
Psyllium seed husk is an insoluble dietary fiber with many health benefits. It can absorb many times its weight in water, forming very viscous suspensions, which have low palatability and consumer acceptance. We report here a novel approach for decre
Publikováno v:
Food Hydrocolloids. 51:405-413
The chemical and physicochemical characteristics of gum exudate samples harvested from mature trees of Acacia senegal at two new specific ecolocations in Nigeria, have been investigated together with gum samples harvested from A. senegal and A. seyal
Publikováno v:
Food chemistry. 271
Sixteen hydrocolloids (12 carbohydrate-origin and 4 protein-origin hydrocolloids) at several concentrations were added to dough and their rheological, pasting and fermentation properties were studied. We found that 0.2-1% guar gum (GG) and locust bea
Publikováno v:
Food Hydrocolloids. 43:218-227
The effect of corn fiber gum (CFG) on the aqueous solutions of a series of widely-used commercial polysaccharides has been studied by rheological techniques using a shear stress synergism index IS to evaluate its viscosifying action. While CFG soluti
Publikováno v:
Food Hydrocolloids. 35:122-128
Corn fibre gum (CFG) in the solid state (milled powder form) was subjected to a maturation treatment by heating under atmospheric pressure at 110 °C for 5 (CFG5) and 24 h (CFG24). The treatment reduced the solubility and aggregation of the proteinac