检索结果-南通市图书馆

A review of nutriology of food hydrocolloids

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Science Foundation in China 2018年第1期26卷 43-54页

作者： SHANG LongChen JIN WeiPing TIAN Jing LI Jing LI Bin College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China

Most current commercially important hydrocolloids could be considered as dietary fibers.A great deal of research has focused on the bio-function of hydrocolloid materials resulting from their chemical structure,including antioxidant properties,bacteriostatic capacity and cancer ***,the colloidal properties of hydrocolloids in water-holding,high viscosity,gelling and indigestion,which are characterized by macromolecules,also contribute to the human ***,the nutritional value of hydrocolloids deriving from their colloid properties is defined as colloid *** specifically,hydrocolloids in this study refer to dietary fibers which are metabolically inert or fermented in the colon or large *** on this conception,this mini-review attempts to elaborate the nutritional value of hydrocolloids resulting from its colloidal properties.

关键词： hydrocolloids Dietary fibers Colloidal properties Nutriology Health benefits

Influence of Various hydrocolloids on Suspension Stability of Chia Seeds (Salvia hispanica L.) in Mango Beverage and Mango Flavored Beverage

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Food and Nutrition Sciences 2023年第2期14卷 101-118页

作者： Reda A. Aamer Ibrahim A. Attia E. S. Abd El-Wahab Hort. Crop Technology Research Department Food Technology Research Institute Agriculture Research Centre Giza Egypt Edfina Company for Preserved Food Alexandria Egypt

With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored beverage fortified with chia seeds;evaluate the chemical properties of chia seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and low acyl gellan gum at the concentrations of 0.05% and 0.1% on the stability of suspension chia seeds in beverage during storage at ambient temperature for six months. Viscosity, color, zeta potential, suspension of seeds and organoleptic properties were evaluated. Results showed that chia seeds were rich in protein, omega-3 fatty acids and dietary fiber. The addition of 0.05% gellan gum led to improved appearance attributes and the highest stability of suspension of chia seeds for six months, and was the sample which scored highest for overall acceptability compared to the other samples of beverages. Results indicated that using chia seeds with the addition of 0.05% low acyl gellan gum led to the production of fortified mango beverage and mango flavored beverage with high stability for six months.

关键词： Mango Beverage Mango Flavored Beverage Chia Seeds hydrocolloids Suspension Stability

Antioxidant and Pasting Properties of Oat <i>β</i>-Glucan hydrocolloids

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Food and Nutrition Sciences 2012年第6期3卷 827-835页

作者： George E. Inglett Diejun Chen USDA Agricultural Research Service National Center for Agricultural Utilization Research Functional Foods Research Unit 1815 N Peoria USA.

Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20. The trend of antioxidant activity was similar with that of phenolic contents. The phenolic content of the extracts increased with increasing temperatures. The highest content of soluble phenolic compounds was found at temperatures up to 100℃ for most samples regardless of solvent. Water extracts had significantly higher phenolic contents than extracts from 50% ethanol at 100℃ for all samples with the exception of C-Trim30. However, the effect of temperature and solvent concentrations was not as apparent for antioxidant activity as that observed for phenolic content. In general, the differences in three different solvents were not as apparent. Significantly higher water holding capacities were found for C-Trim30 and C-Trim50 than the other samples while β-Glucan 95 had substantially the highest paste viscosity followed by C-Trim50 and C-Trim30.

关键词： Oat β-Glucan hydrocolloids Pasting Properties Antioxidant Activity

A texture-modified dessert with high nutritional value designed for people with dysphagia:effect of refrigeration and frozen storage

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Food Science and Human Wellness 2024年第1期13卷 462-471页

作者： María Cartagena Larisa Giura Diana Ansorena Iciar Astiasaran Department of Nutrition Food Science and PhysiologyFaculty of Pharmacy and NutritionUniversidad de NavarraC/Irunlarrea s/nPamplona 31008Spain Center for Nutrition Research University of Navarrac/Irunlarrea 1Pamplona 31008Spain Instituto de Investigación Sanitaria de Navarra IDISNAPamplona 31008Spain National Centre for Food Technology and Safety(CNTA)—Technology and Knowledge for Food Sector Competitiveness NavarreCrta-Na 134-km 53San Adrian 31570Spain

Dysphagia is commonly associated with malnutrition and an increased choking *** overcome these complications,food designed for people with dysphagia should have an appropriate texture and a high nutritional *** this study,six formulations of a strawberry dessert enriched in protein(calcium caseinate)and fiber(wheat dextrin or inulin)were developed using different hydrocolloids(xanthan gum,carboxymethyl cellulose or modified starch)to provide desirable texture and *** value was calculated and total phenolic content and antioxidant activity of the samples were ***-extrusion test,rheological measurements and sensory analysis were performed in refrigerated and frozen samples to characterize their textural and viscoelastic *** high content in protein(14.7 g/100 g)and fiber(7.9-8.7 g/100 g)made possible to use the claims“high protein”and“high fiber”.Phytochemicals supplied by strawberries contributed to the antioxidant properties of the *** tangent ranged 0.28-0.35 for all the formulations,indicating a weak gel behavior,which could be considered safe to *** formulations with dextrin in combination with carboxymethyl cellulose or xanthan gum seemed to be less susceptible to structural changes during frozen *** work provides insights for the development of a nutrient-dense dessert that meets the requirements of people with dysphagia.

关键词： Malnutrition Texture-modified-food hydrocolloids Viscoelastic properties Food texture

Methods to improve the quality of low-salt meat products:a meta-analysis

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Food Quality and Safety 2023年第2期7卷 205-216页

作者： Jiaxin Yin Pangzhen Zhang Zhongxiang Fang School of Agriculture and Food Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVictoriaAustralia

Low-salt meat(salt content<2%)is gaining popularity for its lower health risks,while the food industry faces technical challenges in improving its ***-one studies involving meat quality improvement measures in low-sal... 详细信息

Low-salt meat(salt contenthydrocolloids also increased the cooking yield of the salt-reduced meat *** all the interventions,HPP exhibited the most significant effects in low-salt meat quality improvement,which warrants future studies on the combination of this method with salt reduction strategies in the reduction of salt content in processed meat products.

关键词： Processed meat meat quality improvement ultrasound high-pressure processing hydrocolloids

Rheological aspects of dysphagia-oriented food products:A mini review

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Food Science and Human Wellness 2013年第3期2卷 173-178页

作者： Azizollaah Zargaraan Reza Rastmanesh Ghasem Fadavi Farid Zayeri Mohammad Amin Mohammadifar Department of Food Science and Technology Faculty of Nutrition SciencesFood Science and TechnologyNational Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical SciencesTehran*** Iran Department of Human Nutrition and Dietetics Shahid Beheshti University of Medical SciencesNational Nutrition and Food Technology Research InstituteTehran*** Iran Department of Biostatistics Faculty of Paramedical SciencesShahid Beheshti University of Medical SciencesTehran Iran

Dysphagia is a symptom,commonly found in healthcare residents and the elderly,may lead to undernutrition and negative effects on quality of *** special food products that cannot only be swallowed by patients but also meet nutritional requirements is a challenge for food rheologists and healthcare *** purpose of this paper was to review the literature on rheological aspects of dysphagia-oriented ***,some suggestions were proposed for better exploitation of rheological data in the field of dysphagia-rheology.©2013 Beijing Academy of Food *** and hosting by Elsevier *** rights reserved.

关键词： Dysphagia Malnutrition Rheology Food products hydrocolloids

Effect of Gum Arabic from Acacia senegal var. kerensis as an Improver on the Rheological Properties of Wheat Flour Dough

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Food and Nutrition Sciences 2024年第4期15卷 298-312页

作者： Roseline Mwihaki Kiama Mary Omwamba George Wafula Wanjala Symon Maina Mahungu Department of Dairy and Food Science and Technology Egerton University Nakuru Kenya Kenya Industrial Research and Development Institute Nairobi Kenya

Dough improvers are substances with functional characteristics used in baking industry to enhance dough properties. Currently, the baking industry is faced with increasing demand for natural ingredients owing to increasing consumer awareness, thus contributing to the rising demand for natural hydrocolloids. Gum Arabic from Acacia senegal var. kerensis is a natural gum exhibiting excellent water binding and emulsification capacity. However, very little is reported on how it affects the rheological properties of wheat dough. The aim of this study was therefore, to determine the rheological properties of wheat dough with partial additions of gum Arabic as an improver. Six treatments were analyzed comprising of: flour-gum blends prepared by adding gum Arabic to wheat flour at different levels (1%, 2% and 3%), plain wheat flour (negative control), commercial bread flour and commercial chapati flour (positive controls). The rheological properties were determined using Brabender Farinograph, Brabender Extensograph and Brabender Viscograph. Results showed that addition of gum Arabic significantly (p chapati. These findings support the need to utilize gum Arabic from Acacia senegal var. kerensis as a dough improver.

关键词： Gum Arabic Improver Rheology hydrocolloids Wheat Dough

Changes of Pectin Quantity in Fresh and Frozen Apple Products

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Journal of Chemistry and Chemical Engineering 2013年第1期7卷 64-69页

作者： Boca Sigita Krasnova I. Seglina D. Aboltins Skrupskis I. Latvia State Institute of Fruit Growing Dobele LV 3701 Latvia Department of Nutrition Faculty of Food Technology Latvia University of Agriculture Jelgava L V L V-3001 Latvia

Recently more and more innovations enter the manufacture of food products and one of them is food hydrocolloids. Food colloids open a lot of different possibilities in dessert production, which are used to perform certain functions. Pectin is a traditional agent for jams and jellies, but its application extends to fruit products for the food industry. In food product technology pectin is added as gelling agent and stabilizer. The three apple varieties ＂Antonovka＂, ＂Baltais Dzidrais＂ and ＂Zarja Alatau＂ harvested in Latvia State Institute of Fruit Growing were used for the experiment. Photometric measurement was used to determine the composition of pectin. Pectin was isolated from the apple mass by leaching with ethanol, and from the residues by extracting with diluted sodium hydroxide solution. By adding carbasol and sulphuric acid to the extract, through different intermediate stages carroty condensation product formed, which was photometrically measured at 525 nm. Pectin, pH and soluble dry matter were determined in fresh and frozen apple mass from apples of three ripeness stages. On the basis of worked out functional analysis of colloids, it is possible to optimize regulation of heat processes for different ripeness stages of apples. It is established that ripeness stage influences pectin quantity in fruits, but there are no data about pectin quantity changes in frozen fruits. By fruit ripening under the impact of enzyme protopectinase, protopectin hydrolyzes and transforms into pectin, which flows from the intercellular spaces into protoplasm of cells. Therefore ripe as well as heat treated fruits are soft and loose. It is important to measure pectin in frozen apple mass, in order to determine its potential jellying power. For each kind of product appropriate conditions have to be chosen for freezing, as well as the condition of products before freezing has to be taken into consideration in order to reduce the harmful influence on their quality to the minimum. Th

关键词： Fruits jellying power hydrocolloids freezing storage

Rheological properties of low fat yogurt containing cress seed gum

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Agricultural Sciences 2013年第9期4卷 29-32页

作者： Armita Behnia Hojjat Karazhiyan Razieh Niazmand Abdol Reza Mohammadi Nafchi Department of Chemical Engineering Islamic Azad University Shahrood Branch Shahrood Iran Department of Food Chemistry Research Institute for Food Science and Technology (RIFST) Mashhad Iran Department of Food Science and Technology Islamic Azad University Damghan Branch Damghan Iran Department of Food Science and Technology Islamic Azad University Torbat-Heydarieh Branch Mashhad Iran

Yogurt—a milk based mix fermented by lactic acid bacteria is a valuable health food for both young and old. Milk is the main ingredient of yogurt. However, most yogurts contain additional solids such as milk solids nonfat to boost the nonfat milk solids. Stabilizers such as natural gums are added to improve and maintain gel firmness and consistency, while also for many people to improve appearance and mouth feel. hydrocolloidsspecifically stabilize gel structure, increaseviscosity and either from networks with milk constituents and establish a separate gel structure. In current research, a natural local plant Iranian hydrocolloid, cress seed gum, is added to yogurt formulation and its rheological propertiesare evaluated using a rotational viscometer. Different famous rheological models have beenused to fit shear stress-shear rate data’s. The results demonstrated that cress seed gum has a good potential to be used as a stabilizer in yogurt formula.

关键词： Yogurt hydrocolloids Cress Seed Gum Rheological Properties Viscosity