Arabinoxylan Microspheres: Structural and Textural Characteristics

Arabinoxylan microspheres: structural and textural characteristics.

The aim of this research was to study the structural and textural characteristics of maize bran arabinoxylan (MBAX) microspheres. The laccase-induced cross-linking process was monitored by storage (G') and loss (G'') moduli changes in a 4% (w/v) MBAX solution. The G' and G'' values at the plateau region were 215 and 4 Pa, respectively. After gelation, the content of ferulic acid dimers decrease...

Moisture soerms and textural characteristics of apple bars

Structural and Textural Skeletons for Noisy Shapes

The extraction of consistent skeletons in the presence of boundary noise is still a problem for most skeletonization algorithms. Many suppress skeletons associated with boundary perturbation, either by preventing their formation or removing them subsequently using additional operations. A more appropriate approach is to view a shape as comprising of structural and textural skeletons. The former...

Lycopene/arabinoxylan gels: rheological and controlled release characteristics.

Arabinoxylan gels exhibiting different rheological and lycopene transport properties were obtained by modifying the polysaccharide concentration from 3 to 4% (w/v). The apparent lycopene diffusion coefficient decreased from 2.7 × 10⁻⁷ to 2.4 × 10⁻⁷ cm²/s as the arabinoxylan concentration in the gel changed from 3 to 4% (w/v). A low amount of lycopene is released by diffusion from arabinoxylan g...

Investigating Effects of Quinoa and Buckwheat Flours on Physicochemical and Textural Characteristics of Low-Meat Hamburgers

Background and Objectives: In recent years, consumers demands for ready meals such as hamburgers have increased due to changes in human lifestyle. In low-meat hamburgers, replacement of meat with soy protein can make problems such as dryness, brittleness, darkness and undesirable taste of hamburgers. Soy, often used in these products, is one of the most important allergic compounds that limits ...