Viscosity sinergism of hydrozypropmethyl and carboxy methyl cellulose

formulation of topical hydroalcoholic gel containing indomethacin 0.2% using carboxy methyl cellulose and hydroxyl propyl cellulose

Evaluation of effect of edible coating base on carboxy methyl cellulose, Pectin and osmotic dehydration on drying of Pumpkin

The pumpkin is an important kitchen garden crop with very high nutritional value and long lifetime for storage and lot of fiber that acts as one of the best preventive factors from morbid obesity, hypertension, and cardiac diseases. As pretreatment for dehydration, osmotic dehydration creates maximum possible quality in the product by transfer of water outside the tissue of the nutrient. In thi...

The Effects of Adding Xanthan and Carboxy Methyl Cellulose on Cooking and Sensory Characteristics of Soya Burger

ABSTRACT: Soya burger is one of the meat replacers with low cholesterol content and saturated fats. Regarding the gums application in food systems, the effect of adding xanthan (0,0.4, 0.6%) and caboxymethylcellulose gums (0,0.4,0.6%) on water holding capacity (WHC), cooking loss, shrinkage and sensory evaluation of soya burger have been investigated. It was found that the samples with xanthan ...

Evaluation of effect of edible coating base on carboxy methyl cellulose, Pectin and osmotic dehydration on drying of Pumpkin

The pumpkin is an important kitchen garden crop with very high nutritional value and long lifetime for storage and lot of fiber that acts as one of the best preventive factors from morbid obesity, hypertension, and cardiac diseases. As pretreatment for dehydration, osmotic dehydration creates maximum possible quality in the product by transfer of water outside the tissue of the nutrient. In thi...

Evaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads

In this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% Carboxy Methyl Cellulose (CMC) and 1% -κCarrageenan gum. A sample lacking gum was also produced as control. Rice breads (with gum and without gum) were then produced by semi-industri...