Hyaluronan is a major carbohydrate component of the extracellular matrix and can be found in skin, joints, eyes and most other organs and tissues. It has a simple, repeated disaccharide linear copolymer structure that is completely conserved throughout a large span of the evolutionary tree, indicating a fundamental biological importance. Amongst extracellular matrix molecules, it has unique hyg...

The objective of this study was to examine the influence of tragacanth gum concentrations on physical and mechanical properties of beverage emulsions formulated with arabic gum and orange oil. Beverage emulsions are oil-in-water emulsions and used to enhance juice-like appearance, to provide flavor and deliver functional ingredients (omega-3 fatty acids) to the beverages. Stability of beverage ...

Background and Objectives: Kefiran (Kef) is a water-soluble polysaccharide that can form transparent film however, it is brittle. Therefore, in order to improve the mechanical properties of kefiran film, a mixture with other polymers can be offered. The expansion of mixed systems can propose kefiran and polyvinyl alcohol (PVOH) as a new composite film. Materials and Methods: Solutions of 20 gr...

In this experimental work, the microbiological, physicochemical, organoleptic, and rheological properties of yoghurts produced by ultrafiltered goat’s milk using two volume-reduction ratios three probiotic starters were studied. It was established that dry matter, fats, proteins, count lactic acid bacteria, titratable acidity, dynamic viscosity increased pH decreased with rise ratio during ultr...

The physico-mechanical properties of fructan fractions in different agave species without Tequila Denomination Origin (DOT) need to be studied identify and expand industrial applications. rheological physicochemical characterization three Agave tequilana cv. cenizo fructans DOT, with degree polymerization (DP) was carried out propose their use as an additive the food industry. Fractions were ob...

farinograph is the most frequently used equipment for empirical rheological measurements of dough. it’suseful to illustrate quality of flour, behavior of dough during mechanical handling and texturalcharacteristics of finished products. the percentage of water absorption and the development time of doughare the most important parameters of farinography for bakery industries during production. h...

The sustainability of the built environment is increasingly coming to the forefront of infrastructure design and maintenance decisions. To address this, development of a new class of more sustainable cement-based materials is needed. Fiber reinforced self-consolidating mortar (FRSCM) was developed by optimizing the micromechanical parameters, which control composite properties in the hardened s...