نتایج جستجو برای: pectin gelatin
تعداد نتایج: 13533 فیلتر نتایج به سال:
In recent years, orally disintegrating films (ODFs) have been studied as alternative ways for drug administration. They can easily be applied into the mouth and quickly disintegrate, releasing with no need of water ingestion enabling absorption through oral mucosa. The ODFs matrices are typically composed hydrophilic polymers, in which natural polymers highlighted since they extracted from sour...
Background and Objectives: Pectin is a complex mixture of polysaccharides that is widely used in the food industry as a gelling agent, stabilizer and emulsifier. The aim of this study was to investigate the efficiency and physicochemical properties of extracted pectin from quince fruit using ultrasound. Materials & Methods: Pectin was extracted by ultrasound under the power of 320 W, two typ...
encapsulation of bioactive ingredient and production of nano carriers in order to food enrichment and production of functional food is one of the applications of nano technology in food science and pharmaceutical. nano carriers are produced using biopolymers (proteins and polysaccharids) or lipid based materials. in this research, production and characterization of pectin-casein nanocomplexes a...
Pectin is used in a number of foods as a gelling agent, thickener, texturizer, emulsifier and stabilizer. Sugar-beet pulp, the residue left from sugar extraction, is a rich source of pectin. It was the purpose of this study to develop a procedure for the extraction of pectin from sugar-beet pulp and to improve the functional properties of this pectin for more potential uses. To extract pectin, ...
Pectin is a hydrocolloid with different characteristics and applications. In this study, the cryoprotective effect of pectin on frozen surimi was investigated. In this research, Kapoor surimi was made for the first time in Iran. Surimi was mixed with 1% pectin solution with the ratio of 1 to 3 (w/v). Then, pectin-containing surimi samples and control samples were packaged, frozen and stored at ...
A rigid paste of starch and water is responsible to an important degree for the physical properties of baked products made with wheat flour. Starch constitutes about 55 per cent of the weight of the starch-water fraction of bread dough and about 35 to 40 per cent of that of muffin and cake batters. The ratio of starch to its own combined water is even higher than these figures indicate because ...
Pectin is a hydrocolloid with different characteristics and applications. In this study, the cryoprotective effect of pectin on frozen surimi was investigated. In this research, Kapoor surimi was made for the first time in Iran. Surimi was mixed with 1% pectin solution with the ratio of 1 to 3 (w/v). Then, pectin-containing surimi samples and control samples were packaged, frozen and stored at ...
The hydrodynamic behavior of high-methoxy (HM) and low-methoxy (LM) pectin solutions was examined by capillary viscometric analysis. The LM-pectin was produced from the HM-pectin by PME-deesterification. As a result of the viscometric analysis, the PMEdeesterified LM-pectin showed quite different solution behavior from the HM-pectin. The LM-pectin had larger intrinsic viscosity ([h]) than HM-pe...
Saba banana, Musa ‘saba’(Musa acuminata x Musa balbisiana) peel is an underutilized waste from processed banana manufacturing in the Philippines. The feasibility of saba banana peel pectin for use in food processing was assessed. Pectin from saba banana peel was extracted under two different extraction conditions. Pectin extraction was carried out using hydrochloric acid (0.5N, pH 1.5) and citr...
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