PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH
نویسندگان
چکیده
منابع مشابه
Effect of Irradiated Gum Tragacanth on Rheological Properties of Oil in Water Emulsion
Background: Emulsions are thermodynamically unstable systems that can be kinetically stable by adding substances known as emulsifiers and/or thickening agents. By respect to the functional properties of gum tragacanth (GT), and its breakage probability during irradiation treatment, the major aim of this study was to investigate the stability of oil in water emulsion in the presence of different...
متن کاملSome Physicochemical and Rheological Properties of Zedo (Farsi) Gum Exudates from Amygdalus scoparia
Background and Objectives: Zedo gum is exuded in three colours (white, yellow, and red) from Amygdalus scoparia. It is used in both food and non-food industries, as well as in traditional medicine. This study aimed to determine the physicochemical and rheological properties of Zedo gum. Materials and Methods: Zedo gum was collected in Sirjan and classified into three groups, based on colour ...
متن کاملEffects of Balangu Seed Gum on Physicochemical and Sensory Characteristics of Low-Fat Fresh Yoghurts
Background and Objectives: The aims of this study were to investigate effects of balangu seed gum on physicochemical and sensory characteristics of low-fat fresh yogurt and monitor these characteristics during the storage. Materials & Methods: In this study, effects of balangu seed gum quantity (0–0.1%) and fat content (0 to 2%) on physiochemical and sensory characteristics of the fresh low-fat...
متن کاملEffect of Dispersed Phase Volume Fraction on Physical Stability of Oil-in-Water Emulsion in The Presence of Gum Tragacanth
Background: The dispersed phase volume fraction plays key role in oil-in-water emulsion stability by different mechanisms like partial flocculation, depletion flocculation and bridging flocculation. Since the mentioned mechanism is affected by emulsifier concentration presented in system, the major aim of this study was to investigate the effect of dispersed phase volume fraction on physical st...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food and Health
سال: 2018
ISSN: 2602-2834
DOI: 10.3153/fh18019