Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gluten replacers, as this determines interactions between them and starch, which is the main component of dough. The evaluation of gluten-free breads supplemented with various amounts of guar gum, pectin and xanthan, proved that bread with addition of xanthan has higher volume in comparison with pecti...

Historically, many materials have been used in the treatment of wounds, ranging from grease-soaked bandages to what can best be described as sophisticated cloth. The treatment of wounds has traditionally been the remit of surgeons or doctors, but over the past century that remit has expanded to include nurses. Modern medicine sees a more multidisciplinary approach to care as the treatment of wo...

The effect of adding xanthan gum and locust bean gum at low concentrations (0.15% w/w) on the freeze/ thaw stability of white sauces prepared with native starches from four different sources (corn, waxy corn, potato, and rice) was investigated. Linear viscoelastic properties were taken as structural indicators and these and syneresis as indicators of the freeze/thaw stability of the sauces. The...

been accomplished with any single ingredient except for synthetic fat. The most practical way to mimic fat is widely proposed to be by using a combination of materials, with food hydrocolloids as the main ingredient (Glicksman, 1991). Curdlan can be considered to have notable potential as a fat mimetic system by itself or in conjunction with other hydrocolloids. Our objective was to study the r...

● Introduction ● What are hydrocolloid dressings? ● What are the main indications for hydrocolloid dressings? ● Are there any side effects of hydrocolloid dressings? ● How much fluid can hydrocolloid dressings absorb? ● What is the role of hydrocolloid dressings in maggot therapy? ● What is the role of hydrocolloids in hypertrophic scars and keloids? ● Have hydrocolloids been rendered obsolete ...

Due to unfavourable climatic conditions, the production of wheat in Mozambique is not sufficient to satisfy national food industrial needs and substantial quantities must be imported at high cost. Bread is currently produced basically using wheat flour. Therefore, this thesis examined the partial replacement of wheat flour by cassava-maize flours in the Mozambican bread manufacturing context an...

The accuracy of 12 impression materials of six different types were studied by using complete-arch FPD impressions. Sixty impressions were made of a Columbia dentoform maxillary model with complete cast crown abutment preparations on the canines and the second molars. A one-piece casting was constructed by connecting the four individual castings made for the four abutment teeth. The master pros...

The aim of this research was to investigate the influence of hydrocolloid pre-treatment, i.e. pectin, carboxymethyl cellulose (CMC), gum arabic and sodium alginate on the quality of vacuum fried jackfruit (JF) chips. The control JF samples (no hydrocolloid treatment) showed higher absorption of oil whereas the oil absorption was less in the hydrocolloid pre-treated samples. The retention of moi...