barbari is a traditional flat leavened iranian bread and one of the most popular breads consumed in iran and some other countries in the middle east. barbari stales very fast and its shelf life is very short. therefore, addition of bread improvers and anti-staling agents, such as hydrocolloids, is a suitable method for extending the shelf life of the bread. in the present study, the effect of v...

This study evaluated the flow, viscoelastic and masticatory properties of tailor made pea cream using different hydrocolloids, potential effect that saliva could have while chewing. The creams thickened with pectin, carboxymethyl cellulose, tara gum konjac showed weakest internal gel structure highest values loss tangent at 1Hz (0.49 ± 0.07), slope log elastic modulus versus frequency (0.34 0.0...

Solid fats provide desirable functionality, texture, and palatability to foods; however, they are related adverse chronic health effects. Consumers regulatory authorities demanding more natural healthy ingredients. Thus, in context of the high demand for foods transition sustainable ingredients, oil structuring emerges as an outstanding strategy substitute saturated trans fats. Researchers have...

BACKGROUND The aim of this study was to determine effectiveness of first aid dressings in extinguishing burning white phosphorous (WP), eliminating WP pieces from the surface, inhibiting re-ignition on the model (fresh bacon covered with military uniform), and preventing from late re-ignition caused by persistent WP pieces. MATERIAL AND METHODS Burning WP was extinguished with several dressin...

Hydrocolloid from tamarillo (Solanum betaceum Cav.) puree was extracted using water and characterised for the first time. Proximate compositions of the extracted hydrocolloid were also determined. Functional characteristics such as water-holding capacity, oil-holding capacity, emulsifying activity, emulsion stability, foaming capacity and stability of the hydrocolloid were evaluated in comparis...

Plant tissues are composed of a watery solution of low molecular weight species, mainly sugars, salts and organic acids, and of high molecular weight hydrocolloids, contained in a water insoluble matrix of macromolecules, mostly carbohydrates. All these constituents interact with water, thus reducing its thermodynamic vapour pressure (a(w)), with small molecules interacting through polar bindin...

The perception of sweetness and flavour were studied in viscous solutions containing 50 g/l sucrose, 100 p.p.m. iso-amyl acetate and varying concentrations of three hydrocolloid thickeners (guar gum, lambda-carrageenan and hydroxypropylmethyl cellulose). Zero-shear viscosity of the samples ranged from 1 to 5000 mPas. Perception of both sweetness and aroma was suppressed at thickener concentrati...

The concept of moist wound healing has been examined and gradually accepted by wound care clinicians during the last 40 years, and has led to the development of hundreds of dressings that support a moist wound environment. This article discusses the characteristics of an ideal dressing in an effort to assist clinicians in making appropriate dressing choices from common categories, including tra...

Seaweed is a carbohydrate polymer of alginate, agar, and carrageenan which can be extracted purified as hydrocolloids. Each has different physicochemical properties hydrocolloids form gels when dispersed in water. To achieve targeted according to specific purposes functions, conventional extraction methods, several green methods for extracting seaweed have been proposed discussed. The method th...