keyword
MENU ▼
Read by QxMD icon Read
search

hydrocolloid

keyword
https://www.readbyqxmd.com/read/28522999/fermentation-ph-modulates-the-size-distributions-and-functional-properties-of-gluconobacter-albidus-tmw-2-1191-levan
#1
Tharalinee Ua-Arak, Frank Jakob, Rudi F Vogel
Bacterial levan has gained an increasing interest over the last decades due to its unique characteristics and multiple possible applications. Levan and other exopolysaccharides (EPSs) production are usually optimized to obtain the highest concentration or yield while a possible change of the molecular size and mass during the production process is mostly neglected. In this study, the molar mass and radius of levan samples were monitored during fermentations with the food-grade, levan-producing acetic acid bacterium Gluconobacter (G...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28514047/a-simplified-approach-for-fabrication-of-a-lightweight-individualized-impression-tray-with-the-aid-of-existing-obturator-prosthesis-using-lost-salt-technique
#2
Amar Bhochhibhoya, Binod Acharya, Samskar Bickram Rana, Rinu Sharma, Brijesh Maskey
Maxillary defects resulting from ablative oncologic surgery can be extensive and usually have complex contours. Impression procedures for such defects can be time consuming and cumbersome, challenging the skills of even the most-experienced clinician. A well-oriented impression tray with proper extension and adequate contour is essential for successfully capturing the relevant details in impression. This article describes a method using the patient's existing obturator prosthesis to simplify and expedite the fabrication of a lightweight individualized impression tray directly on an irreversible hydrocolloid impression, thus avoiding the preliminary impression procedure for the patient...
May 17, 2017: Journal of Prosthodontics: Official Journal of the American College of Prosthodontists
https://www.readbyqxmd.com/read/28506726/influence-of-xanthan-guar-cmc-and-gum-acacia-on-functional-properties-of-water-chestnut-trapa-bispinosa-starch
#3
Zubala Lutfi, Anjum Nawab, Feroz Alam, Abid Hasnain, Syed Zia Haider
This study was performed to determine the effect of xanthan, guar, CMC and gum acacia on functional and pasting properties of starch isolated from water chestnut (Trapa bispinosa). Morphological properties of water chestnut starch with CMC were studied by scanning electron microscopy (SEM). The addition of hydrocolloids significantly enhanced the solubility of water chestnut starch (WCS) while reduced swelling power and freeze-thaw stability. The hydrophilic tendency of WCS was increased by xanthan gum; however, with addition of gum acacia it decreased significantly...
May 12, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28504166/functionality-of-chitosan-in-batter-formulations-for-coating-of-fish-sticks-effect-on-physicochemical-quality
#4
K A Martin Xavier, Hauzoukim, Nagalakshmi Kannuchamy, Amjad K Balange, M K Chouksey, Venkateshwarlu Gudipati
Chitosan is a natural polymer having diverse applications in food industry. The present study was undertaken to evaluate chitosan as a hydrocolloid in batter composition in developing enrobed fish sticks with better functional properties and improved quality. Different concentrations of chitosan gel were made in acetic acid medium and incorporated into batter for making enrobed fish sticks. Coating parameters, fat uptake, oil reduction, chemical quality parameters, instrumental texture analysis and colour were studied...
August 1, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28499089/nanoencapsulation-of-aloe-vera-in-synthetic-and-naturally-occurring-polymers-by-electro-hydrodynamic-processing-of-interest-in-food-technology-and-bioactive-packaging
#5
Sergio Torres-Giner, Sabina Wilkanowicz, Beatriz Meléndez-Rodríguez, Jose M Lagaron
This work originally reports on the use of electro-hydrodynamic processing (EHDP) to encapsulate Aloe vera (AV) (Aloe barbadensis Miller) using both synthetic polymers, i.e. polyvinylpyrrolidone (PVP) and polyvinyl alcohol (PVOH), and naturally occurring polymers, i.e. barley starch (BS), whey protein concentrate (WPC) and maltodextrin. The AV leaf juice was used as the water-based solvent for EHDP and the resultant biopolymer solution properties were evaluated to determine their effect on the process. Morphological analysis revealed that, at the optimal processing conditions, synthetic polymers mainly produced fiber-like structures while naturally occurring polymers generated capsules...
May 12, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28464563/shear-and-extensional-rheology-of-commercial-thickeners-used-for-dysphagia-management
#6
Muhammad Qazi Waqas, Johan Wiklund, Annika Altskär, Olle Ekberg, Mats Stading
People who suffer from swallowing disorders, commonly referred to as dysphagia, are often restricted to a texture-modified diet. In such a diet, the texture of the fluid is modified mainly by the addition of gum or starch-based thickeners. For optimal modification of the texture, tunable rheological parameters are shear viscosity, yield stress, and elasticity. In this work, the flow properties of commercial thickeners obtained from major commercial suppliers were measured both in shear and extensional flow using a laboratory viscometer and a newly developed tube viscometry technique, termed Pulsed Ultrasound Velocimetry plus Pressure Drop (PUV + PD)...
March 15, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28403529/new-hydrocolloid-based-emulsions-for-replacing-fat-in-panna-cottas-a-structural-and-sensory-study
#7
Jennifer Borreani, Isabel Hernando, Ana Salvador, Amparo Quiles
BACKGROUND: Dairy desserts are popular traditional products but because of their high calorie or fat content, they can be unsuitable for people who have certain dietary requirements. The aim of this study was to design panna cottas with similar organoleptic and textural properties to the traditional ones but with a lower fat content, by replacing part of the cream with new emulsions prepared with hydrocolloids (cellulose ethers), namely methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC)...
April 12, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28402599/obtention-and-characterization-of-dried-gels-prepared-with-whey-proteins-honey-and-hydrocolloids-mixture
#8
Ana C Rodriguez, Martín R Torrez, Alba S Navarro, Diego K Yamul
BACKGROUND: Large amounts of honey and liquid whey derived from the dairy industry are produced in Argentina. Honey is exported in bulk and whey is transformed into whey protein concentrates and isolates. The objective of this work was to investigate the effect of pH, composition and storage time on the properties of dried gels with honey, whey proteins and hydrocolloids. RESULTS: Colour properties varied according to pH and composition. The fracture stress of the dried gels prepared with corn starch was higher than those prepared with guar gum in all conditions assayed...
April 12, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28384975/perception-of-acceptable-range-of-smiles-by-specialists-general-dentists-and-lay-persons-and-evaluation-of-different-aesthetic-paradigms
#9
Mainak Kanti Saha, Margie Khatri, Suparna Ganguly Saha, Sandeep Dubey, Divya Saxena, Neelam Vijaywargiya, Shubham Kala
INTRODUCTION: One of the most important goals of restorative dentistry is to restore the patient's aesthetic. Smile analysis is subjective and it differs from person to person. An aesthetic smile involves a harmonious relationship between various parameters including the hard and soft tissues. AIM: The aim of the study was to identify the acceptable range of several smiles (alone and in conjunction with the face) by specialists, general dentists as well as lay persons; and to identify the values of different criteria i...
February 2017: Journal of Clinical and Diagnostic Research: JCDR
https://www.readbyqxmd.com/read/28379607/randomized-clinical-trial-of-autologous-skin-cell-suspension-for-accelerating-re-epithelialization-of-split-thickness-donor-sites
#10
Z Hu, D Guo, P Liu, X Cao, S Li, J Zhu, B Tang
BACKGROUND: Split-thickness skin graft (STSG) is used frequently, but may result in complications at the donor site. Rapid healing of donor-site wounds is critical to relieving morbidity. This study investigated whether autologous skin cell suspension could improve healing of STSG donor-site wounds. METHODS: Between September 2014 and February 2016, patients requiring STSGs were randomized to receive autologous skin cell suspension plus hydrocolloid dressings (experimental group) or hydrocolloid dressings alone (control group) for the donor site...
April 5, 2017: British Journal of Surgery
https://www.readbyqxmd.com/read/28370116/effect-of-angum-gum-in-combination-with-tragacanth-gum-on-rheological-and-sensory-properties-of-ketchup
#11
Ahmadreza Komeilyfard, Mohammad Fazel, Hamidreza Akhavan, Alireza Mousakhani Ganjeh
The aim of this study was to evaluate the effect of Angum gum (AnG) alone and in combination with tragacanth gum (TG) on the stability, texture, sensory, and rheological properties of tomato ketchup. AnG, TG, and Angum gum and tragacanth gum mixture (AnGT; 1:1 ratio) were added at levels of 0.5, 1, and 1.5%. Ten tomato ketchup formulations were produced: control (without hydrocolloid), AnG (0.5-1.5%), TG (0.5-1.5%), AnGT (0.5-1.5%). It was observed that the hydrocolloids addition to tomato ketchup significantly decreased the Bostwick consistency value and serum separation at 2200, 5000, and 8800 g...
April 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28370115/the-effect-of-arabic-gum-on-frozen-dough-properties-and-the-sensory-assessments-of-the-bread-produced
#12
Hamid Reza Tavakoli, Nematollah Jonaidi Jafari, Hassan Hamedi
The use of hydrocolloids in frozen dough has become frequent as bread improvers due to their anti-staling effect. Nevertheless, the impact of both different frozen storage and Arabic gum level in non-prefermented flat dough with following thawing procedure have not been studied. This work intended to study the effect of three different ratio of Arabic gum on rheological properties of 1, 7, and 30 days of frozen storage and the quality of the bread made from. In order to gain the least detrimental effects on gluten network, we used rapid rate freezing and microwave heating in thawing stage...
April 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28370113/structure-influence-on-mechanical-and-acoustic-properties-of-freeze-dried-gels-obtained-with-the-use-of-hydrocolloids
#13
Agnieszka Ciurzyńska, Agata Marzec, Arleta Mieszkowska, Andrzej Lenart
The influence of the structure formed by the type of hydrocolloids (low-methoxyl pectin, the mixture of xanthan gum, and locust bean gum, and mixture of xanthan gum, and guar gum) and the aeration time (3, 5, 7, and 9 min) on textural properties of freeze-dried gels were investigated. The hardest texture generating the strongest acoustic emission was obtained by freeze-dried pectin gel, characterised by the lowest porosity and the largest pore diameter. Aeration time significantly affected mechanical and acoustic properties of the pectin gel lyophilisate...
April 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28370112/solubilization-of-bovine-gelatin-using-power-ultrasound-gelation-without-heating
#14
Asgar Farahnaky, Fatemeh Zendeboodi, Rezvan Azizi, Gholamreza Mesbahi, Mahsa Majzoobi
The aim of this study was to investigate the efficacy of power ultrasound without using any heating stage in solubilizeing gelatin dispersions, and to characterize the mechanical and microstructural properties of the resulting gels using texture analysis and scanning electron microscopy, respectively. Usually to prepare a gel from gelatin, a primary heating stage of at about 40C or above is required to solubilize gelatin macromolecules. In this study solubilizing gelatin dispersions using power ultrasound without any heating was successfully performed...
April 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28363533/multi-layer-mucilage-of-plantago-ovata-seeds-rheological-differences-arise-from-variations-in-arabinoxylan-side-chains
#15
Long Yu, Gleb E Yakubov, Wei Zeng, Xiaohui Xing, John Stenson, Vincent Bulone, Jason R Stokes
Mucilages are hydrocolloid solutions produced by plants for a variety of functions, including the creation of a water-holding barrier around seeds. Here we report our discovery of the formation of three distinct mucilage layers around Plantago ovata seeds upon their hydration. Each layer is dominated by different arabinoxylans (AXs). These AXs are unusual because they are highly branched and contain β-1,3-linked xylose in their side chains. We show that these AXs have similar monosaccharide and linkage composition, but vary in their polymer conformation...
June 1, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28342017/primary-localized-cutaneous-amyloidosis-a-systematic-treatment-review
#16
REVIEW
Till Weidner, Tanja Illing, Peter Elsner
BACKGROUND: Primary localized cutaneous amyloidosis (PLCA) is characterized by extracellular deposition of heterogenic amyloid proteins in the skin without systemic involvement. Lichen amyloidosis, macular amyloidosis, and (primary localized cutaneous) nodular amyloidosis are different subtypes of PLCA. OBJECTIVE: The aim of this study was to review the current reported treatment options for PLCA. METHODS: This systematic review was based on a search in the PubMed database for English and German articles from 1985 to 2016...
March 24, 2017: American Journal of Clinical Dermatology
https://www.readbyqxmd.com/read/28338368/alginate-and-whey-protein-based-multilayered-particles-production-characterization-and-resistance-to-ph-ionic-strength-and-artificial-gastric-intestinal-fluid
#17
Gislaine Ferreira Nogueira, Ana Silvia Prata, Carlos Raimundo Ferreira Grosso
Multiple layers of whey protein and sodium alginate were assembled onto gelled alginate microparticles using electrostatic interaction. An experimental design was employed to evaluate the effect of the concentration of both hydrocolloids on the amount of protein that was adsorbed. In the first layer, a higher protein adsorption 32.5% w/w was obtained at pH 3.75. In the multilayered particle, the protein adsorbed reached 64.9% w/w. An analysis of protein solubilization verified that 22% w/w was solubilized at an acidic pH (pH 2...
March 24, 2017: Journal of Microencapsulation
https://www.readbyqxmd.com/read/28333156/an-in-vitro-bacterial-surface-migration-assay-underneath-sterile-barrier-material-commonly-found-in-a-hospital-setting
#18
J D Shih, L S Y Wood, C L Dambkowski, S Torres, E F Chehab, R Venook, J K Wall
OBJECTIVE: To determine what barrier material used in hospital neonatal intensive care units most effectively blocks bacterial migration. STUDY DESIGN: Bacterial migration distance was compared across simple and complex solid media using Escherichia coli, an early and common neonatal gut colonizer, and Staphylococcus aureus, a common skin bacterium, across polystyrene, medical-grade silicone, hydrocolloid dressing and transparent film dressing as barrier materials on complex solid media...
March 23, 2017: Journal of Perinatology: Official Journal of the California Perinatal Association
https://www.readbyqxmd.com/read/28326150/creating-accurate-flap-designs-using-a-hydrocolloid-dressing-as-a-template
#19
Amra Kuc, Jared Gopman, Deniz Dayicioglu
No abstract text is available yet for this article.
2017: Eplasty
https://www.readbyqxmd.com/read/28295383/recovery-of-pectic-hydrocolloids-and-phenolics-from-huanglongbing-related-dropped-citrus-fruit
#20
Randall G Cameron, Hoa K Chau, Arland T Hotchkiss, John A Manthey
BACKGROUND: Citrus preharvest fruit drop, caused by Huanglongbing infection, has increased dramatically concomitant with declining tree health and crop harvest size. This loss of harvestable fruit is damaging to both growers and juice processors. Recovering and converting this fruit to alternative value added products would benefit the citrus industry. Therefore, we have explored the potential for using this fruit as a feedstock in our newly developed pilot scale continuous steam explosion process...
March 12, 2017: Journal of the Science of Food and Agriculture
keyword
keyword
53279
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"