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Food Hydrocolloids

Resumen/Descripción – provisto por la editorial en inglés
Food Hydrocolloids only publishes original and novel research that is of high scientific quality. Research areas include basic and applied aspects of the characteristics, properties, functionality and use of macromolecules in food systems. Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents, film formers or surface-active agents. Included within the scope of the journal are studies of real and model food colloids - dispersions, emulsions and foams - and the associated physicochemical stability phenomena - creaming, sedimentation, flocculation and coalescence.

In particular, Food Hydrocolloids covers: the full scope of hydrocolloid behaviour, including isolation procedures, chemical and physicochemical characterization, through to end use and analysis in finished food products; structural characterization of established food hydrocolloids and new ones ultimately seeking food approval; gelling mechanisms, syneresis and polymer synergism in the gelation process; rheological investigations where these can be correlated with hydrocolloids functionality, colloid stability or organoleptic properties; theoretical, computational or simulation approaches to the study of colloidal stability, provided that they have a clear relationship to food systems; surface properties of absorbed films, and their relationship to foaming and emulsifying behaviour; phase behaviour of low-molecular-weight surfactants or soluble polymers, and their relationship to food colloid stability; droplet and bubble growth, bubble nucleation, thin-film drainage and rupture processes; fat and water crystallization and the influence of hydrocolloids on these phenomena, with respect to stability and texture; direct applications of hydrocolloids in finished food products in all branches of the food industry, including their interactions with other food components;and toxicological, physiological and metabolic studies of hydrocolloids.

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Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad
Institución detectada Período Navegá Descargá Solicitá
No detectada desde sep. 1986 / hasta dic. 2023 ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

0268-005X

ISSN electrónico

1873-7137

Editor responsable

Elsevier

País de edición

Países Bajos

Fecha de publicación

Cobertura temática

otras-ingenierias

Otras ingenierías y tecnologías

Tabla de contenidos

doi: 10.1016/j.foodhyd.2019.105302

Preparation of carbohydrate-based functional composite films incorporated with curcumin

Swarup Roy; Jong-Whan Rhim

Palabras clave: Food Science; General Chemistry; General Chemical Engineering.

Pp. 105302

doi: 10.1016/j.foodhyd.2019.105322

Development of biodegradable films based on seaweed polysaccharides and Gac pulp (Momordica cochinchinensis), the waste generated from Gac oil production

Thuy T.B. Tran; Paul Roach; Minh H. Nguyen; Penta Pristijono; Quan V. Vuong

Palabras clave: General Chemical Engineering; General Chemistry; Food Science.

Pp. 105322

doi: 10.1016/j.foodhyd.2019.105352

Freeze drying and rehydration of alginate fluid gels

F. Smaniotto; V. Prosapio; I. Zafeiri; F. Spyropoulos

Palabras clave: Food Science; General Chemistry; General Chemical Engineering.

Pp. 105352

doi: 10.1016/j.foodhyd.2019.105453

Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks

Xinya Wang; Eleana Kristo; Gisèle LaPointe

Palabras clave: Food Science; General Chemistry; General Chemical Engineering.

Pp. 105453

doi: 10.1016/j.foodhyd.2020.105730

Encapsulation of lycopene in emulsions and hydrogel beads using dual modified rice starch: Characterization, stability analysis and release behaviour during in-vitro digestion

Surangna Jain; Thunnalin Winuprasith; Manop Suphantharika

Palabras clave: Food Science; General Chemistry; General Chemical Engineering.

Pp. 105730

doi: 10.1016/j.foodhyd.2020.105909

Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach

Zeynep Aksoylu Özbek; Pelin Günç Ergönül

Palabras clave: Food Science; General Chemistry; General Chemical Engineering.

Pp. 105909

doi: 10.1016/j.foodhyd.2020.106140

Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel

Jia-yi Huang; Jin-song Liao; Jun-ru Qi; Wen-xin Jiang; Xiao-quan Yang

Palabras clave: General Chemical Engineering; General Chemistry; Food Science.

Pp. 106140

doi: 10.1016/j.foodhyd.2020.106398

Seasonal characterization of nutritional and antioxidant properties of Opuntia ficus-indica [(L.) Mill.] mucilage

Concetta Maria Messina; Rosaria Arena; Maria Morghese; Andrea Santulli; Giorgia Liguori; Paolo Inglese

Palabras clave: Food Science; General Chemistry; General Chemical Engineering.

Pp. 106398

doi: 10.1016/j.foodhyd.2020.106436

Interest of black carob extract for the development of active biopolymer films for cheese preservation

María Jorgelina Pérez; María Alejandra Moreno; Antonio Martínez-Abad; Florencia Cattaneo; Catiana Zampini; María Inés Isla; Amparo López-Rubio; María José Fabra

Palabras clave: General Chemical Engineering; General Chemistry; Food Science.

Pp. 106436

doi: 10.1016/j.foodhyd.2020.106575

Strides in food texture and hydrocolloids

Dennis Seisun; Nesha Zalesny

Palabras clave: General Chemical Engineering; General Chemistry; Food Science.

Pp. 106575