Stability of oilseeds milk such as sesame milk is an important quality scale that is a necessity for consumer acceptance. This study addresses the effect of pasteurisation temperature (65, 75, 85 and 95 °C), xanthan gum (0, 0.03, 0.06 and 0.09 g/100...

In recent times computer vision employing image processing techniques has been developed rapidly in order to quantitatively characterize of foods. In this study, effect of cress seed gum as a novel gluten substitute and xanthan gum (1 % base...

This study was performed in order to enhance the extruded sorghum-wheat composite dough (SWCD) and bread (SWCB) quality using xanthan gum. In order to investigate the effect of extrusion cooking, extruded (at 10% feed moisture and 160 °C die...

, sausage powder, sauces, snacks, extruded baby foods and cereal products. For this purpose, foam mat drying has been introduced.



The foaming properties of white button mushroom puree after the addition of the xanthan gum and the endemic seed...

Thermodynamic compatibility and probable interactions between Speckled Sugar been protein (SSBP) and xanthan gum for production of multilayer O/W emulsion (30% oil) were investigated. Different interactions were observed between SSBP and xanthan...

کیک یکی از فرآورده‌های مهم غلات و محصولی از آرد گندم بوده که دارای انواع مختلف و با کالری‌های متفاوت می‌باشد. جايگزين‌هاي چربي تركيباتي هستند كه جهت تأمين تمام يا برخي از خواص چربي به‌كار مي‌روند در حالي كه نسبت به آن كالري ...