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by Seyed M.A. Razavi
Emerging Natural Hydrocolloids
Cover
About the Editor
List of Contributors
Preface
1 Introduction to Emerging Natural Hydrocolloids
1.1 Introduction
1.2 World Market of Hydrocolloids
1.3 Hydrocolloids Classification
1.4 Functions of Hydrocolloids
1.5 Overview of the Chapters
1.6 Conclusion
References
2 Dilute Solution Properties of Emerging Hydrocolloids
2.1 Introduction
2.2 Partial Specific Volume
2.3 Hydrogel Content
2.4 Molecular Weight
2.5 Intrinsic Viscosity
2.6 Coil Overlap Parameter and Molecular Conformation
2.7 Chain Flexibility Parameter
2.8 Stiffness Parameter
2.9 Coil Radius and Volume
2.10 Voluminosity and Shape Factor
2.11 Hydration Parameter
2.12 Conclusion and Future Trends
References
3 Steady Shear Rheological Properties of Emerging Hydrocolloids
3.1 Introduction
3.2 Time‐Independent Rheological Properties
3.3 Time‐Dependent Rheological Properties
3.4 Yield Stress
3.5 Cluster Analysis
3.6 Conclusion and Future Trend
References
4 Transient and Dynamic Rheological Properties of Emerging Hydrocolloids
4.1 Introduction
4.2 Viscoelastic Characteristics
4.3 Cluster Analysis
4.4 Conclusion and Future Trends
References
5 Hydrocolloids Interaction Elaboration Based on Rheological Properties
5.1 Introduction
5.2 Dilute Regime
5.3 Concentrated Regime
5.4 Thermodynamic
5.5 Miscibility
5.6 Conclusions and Future Trends
References
6 Sage (Salvia macrosiphon) Seed Gum
6.1 Introduction
6.2 Salvia macrosiphon Seed Mucilage
6.3 Rheological Properties
6.4 Textural Properties
6.5 Applications
6.6 Summary
References
7 Balangu (Lallemantia royleana) Seed Gum
7.1 Introduction
7.2 Extraction and Purification
7.3 Physicochemical and Structural Properties
7.4 Rheological Properties
7.5 Functional Properties
7.6 Conclusions and Future Trends
References
8 Qodume Shirazi (Alyssum homolocarpum) Seed Gum
8.1 Introduction
8.2 Gum Extraction Optimization
8.3 Physicochemical Properties
8.4 Rheological Properties
8.5 Biological Activity
8.6 Applications
8.7 Conclusion and Future Trends
References
9 Espina Corona (Gleditsia amorphoides) Seed Gum
9.1 Introduction
9.2 Purification and Composition
9.3 Flow Behavior
9.4 Viscoelasticity
9.5 Applications of ECG in Colloidal Systems
9.6 Conclusions and Future Trends
References
10 Qodume Shahri (Lepidium perfoliatum) Seed Gum
10.1 Introduction
10.2 Gum Extraction Optimization
10.3 Chemical Compositions
10.4 Functional Properties
10.5 Rheological Properties
10.6 Applications
10.7 Conclusions and Future Trends
References
11 Persian Gum (Amygdalus scoparia Spach)
11.1 Botanical Aspects and Importance
11.2 General Specifications
11.3 Production, Collection, and Processing
11.4 Physicochemical Properties
11.5 Structural Characteristics
11.6 Rheological Properties
11.7 Interaction with Other Macromolecules
11.8 Surface Activity and Emulsifying Properties
11.9 Thermal Characteristics
11.10 Potential Applications
11.11 Concluding Remarks
References
12 Gum Tragacanth (Astragalus gummifer Labillardiere)
12.1 Introduction
12.2 Structure
12.3 Thermal Properties
12.4 Functional Properties
12.5 Biological Activity
12.6 Antibacterial Activity
12.7 Effect of Pre‐treatment on GT: Physicochemical Properties
12.8 Food Applications
12.9 Conclusions and Future Trends
References
13 Cashew Tree (Anarcadium occidentale L.) Exudate Gum
13.1 Introduction
13.2 Cashew Tree Gum
13.3 Application of Cashew Gum in Foods
13.4 Application of Cashew Gum in the Pharmaceutical Industry
13.5 Conclusion
13.6 Future Trends
References
14 Brea Tree (Cercidium praecox) Exudate Gum
14.1 Introduction
14.2 Physicochemical Characteristics
14.3 Functional Properties
14.4 Applications
14.5 Conclusions
14.6 Future Trends
Acknowledgments
References
15 Chubak (Acanthophyllum glandulosum) Root Gum
15.1 Introduction
15.2 Chubak Root Extract (CRE)
15.3 Applications of CRE in Foods
15.4 Conclusions and Future Trends
References
16 Marshmallow (Althaea officinalis) Flower Gum
16.1 Introduction
16.2 Extraction Optimization using RSM
16.3 Chemical Compositions
16.4 FT‐IR
16.5 Differential Scanning Calorimetry (DSC)
16.6 DPPH Radical‐Scavenging Activity
16.7 Steady Shear Rheological Properties
16.8 Intrinsic Viscosity
16.9 Conclusions and Future Trends
References
17 Opuntia ficus‐‐indica Mucilage
17.1 Introduction
17.2 Opuntia ficus‐‐indica Plant Parts
17.3 Opuntia ficus‐‐indica Mucilage
17.4 Food Applications
17.5 Conclusion and Future Trends
References
18 Emerging Technologies for Isolation of Natural Hydrocolloids from Mucilaginous Seeds
18.1 Introduction
18.2 Mucilaginous Seeds
18.3 Mucilage Isolation using Conventional Methods
18.4 Emerging Mucilage Isolation Technologies
18.5 Conclusions and Future Trends
References
19 Purification and Fractionation of Novel Natural Hydrocolloids
19.1 Introduction
19.2 Purification of New Natural Hydrocolloids
19.3 Fractionation of New Natural Hydrocolloids
19.4 Conclusions and Future Trends
References
20 Improving Texture of Foods using Emerging Hydrocolloids
20.1 Introduction
20.2 Influence of Hydrocolloids on Food Structure
20.3 Textural Attributes
20.4 Tribology (Body–Texture Interaction)
20.5 Consumer Perceptions of Food Hydrocolloids
20.6 Fractal Analysis
20.7 Microstructure of BSG
20.8 Conclusions and Future Trends
References
21 New Hydrocolloids in Ice Cream
21.1 Introduction
21.2 New Sources of Hydrocolloids in Ice Cream
21.3 Functions of New Hydrocolloids in Ice Cream
21.4 Conclusions
21.5 Future Trends
References
22 Novel Hydrocolloids for Future Progress in Nanotechnology
22.1 Introduction
22.2 Importance of Finding New Material Sources in Nanotechnology
22.3 Nanomaterials
22.4 Conclusions and Future Trends
References
23 Edible/Biodegradable Films and Coatings from Natural Hydrocolloids
23.1 Introduction
23.2 Film Preparation
23.3 Film Characteristics
23.4 Applications
23.5 Conclusions and Future Trends
References
24 Health Aspects of Novel Hydrocolloids
24.1 Introduction
24.2 Health Benefits of Hydrocolloids
24.3 Conclusions and Recommendations
References
Index
End User License Agreement
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Title Page
Table of Contents
Cover
About the Editor
List of Contributors
Preface
1 Introduction to Emerging Natural Hydrocolloids
1.1 Introduction
1.2 World Market of Hydrocolloids
1.3 Hydrocolloids Classification
1.4 Functions of Hydrocolloids
1.5 Overview of the Chapters
1.6 Conclusion
References
2 Dilute Solution Properties of Emerging Hydrocolloids
2.1 Introduction
2.2 Partial Specific Volume
2.3 Hydrogel Content
2.4 Molecular Weight
2.5 Intrinsic Viscosity
2.6 Coil Overlap Parameter and Molecular Conformation
2.7 Chain Flexibility Parameter
2.8 Stiffness Parameter
2.9 Coil Radius and Volume
2.10 Voluminosity and Shape Factor
2.11 Hydration Parameter
2.12 Conclusion and Future Trends
References
3 Steady Shear Rheological Properties of Emerging Hydrocolloids
3.1 Introduction
3.2 Time‐Independent Rheological Properties
3.3 Time‐Dependent Rheological Properties
3.4 Yield Stress
3.5 Cluster Analysis
3.6 Conclusion and Future Trend
References
4 Transient and Dynamic Rheological Properties of Emerging Hydrocolloids
4.1 Introduction
4.2 Viscoelastic Characteristics
4.3 Cluster Analysis
4.4 Conclusion and Future Trends
References
5 Hydrocolloids Interaction Elaboration Based on Rheological Properties
5.1 Introduction
5.2 Dilute Regime
5.3 Concentrated Regime
5.4 Thermodynamic
5.5 Miscibility
5.6 Conclusions and Future Trends
References
6 Sage (
Salvia macrosiphon
) Seed Gum
6.1 Introduction
6.2
Salvia macrosiphon
Seed Mucilage
6.3 Rheological Properties
6.4 Textural Properties
6.5 Applications
6.6 Summary
References
7 Balangu (
Lallemantia royleana
) Seed Gum
7.1 Introduction
7.2 Extraction and Purification
7.3 Physicochemical and Structural Properties
7.4 Rheological Properties
7.5 Functional Properties
7.6 Conclusions and Future Trends
References
8 Qodume Shirazi (
Alyssum homolocarpum
) Seed Gum
8.1 Introduction
8.2 Gum Extraction Optimization
8.3 Physicochemical Properties
8.4 Rheological Properties
8.5 Biological Activity
8.6 Applications
8.7 Conclusion and Future Trends
References
9 Espina Corona (
Gleditsia amorphoides
) Seed Gum
9.1 Introduction
9.2 Purification and Composition
9.3 Flow Behavior
9.4 Viscoelasticity
9.5 Applications of ECG in Colloidal Systems
9.6 Conclusions and Future Trends
References
10 Qodume Shahri (
Lepidium perfoliatum
) Seed Gum
10.1 Introduction
10.2 Gum Extraction Optimization
10.3 Chemical Compositions
10.4 Functional Properties
10.5 Rheological Properties
10.6 Applications
10.7 Conclusions and Future Trends
References
11 Persian Gum (
Amygdalus scoparia
Spach)
11.1 Botanical Aspects and Importance
11.2 General Specifications
11.3 Production, Collection, and Processing
11.4 Physicochemical Properties
11.5 Structural Characteristics
11.6 Rheological Properties
11.7 Interaction with Other Macromolecules
11.8 Surface Activity and Emulsifying Properties
11.9 Thermal Characteristics
11.10 Potential Applications
11.11 Concluding Remarks
References
12 Gum Tragacanth (
Astragalus gummifer
Labillardiere)
12.1 Introduction
12.2 Structure
12.3 Thermal Properties
12.4 Functional Properties
12.5 Biological Activity
12.6 Antibacterial Activity
12.7 Effect of Pre‐treatment on GT: Physicochemical Properties
12.8 Food Applications
12.9 Conclusions and Future Trends
References
13 Cashew Tree (
Anarcadium occidentale
L.) Exudate Gum
13.1 Introduction
13.2 Cashew Tree Gum
13.3 Application of Cashew Gum in Foods
13.4 Application of Cashew Gum in the Pharmaceutical Industry
13.5 Conclusion
13.6 Future Trends
References
14 Brea Tree (
Cercidium praecox
) Exudate Gum
14.1 Introduction
14.2 Physicochemical Characteristics
14.3 Functional Properties
14.4 Applications
14.5 Conclusions
14.6 Future Trends
Acknowledgments
References
15 Chubak (
Acanthophyllum glandulosum
) Root Gum
15.1 Introduction
15.2 Chubak Root Extract (CRE)
15.3 Applications of CRE in Foods
15.4 Conclusions and Future Trends
References
16 Marshmallow (
Althaea officinalis
) Flower Gum
16.1 Introduction
16.2 Extraction Optimization using RSM
16.3 Chemical Compositions
16.4 FT‐IR
16.5 Differential Scanning Calorimetry (DSC)
16.6 DPPH Radical‐Scavenging Activity
16.7 Steady Shear Rheological Properties
16.8 Intrinsic Viscosity
16.9 Conclusions and Future Trends
References
17
Opuntia ficus
‐
indica
Mucilage
17.1 Introduction
17.2
Opuntia ficus
‐
indica
Plant Parts
17.3
Opuntia ficus
‐
indica
Mucilage
17.4 Food Applications
17.5 Conclusion and Future Trends
References
18 Emerging Technologies for Isolation of Natural Hydrocolloids from Mucilaginous Seeds
18.1 Introduction
18.2 Mucilaginous Seeds
18.3 Mucilage Isolation using Conventional Methods
18.4 Emerging Mucilage Isolation Technologies
18.5 Conclusions and Future Trends
References
19 Purification and Fractionation of Novel Natural Hydrocolloids
19.1 Introduction
19.2 Purification of New Natural Hydrocolloids
19.3 Fractionation of New Natural Hydrocolloids
19.4 Conclusions and Future Trends
References
20 Improving Texture of Foods using Emerging Hydrocolloids
20.1 Introduction
20.2 Influence of Hydrocolloids on Food Structure
20.3 Textural Attributes
20.4 Tribology (Body–Texture Interaction)
20.5 Consumer Perceptions of Food Hydrocolloids
20.6 Fractal Analysis
20.7 Microstructure of BSG
20.8 Conclusions and Future Trends
References
21 New Hydrocolloids in Ice Cream
21.1 Introduction
21.2 New Sources of Hydrocolloids in Ice Cream
21.3 Functions of New Hydrocolloids in Ice Cream
21.4 Conclusions
21.5 Future Trends
References
22 Novel Hydrocolloids for Future Progress in Nanotechnology
22.1 Introduction
22.2 Importance of Finding New Material Sources in Nanotechnology
22.3 Nanomaterials
22.4 Conclusions and Future Trends
References
23 Edible/Biodegradable Films and Coatings from Natural Hydrocolloids
23.1 Introduction
23.2 Film Preparation
23.3 Film Characteristics
23.4 Applications
23.5 Conclusions and Future Trends
References
24 Health Aspects of Novel Hydrocolloids
24.1 Introduction
24.2 Health Benefits of Hydrocolloids
24.3 Conclusions and Recommendations
References
Index
End User License Agreement
List of Tables
Chapter 1
Table 1.1 Functions of hydrocolloids in food and non‐food systems.
Table 1.2 Some emerging hydrocolloids and their functions (2007–2017).
Chapter 2
Table 2.1 Partial specific volume (
) for some hydrocolloids.
Table 2.2 Intrinsic viscosity of emerging hydrocolloids in comparison with some ...
Chapter 3
Table 3.1 Three different shear rate ranges observed in the steady shear flow be...
Table 3.2 The rheological parameters of the Moore model determined for sage seed...
Table 3.3 Viscous flow behavior parameters in forward and backward curves and hy...
Table 3.4 Extent of recovery parameter (
R
r
) and the exponential four‐parameter ...
Table 3.5 Static yield stress (SYS (stress ramp,
τ
0
SR
)) and dynamic ...
Table 3.6 Clustering of steady shear and time‐dependent rheological parameters o...
Table 3.7 Euclidean distance between sage seed gum (SSG), cress seed gum (CSG), ...
Chapter 4
Table 4.1 Storage modulus (
G′
LVE
), complex modulus (
G
*
LVE
), limiting...
Table 4.2 Elastic and viscous parameters of sage seed gum (SSG), cress seed gum ...
Table 4.3 Frequency dependency of the elastic (
k′
and
n′
), loss (
k″
...
Table 4.4 Relaxation spectrum and fracture parameters of sage seed gum (SSG), cr...
Table 4.5 Maximum compliance and the creep/recovery normalized parameters obtain...
Table 4.6 Pleg model parameters and Deborah number (
D
e
) of sage seed gum (SSG),...
Table 4.7 Magnitude of apparent viscosity to dynamic viscosity (η
a
/η′) of sage s...
Table 4.8 Clustering of dynamic and transient rheological parameters of sage see...
Table 4.9 Euclidean distance between sage seed gum (SSG), cress seed gum (CSG), ...
Chapter 5
Table 5.1 Storage modulus (
G′
), loss modulus (
G″
), complex modulus (
Chapter 6
Table 6.1 Chemical composition of sage seed gum.
Table 6.2 Structural strength (
G′
LVE
), loss modulus (
G″
LVE
),...
Table 6.3 The effect of temperature on various thixotropic parameters obtained f...
Chapter 7
Table 7.1 Monosaccharide composition of BSG.
Table 7.2 Molecular parameters of BSG.
Table 7.3 Steady shear flow properties of 1% aqueous solution of BSG at 20 °C an...
Table 7.4 Parameters of shear‐thinning models for 1% solution of BSG at 20 °C an...
Table 7.5 Rheological parameters of BSG as a function of freeze–thaw cycles at d...
Table 7.6 Influence of drying methods on textural characteristics of 3% BSG solu...
Chapter 8
Table 8.1 The main absorption peaks and their tentative assignments of FTIR spec...
Table 8.2 Some molecular parameters of
Alyssum homolocarpum
seed gum.
Chapter 9
Table 9.1 Power‐law rheological parameters of Espina Corona gum (ECG) in compari...
Table 9.2 Parameters of texture profile analysis (TPA) determined for carrageena...
Chapter 12
Table 12.1 Chemical compositions of six species gum tragacanth.
Table 12.2 Compositional properties of five species of Asiatic gum tragacanth.
Table 12.3 The amino acid profile of five species of Asiatic
Astragalus
.
Chapter 13
Table 13.1 Chemical composition of crude and purified cashew gum.
Table 13.2 Mineral composition of crude and purified cashew gum.
Table 13.3 Chemical composition of cashew gum from young and mature trees.
Table 13.4 WHO Acute Hazard Rankings.
Chapter 14
Table 14.1 Compositions of brea gum reported by different authors (g kg
−1
)...
Table 14.2 Monosaccharide composition of brea gum (% dry weight).
Chapter 15
Table 15.1 Effect of Chubak root extract (CRE) and storage time on the apparent ...
Table 15.2 Herschel–Bulkley model parameters determined for yogurt samples as in...
Table 15.3 Textural properties of yogurt samples as a function of Chubak root ex...
Table 0 Effect of Chubak root extract (CRE) and storage time on the rheological ...
Table 15.5 Some physicochemical and sensory properties of non‐alcoholic lemon‐fl...
Table 15.6 Foaming properties of non‐alcoholic lemon‐flavored and non‐flavored b...
Table 15.7 Influence of Chubak root extract (CRE) and E471 emulsifier on some ph...
Table 15.8 Influence of Chubak root extract (CRE) and E471 emulsifier on the moi...
Table 15.9 Egg white substitution effect with Chubak root extract (CRE) and wate...
Table 15.10 Power‐law and Herschel–Bulkley rheological parameters of mayonnaise ...
Table 15.11 Texture profile analysis parameters for different mayonnaise samples...
Chapter 16
Table 16.1 Sequential model and sum of squares analyzed for each response (Yield...
Table 16.2 ANOVA and regression coefficients of models for the response variable...
Table 16.3 Chemical compositions of marshmallow flower gum (MFG) in comparison w...
Table 16.4 Quantitative value of metal ions of marshmallow flower gum (MFG).
Table 16.5 Power‐law parameters for marshmallow (
A. officinalis
) flower gum (MFG...
Table 16.6 Intrinsic viscosity ([η], dl gr
−1
) of marshmallow (
A. officinal
...
Table 16.7 Intrinsic viscosity ([η], dl gr
−1
) of marshmallow (
A. officinal
...
Chapter 17
Table 17.1 Production and uses of cactus plants and fruits in selected countries...
Table 17.2 Chemical composition of
Opuntia ficus‐indica
cladodes of differen...
Table 17.3 Chemical components of fruit pulp from
Opuntia ficus‐indica
.
Table 17.4 Physical and chemical changes of
Opuntia ficus‐indica
fruits duri...
Table 17.5 Extraction yield of mucilage obtained from different parts of
Opuntia
...
Table 17.6 Monosaccharide compositions of the gum extracted from different parts...
Table 0 Minerals of
Opuntia ficus‐indica
fruit mucilage (OFM) compared to o...
Table 0 Summary of the chemical composition of
Opuntia ficus‐indica
fruit m...
Chapter 18
Table 18.1 Gum isolation conditions and mucilage production yields of selected m...
Table 18.2 Chemical composition (wet basis) of basil mucilage powders isolated b...
Chapter 19
Table 19.1 Intrinsic viscosity parameters of crude and purified cress seed gums ...
Table 19.2 Strain sweep parameters (structural strength G′
LVE
, limiting value of...
Table 19.3 Steady shear rheological parameters of crude and purified cress seed ...
Table 19.4 Dilute solution parameters of cress seed gum, basil seed gum, and the...
Table 19.5 Relationship of molecular weight and intrinsic viscosity values of na...
Table 19.6 Strain sweep parameters (elastic modulus at critical strain G′
LVE
, cr...
Table 19.7 Stress sweep parameters (storage modulus G′
(LVE)
; loss modulus G″
(LV
...
Table 19.8 Herschel–Bulkley and Moore models' parameters, hysteresis area (HA), ...
Table 19.9 Steady shear rheological parameters and the second‐order structural k...
Chapter 20
Table 20.1 Rheological properties of ice cream mix containing different types an...
Chapter 21
Table 0 Parameters of the power‐law model determined for regular mixes containin...
Table 21.2 Overrun values of regular ice creams containing new hydrocolloid stab...
Table 21.3 Some characteristics of full‐fat, low‐fat, and light ice creams conta...
Table 21.4 Correlation coefficients between some properties of full‐fat and ligh...
Table 21.5 Ice crystal growth (%) of ice creams containing new hydrocolloid stab...
Chapter 22
Table 22.1 Summary of nanoencapsulation of bioactive compounds in common polysac...
Table 22.2 Summary of novel polysaccharide nanoparticles as a delivery system.
Chapter 23
Table 23.1 Water vapor permeability (WVP) values of gum‐based films and some syn...
Table 23.2 Oxygen permeability (OP) values of gum‐based films and some synthetic...
Table 23.3 Water‐related (moisture content, water solubility, and moisture uptak...
Table 23.4 Water contact angle values of gum‐based films and some synthetic plas...
Table 23.5 Mechanical properties values of gum‐based films and some synthetic pl...
Chapter 24
Table 24.1 Health benefits of most well‐known hydrocolloids.
Table 24.2 Possible health benefits of novel hydrocolloids (extracted from the p...
List of Illustrations
Chapter 1
Figure 1.1 World consumption of hydrocolloids in 2015 (EMEA means Europ...
Figure 1.2 Source of natural hydrocolloids in nature.
Chapter 2
Figure 2.1 Stimuli response of swelling hydrogel.
Figure 2.2 Zimm plots of a bacterial polysaccharide in 0.1 M NaCl obtai...
Figure 2.3 Typical dual Huggins–Kraemer plot of Balangu seed gum in dei...
Figure 2.4 Intrinsic viscosity of sage seed gum as a function of the in...
Chapter 3
Figure 3.1 Effect of shear rate range on the decreasing order of shear ...
Figure 3.2 Effect of shear rate range on the decreasing ratio of shear ...
Figure 3.3 Power‐law flow behavior parameters of presheared (
k
and
n
) a...
Figure 3.4 Structural kinetic model parameters of sage seed gum (SSG), ...
Figure 3.5 Distribution and correlation between the studied hydrocolloi...
Chapter 4
Figure 4.1 Elastic and viscous Lissajous plots of SSG, (a, b) CSG, (c, ...
Figure 4.2 Strain independency of first harmonic elastic modulus
of...
Figure 4.3 Strain independency of first harmonic viscose component
...
Figure 4.4 Shift factor (
a
) and the extent of departure (
β
) from...
Figure 4.5 Time length of observation between the yield stress over sho...
Figure 4.6 Distribution and correlation between the studied hydrocolloi...
Chapter 5
Figure 5.1 Compliance versus time curves in the creep test, fitted by t...
Figure 5.2 Dynamic viscosity (
η
′) and complex viscosity (
η
*) ...
Figure 5.3 Storage modulus (
G
′) development for different ratios of bas...
Chapter 6
Figure 6.1 A pictorial view of (a)
Salvia macrosiphon
plant, (b) sage s...
Figure 6.2 Visual representation of three temperature sweeps used in th...
Figure 6.3 Cox–Merz plot of complex viscosity (
η*
) against ste...
Chapter 7
Figure 7.1 (a) The
Lallemantia royleana
plant, (b) the seeds of Balangu...
Figure 7.2 Apparent viscosity of Balangu seed gum (BSG) at shear rate o...
Figure 7.3 Mechanical spectra of 1% Balangu seed gum solution determine...
Figure 7.4 Viscosity of soft ice cream mix as a function of stabilizer ...
Figure 7.5 Complex modulus as a function of time for low‐calorie pistac...
Figure 7.6 Micrographs of the cross‐section of films containing 35% gly...
Figure 7.7 Images of bread samples containing Balangu seed gum [12].
Chapter 8
Figure 8.1 Pictorial view of (a)
Alyssum homolocarpum
plant, (b) seeds,...
Figure 8.2 Overall appearance of emulsion samples containing different ...
Chapter 9
Figure 9.1 Espina corona gum tree, trunk, leafs, and fruits.
Figure 9.2 Espina Corona gum (ECG) structure.
Figure 9.3 Flow behavior of Espina Corona gum ECG solution at 0.25% w/w...
Figure 9.4 A: Flow behavior of Espina Corona gum (ECG) solution (1.00% ...
Figure 9.5 Mechanical spectra of Espina Corona gum solutions at (a) 0.5...
Flow behavior of oil‐in‐water emulsions prepared by whey protein iso...
Figure 9.7 Mechanical spectra of the O/W emulsions prepared by whey pro...
Figure 9.8 Flow behavior of foams continuous phase of whey protein isol...
Figure 9.9 Mechanical spectra representative for mixed systems of xanth...
Figure 9.10 Image of carrageenan gels at 4.0 (%w/w) with Espina Corona ...
Chapter 10
Figure 10.1 Pictorial view of (a)
Lepidium perfoliatum
plant, (b) seeds...
Figure 10.2 Effect of gum concentration on (a) the apparent viscosity a...
Figure 10.3 Effect of different NaCl, KCl, MgCl
2
, and CaCl
2
concentrati...
Figure 10.4 Effect of different pHs on viscosity of 1% LPSG at 25 °C. ...
Figure 10.5 Effect of LPSG concentration on storage (
G
′) and loss (
G
″) ...
Figure 10.6 Variation of storage modulus at different LPSG concentratio...
Chapter 11
Figure 11.1 Illustration of (a) different ecological zones of Iran and ...
Figure 11.2 Illustration of (a)
Amygdalus scoparia
Spach shrub, (b) unr...
Figure 11.3 Illustration of (a)
Amygdalus scoparia
Spach shrub, (b) sma...
Figure 11.4 Representation of chemical structure of the soluble fractio...
Chapter 12
Figure 12.1 (a) Tragacanth plant and (b) gum exuded from tragacanth pla...
Chapter 13
Figure 13.1 (a) A 45‐year‐old tree with cashew gum oozing from its bark...
Figure 13.2 (a) Effect of concentration and temperature on cashew gum v...
Chapter 14
Figure 14.1 Brea tree and branch with exudate.
Figure 14.2 Solution density as a function of brea gum concentration at...
Figure 14.3 Surface tension as a function of the concentration of brea ...
Figure 14.4 Apparent viscosity as a function of hydrocolloid concentrat...
Figure 14.5
Scanning electron microscopy
(
SEM
) microphotography of brea...
Chapter 15
Figure 15.1 (a)
Acanthophyllum glandulosum
(Chubak) plant and (b) Chuba...
Figure 15.2 Reciprocal effect of Chubak root extract concentration and ...
Figure 15.3 Apparent viscosity of muffin dough samples containing diffe...
Chapter 16
Figure 16.1 Marshmallow (
Althaea officinalis
) flower.
Figure 16.2 Response surface plot for the extraction optimization of ma...
Figure 16.3 FT‐IR spectra of marshmallow flower gum (MFG).
Figure 16.4 Differential scanning calorimetry (DSC) thermograms of mars...
Figure 16.5 DPPH radical‐scavenging activity of marshmallow flower gum ...
Figure 16.6 Effect of the concentration on the steady shear flow behavi...
Figure 16.7 Effect of different pHs on the apparent viscosity of marshm...
Figure 16.8 Effect of the pH type on consistency coefficient (
k
) and fl...
Chapter 17
Figure 17.1
Opuntia ficus‐indica
: (a) cladode, and (b) fruit (Gui...
Figure 17.2 Surface–volume mean diameter versus concentration of the mu...
Figure 17.3 Effect of (a) various gum concentrations (blank symbols,
G
′...
Chapter 18
Figure 18.1
Plantago ovata
mucilage seeds (left) and the husk or mucila...
Figure 18.2 (A) Ultrasound‐assisted isolation process (1: basil seed af...
Figure 18.3 Effect of temperature and time at constant powers of 30, 90...
Figure 18.4 Effect of temperature and ultrasound treatment time at cons...
Figure 18.5 Effect of temperature and ultrasound application time at co...
Chapter 19
Figure 19.1 (a) Hysteresis loop of the flow curves for crude and purifi...
Figure 19.2 Surface activity of BSG and its fractions determined at dif...
Figure 19.3 Effect of BSG and its fractions on (a) foaming capacity and...
Chapter 20
Figure 20.1 Microstructure of air bubbles with fat globules at their in...
Figure 20.2 Microstructure of ice cream samples without stabilizer (F
1
)...
Figure 20.3 Effect of thermal treatments on the hardness of BSG. (a) He...
Figure 20.4 Effect of thermal treatments on the adhesiveness of BSG. (a...
Figure 20.5 Effect of freeze–thaw treatments on the foaming properties ...
Figure 20.6 In‐mouth process model from mastication to swallowing.
Figure 20.7 Consumer perception as a response to the question: “How hea...
Figure 20.8 From top SEM micrographs of BSG at 1% concentration and BLG...
Figure 20.9 Confocal microscopic photographs of a (a) 10% B‐lactoglobul...
Figure 20.10 SEM micrograph of hydrated BSG and its ultralow friction p...
Chapter 21
Figure 21.1 Schematic diagram of the microstructure of ice cream.
Figure 21.2 Correlation between the melting rate data and breakdown rat...
Figure 21.3 Microstructure of ice cream samples without stabilizer (F1)...
Figure 21.4 Microstructure of ice cream samples without stabilizer (F1)...
Chapter 22
Figure 22.1 SEM image of nanofibers produced under voltages 18 kV and B...
Figure 22.2 SEM images of CSG nanoparticles prepared by intermittent ac...
Figure 22.3 Schematic of basil seed gum nanoparticle (BSG NP) formation...
Figure 22.4 FE‐SEM images and size distribution of AHSG nanostructures ...
Chapter 23
Figure 23.1 Illustration of contact angles formed by sessile liquid dro...
Figure 23.2 Moisture absorption isotherms of PVA–AHSG blend films at 25...
Figure 23.3 Psyllium seed gum film plasticized with glycerol.
Figure 23.4 Brea gum films (plasticized by glycerol) incorporated with ...
Figure 23.5 Scanning electron micrograph of cross section of cress seed...
Chapter 24
Figure 24.1 Schematic illustration of particulate food remnants and non...
Figure 24.2 Postulated hypocholesterolemic mechanism of water‐soluble f...
Figure 24.3 Two models of erosion inhibiting polymers in citric acid so...
Guide
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