EFFECT OF FREEZING ON FUNCTIONAL PROPERTIES OF LEPIDIUM PERFOLIATUM SEED GUM

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MAHFOUZI M.; KOOCHEKI A.; RAZAVI S.M.A.

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Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:2 (42) Page(s): 240-250

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Title

EFFECT OF FREEZING ON FUNCTIONAL PROPERTIES OF LEPIDIUM PERFOLIATUM SEED GUM

Author(s)

MAHFOUZI M. | KOOCHEKI A. | RAZAVI S.M.A. | Issue Writer Certificate

Keywords

FREEZINGQ2

LIPIDIUM PERFOLIATUM SEED GUMQ1

FUNCTIONAL PROPERTIESQ2

RHEOLOGYQ2

EMULSION PARTICLE SIZEQ2

FOAM STABILITYQ2

Abstract

Introduction: FREEZING is one of the ways to extend the shelf life and improve the chemical and microbiological stability of food products. Food products are exposed to different processes and the FUNCTIONAL PROPERTIES of the products change during these processing. Hydrocolloids are used to stabilize the products undergoing different food processing. However the addition of hydrocolloids to food products shifts the foods characters. On the other hand, hydrocolloids decrease the growing rate of ice crystals in dispersions. …

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APA: Copy

MAHFOUZI, M., KOOCHEKI, A., & RAZAVI, S.M.A.. (2017). EFFECT OF FREEZING ON FUNCTIONAL PROPERTIES OF LEPIDIUM PERFOLIATUM SEED GUM. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(2 (42)), 240-250. SID. https://sid.ir/paper/143563/en

Vancouver: Copy

MAHFOUZI M., KOOCHEKI A., RAZAVI S.M.A.. EFFECT OF FREEZING ON FUNCTIONAL PROPERTIES OF LEPIDIUM PERFOLIATUM SEED GUM. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(2 (42)):240-250. Available from: https://sid.ir/paper/143563/en

IEEE: Copy

M. MAHFOUZI, A. KOOCHEKI, and S.M.A. RAZAVI, “EFFECT OF FREEZING ON FUNCTIONAL PROPERTIES OF LEPIDIUM PERFOLIATUM SEED GUM,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 2 (42), pp. 240–250, 2017, [Online]. Available: https://sid.ir/paper/143563/en

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