CONTROL RELEASE FROM LOW ACYLE GELLAN GUM GELS

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

RAHMAN A.; BAKALIS S.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Biosciences and Technology Year:2019 | Volume:9 | Issue:1 Page(s): 53-64

Download Full-Text

View:

226

Download:

103

Cites:

Information Journal Paper

Title

CONTROL RELEASE FROM LOW ACYLE GELLAN GUM GELS

Author(s)

RAHMAN A. | BAKALIS S. | Issue Writer Certificate

Keywords

CONTROL RELEASE

GELLAN GUM

SALT

Abstract

Salt is a requirement material for human body but should be regulated as its excessive consumption might lead to heart disease and blood pressure. Processed foods due to high SALT content might include about three quarter of the daily SALT intake therefore many people consume more than their recommended allowances. Processed foods contain added SALT for varieties of reasons namely to enhance the taste, develop structure of product and increase microbiological stability by reducing water activity. Methods to reduce SALT content are required for consumers that will intake less amount SALT while SALTiness is not reduced. Therefore SALT release from biopolymers is the aim of this research to reduce the amount of SALT in processed foods while not changing the SALTiness, therefore SALT should be trapped in a gel.

Cites

No record.

References

No record.

Cite

APA: Copy

RAHMAN, A., & BAKALIS, S.. (2019). CONTROL RELEASE FROM LOW ACYLE GELLAN GUM GELS. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 9(1), 53-64. SID. https://sid.ir/paper/715364/en

Vancouver: Copy

RAHMAN A., BAKALIS S.. CONTROL RELEASE FROM LOW ACYLE GELLAN GUM GELS. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2019;9(1):53-64. Available from: https://sid.ir/paper/715364/en

IEEE: Copy

A. RAHMAN, and S. BAKALIS, “CONTROL RELEASE FROM LOW ACYLE GELLAN GUM GELS,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 9, no. 1, pp. 53–64, 2019, [Online]. Available: https://sid.ir/paper/715364/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops