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Information Journal Paper

Title

PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF APRICOT TREE GUM

Pages

  335-342

Abstract

 udate gums are the oldest stabilizers and thickening agents in foods that are widely used in food industry. Among tree gums, APRICOT TRUNK GUM has not been studied in detail. In this study, chemical composision and effects of different temperatures (25, 30, 40, 50, 60, 70 and 80°C) on the stability and water holding capacity of apricot gum were evaluated. Effects of different concentrations (0.5, 1 and 1.5% w/v) of APRICOT TRUNK GUM on emulsification capacity and stability of oil-in-water emulsion were studied. The results showed that an increase in temperature increased the solubility of APRICOT TRUNK GUM while water holding capacity was reduced due to the reduction in the insoluble fraction of the gum. With increasing concentration of APRICOT TRUNK GUM, emulsification capacity and stability of oil-in-water emulsion increased.

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    APA: Copy

    SAMAEI, S.P., GHORBANI, M., SADEGHI MAHOONAK, A.R., & JAFARI, S.M.. (2017). PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF APRICOT TREE GUM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(65), 335-342. SID. https://sid.ir/paper/72785/en

    Vancouver: Copy

    SAMAEI S.P., GHORBANI M., SADEGHI MAHOONAK A.R., JAFARI S.M.. PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF APRICOT TREE GUM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(65):335-342. Available from: https://sid.ir/paper/72785/en

    IEEE: Copy

    S.P. SAMAEI, M. GHORBANI, A.R. SADEGHI MAHOONAK, and S.M. JAFARI, “PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF APRICOT TREE GUM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 65, pp. 335–342, 2017, [Online]. Available: https://sid.ir/paper/72785/en

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