FOAMING PROPERTIES OF PLANTS GUM

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.

MORADI SAMIRA

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

Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

Download Full-Text

View:

141

Download:

Information Seminar Paper

Title

FOAMING PROPERTIES OF PLANTS GUM

Author(s)

MORADI SAMIRA

Keywords

COMPONENT

GUM

FOAMING PROPERTIES

FOAM STRUCTURE

STABILITY

VISCOELASTIC

Abstract

HYDROCOLLOIDS, OFTEN CALLED GUMS THAT GENERALLY CONTAIN MANY HYDROXYL GROUPS AND MAY BE POLYELECTROLYTES. FOAMS ARE COLLOIDAL SYSTEMS IN WHICH TINY AIR BUBBLES ARE DISPERSED IN AN AQUEOUS CONTINUOUS PHASE. MANY PROCESSED FOODS CONSUMED DAILY ARE LIQUID OR SOLID FOAMS, SUCH AS THE HEAD OF SOFT DRINKS AND BEER, WHIPPED CREAM, MOUSSES, MERINGUE, BREAD AND ICE CREAM. THE UTILIZATION OF THESE GUMS DEPENDS ON THEIR UNIQUE FUNCTIONAL PROPERTIES SUCH AS VISCOSITY, EMULSION, GELLING AND FOAMING PROPERTIES. FOAMING ABILITY AND STABILITY HAS PROVEN TO BE BENEFICIALLY AFFECTED BY THE ADDITION OF GUMS, WHICH STABILIZES THE INTERFACIAL FILM (AIR–WATER).IN THE CURRENT STUD I INVESTIGATED THAT ARABIC GUM, LOCUST BEAN GUM (0.1% AND 0.25% W/V), XANTHAN GUM AND A XANTHAN/LOCUST BEAN GUM MIXTURE (0.1% W/V) HAD A POSITIVE EFFECT ON FOAM CREATION. FREEZING PROVOKED COLLAPSE OF THE FOAM STRUCTURE, BUT SAMPLES CONTAINING L-CARRAGEENAN AT CONCENTRATION GREATER THAN 0.085% SHOWED A WELL PRESERVED FIRMNESS, AS DEDUCED FROM THE SMALL CHANGES OBSERVED IN THEIR VISCOELASTIC PARAMETERS. THE EFFECTS OF DRYING METHODS ON THE FOAMING CAPACITY OF FLAXSEEDGUM. WE HAVE REPORTED HERE THE FOAM FORMING CAPACITY AND ITS STABILITY FOR THE SEED MEAL KARAYA GUM. THE EFFECT OF XANTHAN GUM, GUAR GUM, GUM ARABIC, KARAYA GUM AND LBG ON THE FOAMING PROPERTIES OF THE NACN HYDROLYSATES AND CONTROLS (1% (W/V) PROTEIN) WAS DETERMINED, IN DUPLICATE. RESERCHERS ISOLATED AN ALBUMIN FRACTION WITH HIGH FOAMING ABILITY AND FOAM STABILIZING ABILITY FROM GUAR MEAL, AND DESIGNATED GUAR FOAMING ALBUMIN (GFA).

Cites

No record.

References

No record.

Cite

APA: Copy

MORADI, SAMIRA. (2013). FOAMING PROPERTIES OF PLANTS GUM. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926397/en

Vancouver: Copy

MORADI SAMIRA. FOAMING PROPERTIES OF PLANTS GUM. 2013. Available from: https://sid.ir/paper/926397/en

IEEE: Copy

SAMIRA MORADI, “FOAMING PROPERTIES OF PLANTS GUM,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926397/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops