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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Farzi, Mina Yarmand, Mohammad Saeed Safari, Mohammad Emam-Djomeh, Zahra Mohammadifar, Mohammad Amin |
| Description | Country affiliation: Iran Author Affiliation: Farzi M ( Transfer Phenomena Laboratory (TPL), Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, PO Box 4111, Karaj 31587-77871, Iran.); Yarmand MS ( Transfer Phenomena Laboratory (TPL), Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, PO Box 4111, Karaj 31587-77871, Iran. Electronic address: myarmand@ut.ac.ir.); Safari M ( Transfer Phenomena Laboratory (TPL), Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, PO Box 4111, Karaj 31587-77871, Iran.); Emam-Djomeh Z ( Transfer Phenomena Laboratory (TPL), Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, PO Box 4111, Karaj 31587-77871, Iran. Electronic address: emamj@ut.ac.ir.); Mohammadifar MA ( Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.) |
| Abstract | The effect of high-shear homogenization on the rheological and particle size characteristics of three species of gum tragacanth (GT) was detected. Dispersions were subjected to 0-20 min treatment. Static light scattering techniques and rheological tests were used to study the effect of treatment. The results showed that the process caused a decrease in particle size parameters for all three species, but interestingly, the apparent viscosities increased. The highest increase of apparent viscosity was found for solutions containing Astragalus gossypinus, which possessed the highest insoluble fraction. The viscoelastic behaviors of dispersions were also significantly influenced by the process. Homogenization caused an increase in both G' and Gâ³, in all three species. The alterations seem to be highly dependent on GT species and structure. The results could be of high importance in the industry, since the process will lead to textural modifications of food products containing GT. |
| File Format | HTM / HTML |
| ISSN | 01418130 |
| Volume Number | 79 |
| e-ISSN | 18790003 |
| Journal | International Journal of Biological Macromolecules |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2015-08-01 |
| Publisher Place | Netherlands |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Biochemistry Food Industry Methods Tragacanth Chemistry Elasticity Instrumentation Humans Particle Size Rheology Suspensions Viscosity Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Structural Biology Molecular Biology Biochemistry |
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