Effects of quince seed, almond, and tragacanth gum coating on the banana slices properties during the process of hot air drying

Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream

(2017) Reza Farahmandfar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Bioactive compounds in banana and their associated health benefits – A review

(2016) Balwinder Singh et al.   FOOD CHEMISTRY

Determining and modeling rheological characteristics of quince seed gum

(2015) Bahman Abbastabar et al.   FOOD HYDROCOLLOIDS

Structural data and biological properties of almond gum oligosaccharide: Application to beef meat preservation

(2015) Fatma Bouaziz et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of S. macrosiphon and L. perfoliatum seed gums on rheological characterization of bitter orange (Citrus aurantium L.) and pomegranate (Punica granatum L.) paste blends

(2015) Maryam Asnaashari et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Use of antimicrobial nanoemulsions as edible coatings: Impact on safety and quality attributes of fresh-cut Fuji apples

(2015) Laura Salvia-Trujillo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Hydrocolloids from quince seed: Extraction, characterization, and study of their emulsifying/stabilizing capacity

(2014) Christos Ritzoulis et al.   FOOD HYDROCOLLOIDS

Antioxidant activity of raspberry (Rubus fruticosus) leaves extract and its effect on oxidative stability of sunflower oil

(2014) Maryam Asnaashari et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluating the potential of natural curcumin for oxidative stability of soybean oil

(2014) Naeeme Eshghi et al.   NATURAL PRODUCT RESEARCH

Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia

(2013) Ghasem Fadavi et al.   CARBOHYDRATE POLYMERS

Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review

(2013) R. K. Dhall   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology

(2013) Nesrine Mahfoudhi et al.   FOOD HYDROCOLLOIDS

Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties

(2013) Mohammad Jouki et al.   FOOD HYDROCOLLOIDS

Stabilization of emulsions by gum tragacanth (Astragalus spp.) correlates to the galacturonic acid content and methoxylation degree of the gum

(2012) Hassan Ahmadi Gavlighi et al.   FOOD HYDROCOLLOIDS

Suitability of Aloe Vera and Gum Tragacanth as Edible Coatings for Extending the Shelf Life of Button Mushroom

(2011) Mohebbat Mohebbi et al.   Food and Bioprocess Technology

Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus

(2011) Sima Balaghi et al.   FOOD HYDROCOLLOIDS

Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying

(2011) Ratiya Thuwapanichayanan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Drying characteristics of sweet cherry

(2010) İbrahim Doymaz et al.   FOOD AND BIOPRODUCTS PROCESSING

Physicochemical and Rheological Characterization of Gum Tragacanth Exudates from Six Species of Iranian Astragalus

(2010) Sima Balaghi et al.   Food Biophysics

Shellac and aloe-gel-based surface coatings for maintaining keeping quality of apple slices

(2010) O.P. Chauhan et al.   FOOD CHEMISTRY

Rheological behaviour of aqueous systems of tragacanth and guar gums with storage time

(2009) F. Chenlo et al.   JOURNAL OF FOOD ENGINEERING

Investigation of the Effects of Microwave Treatment on the Optical Properties of Apple Slices During Drying

(2008) G. R. Askari et al.   DRYING TECHNOLOGY

An assessment of the mechanisms for diffusion in the drying of bananas

(2007) R. Baini et al.   JOURNAL OF FOOD ENGINEERING