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EFFECTS OF LOW AND HIGH ACYL GELLAN GUMS ON ENGINEERING PROPERTIES OF CARROT JUICE

โœ Scribed by MARJAN SHERAFATI; AHMAD KALBASI-ASHTARI; SEYED MOHAMMAD ALI MOUSAVI

Book ID
114843500
Publisher
John Wiley and Sons
Year
2012
Tongue
English
Weight
984 KB
Volume
36
Category
Article
ISSN
0145-8876

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Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels
โœ Yiqun Huang; Juming Tang; Barry G. Swanson; Barbara A. Rasco ๐Ÿ“‚ Article ๐Ÿ“… 2003 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 176 KB

Textural properties of 1% low and high acyl gellan gels and their mixtures were studied using compression tests and the microcentrifugemicrofiltration based water holding capacity (WHC) method. Low acyl (1% LA), high acyl (1% HA) gels and mixtures of 1% 25/75 LA/HA, 50/50 LA/HA, 75/25 LA/HA gels wit