Cold plasma: a promising technology for improving the rheological characteristics of food

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Hydrocolloids as thickening and gelling agents in food: a critical review.

Suvendu Bhattacharya, Dipjyoti Saha (2010)

Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The two main uses are as thickening and gelling agents. As thickening agents, they find uses in soups, gravies, salad dressings, sauces and toppings while as gelling agents, they are extensively used in products like jam, jelly, marmalade, restructured foods and low sugar/calorie gels. The role of specific hydrocolloids for thickening and for gel formation is reviewed pinpointing specific applications in food formulations and for product development.

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Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture

Vasilis Valdramidis, Rohit Thirumdas, Anjinelyulu Kothakota … (2018)

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Physicochemical properties, modifications and applications of starches from different botanical sources

Sylvia Alcázar-Alay, Maria Angela Almeida Meireles (2015)

Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch’s versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.

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Author and article information

Contributors

R. Pandiselvam: (View ORCID Profile)

Mohsen Gavahian: (View ORCID Profile)

Pratiksha Shrestha: (View ORCID Profile)

R. Mahendran: (View ORCID Profile)

Manoj Kumar: (View ORCID Profile)

Gulzar Ahmad Nayik: (View ORCID Profile)

Mohammad Javed Ansari: (View ORCID Profile)

Journal

Title: Critical Reviews in Food Science and Nutrition

Abbreviated Title: Critical Reviews in Food Science and Nutrition

Publisher: Informa UK Limited

ISSN (Print): 1040-8398

ISSN (Electronic): 1549-7852

Publication date Created: December 21 2023

Publication date (Electronic): June 25 2022

Publication date (Print): December 21 2023

Volume: 63

Issue: 32

Pages: 11370-11384

Affiliations

[1 ]Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA

[2 ]Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India

[3 ]Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan

[4 ]Innovation and Technology, Kraft Heinz Company, Chicago, Illinois, USA

[5 ]Department of Biotechnology, Mahidol University, Bangkok, Thailand

[6 ]Department of Food Processing and Quality Control, ThassimBeevi Abdul Kader College for Women, Ramanathapuram, Tamil Nadu, India

[7 ]Department of Food Science and Technology, Kasetsart University, Bangkok, Thailand

[8 ]Department of Food Technology and Quality Control (DFTQC), National Food and Feed Reference Laboratory (NFFRL), Babarmahal, Nepal

[9 ]Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India

[10 ]Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India

[11 ]Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM-T), Thanjavur, Tamil Nadu, India

[12 ]Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, Maharashtra, India

[13 ]Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil

[14 ]Department of Food Science and Technology, Government Degree College Shopian, Srinagar, Jammu & Kashmir, India

[15 ]Department of Food Technology, Islamic University of Science and Technology Kashmir, Awantipora, Jammu & Kashmir, India

[16 ]Department of Pharmaceutical Chemistry, College of Pharmacy, King Khalid University, Abha, Saudi Arabia

[17 ]Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University, Bareilly, Uttar Pradesh), India

[18 ]Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Medina, Saudi Arabia

Article

DOI: 10.1080/10408398.2022.2090494

SO-VID: f4eaeed5-fb37-47c2-8739-959f85d2954d

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