Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food
additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with …

The main wheat component responsible for bread and cake quality is gluten. Celiac disease
is an autoimmune digestive disease that is caused by the digestion of gluten, and the only …

Polysaccharide-based hydrocolloids (PBHs) are a group of water-soluble polysaccharides
with high molecular weight hydrophilic long-chain molecules, which are widely employed in …

Background Polysaccharides derived from plant seeds such as Chia (Salvia hispanica)
have garnered significant interest within the food industry in recent years due to their unique …

Today sonication process is used as a new green tool with unique impacts on foods
preservation and processing. Ultrasonic modification is an appropriate strategy to obtain …

Edible coatings can guarantee the quality of agricultural products, and performance as a low
oxygen barrier, carbon dioxide, and water vapor, allowing reducing water loss or controlling …

In this study, genetic algorithm–artificial neural network (GA‐ANN) and adaptive neuro‐fuzzy
inference system (ANFIS) models were used for the prediction of drying time (DT) and …

Recently, marine hydrocolloids have gained interest as a potential future food additive in
baking and other food industries. Studies have shown the potential of marine hydrocolloids …

Background Food hydrocolloids are versatile natural food ingredients, which can be
authentically present in food matrices or can be added as functional food ingredients and/or …

Rising health issues of Worldwide pollution by fossil fuel products are Fostering the
development of safer materials such as biopolymers in many sectors such as food …