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Volumn 29, Issue 5, 1998, Pages 553-567

Stability of Capsicum Annuum oleoresin-in-water emulsions containing Prosopis and Acacia gums

Author keywords

[No Author keywords available]

Indexed keywords

ACACIA; ACACIA SENEGAL; CAPSICUM ANNUUM; PROSOPIS; PROSOPIS JULIFLORA;

EID: 0032275546     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1998.tb00183.x     Document Type: Article
Times cited : (37)

References (14)
  • 1
    • 85025571979 scopus 로고
    • The characterization of proteinaceous Prosopis (mesquite) gums which are not permitted food additives
    • ANDERSON, D.M.W, and WEIPING, W. 1989. The characterization of proteinaceous Prosopis (mesquite) gums which are not permitted food additives. Food Hydrocolloids 3, 235-242.
    • (1989) Food Hydrocolloids , vol.3 , pp. 235-242
    • Anderson, D.M.W.1    Weiping, W.2
  • 2
    • 0000265596 scopus 로고
    • Acacia gum exudates from Somalia and Tanzania: The Acacia senegal complex
    • ANDERSON, D.M.W. and WEIPING, W. 1990. Acacia gum exudates from Somalia and Tanzania: the Acacia senegal complex. Biochemical Systematics and Ecology 18, 413-418.
    • (1990) Biochemical Systematics and Ecology , vol.18 , pp. 413-418
    • Anderson, D.M.W.1    Weiping, W.2
  • 5
    • 0001598099 scopus 로고
    • On the film-forming and emulsion-stabilising properties of gum arabic: Dilution and flocculations aspects
    • DICKINSON, E., ELVERSON, D.J. and MURRAY, B.S. 1989. On the film-forming and emulsion-stabilising properties of gum arabic: dilution and flocculations aspects. Food Hydrocolloids 3, 101-114.
    • (1989) Food Hydrocolloids , vol.3 , pp. 101-114
    • Dickinson, E.1    Elverson, D.J.2    Murray, B.S.3
  • 6
    • 0000056503 scopus 로고
    • Emulsion stabilisation by protein-polysaccharide complexes
    • G.O. Phillips, D.J. Wedlock and P.A. Williams, eds. IRL Press
    • DICKINSON, E. and GALAZKA, V.B. 1992. Emulsion stabilisation by protein-polysaccharide complexes. In Gums and Stabilisers for the Food Industry 6, (G.O. Phillips, D.J. Wedlock and P.A. Williams, eds.) pp. 351-361, IRL Press.
    • (1992) Gums and Stabilisers for the Food Industry , vol.6 , pp. 351-361
    • Dickinson, E.1    Galazka, V.B.2
  • 7
    • 0005993551 scopus 로고
    • Emulsifying behaviour of acacia gums
    • G.O. Phillips, D.J. Wedlock and P.A. Williams, eds. IRL Press
    • DICKINSON, E., GALAZKA, V.B. and ANDERSON, D.M.W. 1990. Emulsifying behaviour of Acacia gums. In Gums and Stabilisers for the Food Industry 5, (G.O. Phillips, D.J. Wedlock and P.A. Williams, eds.) pp. 41-44, IRL Press.
    • (1990) Gums and Stabilisers for the Food Industry , vol.5 , pp. 41-44
    • Dickinson, E.1    Galazka, V.B.2    Anderson, D.M.W.3
  • 9
    • 21944457166 scopus 로고    scopus 로고
    • A review of recent developments on the regulatory, structural and functional aspects of gum arabic
    • ISLAM, A.M., PHILLIPS, G.O., SLJIVO, A., SNOWDEN, M.J. and WILLIAMS, P.A. 1997. A review of recent developments on the regulatory, structural and functional aspects of gum arabic. Food Hydrocolloids 11, 493-505.
    • (1997) Food Hydrocolloids , vol.11 , pp. 493-505
    • Islam, A.M.1    Phillips, G.O.2    Sljivo, A.3    Snowden, M.J.4    Williams, P.A.5
  • 10
    • 0003359873 scopus 로고
    • Theory of stability of emulsions
    • P. Sherman, ed. Academic Press, London
    • KITCHENER, J.A. and MUSSELWHITE, P.R. 1968. Theory of stability of emulsions. In Emulsion Science, (P. Sherman, ed.) pp. 122-123, Academic Press, London.
    • (1968) Emulsion Science , pp. 122-123
    • Kitchener, J.A.1    Musselwhite, P.R.2
  • 11
    • 0001688114 scopus 로고
    • Rheological methods
    • S.B. Ross-Murphy, ed. Blackie Academic Professional, London
    • ROSS-MURPHY, S.B. 1994. Rheological Methods. In Physical Techniques for the Study of Food Biopolymers, (S.B. Ross-Murphy, ed.) pp. 343-392, Blackie Academic Professional, London.
    • (1994) Physical Techniques for the Study of Food Biopolymers , pp. 343-392
    • Ross-Murphy, S.B.1
  • 12
    • 0002203433 scopus 로고
    • General properties of emulsions and their constituents
    • P. Sherman, ed. Academic Press, London
    • SHERMAN, P. 1968. General properties of emulsions and their constituents. In Emulsion Science, (P. Sherman, ed.) pp. 168, 332-333, Academic Press, London.
    • (1968) Emulsion Science , pp. 168
    • Sherman, P.1
  • 13
    • 0039648132 scopus 로고    scopus 로고
    • Color degradation and coalescence kinetics of aztec marigold oleoresin-in-water emulsions stabilized by mesquite or arabic gums and their blends
    • VERNON-CARTER, E.J., GOMEZ, S.A., BERISTAIN, C.I., MOSQUEIRA, G., PEDROZA-ISLAS, R. and MORENO-TERRAZAS, R.C. 1996. Color degradation and coalescence kinetics of aztec marigold oleoresin-in-water emulsions stabilized by mesquite or arabic gums and their blends. J. Texture Studies 27, 625-641.
    • (1996) J. Texture Studies , vol.27 , pp. 625-641
    • Vernon-Carter, E.J.1    Gomez, S.A.2    Beristain, C.I.3    Mosqueira, G.4    Pedroza-Islas, R.5    Moreno-Terrazas, R.C.6
  • 14
    • 0002362324 scopus 로고
    • Structure-function relationships of gum arabic
    • G.O. Phillips, D.J. Wedlock and P.A. Williams, eds. IRL Press
    • WILLIAMS, P.A., PHILLIPS, G.O. and RANDALL, R.C. 1990. Structure-function relationships of gum arabic. In Gums and Stabilisers for the Food Industry 5, (G.O. Phillips, D.J. Wedlock and P.A. Williams, eds.) pp. 25-36, IRL Press.
    • (1990) Gums and Stabilisers for the Food Industry , vol.5 , pp. 25-36
    • Williams, P.A.1    Phillips, G.O.2    Randall, R.C.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.