Foaming behaviour of liquorice (Glycyrrhiza glabra) extract

Food Chemistry

Volumn 70, Issue 3, 2000, Pages 333-336

  Ibanoglu, Esra ^a   Ibanoglu, Şenol ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Extract; Foam; Liquorice

Indexed keywords

GLYCYRRHIZA EXTRACT;

ARTICLE; CONTROLLED STUDY; EXTRACT; FOAM; FOOD COMPOSITION; GLYCYRRHIZA; METHODOLOGY; NONHUMAN;

GLYCYRRHIZA GLABRA;

EID: 0034664124     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00098-4     Document Type: Article

References (19)

1. Arestov, V. P. (1976). Method for production of sparkling wines. USSR Patent, 507640.
2. Baran A., Fenercioglu H. A research on the determination of properties and preservation of liquorice extract. Gida. 16:1991;391-396.
3. Casulli F., Ippolito A. Observations on liquorice rust (Uromyces glycyrrhizae) in southern Italy. Informatore-Fitopatologico. 45:1995;27-30.
4. Cherry J.P., McWatters K.H. Whippability and aeration. Cherry J.P. Protein functionality in foods, vol. 147, ACS Symposium Series. 1981;149-176 American Chemical Society, New York.
5. Cook M.K. Makes natural sweeteners more versatile? Food Engineering. 45:1973;145-146.
6. Dickinson E. Protein adsorption at liquid interfaces and the relationship to foam stability. Wilson A.J. Foams: physics, chemistry and structure. 1989;39-54 Springer-Verlag, London.
7. Dimitrova D., Varbanova K., Paeva I., Angelova S., Guteva Y. A study on in vitro cultivation of Glycyrrhiza glabra. Plant Genetic Resources Newsletter. 100:1994;12-13.
8. Elgamal M.H.A., Abdel-Hady F.K., Hanna A.G., Mahran G.H., Duddeck H. A further contribution to the triterpenoid constituents of Glycyrrhiza glabra L. Zeitschrift fur Naturforschung, Section C, Biosciences. 45:1990;937-941.
9. Halling P.J. Protein stabilized foams and emulsions. Critical Reviews in Food Science and Nutrition. 15:1981;155-203.
10. Izgi, E. (1995). Foaming behaviour of aqueous solutions of proteins and polysaccharides. PhD thesis, The University of Leeds, UK.
11. Kafka B.V., Sosnovskii L.B., Kharlamova O.A. Application of liquorice extract as foaming agent in halva production. Khlebopekarnaya Konditerskaya Promyshlennost. 14:1970;21-22.
12. Mansvelt J.W. Presentation and discussion of a range of foamed confectionery products. Kakao und Zucker. 31:1979;196-199.
13. Mastro G.de, Circella G., DeMastro G., Palevitch D., Putievsky E. Effect of soil depth and cropping length on the root system growth in liquorice (Glycyrrhiza glabra L.). International symposium on medicinal and aromatic plants. Tiberias on the Sea of Galilee, Israel, 22-25 March 1993. Acta-Horticulturae. 344:1993;518-522.
14. Marzi V., Ventrelli A., Mastro G.de, DeMastro G., Palevitch D., Simon J.E., Mathe A. Influence of intercropping and irrigation on productivity of liquorice (Glycyrrhiza glabra L.). First world congress on medicinal and aromatic plants for human welfare, Maastricht, Nederlands, 19-25 July 1992. Acta-Horticulturae. 331:1993;71-78.
15. Mullen K., Ennis D.M. Rotatable designs in product development. Food Technology. 6:1979;457-461.
16. Portnova, N. N., Khodak, A. P., Sukhikh, T. N., Blagodatskikh, V. E., Smolitskii, V. E., Abramov, N. I., & Efimov, A. M. (1991). Production of sweets with creme-type base. USSR Patent, SU1697688.
17. Schambelan M. Liquorice ingestion and blood pressure regulation hormones. Steroids. 59:1994;127-130.
18. Wright D.J., Hemmant J.W. Foaming properties of protein solutions: comparison of large-scale whipping and conductimetric methods. Journal of Science of Food and Agriculture. 41:1987;361-371.
19. Yu M-A., Damodaran S. Kinetics of protein foam destabilization: evaluation of a method using bovine serum albumin. Journal of Agricultural and Food Chemistry. 39:1991;1555-1562.