COI code: HYDROCOLLOIS01_102
Paper Language: English
How to Download This Paper
For Downloading the Fulltext of CIVILICA papers please visit the orginal Persian Section of website.
Authors Stability Of Spearmint Oil Emulsions Prepared With Malthodextrin/Arabic(Acasia)Gum and Modified StarchS Hosseinzadeh - Department of Food Science. Ferdowsi University. Mashhad. Iran
A Bostan - Nanotechnology department, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Abstract:Emulsions are the unstable solutions and due to repulsive forces between the molecules in the two phases separated after a period of time. Emulsifiers are compounds with hydrophilic and hydrophobic chains and due to this property connected immiscible phases together and produced stable emulsion. In this study stability of two emulsions prepared by spearmint oil 2.5% w/w with an aqueous malthodextrin/Arabic gum (M:G) and modified starch (MS) at 3 different concentrations including 10%, 20% and 30% w/w were studied. Emulsion quality parameters such as Brix, particle size, particle distribution, microscopic structure, pH and creaming during six weeks at 4°C were studied. pH in all emulsions were fixed between 3.94 to 4.02 in M:G and 4.22 to 4.35 in MS emulsions. In both type of emulsion by increasing the concentration of solid materials the stability of emulsion were increased
Keywords:Emulsion, Spearmint oil, Stability
COI code: HYDROCOLLOIS01_102
how to cite to this paper:If you want to refer to this article in your research, you can easily use the following in the resources and references section:
Hosseinzadeh, S & A Bostan, 2014, Stability Of Spearmint Oil Emulsions Prepared With Malthodextrin/Arabic(Acasia)Gum and Modified Starch, 1st international conference on indigenous gum and its application in the food industry, مشهد, پژوهشكده علوم و صنايع غذايي, https://www.civilica.com/Paper-HYDROCOLLOIS01-HYDROCOLLOIS01_102.htmlInside the text, wherever referred to or an achievement of this article is mentioned, after mentioning the article, inside the parental, the following specifications are written.
First Time: (Hosseinzadeh, S & A Bostan, 2014)
Second and more: (Hosseinzadeh & Bostan, 2014)
For a complete overview of how to citation please review the following CIVILICA Guide (Citation)
The University/Research Center Information:
Type: state university
Paper No.: 25310
in University Ranking and Scientometrics the Iranian universities and research centers are evaluated based on scientific papers.
Research Info Management
Export Citation info of this paper to research management softwares
New Related Papers
- Measurement uncertainty in the enumeration of food micro-organisms
- Aspergillus fumigatus a major infectious cause of invasive aspergillosis: advances in pathogenesis
- Effect of olive mill wastewater on some pomological properties and yield in two olive cultivars
- Effects of Nitrogen and Silicon Fertilizer on Rice Growth in two Irrigation Regimes
- Physical and mechanical properties of quince seed mucilage based film incorporated with sorbitol as a new bio packaging material for food applications
The Above articles are recently indexed in the related subjects
Iran Scientific Advertisment Netword
Share this paper
WHAT IS COI?
COI is a national code dedicated to all Iranian Conference and Journal Papers. the COI of each paper can be verified online.