Rheological, textural, and swallowing characteristics of xanthan gum-modified Riceberry porridge for patients with dysphagia.

The incidence and prevalence of dysphagia worldwide are increasing yearly requiring a change in food texture to avoid malnutrition, dehydration, or sever complications. Riceberry porridges fortified with protein hydrolysate (1.5%), bio-calcium (589 mg), and thickened with xanthan gum (XG) of varying concentrations (0%, 0.

Ultrasound assisted extraction of antioxidative phenolics from cashew ( L.) leaves.

Optimization of ultrasound-assisted extraction (UAE) of antioxidative phenolics from the leaves of cashew ( L.) was carried out by response surface methodology along with the central composite design. Two independent variables were considered: amplitude (30-77%) and time (7-31 min).

Chemical, physical, rheological and sensory properties of biscuit fortified with protein hydrolysate from cephalothorax of Pacific white shrimp.

Chemical, physical, rheological and sensory properties of biscuits fortified with shrimp protein hydrolysate powder (SHP) at various levels (0-7.5%, flour substitution) were investigated. The addition of 7.