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https://hdl.handle.net/11147/9501
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Yemenicioğlu, Ahmet | - |
dc.contributor.author | Farris, Stefano | - |
dc.contributor.author | Türkyılmaz, Meltem | - |
dc.contributor.author | Güleç, Şükrü | - |
dc.date.accessioned | 2020-07-25T22:12:42Z | - |
dc.date.available | 2020-07-25T22:12:42Z | - |
dc.date.issued | 2020 | - |
dc.identifier.issn | 0950-5423 | - |
dc.identifier.issn | 1365-2621 | - |
dc.identifier.uri | https://doi.org/10.1111/ijfs.14363 | - |
dc.identifier.uri | https://hdl.handle.net/11147/9501 | - |
dc.description.abstract | The main aim of this review paper was to focus on current and potential future sources and food applications of natural hydrocolloids in the food industry. The emerging research trends, problems, new methods and alternative approaches in production, environmental concerns, market trends and newly discovered health benefits have been discussed for natural hydrocolloids of commercial relevance. The rheological and surface active properties, interactions, functional properties, films and coatings, encapsulation applications and nanotechnology uses of natural hydrocolloids have been discussed in the light of recent developments. This review also reflected the most up-to-date concepts of applying natural hydrocolloids to meet consumer's and food sector's sophisticated demands related to food products. | en_US |
dc.language.iso | en | en_US |
dc.publisher | John Wiley and Sons Inc. | en_US |
dc.relation.ispartof | International Journal of Food Science and Technology | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Encapsulation | en_US |
dc.subject | Food applications | en_US |
dc.subject | Functional properties | en_US |
dc.subject | Health benefits | en_US |
dc.subject | Nanotechnology | en_US |
dc.subject | Natural hydrocolloids | en_US |
dc.subject | Packaging | en_US |
dc.title | A review of current and future food applications of natural hydrocolloids | en_US |
dc.type | Article | en_US |
dc.institutionauthor | Yemenicioğlu, Ahmet | - |
dc.institutionauthor | Güleç, Şükrü | - |
dc.department | İzmir Institute of Technology. Food Engineering | en_US |
dc.identifier.volume | 55 | en_US |
dc.identifier.issue | 4 | en_US |
dc.identifier.startpage | 1389 | en_US |
dc.identifier.endpage | 1406 | en_US |
dc.identifier.wos | WOS:000487980900001 | en_US |
dc.identifier.scopus | 2-s2.0-85073994512 | en_US |
dc.relation.publicationcategory | Diğer | en_US |
dc.identifier.doi | 10.1111/ijfs.14363 | - |
dc.relation.doi | 10.1111/ijfs.14363 | en_US |
dc.coverage.doi | 10.1111/ijfs.14363 | en_US |
dc.identifier.wosquality | Q2 | - |
dc.identifier.scopusquality | Q2 | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
item.openairetype | Article | - |
item.languageiso639-1 | en | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
crisitem.author.dept | 03.08. Department of Food Engineering | - |
crisitem.author.dept | 03.08. Department of Food Engineering | - |
Appears in Collections: | Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection |
Files in This Item:
File | Size | Format | |
---|---|---|---|
10.1111@ijfs.14363.pdf | 1.86 MB | Adobe PDF | View/Open |
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