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International Journal of Food Properties Volume 16, 2013 - Issue 7
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Original Articles

The Influence of Pectin from Apple and Gum Arabic from Acacia Tree on the Quality of Pizza

Pavlina Pečivová Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech RepublicCorrespondence[email protected]
,
Tomáš Dula Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic
&
Jan Hrabě Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic
Pages 1417-1428 | Received 23 Dec 2010, Accepted 26 Apr 2011, Published online: 24 May 2013

Citations (9)

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Read on this site (2)

Seema Patel & Arun Goyal. (2015) Applications of Natural Polymer Gum Arabic: A Review. International Journal of Food Properties 18:5, pages 986-998.
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Hoda H. M. Fadel, Mohamed S. Taher, Ahmed M. Gad, Eman M. Kandil & Fatma Sh Abd El-Aleem. (2015) Flavor Release from a Banana Soft Drink Complex Model System: Evaluation of the Efficiency of Different Adsorbents for Trapping the Released Volatiles During Storage. International Journal of Food Properties 18:4, pages 796-807.
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Articles from other publishers (7)

Huijuan Zhang, Shuchang Liu, Xuejia Feng, Feiyue Ren & Jing Wang. (2023) Effect of hydrocolloids on gluten proteins, dough, and flour products: A review. Food Research International 164, pages 112292.
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Arshdeep Singh & Lakshmikantha H. Channaiah. (2022) Validation of baking as a kill-step for controlling Shiga toxin-producing Escherichia coli during traditional crust pizza baking process. Frontiers in Microbiology 13.
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Antonella Pasqualone, Michela Costantini, Michele Faccia, Graziana Difonzo, Francesco Caponio & Carmine Summo. (2022) The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality. Foods 11:3, pages 482.
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Chinazom Martina Eze, Kehinde Oludayo Aremu, Emmanuel Oladeji Alamu & Thomas Muoneme Okonkwo. (2021) Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short‐set Yoghurt. Food Science & Nutrition 9:10, pages 5477-5492.
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Fakhreddin Salehi. (2020) Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review. Journal of Texture Studies 51:2, pages 361-370.
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Fakhreddin Salehi. (2019) Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review. Food Science & Nutrition 7:11, pages 3391-3402.
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Cristina Ferrero. (2017) Hydrocolloids in wheat breadmaking: A concise review. Food Hydrocolloids 68, pages 15-22.
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