{"product_id":"hydrocolloids-in-the-colloidal-stability-figueroa-florez-9786207992782","title":"Hydrocolloids in the colloidal stability of fruit drinks","description":"Miller) on the physicochemical characteristics and degree of stability of tree tomato (Cyphomandra betacea) beverages. The addition of hydrocolloids helped to control phase separation of the beverages during storage. The results indicated that concentrations of xanthan gum (GX) and sodium carboxymethyl cellulose (CMC) greater than or equal to 0.05% w\/w, are adequate in the physical stability of the beverages, expressed in low settling velocities and high ζ potential values (\u0026gt;30mV), without significantly affecting physicochemical properties and color parameters. The incorporation of aloe vera gel significantly affected pH and titratable acidity (p\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Figueroa Florez,Ciro Velasquez\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 6207992784\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9786207992782\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Our Knowledge Publishing\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/27\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 72\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.26lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.00h x 6.00w x 0.17d","brand":"Figueroa Florez","offers":[{"title":"Paperback","offer_id":48446477041919,"sku":"9786207992782","price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_c2a89e75-a298-40e7-bd7c-8ba75ca492f9.jpg?v=1777224896","url":"https:\/\/www.whiterainbookhouse.com\/products\/hydrocolloids-in-the-colloidal-stability-figueroa-florez-9786207992782","provider":"WR Book House","version":"1.0","type":"link"}