Yoghurts
syneresis index were performed according to DANNENBERG and KESSLER H (1988) with slight modifications and expressed as whey percentage weight separated from the gel.
Differences in starch swelling power, solubility,
syneresis, and digestibility were observed during the analysis, indicating the different food and non-food uses that were possible for each cultivar.
Lockhart, "Influence of
syneresis on permeability reduction by polymer gels," SPE Production & Facilities, vol.
The results of the behavior of the
syneresis of fermented milk beverages are presented in Figure 3.
From a factorial experiment design, the concentration of polymer and crosslinking agent (PI60k) were stablished at 2.1 and 0.8 wt%, respectively, to guarantee an optimal resistance to
syneresis in formation brine (TDS = 28,443 mg/L) and high temperature (92[degrees]C).
Bilateral vitreous
syneresis, pigmentary changes in the peripheral retina, and a spoke wheel appearance in the macula suggesting foveal schisis were observed on dilated fundus examination (Figure 1).
This may have been caused by the process of
syneresis, which is one of the characteristics of gel formulations.
This study was aimed to investigate the effect of two different disinfectant agents on the dimensional stability of commercially available modern alginate impression materials in terms of
syneresis and imbibition.
(1996) have pointed out that the use of EPS-producing LAB in yogurt production can improve the water retention capacity of the product and prevent
syneresis. In addition, EPS-producing LAB exhibit health-promoting effects in humans, and the EPS have prebiotic effects that are indirectly associated with human health and exhibit antioxidative, antitumor, immunomodulatory, and antibacterial activities, and blood cholesterol-reducing effects (Li et al., 2014; Deepak et al., 2016).
Vitreous opacities occur most commonly as a result of age-related and/or myopia-induced alteration in the vitreous composition and organization, leading to liquefaction (synchysis) and collapse (
syneresis) of the vitreous body [2].
When incorporated into foods (such as bakery and dairy products, jams, meats, and soups), dietary fibers can modify textural properties, avoid
syneresis, stabilize high fat food and emulsions, and improve shelf life [2, 3].
Syneresis measurement test On rest gel shrinks and little liquid is pressed out called
syneresis.
Syneresis from dessert was noted to be diminished and sensory characteristics were also found to be improved by adding taro starch-guar gum blend.
