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https://www.selleckchem.com/products/hg-9-91-01.html 01 and 7.3 ± 0.02 mEq/kg in treatments 1 and 2, respectively (p less then .05). The shelf life of Salmon given treatment 2 increased significantly to nine days relative to the control. Accordingly, these nanocomposite films are promising as new active packaging for preventing microbial growth and preserving the quality of salmon. High methoxyl pectin and carboxymethylcellulose (CMC) can be used as a stabilizer for directly acidified protein drinks (DAPDs). Use of pectin or CMC together with other polysaccharides and their impacts on product's rheological properties and tribological behavior are still largely unknown. This project investigated the impact of pectin and CMC, alone or in combination with guar gum, locust bean gum (LBG), and gellan gum when preparing DAPDs. The particle size distributions, rheological properties, tribological properties, and sensory properties were determined. Pectin and CMC were dominating in the mixed system with other stabilizers. Increasing the concentration of hydrocolloids resulted in higher viscosity and better lubrication (lower friction coefficient). The sensory , , , and intensified as the concentration of hydrocolloids increased. The type and amount of hydrocolloids had a strong effect on the sensorial texture perception, but the flavor perception was only slightly affected. Use of combined stabilizers may contribute to providing an effective viscosity enhancement without affecting the flavor in acidified milk beverages. Use of combined stabilizers may contribute to providing an effective viscosity enhancement without affecting the flavor in acidified milk beverages.Despite high consumer demands, the manufacture of nondairy yogurt from oat milk is currently hindered due to the lack of consistency and texture. An oat-based yogurt was developed using oat milk and probiotics (Streptococcus thermophilus and Lactobacillus bulgaricus) with aquafaba (AF) and vegetable oil (VO) as a

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