Results 41 to 50 of about 8,155 (208)
Carbohydrate PolymersGleditsia fruits have been known as a valuable traditional Chinese herb for tens of centuries. Previous studies showed that the galactomannans are considered as one of the major bioactive components in Gleditsia fruits seeds (GSGs).
Jia-Qi Sang +8 more
semanticscholar +1 more source
A New Gelling Agent and Rheology Modifier in Cosmetics: Caesalpinia spinosa Gum
Cosmetics, 2019 Caesalpinia spinosa gum is a vegetal polysaccharide obtained by grinding the endosperm of Caesalpinia spinosa seeds. It is commonly used as a rheology modifier in food industry.
Luigi Rigano +4 more
doaj +1 more source
Investigating plant galactomannans [PDF]
Biochemistry and Molecular Biology Education, 2002 AbstractThis paper presents a review of biological importance and occurrence of galactomannan in plants. Its chemical composition and structure are reviewed, and a short laboratory practical exercise on the isolation and determination of D‐mannose/D‐galactose ratio of plant galactomannan is presented.
Veerappa H. Mulimani +1 more
openaire +1 more source
Animal Research and One Health, EarlyView.Our paper systematically reviews the intestinal structure, function, and microbiota of ostriches, along with strategies for improving their gut health. We analyze how these factors collectively influence intestinal homeostasis and ostrich welfare, emphasizing probiotics as a promising intervention to enhance gut health, boost population well‐being, and
Zi‐Qun Zhang +6 more
wiley +1 more source
Small and large deformation behaviour of mixtures of xanthan and enzyme modified galactomannans
, 1996 Small and large deformation properties of aqueous mixtures of xanthan with enzyme modified galactomannans at low ionic strength are discussed in terms of the theory of rubber elasticity and the structure of the galactomannans.
Luyten, H. +5 more
core +1 more source
Influence of galactomannan on the structure and thermal behaviour of xanthan/galactomannan mixtures [PDF]
Journal of Food Engineering, 1995 Mixed gels of xanthan gum and galactomannans (guar, whole and fractionated locust bean gum - LBG) were compared by means of oscillatory shear measurements. Whatever the LBG fraction, a synergistic maximum was observed when the ratio of xanthan to galactomannan was 1:1. However, the magnitude of this maximum varied with the LBG fraction used.
openaire +3 more sources
Food Biomacromolecules, EarlyView.Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran +4 more
wiley +1 more source
Rheological characterization of xanthan/galactomannans and kappa-carrageenan/galactomannans interactions: Comparison of galactomannans from nontraditional sources with conventional galactomannans [PDF]
, 2009 Led by consumers demands, food industry shows a growing interest in the formulation of mixed polysaccharide systems, leading to final products having specific properties and possibly cost advantages.
Gonçalves, Maria Pilar +7 more
core
Structural features of acelated galactomannans from green Coffea arabica Beans
, 2004 Polysaccharides were extracted from green Coffea arabica beans with water (90 °C, 1 h). Galactomannans were isolated from the water extract using preparative anion-exchange chromatography.
Oosterveld, A. +4 more
core +1 more source
Functional diabetic biscuits enriched with cereal fibers, black plum (jamun) and bioactive spices
Food Biomacromolecules, EarlyView.Cereal fibres, black plum (jamun) seed powder and bioactive spices can be combined with controlled mixing, hydration and baking to design functional biscuits. Fibre‐rich structures may limit starch accessibility, while polyphenols may inhibit starch‐digesting enzymes.
Renukadevi Jeyavelkumaran +3 more
wiley +1 more source