Results 91 to 100 of about 18,022 (236)

UTILIZACIÓN DE HIDROCOLOIDES EN BEBIDA LÁCTEA TIPO KUMIS USE OF HYDROCOLLOIDS IN DAIRY BEVERAGES KUMIS TYPE

Vitae, 2010
El objetivo del presente trabajo es evaluar la mezcla más adecuada de los estabilizantes goma guar, goma xantan y carragenina iota en la bebida láctea tipo kumis.
Piedad M GAVIRIA T, Diego A Restrepo M, Héctor SUÁREZ M   +2 more
doaj  

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

Tear osmolarity changes after use of hydroxypropyl-guar-based lubricating eye drops

, 2018
Alison Ng, Adam Keech, Lyndon Jones Centre for Ocular Research & Education (CORE), School of Optometry & Vision Science, University of Waterloo, Waterloo, ON, Canada Purpose: To evaluate tear osmolarity after using a hydroxypropyl-guar (HP-guar)
Jones L, Keech A, Ng A
core  

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Guar-Based Injectable Thermoresponsive Hydrogel as a Scaffold for Bone Cell Growth and Controlled Drug Delivery

, 2018
In this study, an injectable thermoresponsive hydroxypropyl guar-graft-poly­(N-vinylcaprolactam) (HPG-g-PNVCL) copolymer was synthesized by graft polymerization.
Fumiya Watanabe (1695202), Bijay P. Chhetri, Fumiya Watanabe, Bijay P. Chhetri (4860835), Peter K. Szwedo (5948921), Anindya Ghosh, Ambar B. RanguMagar (4860838), Peter K. Szwedo, Alexandru S. Biris, Anindya Ghosh (1452373), Anil Parameswaran-Thankam, Alexandru S. Biris (810027), Charlette M. Parnell, Anil Parameswaran-Thankam (4860832), Charlette M. Parnell (1695190), Ambar B. RanguMagar   +15 more
core   +1 more source

Studies on the interaction of guar gum with chalcopyrite [PDF]

, 2001
Adsorption, electrokinetic and flotation studies have been carried out to investigate the interaction of guar gum with chalcopyrite. The adsorption density of guar gum onto chalcopyrite shows a weak adsorption maximum at pH 9.5.
Pradeep, T., Sivanandam, V., Rath, R. K., Subramanian, S.   +3 more
core   +1 more source

Metabolomic Analysis of Drought Response in Guar (Cyamopsis tetragonoloba (L.) Taub.) Seeds

Agronomy
Guar (Cyamopsis tetragonoloba (L.) Taub.) is a legume crop valued for the gum (carbohydrate galactomannan) found in its seeds, which is widely used in the oil and mining industries.
Roman K. Puzanskiy, Daria A. Romanyuk, Evgeny A. Zorin, Margarita A. Vishnyakova, Vladimir A. Zhukov   +4 more
doaj   +1 more source

Re‐evaluation of guar gum (E 412) as a food additive

EFSA Journal, 2017
The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of guar gum (E 412) as a food additive. In the EU, guar gum was evaluated by the Joint FAO/WHO Expert Committee on Food Additives (
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Alicja Mortensen, Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Maria Jose Frutos, Pierre Galtier, David Gott, Ursula Gundert‐Remy, Claude Lambré , Jean‐Charles Leblanc, Oliver Lindtner, Peter Moldeus, Pasquale Mosesso, Agneta Oskarsson, Dominique Parent‐Massin, Ivan Stankovic, Ine Waalkens‐Berendsen, Rudolf Antonius Woutersen, Matthew Wright, Maged Younes, Leon Brimer, Paul Peters, Jacqueline Wiesner, Anna Christodoulidou, Federica Lodi, Alexandra Tard, Birgit Dusemund   +27 more
doaj   +1 more source

Iron Complexes With Proteins, Carbohydrates, and Maillard Products in Dairy Systems: Implication for Fortification, Bioavailability, and Product Functionality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT The global prevalence of iron (Fe) deficiency anemia (IDA) continues to pose major public health challenges, necessitating the development of effective fortification strategies. Dairy‐based systems are promising vehicles for Fe fortification and delivery due to their widespread consumption and nutritional value, although their complex matrix ...
Ishara De Silva, Mary Ann Augustin, Thom Huppertz, Julia YQ Low, Arianna Dick, Jayani Chandrapala   +5 more
wiley   +1 more source

Investigation of the surface properties of gangue minerals in PGM bearing ores

, 2005
Bibliography: leaves 90-95.The recovery of Platinum Group Minerals (PGM) and associated sulphides by froth flotation from the Bushveld Igneous Complex is complicated by the presence of naturally floatable gangue minerals such as talc.
Martinovic, Jasmina
core