Results 111 to 120 of about 18,022 (236)

Guar-pasta: a new diet for obese subjects?

, 1986
A pasta containing 10% guar-flour was successfully prepared and administered to ten obese women in a seven-day experimental design which included: a control meal (day 1) containing alimentary wheat-pasta, a first guar-pasta meal (day 2), to assess the ...
MICCOLI, ROBERTO, Navalesi R., Cerri M, Tognarelli M, GIAMPIETRO, OTTAVIO   +4 more
core   +1 more source

Interaction of guar gum with hydrophobic solids

, 1999
The interaction of guar gum with the hydrophobic solids namely talc, mica and graphite has been investigated through adsorption, electrokinetic and flotation experiments.
Laskowski, JS, Subramanian, S, Rath, RK
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Guar gum: Its effects and mechanism of action in humans.

, 2018
In acute studies guar flour, guar powder and guar granules reduced mean post prandial insulin levels in normal subjects following liquid glucose. The flour and powder also reduced mean plasma GIP levels compared to glucose alone.
Tredger, Jacki A.
core   +1 more source

Reduction of serum cholesterol in hypercholesterolemic rats by Guar gum [PDF]

Avicenna Journal of Phytomedicine, 2011
Objective: Several diseases are reported to be uncommon in those parts of the world where dietary fiber intakes are high, therefore, in this study; we evaluated the hypocholesterolemiceffects of a dietary fiber (guar gum) in hypercholesteromic rats ...
Saeed Samarghandian, Mosa-Al-Reza Hadjzadeh, Atiyeh Sadat Davari, Marziyeh Abachi   +3 more
doaj  

Functional properties of guar proteins.

, 1981
Water and fat absorption, emulsification capacity (EC), foaming capacity (FC), and foam stability (FS) of guar meal and protein isolate have been determined and compared with those of soybean meal and isolate.
Nath, J. P., Narasinga Rao, M. S.
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Elucidating structure–property relationships of guar gum biomolecules: insights from M-polynomial and QSPR modeling

Frontiers in Chemistry
This study investigates the quantitative structure–property relationship (QSPR) modeling of guar gum biomolecules, focusing on their structural parameters.
Waheed Khalid, Shamaila Yousaf
doaj   +1 more source

Efecto de la Gomar Guar sobre las propiedades de calidad de pandebono elaborado a partir de masa congelada y refrigerada [PDF]

, 2017
Con la finalidad de evaluar distintas alternativas de conservación de la masa de pandebono a bajas temperaturas mediante el uso de hidrocoloides, específicamente la Gomar Guar por sus ventajas en la preservación de alimentos congelados, se determinaron ...
Zapata López, Francisco Javier
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Functional properties of native and carboxymethyl guar gum

, 1989
Guar gum in its native form exhibits a very good thickening capacity and hence is used as a thickener or agent for 'binding' water in food, cosmetics and toiletries, in pharmaceuticals and in the mining, paper and textile industries (Glicksman 1976 ...
Umadevi Sajjan, S., Raghavendra Rao, M. R.   +1 more
core   +1 more source

Studies on toxicity and processing of guar meal

, 1966
Guar meal has been shown to contain a toxic factor which decreases the growth rate of chicks and egg production and egg size of the laying hens. Such activity can be destroyed by heating the guar meal for a period of one hour at a temperature of 110°C ...
Bakshi, Yoginder Kumar
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Brazil described in the book Chronology of America

, 2020
Univ Estadual Paulista Unesp, Hist, Assis, SP, BrazilFac Integradas Ciencias Humanas Saude & Educ Guar, Curso Pedag, Guarulhos, SP, BrazilFac Suzano, Curso Pedag, Suzano, SP, BrazilUniv Estadual Paulista Unesp, Hist, Assis, SP ...
Silva, Maria do Carmo da [UNESP]
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