Results 121 to 130 of about 229,640 (222)

Nutritional characterization of gluten free non-traditional pasta [PDF]

, 2018
When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum.
Chigal, Paola Soledad, Chiola Zayas, Maria Ofelia, Milde, Laura Beatríz   +2 more
core  

Aroma, Flavor, and Textural Drivers of Acceptance in Unflavored Pea Protein Isolates

Journal of Food Science, Volume 91, Issue 2, February 2026.
ABSTRACT The growing popularity of plant‐based proteins, particularly pea protein, is driven by health benefits and sustainability. However, despite the increasing demand, undesirable sensory attributes hinder consumer acceptance. This study aimed to identify the key sensory drivers of acceptance for unflavored pea protein isolates and to compare ...
Min Sung Kim, Ruiya Bao, Julie Peterson, Edisson Tello Camacho, Ashley Soldavini, Devin G. Peterson, Christopher T. Simons   +6 more
wiley   +1 more source

From farm to field: testing different biocrust cultivation approaches and application techniques in the Sonoran Desert

Restoration Ecology, Volume 34, Issue 2, February 2026.
Abstract Drylands are among the most degraded ecosystems globally and are difficult to restore due to limited water availability. Biocrusts are a key component of maintaining soil stability and function in these systems. Since biocrust salvage opportunities are limited, cultivating salvaged biocrusts is a promising method.
Helen I. Rowe, Anita Antoninka, Debbie Langenfeld, Jane Brady, Tiffany A. Sprague, Mary Fastiggi, Daniel R. Kollath, Marieke L. Ramsey, Bridget M. Barker   +8 more
wiley   +1 more source

Evaluation and application of low damage guar gum fracturing fluid in deep coalbed methane reservoirs

Meikuang Anquan
An evaluation of low damage guar gum fracturing fluid system based on deep coalbed methane reservoir stimulation was carried out, its on-site application research was conducted.
Yongcheng ZHANG, Liangliang LIU, Dehui LI, Yang BAI, Wei ZHANG, Yuxia QIN   +5 more
doaj   +1 more source

Agricultural Sustainability - Progress and Prospects in Crop Research [PDF]

, 2013
Agricultural Sustainability: Progress and Prospects in Crop Research, covers different aspects of sustainability in a holistic manner and presents a wide range of subject areas by agricultural experts from across the world.

core  

INFLUENCIA DE GOMA XANTAN Y GOMA GUAR SOBRE LAS PROPIEDADES REOLÓGICAS DE LECHE SABORIZADA CON COCOA INFLUÊNCIA DA GOMA XANTANA E GUAR SOBRE AS PROPRIEDADES REOLÓGICAS DO LEITE AROMATIZADO COM CACAU INFLUENCE OF GUM XANTHAN AND GUAR ON THE RHEOLOGICAL PROPERTIES OF COCOA- FLAVORED MILK BEVERAGE

Biotecnología en el Sector Agropecuario y Agroindustrial, 2012
En las bebidas lácteas son utilizados diferentes hidrocoloides con el fin de estabilizar el sistema líquido, en este sentido es necesario determinar la interacción entre algunos hidrocoloides en la matriz alimenticia.
MÓNICA M. OSPINA, JOSÉ U. SEPULVEDA, DIEGO A RESTREPO, KENNETH R. CABRERA, HÉCTOR SUÁREZ   +4 more
doaj  

Adding Guar Gum to High-Fat Diets Ameliorates Fish Growth, Gut Histology, Gut Microbiota Composition, and Intestinal Inflammation in Common Carp. [PDF]

Aquac Nutr
Chen W, Gao S, Zhao X, Zhao N, Sun P, Han L.   +5 more
europepmc   +1 more source

Dual Modification of Guar Meal via Fermentation and Enzyme Treatment Enhances Growth Performance, Nutrient Digestibility and Gut Morphology in Broilers. [PDF]

Vet Med Sci
Hafeez A, Akram W, Naz S, Khan RU, Abudabos A, Tesfay S, Alhidary IA.   +6 more
europepmc   +1 more source

Crack Development and Healing in Guar Gum Polymer-Modified Silty Clay Under Natural Wetting-Drying Cycles. [PDF]

Polymers (Basel)
Hou W, Jiang X, Wang X, Wang D, Du D.
europepmc   +1 more source

Effect of Xanthan, Guar, and Carrageenan Gums on the Physicochemical Properties of Hypoallergenic Pea Protein-Based Dysphagia-Friendly Matrices. [PDF]

Foods
Yang H, Hua CC, Huang PH.
europepmc   +1 more source