Results 41 to 50 of about 21,746 (185)
Food Biomacromolecules, EarlyView.Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj +8 more
wiley +1 more source
‘TAMG 101’ and ‘TAMG 102’: New Organic Guar for the Southern United States
HortScienceGuar [Cyamopsis tetragonoloba (L.) Taub] is a diploid annual summer legume (2n = 2x = 14) that belongs to the family Fabaceae (Kumar and Rodge 2012). This legume is drought- and heat-tolerant and is adapted to water-constrained environment (Ravelombola ...
Waltram Ravelombola +2 more
doaj +1 more source
Land Degradation &Development, EarlyView.ABSTRACT Establishing biocrusts on sandy surfaces in harsh desert environments presents significant challenges due to extreme ecological conditions. To address these challenges, this study examined the effects of two organic superabsorbent cellulosic polymers (OSCPs)—carboxymethyl cellulose (CMC) and guar gum (GUA)—on the establishment of ...
Leila Kashi Zenouzi +4 more
wiley +1 more source
Indian Journal of Community Medicine, 1988 A farming village community of 512 completed one year of periodic deworming with a single 10 mg/kg oral dose of pyrantel every 3 months. Stool examination by Katoâ€s thick smear method showed that the prevalence of roundworm infection ...
Guar S.D, Mohapatra S.C
doaj
Plants, 2023 Guar is a potential crop that can be grown as a forage or as a seed crop in arid to semi-arid regions due to its low water requirements and tolerance to heat.
Alonso Garcia +4 more
doaj +1 more source
Mass Spectrometry Reviews, EarlyView.ABSTRACT The use of MALDI mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well‐established technique and this comprehensive review is the twelfth update of the original article published in 1999 and brings coverage of the literature to the end of 2024.
David J. Harvey
wiley +1 more source
Degradation of guar gum by intestinal bacteria
, 1999 Guar gum is widely used in the food industry as a thickening agent. Guar and other galactomannans are ingested as a normal part of the human diet. Guar is completely degraded in the large intestine. Often large amounts of gas are produced.
Hartemink, R. +2 more
core +1 more source
Electronic Journal of Plant Breeding, 2023 The present study was conducted with 15 genotypes at experimental area of Punjab Agricultural University, Ludhiana during Kharif 2021 with an objective to assess the variability, correlations and path coefficients among different forage and quality ...
Devinder Pal Singh*, R. S. Sohu, Meenakshi Goyal and Pritpal Singh
doaj +1 more source
Small, EarlyView.Binder design plays a pivotal role in extrusion‐based 3D printing of energy storage electrodes by simultaneously governing ink printability and electrochemical performance. This review examines how diverse binder materials and design strategies are employed to enable printability while addressing key electrochemical challenges in energy storage devices,
Akesh Manimendra Badalge +7 more
wiley +1 more source
Hydroxypropylation of Guar Splits: Kinetics and Rheology
, 2019 Hydroxypropyl guar (HPG) is one of the most important derivatives of natural guar gum. In this paper, we describe the hydroxypropylation kinetics when these functional groups are added to guar splits, which are the form of guar gum typically modified in ...
Brian P. Grady (2184753) +1 more
core +1 more source