Results 81 to 90 of about 21,007 (220)

Phenotyping of guar accessions from the VIR collection under irrigation and artificial drought conditions in Volgograd Province

Труды по прикладной ботанике, генетике и селекции
Background. Guar (Cyamopsis tetragonoloba (L.) Taub.) is a newly introduced crop for southern regions of Russia. Guar gum, a component of guar seeds, is used in a number of sectors of the national economy, being strategically important for the gas and ...
M. A. Vishnyakova, E. A. Dzyubenko, N. V. Kocherina, M. M. Agakhanov, R A. Shaukharov   +4 more
doaj   +1 more source

A Natural Plant‐Based Binder With Extremely Low Usage for Stabilizing Lithium‐Sulfur Batteries

EcoMat, Volume 8, Issue 9, September 2026.
Broussonetia papyrifera gum (BP) with abundant polyphenols, polysaccharides, and proteins serves as a sustainable and environmentally friendly binder in lithium‐sulfur batteries (LSBs) for the first time, capable of effectively adsorbing polysulfides and providing strong bonding performance, which is beneficial for improving the cycling performance ...
Zhe Luo, Zhuzuan Chen, Rui Jia, Yu Yang, Jian Chang   +4 more
wiley   +1 more source

3D Food Printing for Dysphagia: Navigating Safety, Nutrition, and Technological Challenges

Food Frontiers, Volume 7, Issue 5, September 2026.
This review explores current research on 3D food printing from a multidisciplinary perspective. Particular attention is given to the practicality of 3D printing a complete, safe, and nutritionally adequate meal. Key challenges include formulation variability, printability of IDDSI‐compliant foods, equipment limitations, and practical issues in meal ...
Deepa Agarwal, Annie‐Claude M. Lassemillante, Sahiti Peddisetti, Rebecca Smith, Roman Buckow   +4 more
wiley   +1 more source

Identification of Soybean E1-E4 Gene Orthologs in the Guar Genome Using Comprehensive Transcriptome Assembly and Annotation

Frontiers in Bioscience-Scholar
Background: We publish the first available transcriptome assembly of guar (Cyamopsis tetragonoloba (L.) Taub.), a well-known source of guar gum (food additive E 412).
Luisa Criollo Delgado, Aleksei Zamalutdinov, Elena Potokina   +2 more
doaj   +1 more source

Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non‐Dairy Cream Cheese

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Systematic comparison of dairy cream cheese, commercial non‐dairy cheese, and plant‐based prototypes (P1–P3). The optimized formulation (P3) exhibited a compact microstructure (SEM), reduced beany off‐flavors (PCA), balanced taste attributes, and improved overall acceptability approaching commercial dairy standards.
Hiran Janpeng, Natthanicha Banpacha, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai   +3 more
wiley   +1 more source

Viscoelastic gels of guar and xanthan gum mixtures provide long-term stabilization of iron micro- and nanoparticles [PDF]

, 2012
Iron micro- and nanoparticles used for groundwater remediation and medical applications are prone to fast aggregation and sedimentation. Diluted single biopolymer water solutions of guar gum (GG) or xanthan gum (XG) can stabilize these particles for few ...
Xue, Dingqi, Sethi, Rajandrea
core   +1 more source

Strength Deterioration of Guar Gum-Modified Loess under Freeze-thaw Environments [PDF]

长江科学院院报
[Objective] To explore the impact of freeze-thaw environments on the strength of guar gum-modified loess, direct shear test, unconfined compression strength test, Brazilian splitting test, and bender element small-strain test are conducted to examine the
LIU Xin, WANG Xiao-jie, TONG Bin, YIN Rong-yi, ZHU Hong
doaj   +1 more source

Advances in Cold‐Plasma Technology for Legume Seeds: Mechanisms, Nutritional Quality Improvement, Food Safety and Sustainable Agriculture

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT Cold plasma (CP), a nonthermal ionised gas rich in reactive oxygen and nitrogen species (RONS), has emerged as a sustainable technology for enhancing legume production and quality. This review summarises current advances in CP applications in legumes, focusing on seed germination, seedling vigour, nutrient enhancement, antinutrient reduction ...
Jannatul Ferdous, Joyairia Tabassum, Md. Hassan Bin Nabi, Abid Hassan Arnab, Wahidu Zzaman, Iftekhar Ahmad   +5 more
wiley   +1 more source

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  

Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant‐based and gluten‐free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and technological constraints ...
Federico Drudi, Silvia Tappi, Urszula Tylewicz   +2 more
wiley   +1 more source