Results 101 to 110 of about 142,551 (288)

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, EarlyView.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley   +1 more source

Investigation of the Efficiency of Use of Polycomponent Acidifiers in the Technology of Rye- Wheat Bread [PDF]

, 2017
The polycomponent acidifiers “Optimal 1” and “Optimal 2” were elaborated at the National University of food technologies (Kyiv city, Ukraine) for intensifying the technology of rye-wheat bread and prolongation of its freshness.The composition of ...
Bilyk, O. (Olena), Kovbasa, V. (Volodymyr), Sylchuk, T. (Tatyana), Zuiko, V. (Vira)   +3 more
core  

Investigation of optimum conditions for the growth of Fusarium solani EGY1 causing root rot of guar (Cyamopsis tetragonoloba L.) [PDF]

, 2017
Guar gum (Galactomannan) is extracted from Guar (Cluster bean), which is extensively used in petroleum, food and pharmaceutical industry. Root rot of guaris caused by Fusarium solani EGY1 under Punjab, having sub-tropical climatic conditions.
Rani, Upasana, Singh, Devinder Pal, Singh, Simranjit, Sirari, Asmita, Tiwana, U.S.   +4 more
core   +2 more sources

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

Food Biomacromolecules, EarlyView.
Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar, Geethalaxmi Mundas, Harini Ravi, C K Sunil, Venkatachalapathy Natarajan   +4 more
wiley   +1 more source

Evaluation of mechanical properties of unsaturated polyester-guar gum/hydroxypropyl guar gum composites

Express Polymer Letters, 2007
Guar gum is a natural polysaccharide that has been explored for various applications. However, there is a limited number of studies in which guar gum has been used as a filler in a polymer. The effect of guar gum and its hydroxypropyl derivatives in unsaturated polyester composites were investigated with respect to their mechanical and chemical ...
M. A. Shenoy, D. J. D'Melo
openaire   +2 more sources

Bajra‐based functional laddu—Standardization, nutritional profiling, molecular characterization

Food Biomacromolecules, EarlyView.
Abstract The bajra laddu experimental formulations consisted of composite flour containing varying proportions of bajra flour and gram flours viz, T0‐0:100, T1‐25:75, T2‐50:50, T3‐75:25, and T4‐100:0, respectively. The sensory acceptability of the standardized product was assessed by semitrained panelists using a nine‐point hedonic scale, which ...
Mridula Pandey, Sadhna Singh, Ashok Kumar Yadav, Aman Rathaur, Hradesh Rajput, Dinesh Chandra Rai   +5 more
wiley   +1 more source

Thermal, spectroscopic, SEM and rheological datasets of native and quaternized guar gum

Data in Brief, 2020
The manuscript reports TGA, DTA, SEM and NMR datasets of native and quaternized guar gum as a tool for their characterization. The TGA and DTA data was acquired in temperature range 35–500 °C. Based on the TGA experimental values, activation energy plots
Rakhi Tyagi, Pradeep Sharma, Ajeet K. Lakhera, Vineet Kumar   +3 more
doaj   +1 more source

Transport of Non-Newtonian Suspensions of Highly Concentrated Micro- And Nanoscale Iron Particles in Porous Media: A Modeling Approach [PDF]

, 2010
The use of zerovalent iron micro- and nanoparticles (MZVI and NZVI) for groundwater remediation is hindered by colloidal instability, causing aggregation (for NZVI) and sedimentation (for MZVI) of the particles.
Sethi, Rajandrea, Tosco, Tiziana Anna Elisabetta   +1 more
core   +1 more source

Effects of yeast polysaccharides on the quality of wheat dough and toast

Food Biomacromolecules, EarlyView.
Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang, Siyu Wang, Bo Liu, Xianhui Chang, Wenping Ding, Weizhu Yu   +5 more
wiley   +1 more source

Strength and Micro-Mechanism of Guar Gum–Palm Fiber Composite for Improvement of Expansive Soil

Fibers
This study investigates the improvement effect and micro-mechanism of guar gum and palm fibers, two eco-friendly materials, on expansive soil. The study uses disintegration tests, unconfined compressive strength tests, triaxial compression tests, and SEM
Junhua Chen, Yuejian Huang, Aijun Chen, Xinping Ji, Xiao Liao, Shouqian Li, Ying Xiao   +6 more
doaj   +1 more source