Results 61 to 70 of about 7,545 (189)

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

KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition]

Jurnal Teknologi dan Industri Pangan, 2013
The objectives of this research were to (1) investigate the effect of feeding rate on elongation, cooking loss, and microstructure of wet corn noodle properties and (2) investigate the effect of guar gum on elongation, cooking loss, hardness, and sensory
Tjahja Muhandri*, Subarna, Nurheni Sri Palupi   +2 more
doaj   +1 more source

Degradation of Guar Gum by Intestinal Bacteria

Bioscience and Microflora, 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. The objective of the study was to determine which species are responsible for the degradation of guar in the GI ...
Hartemink, R., Schoustra, S.E., Rombouts, F.M.   +2 more
openaire   +2 more sources

Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Carlos Gabriel Arp, Stefano Zardetto, Alyssa Hidalgo, Gabriella Pasini   +3 more
wiley   +1 more source

Nutritional Quality, Bioactive Compounds, and Functional Characteristics of Guar (Cyamopsis tetragonoloba L.) Genotypes: Multi‐Trait Selection of Superior Genotypes Using MGIDI Index

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Nutritional quality, bioactive compounds, and functional characteristics of guar (Cyamopsis tetragonoloba L.) genotypes: multi‐trait selection of superior genotypes using MGIDI index. ABSTRACT Guar (Cyamopsis tetragonoloba L.) is a valuable and multifunctional summer legume crop that is widely exploited for seed gum extraction due to the presence of ...
Warqaa Muhammed ShariffAl‐Sheikh, Hussam F. Najeeb Alawadi, Ahmed Fahem Jabbar, Heidar Meftahizade   +3 more
wiley   +1 more source

Effects of Basil Seed Gum on Physicochemical, Antioxidant, and Sensory Properties of Carrot Powder‐Enriched Pancakes

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Graphical overview of pancake formulation incorporating carrot powder and basil seed gum and evaluation of physicochemical properties. ABSTRACT Natural hydrocolloids are increasingly used in bakery products to improve texture, stability, and functional quality. This study evaluated the effect of basil seed gum (BSG) at levels of 0, 0.1%, 0.2%, and 0.3%
Fakhreddin Salehi, Sepideh Vejdanivahid
wiley   +1 more source

Evaluating Stabilizers Effects on Aroma Release Dynamics in Ice Cream: A PTR‐ToF‐MS Analysis

Journal of Mass Spectrometry, Volume 61, Issue 8, August 2026.
ABSTRACT Capturing the dynamic volatilome of frozen matrices during phase transitions remains an analytical challenge, typically requiring invasive sampling. This study employs proton transfer reaction time‐of‐flight mass spectrometry (PTR‐ToF‐MS) as a rapid, noninvasive technique that directly samples headspace volatiles without preconcentration to ...
Camila Cossettin Teixeira, Michele Pedrotti, Lorenzo Gennari, Andrea Cavallero, Flavia Gasperi, Iuliia Khomenko, Franco Biasioli   +6 more
wiley   +1 more source

Glycemic Biomarkers Following Guar Gum Intake in Alloxan-Induced Diabetic Albino Rats [PDF]

Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
Open access*Corresponding author Asmaa S Abd-ElwahedEmail: Shamssamier_26@yahoo.com Received: 15 November 2025Accepted: 30 November 2025Published: 17 December 2025Citation: Asmaa S Abd-Elwahed, Nashwa A. El-Gaidi, and Mohamed SM El Mahdy (2025): Glycemic
Asmaa Abd-Elwahed, Nashwa El-Gaidi, Mohamed El Mahdy   +2 more
doaj   +1 more source

Glutamine and partially hydrolyzed guar gum promote intestinal adaptation and modulate small intestinal microbiota in high‐output stoma: A case report

JPGN Reports, Volume 7, Issue 3, Page 461-464, August 2026.
Abstract We report a case of a very low‐birth‐weight infant with a high‐output stoma following necrotizing enterocolitis. The patient exhibited villous atrophy and microbial dysbiosis. Supplementation with glutamine and partially hydrolyzed guar gum (PHGG) was initiated, leading to reduced stoma output, improved feeding tolerance, and appropriate ...
Yunosuke Kawaguchi, Keita Terui, Ayako Takenouchi, Shugo Komatsu, Ryohei Shibata, Katsuhiro Nishimura, Shota Takiguchi, Yukiko Iwase, Rei Hashimoto, Keisuke Matsusaka, Yoshiteru Osone, Jun‐ichiro Ikeda, Tomoro Hishiki   +12 more
wiley   +1 more source

Solvent‐Free Fabrication of Eco‐Friendly pH‐Sensitive Smart Films From Poly(Butylene Succinate) and Red Cabbage Anthocyanin for Tracking of Chicken Breast Spoilage

Polymer Engineering &Science, Volume 66, Issue 8, Page 5582-5595, August 2026.
Smart label design. ABSTRACT The growing interest to ensure food safety requires the development of smart indicator systems that are capable of real‐time tracking of spoilage, particularly for perishable foods. Therefore, the purpose of this work is to fabricate eco‐friendly, industrially viable pH‐sensitive smart films via solvent‐free melt ...
Bedriye Ucpinar
wiley   +1 more source