Results 61 to 70 of about 142,551 (288)

Aplikasi Campuran Alginat dari Sargassum crassifolium dan Gum sebagai Pengental Textile Printing

Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2016
Penelitian aplikasi campuran alginat dari Sargassum crassifolium dan gum untuk meningkatkan viskositas alginat sebagai pengental pada textile printing telah dilakukan.
Subaryono Subaryono, Tazwir Tazwir, Amir Husni, Ustadi Ustadi, Yudi Pranoto   +4 more
doaj   +1 more source

Effects of long-term soluble vs. insoluble dietary fiber intake on high-fat diet-induced obesity in C57BL/6J mice [PDF]

, 2010
Although most of the proposed beneficial effects of fiber consumption have been attributed to viscous and gel-forming properties of soluble fiber, it is mainly insoluble cereal fiber and whole grains that are strongly associated with reduced diabetes ...
Andreas F.H. Pfeiffer, Backhed, Cameron-Smith, Covington, de Munter, Frank Isken, Galisteo, Hong, Howarth, Isken, Jenkins, Jenkins, King, Kumar, Liese, Martin O. Weickert, Martin Osterhoff, McNeil, Owusu-Asiedu, Pereira, Pittler, Ristow, Robertson, Robertson, Schulze, Song, Steneberg, Stewart, Susanne Klaus, Thorburn, Track, Weickert, Weickert, Weickert, Weickert, Wolfrum, Wolfrum   +36 more
core   +1 more source

Harnessing the Interfacial Activity of Soluble Faba Protein‐Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil‐in‐Water Emulsions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In oil‐in‐water emulsions, lipid oxidation begins at the interface between the two phases. One strategy to slow down this process is to place antioxidants at the interface, where they can directly block oxidative reactions. This study explored that idea by conjugating soluble faba bean protein with tannic acid using the free‐radical grafting ...
Shahrzad Sharifimehr, Supratim Ghosh
wiley   +1 more source

Physical, barrier, and antioxidant properties of pea starch-guar gum biocomposite edible films by Incorporation of natural plant extracts [PDF]

, 2017
Active food packaging based on pea starch and guar gum (PSGG) films containing natural antioxidants (NAs) was developed. Four kinds of NAs (epigallocatechin gallate (EGCG), blueberry ash (BBA) fruit extract, macadamia (MAC) peel extract, and banana (BAN)
Chockchaisawasdee, Suwimol, Golding, John B., Saberi, Bahareh, Scarlett, Christopher J., Stathopoulos, Costas E., Vuong, Quan V.   +5 more
core   +2 more sources

Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise

Journal of the American Oil Chemists' Society, EarlyView.
Partial substitution of sunflower oil with cold‐pressed oils (0‐20%) improves the bioactive composition, oxidative stability, and overall quality of mayonnaise while preserving emulsion stability. ABSTRACT This study investigates the effects of xanthan gum, carrot flour, and pumpkin flour on the physicochemical, rheological, and bioactive properties of
S. Gülen, D. Günal‐Köroğlu, S. Turan   +2 more
wiley   +1 more source

heavy metal-contaminated soil, ex-situ stabilization, stabilizer, backfill and macro-encapsulate

Yantu gongcheng xuebao, 2022
To improve the hydraulic characteristics of the fiber-reinforced loess, maintain the long-term stability of the loess slope, and promote the full play of the vegetation protection, the guar gum is used to cure the fiber-reinforced loess.
JIA Zhuo-long 1, YAN Chang-gen 1, LI Bo 2, SHI Yu-ling 3, LAN Heng-xing 3, 4, XU Jiang-bo 1, BAO Han 1
doaj   +1 more source

Development of gluten-free wrap bread : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand [PDF]

, 2016
Gluten, the storage protein in wheat, barley and rye is associated with coeliac disease, wheat allergy and non-coeliac gluten sensitivity. The clinical symptoms include diarrhoea, anaemia, nausea, mouth sore and psychological symptoms and in some cases
Yang, Tianyi
core  

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +1 more source

Nitrate Removal from Aqueous Solutions using Green and Biodegradable Zerovalent Iron Nanoparticles

Muhandisī-i Bihdāsht-i Muḥīṭ, 2019
Background and objectives: Zerovalent iron nanoparticles (ZVIN) had high potential for nitrate removal from aqueous solutions due to high surface area and reactivity of them.
Mohammad Taghi Kouhiyan Afzal, Ahmad Farrokhian Firouzi, Mehdi Taghavi Zahedkolaei   +2 more
doaj  

Characterization of pea starch-guar gum biocomposite edible films enriched by natural antimicrobial agents for active food packaging [PDF]

, 2017
Antimicrobial activity of epigallocatechin-3-gallate (EGCG) and two native Australian plants blueberry ash (BBA) fruit and macadamia (MAC) skin extracts against nine pathogenic and spoilage bacteria and seven strains of fungi, using an agar well ...
Chockchaisawasdee, Suwimol, Golding, John B., Saberi, Bahareh, Scarlett, Christopher J., Stathopoulos, Costas E.   +4 more
core   +2 more sources