Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel [PDF]
Foods, 2022 Improving the gel texture and stability of rice starch (RS) by natural hydrocolloids is important for the development of gluten-free starch-based products. In this paper, the effects of guar gum and locust bean gum on the pasting, rheological properties,
Xuejiao Xu +3 more
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Re‐evaluation of locust bean gum (E 410) as a food additive [PDF]
EFSA Journal, 2017 Following a request from European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of locust bean gum (E 410) as a food additive.
EFSA Panel on Food Additives Nutrient Sources added to Food (ANS) +27 more
doaj +3 more sources
Interactions with Locust Bean Gum Regulate the Gelling Capacity of Myofibrillar Protein Emulsion: Effects of Locust Bean Gum Concentration [PDF]
FoodsMyofibrillar protein (MP) emulsion systems tend to be unstable, leading to loss of water and oil from the emulsion gel. Thus, improvements in MP emulsification ability are needed to enhance the quality of meat products.
Ang Ru +8 more
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Safety and efficacy of a feed additive consisting of locust bean gum for all animal species (Dupont Nutrition and Health) [PDF]
EFSA Journal, 2022 Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP Panel) was asked to deliver a scientific opinion on the safety and efficacy of locust bean gum as a technological feed ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +23 more
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Structural characteristics of locust bean gum hydrolysate and its alleviating effect on dextran sulfate sodium-induced colitis [PDF]
Frontiers in Microbiology, 2022 BackgroundUlcerative colitis (UC) is an inflammatory lesion of the colon from various causes. As current therapeutic drugs have adverse effects on patients with UC, there is a growing demand for alternative medicines from natural and functional foods ...
Kangjia Jiang +9 more
doaj +2 more sources
Re‐evaluation of locust bean gum (E 410) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as a food additive for uses in foods for all population groups [PDF]
EFSA Journal, 2023 Locust bean gum (E 410) was re‐evaluated in 2017 by the former EFSA Panel on Food Additives and Nutrient sources added to Food (ANS). As a follow‐up to that assessment, the Panel on Food Additives and Flavourings (FAF) was requested to assess the safety ...
EFSA Panel on Food Additives and Flavourings (FAF) +27 more
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Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology [PDF]
Foods, 2020 Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children.
Soulef Benkadri +3 more
doaj +2 more sources
Safety and efficacy of a feed additive consisting of locust bean gum for cats, dogs, pigs and poultry (FEDIAF) [PDF]
EFSA JournalFollowing a request from the European Commission, EFSA was asked to deliver a scientific opinion on the assessment of the follow‐up application for re‐evaluation of locust bean gum as a technological additive for cats, dogs, pigs and poultry.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +23 more
doaj +2 more sources
Gels, 2023 (1) Background: This study attempted to develop an elder-friendly food suitable to the Korean Industrial Standard (KS) after identifying the nutritional characteristics of Kaniwa; (2) Methods: The nutrient composition and physiological activity of Kaniwa
Dah-Sol Kim, Fumiko Iida
doaj +1 more source
Foods, 2022 The aim of this study was to identify the nutritional components of sea buckthorn berries and to evaluate the hardness control of the elderly with mastication difficulties using various types and concentrations of gelling agents in the preparation of sea
Dah-Sol Kim, Fumiko Iida
doaj +1 more source