Results 51 to 60 of about 217,149 (212)

Carob (Ceratonia siliqua L.) cultivation, processing, and industrial applications: A review

African and Mediterranean Agricultural Journal - Al Awamia
Carob (Ceratonia siliqua L.), an evergreen tree native to the Mediterranean basin and a member of the Leguminosae family, boasts a rich mosaic of ecological, historical, and economic significance.
Lahcen Hssaini, Reda Meziani, Rachid Razouk, Ahmed Irchad   +3 more
doaj   +1 more source

Ceratonia siliqua: Phytochemistry, Bioactivity, and Its Emerging Role as a Sustainable Food and Industrial Resource

Journal of Food Science, Volume 91, Issue 10, October 2026.
ABSTRACT Ceratonia siliqua L. (C. siliqua), commonly known as the carob tree, is an evergreen species of the Fabaceae family native to the Mediterranean basin and increasingly cultivated worldwide. Traditionally valued as animal feed and a natural sweetener, it has recently gained recognition as a multifunctional plant resource with nutritional ...
Anis Ben Hsouna, Ravendra Kumar, Manjul Gondwal, Shivangi Chamoli, Bhanu Pratap Singh Gautam, Simranpreet Kaur, Rakesh Kumar Verma, Piyush Kumar, Monika Michalak, Boutheina Ben Akacha, Wirginia Kukula‐Koch, Wojciech Koch, Faical Brini, Wissem Mnif, Rania Ben Saad, Stefania Garzoli, Miroslava Kačániová   +16 more
wiley   +1 more source

Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods

ChemFoodChem, Volume 2, Issue 3, September 2026.
This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani, Georgia Koutsouridou, Eleftheria H. Kaparakou, Dimitra Daferera, Petros A. Tarantilis, Golfo Moatsou, Maroula G. Kokotou   +6 more
wiley   +1 more source

The enhancing effects of locust bean gum and xanthan gum on the digestibility of potato starch under thermal treatments

Food Biomacromolecules, Volume 3, Issue 3, Page 488-498, September 2026.
The dual‐thermal treatment enhanced the interaction between potato starch and gums, consequently reducing starch digestibility. Abstract Locust bean gum (LBG) and xanthan gum (XG) played regulatory roles in the digestibility of potato starch (PS) during thermal treatments.
Xiaopei Hu, Yidi Zhang, Fenshu Zhang, Chunyan Wang, Qiyue Zhao, Suhong Li, Tuoping Li   +6 more
wiley   +1 more source

Influence of locust bean gum on the rheological properties of kappa-carrageenan systems in the vicinity of the gel point

, 1993
Viscosity and oscillatory shear measurements have been performed on kappa-carrageenan alone and on kappa-carrageenan/galactomannan (guar gum or locust bean gum) blends in the vicinity of the sol-gel transition.
Doublier, J. L., Fernandes, P. B., Gonçalves, M. P., P.B. Fernandes, M.P. Gonçalves, J.L. Doublier   +5 more
core   +1 more source

IMPROVEMENT OF SIMVASTATIN SOLUBILITY USING HPMCAS, LOCUST BEAN GUM, SODIUM ALGINATE AND TPGS AS A POLYMER WITH SOLID DISPERSION METHOD

, 2023
Objective: Simvastatin (SV) is a cholesterol-lowering drug that classified in BCS (Biopharmaceutics Classification System) Class II class with high permeability but low solubility value.
KAMILAH, ZIRLY YUSRIANI, SRIWIDODO, SOPYAN, IYAN, MEGANTARA, SANDRA   +3 more
core   +1 more source

Thermal Stability of Bio-Polymers and their Blends

Nigerian Journal of Technological Development, 2022
Studies from research have shown that one of the major problems associated with the use of polymers during polymer flooding is polymer degradation. Polymers lose their viscosity as well as their efficiency in the presence of high temperatures. Hence, the
Itohan Eiroboyi, Sun S. Ikiensikimama
doaj  

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

The effects of the combined use of stabilizers containing locust bean gum and of the storage time on Kahramanmaraş-type ice creams

, 2003
This study was aimed primarily at determining the suitability of locust bean gum and various stabilizers in the production of Kahramanmaraş-type ice creams, the physical, chemical and sensory properties of the ice creams produced, and the stabilizer ...
Kacar A., Guven M., Karaca O.B.
core   +2 more sources

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