Results 71 to 80 of about 205,110 (205)

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

Preparation and Characterization of Bio-Based Freshness Indicator Labels Loaded with Natural Pigments with High Stability and Sensitivity

Foods
Freshness indicator labels are crucial for food quality monitoring. However, existing labels often lack stability and sensitivity. This study aims to develop a safe freshness indicator label with high stability and sensitivity.
Yinglin Tan, Xiao Liu, Zhi Cheng, Qiping Zhan, Liyan Zhao   +4 more
doaj   +1 more source

Risikovurdering af locust bean gum (E410) med restindhold af ethylenoxid

, 2021
Fødevarestyrelsen har bedt DTU Fødevareinstituttet om en sundhedsmæssig risikovurdering af et restindhold af ethylenoxid på 13 mg/kg i locust bean gum (E410)
Bennekou, Susanne Hougaard, Jensen, Bodil Hamborg   +1 more
core  

Production of bacterial cellulose by Acetobacter okinawensis AC2 and its application as a bioadsorbent for azo dye removal

Biofuels, Bioproducts and Biorefining, Volume 20, Issue 3, Page 1596-1608, May/June 2026.
Abstract Bacterial cellulose (BC) is a naturally occurring polysaccharide that has attracted considerable interest in various fields, including biological and biomedical applications, due to its biodegradability, biocompatibility, high degree of crystallinity, and outstanding physicochemical characteristics. It is widely used in several industries such
Mehmet Akif Omeroglu, Neslihan Keles, Mesut Taskin   +2 more
wiley   +1 more source

Dietary therapy of functional digestive disorders in children of the first year of life: evaluation of clinical efficacy of a formula containing carob bean gum

Лечащий Врач
Background. Functional gastrointestinal disorders in the first year of life are a common problem for the child and parents. In addition to significant discomfort for the family, they often lead to a range of inconsistent behaviors that include duplicate ...
G. R. Sagitova, V. M. Sereda, A. I. Danilova, V. A. Shuldais, N. V. Klyueva, I. A. Temerev   +5 more
doaj   +1 more source

Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception

Foods, 2013
In complex emulsions, viscosity or viscosity-associated sensory attributes such as creaminess are important for quality assessment and product differentiation.
Susann Zahn, Karin Hoppert, Franziska Ullrich, Harald Rohm   +3 more
doaj   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Locust bean and guar as beater additives

, 1949
Title from folder label.Project report form no. 1 dated October 4, 1949. Studies on mannogalactan gums as beater additives. I. A method for determining the sorption of mannogalactan gums on cellulose fibers / M. B. Webb, John W. Swanson -- Project report
Webb, M. B. (Maurice Barnett), Morse, Russell C., Swanson, John W.   +2 more
core   +1 more source

An investigation into the gel characteristics of xanthan gum-locust bean gum mixes.

, 2001
Xanthan gum and locust bean gum are two naturally occurring polysaccharides which do not form gels in isolation, but undergo a positive synergy to form thermoreversible elastic gels in combination.
Liu, Claire Ann
core  

Carboxymethylation of Locust Bean Gum: Application in Interpenetrating Polymer Network Microspheres for Controlled Drug Delivery

, 2016
For hydrophilic modification, the sodium carboxymethyl ether of locust bean gum was developed by Williamson synthesis using monochloroacetic acid as the etherifying agent.
Santanu Kaity (1755532), Animesh Ghosh (1571146)   +1 more
core   +1 more source