Results 81 to 90 of about 217,149 (212)

Development of innovative cricket cheese alternatives as a sustainable food production approach

Food Chemistry Advances
This study developed a suitable formula for the production of alternative cheese using cricket protein as an alternative ingredient. The research focused on nutritional value, microbial safety, and consumer acceptance.
Orawan Oupathumpanont, Piangthan Chaisingkan, Sopida Wisansakkul   +2 more
doaj   +1 more source

FPIES Induced by Locust Bean Gum in an Infant [PDF]

Journal of Investigational Allergology and Clinical Immunology, 2020
M, Jędrzejczyk, K, Bartnik, M, Funkowicz, E, Toporowska-Kowalska   +3 more
openaire   +2 more sources

Synthèse bibliographique de l'influence du procédé d'extraction et de purification sur les caractéristiques et les propriétés d'une gomme de caroube

Biotechnologie, Agronomie, Société et Environnement, 2014
Review of the influence of the extraction and purification process on the characteristics and properties of locust bean gum. The carob tree is a species cultivated for its seeds in Mediterranean countries.
Gillet, S., Simon, M., Paquot, M., Richel, A.   +3 more
doaj  

Issue Information

Food Biomacromolecules, Volume 3, Issue 3, Page 419-423, September 2026.
No abstract is available for this article.
wiley   +1 more source

Design, development and evaluation of trimetazidine dihydrochloride sustained release matrix tablets

International Journal of Research in Pharmaceutical Sciences, 2011
This work aims at investigating the use of natural gum locust bean gum as matrix agent in an attempt to formulate sustained release matrix tablets containing trimetazidine dihydrochloride.
D.Nagasamy Venkatesh*, G.Indiran, Nrupan Samrat Reddy, K.Gowthamarajan, S.N.Meyyanathan, K. Elango   +5 more
doaj  

Microencapsulation of Lactobacillus acidophilus NCFM incorporated with mannitol and its storage stability in mulberry tea

Ciência e Agrotecnologia
Lactobacillus acidophilus NCFM (L-NCFM) was microencapsulated via co-extrusion technique with mannitol. Optimization of coating material, locust bean gum (0% to 2%, w/v) and prebiotic, mannitol (0% to 5%, w/v) was tested on bead size and ...
Wong Lok Yee, Chan Li Yee, Nyam Kar Lin, Pui Liew Phing   +3 more
doaj   +1 more source

Evaluation of a Novel, Natural Locust Bean Gum as a Sustained Release and Mucoadhesive Component of Tizanidine Hcl Buccal Tablets [PDF]

, 2015
Mucoadhesive polymers that bind to the gastric mucin or epithelial cell surface are useful in drug delivery for the purpose of increasing the intimacy and duration of contact of drug with the absorbing membrane.
Harikrishnan.V
core   +1 more source

Tahini as a Novel Raw Material for Plant-Based Milk Alternatives: Formulation Optimization and Sensory Evaluation

Journal of Food Quality
The increasing demand for plant-based milk alternatives has encouraged the exploration of novel raw materials with suitable nutritional and functional properties.
Aslı Arslan Kulcan
doaj   +1 more source

Locust bean and guar as beater additives

, 1956
Title from folder label.Project report form no. 10 dated July 18, 1957. Preliminary study of the synergistic effect of locust bean gum and pearl cornstarch when used as beater adhesives / Gerald ...
Hoffman, Gerald R.
core  

Effects of addition of locust bean gum on sensory, chemical, and physical properties of low-fat yoghurt

, 2013
Locust bean gum is used as thickener, stabilizer, emulsifier and gelling agent in the food industry, and approved in most areas of the world. This study investigated the effect of addition of locust bean gum (0, 0.013, 0.02 and 0.026% w/v) on the ...
Peker, Hande, Arslan, Seher
core