Results 11 to 20 of about 6,130 (217)
Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread
Foods, 2021 Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free ...
Camilly Fratelli +5 more
doaj +2 more sources
Alimentary pharmacology & therapeutics, 2011 Dried plums vs. psyllium; comment on Randomised clinical trial: dried plums (prunes) vs. psyllium for constipation.
STANGHELLINI, VINCENZO +1 more
openaire +3 more sources
Powder Handling and Frozen Texture of a Reconstitutable Strawberry-Oat Sorbet Premix After Sucrose Replacement. [PDF]
J Texture StudDevelopment and production workflow of the reconstitutable strawberry–oat sorbet premix, from ingredient preparation and formulation design through dry blending, reconstitution, dynamic freezing, and final product evaluation. The schematic summarizes the experimental process and the principal groups of analyses performed.
Dos Santos Lima C, da Silva Lannes SC.
europepmc +2 more sources
Nutrition Today, 2021 Psyllium is a natural, predominantly soluble isolated fiber that forms a gel when hydrated. The psyllium gel is not fermented and transits the entire gastrointestinal tract intact. In the small intestine, the psyllium gel increases chyme viscosity, which slows the degradation and absorption of nutrients, which significantly improves fasting blood ...
Johnson W. McRorie +3 more
openaire +2 more sources
Psyllium reduces insulin-induced colonic gas production in irritable bowel syndrome: MRI and in vitro fermentation studies [PDF]
, 2021 Objective: Health promoting dietary fibre including inulin often triggers gastrointestinal symptoms in patients with irritable bowel syndrome (IBS), limiting their intake.
Warren, Fred +31 more
core +3 more sources
Quality-driven reformulation of Plantago ovata enriched non-fermented beef salami. [PDF]
J Sci Food AgricAbstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Elal Mus T +6 more
europepmc +2 more sources
Thiol Modification of Psyllium Husk Mucilage and Evaluation of Its Mucoadhesive Applications
The Scientific World Journal, 2013 Thiol functionalization of psyllium was carried out to enhance its mucoadhesive potential. Thiolation of psyllium was achieved by esterification with thioglycolic acid.
Meenakshi Bhatia, Munish Ahuja
doaj +1 more source
Archives of Anesthesia and Critical Care, 2021 Background: Thirst is a prevalent problem among patients in intensive care unit. This study aimed to compare the effects of menthol-cold water and psyllium on thirst and xerostomia among patients in intensive care unit.
Leila Sayadi +2 more
doaj +1 more source
Evaluation of binding properties of Plantago psyllium seed mucilage [PDF]
, 2010 U radu je ispitivana neškodljivost i sigurnost uporabe sluzi ekstrahirane iz sjemenki biljke Plantago psyllium. Primjenjivost te sluzi kao veziva u farmaceutskim pripravcima ispitana je na tabletama paracetamola.
ANSOROUDI, FARSHAD +9 more
core +1 more source
Ciência Rural, 2009 psyllium (Plantago psyllium) é um vegetal comumente utilizado como adjuvante no tratamento de afecções que resultam em constipação. Com o objetivo de melhor compreender os efeitos dessa fibra em cães, foram realizados dois experimentos.
Letícia Tortola +6 more
doaj +1 more source