Psyllium Husk Gel Used as an Alternative and More Sustainable Scalding Technology for Wheat Bread Quality Improvement and Acrylamide Reduction [PDF]
Frontiers in Nutrition, 2023 This study aimed at evaluating the influence of different amounts (5, 10, 15, 20, and 25%) of psyllium husk gel (PHG) on wheat bread (WB) characteristics – chiefly, overall acceptability (OA), porosity, specific volume (v), mass loss after baking (ML ...
João M Rocha +2 more
exaly +4 more sources
Psyllium-Husk-Assisted Synthesis of ZnO Microstructures With Improved Photocatalytic Properties for the Degradation of Methylene Blue (MB) [PDF]
Nanomaterials, 2022 Wastewater from the textile industry is chronic and hazardous for the human body due to the presence of a variety of organic dyes; therefore, its complete treatment requires efficient, simple, and low cost technology.
Aneela Tahira +2 more
exaly +4 more sources
The role and therapeutic effectiveness of Plantago ovata husk (psyllium husk) in the prevention and non-pharmacological treatment of gastrointestinal diseases. Part 2. Clinical use of psyllium husk in the treatment of constipation and diarrhea [PDF]
Gastroenterology ReviewThe results of numerous clinical studies available in the literature allow us to conclude that the fiber deserving the name of the gold standard in regulating bowel movements is the psyllium husk obtained from Plantago ovata.
Justyna Przybyszewska +3 more
doaj +4 more sources
Effect of Psyllium husk fiber and lifestyle modification on human body insulin resistance [PDF]
Nutrition and Metabolic Insights, 2022 Insulin resistance is a metabolic disorder that is increasing worldwide and is associated with some of the most common diseases affecting modern societies including diabetes, hypertension, obesity, and coronary heart disease. Changes in diet and physical
Amjad Ali Bacha, Zia Ud Din, Imran khan
doaj +4 more sources
Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread [PDF]
Foods, 2022 White bread contains a high proportion of easily digestible starch, which contributes to an undesirable rapid increase in blood glucose concentration. This study investigated the effects of nonstarch polysaccharides (NSP) -xanthan gum, lambda-carrageenan
Zawanah Yassin +8 more
doaj +2 more sources
Enhancing the Quality of Low-Salt Silver Carp (Hypophthalmichthys molitrix) Surimi Gel Using Psyllium Husk Powder: An Orthogonal Experimental Approach [PDF]
GelsLow-salt surimi production is crucial as it addresses health concerns related to sodium intake while maintaining the quality and shelf-life of seafood products.
Muhammad Safeer Abbas +6 more
doaj +2 more sources
International Journal of Food Properties, 2022 The current research aimed to extract and characterize arabinoxylans (AX) from psyllium seeds husk for their nutritional and structural properties. For this purpose, psyllium husk (PH) was procured from the local market and subjected for the nutritional ...
Farhan Saeed +2 more
exaly +3 more sources
Development and characterization of a tissue mimicking psyllium husk gelatin phantom for ultrasound and magnetic resonance imaging [PDF]
International Journal of Hyperthermia, 2020 Purpose To develop and characterize a tissue-mimicking phantom that enables the direct comparison of magnetic resonance (MR) and ultrasound (US) imaging techniques useful for monitoring high-intensity focused ultrasound (HIFU) treatments.
Lorne W. Hofstetter +6 more
doaj +2 more sources
The role and therapeutic effectiveness of Plantago ovata seed husk (psyllium husk) in the prevention and non-pharmacological treatment of gastrointestinal diseases. Part 1. Clinical use of psyllium husk in the treatment of irritable bowel syndrome, ulcerative colitis, and colorectal cancer [PDF]
Gastroenterology ReviewPlantago ovata is a common medicinal plant widely cultivated in tropical regions of the world. The outer seed coat of P. ovata, obtained by cleaning the seeds, contains soluble and insoluble fibre in a ratio of 7:3, making products containing P.
Justyna Przybyszewska +3 more
doaj +2 more sources
Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough [PDF]
International Journal of Food Science, 2020 Arabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flour with added ...
Ahmad Aldughpassi +5 more
doaj +2 more sources