Results 101 to 110 of about 745 (126)

Fish meal replacement by plant protein substitution and guar gum addition in trout feed. Part II: Effects on faeces stability and rheology

Biorheology, 2012
In the explosively growing aquaculture industry, the challenge of sustainability includes a requirement to produce more fish than are consumed by stock. A promising avenue of research is the substitution of the fish meal in feeds with plant protein. However, there are inherent risks in the development of such feeds, and serious consideration should be ...
Brinker, Alexander, Friedrich, Christian
openaire   +2 more sources

Fish meal replacement by plant protein substitution and guar gum addition in trout feed, Part I: Effects on feed utilization and fish quality

Aquaculture, 2011
Abstract In a two-factorial experiment the effects of three rainbow trout diets were tested with respect to growth and health of fish stock, product quality and sustainability. The diets, comprising widely available and affordable raw ingredients, were iso-energetic and iso-carbohydrated, but contained protein of different provenances as follows: 100%
Alexander Brinker, Reinhard Reiter
openaire   +1 more source

Synergistic formulation approach for developing pea protein and guar gum enriched olive oil-in-water emulsion gels as solid fat substitutes: Formulation optimization, characterization, and molecular simulation

International Journal of Biological Macromolecules
This study aimed to optimize the formulation of olive oil-in-water (O/W) emulsion gels by incorporating Pea Protein (PP) and Guar Gum (GG) as alternative options for solid fats. The optimum rheological (consistency index, apparent viscosity, recovery) and texture (firmness) properties of the emulsion gels were obtained using a mixture of 2 % PP, 1 % GG,
openaire   +2 more sources

A dural substitute based on oxidized quaternized guar gum/porcine peritoneal acellular matrix with improved stability, antibacterial and anti-adhesive properties

Chinese Chemical Letters, 2023
Xiaoshuang Yu, Pengfei Yue, Xu Peng, Hongmei Ding, Ningning Lei, Xixun Yu   +5 more
openaire   +1 more source

Anaphylactic shock to guar gum (food additive E412) contained in a meal substitute

Allergy, 2007
I, Papanikolaou, R, Stenger, J C, Bessot, F, de Blay, G, Pauli   +4 more
openaire   +2 more sources

Substitution of Soybean Dregs Flour and Addition of Guar Gum on the Chemical and Organoleptic Properties of Wet Noodles

Wet noodles substituted with soybean pulp flour produce noodle products that break easily and decreaseelasticity, so it is necessary to add guar gum to improve the quality of the wet noodles. This researchaims to determine the effect of interaction and determine the best combination between the proportionof soybean dregs flour and wheat flour with the ...
Chasanah, Dwi Asmaul, Handarini, Kejora, Rahmiati, Retnani   +2 more
openaire   +1 more source

Guar gum and its composites as potential materials for diverse applications: A review

Carbohydrate Polymers, 2018
Gaurav Sharma, Amit Kumar, Mu Naushad
exaly  

X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum

International Journal of Biological Macromolecules, 2012
Deepak Mudgil, Sheweta Barak
exaly  

Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum

Carbohydrate Polymers, 2012
Deepak Mudgil, Sheweta Barak
exaly  

Viscosity of guar gum and xanthan/guar gum mixture solutions

Journal of the Science of Food and Agriculture, 2000
Jose A Casas, Angel F Mohedano, Felix Garcia-Ochoa   +2 more
exaly