Results 81 to 90 of about 770 (122)

A Review of Processing, Marketing, and Demographic Influence on Consumer Perception of Pulse Milk- Insights From Traditional and AI-Facilitated Research. [PDF]

J Food Sci
Ifeh C, Whitaker B, Nazemi N, Greenwood M, Miles M, Kuo WY.   +5 more
europepmc   +1 more source

Evaluation of the Effect of Improvers: Psyllium and Xanthan Gum in Bread Loaf with Partial Replacement of Quinoa Flour. [PDF]

Foods
Quinte L, Valderrama I, Best I.
europepmc   +1 more source

Topical Meloxicam Hydroxypropyl Guar Hydrogels Based on Low-Substituted Hydroxypropyl Cellulose Solid Dispersions. [PDF]

Gels
Dahma Z, Torrado-Salmerón C, Álvarez-Álvarez C, Guarnizo-Herrero V, Martínez-Alonso B, Torrado G, Torrado-Santiago S, de la Torre-Iglesias PM.   +7 more
europepmc   +1 more source

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Printing properties of a high substituted guar gum and its mixture with alginate

Dyes and Pigments, 2000
Highly substituted guar gum can be used in the printing of cotton with bifunctional reactive dyes as an alternative to alginate. In this work, a bifunctional reactive dye and blends of substituted guar gum and alginate were used. The rheological, technological and colorimetric parameters of the mixed printing pastes were studied and compared with those
Sonja Šostar Turk, Reinhold Schneider
exaly   +2 more sources

The impact of substitution of two hydrophobic moieties on the properties of guar gum based hydrogels

Pigment & Resin Technology, 2021
PurposeThe purpose of this study is to modify guar gum (GG) into guar gum acetate (GGA) and phthaloyl guar gum (PHGG) by transesterification and phthaloylation, respectively.Design/methodology/approachGG has been modified into GGA through transesterification reaction between GG and vinyl acetate and PHGG through esterification reaction with phthalic ...
Mazrina Mazlan, Muhammad Rizwan, Ahmad Danial Azzahari, Vidhya Selvanathan, Faridah Sonsudin, Nurshafiza Shahabudin   +5 more
openaire   +1 more source

Determination of the degree of the substitution of hydroxyethyl guar gum

Carbohydrate Polymers, 2008
Abstract An improved chemical method for the determination of the degree of the substitution of hydroxyethyl guar gum by mixed p -toluenesulfonic-acetic anhydride has been described. The hydroxyethyl groups are cleaved from modified galactomannans at 130 °C in the presence of excess mixed p -toluenesulfonic-acetic anhydride for 14 h, and then the ...
Ling-Sa He, Bo Jiang, Ke Wang
openaire   +1 more source

Guar gum: a cheap substitute for agar in microbial culture media

Letters in Applied Microbiology, 2005
To determine the possibility of using guar gum, a colloidal polysaccharide, as a cheap alternative to agar for gelling microbial culture media.As illustrative examples, 12 fungi and 11 bacteria were cultured on media solidified with either guar gum or agar. All fungi and bacteria exhibited normal growth and differentiation on the media gelled with guar
R, Jain, V, Anjaiah, S B, Babbar
openaire   +2 more sources

Intrinsic viscosity and rheological properties of natural and substituted guar gums in seawater

International Journal of Biological Macromolecules, 2015
The intrinsic viscosity and rheological properties of guar gum (GG), hydroxypropyl guar (HPG) and carboxymethyl guar (CMG) in seawater and the effects of shear rate, concentration, temperature and pH on these properties were investigated. An intrinsic viscosity-increasing effect was observed with GG and HPG in seawater (SW) compared to deionized water (
Shibin Wang, Le He, Jianchun Guo, Jinzhou Zhao, Hongbiao Tang   +4 more
openaire   +2 more sources

Selective oxidation and determination of the substitution pattern of hydroxypropyl guar gum

Carbohydrate Polymers, 2010
Abstract The substituent distribution in hydroxypropyl guar gums was characterized by chemical methods in this study. A new method based on periodate oxidation combined with probability analysis was proposed to determine the degree of substitution at secondary hydroxyl groups.
Xiaoyan Wu, Yingqing Ye, Yannan Chen, Bin Ding, Junjie Cui, Bo Jiang   +5 more
openaire   +1 more source

Effects of guar gum as a fat substitute in low fat meat emulsions

Journal of Food Processing and Preservation, 2017
The physicochemical, oxidative, and sensory properties were determined for low fat meat emulsions containing varying levels of guar gum (0.5, 1.0, and 1.5%) as a fat substitute. Reduction of fat and incorporation of guar gum resulted in higher emulsion stability and cooking yield but lower penetration force.
Sajad A. Rather, F. A. Masoodi, Rehana Akhter, Jahangir A. Rather, Furheen Amin   +4 more
openaire   +1 more source