Results 1 to 10 of about 29,855 (202)
Transcriptomic response of Xanthomonas campestris during xanthan gum production to glutamate concentration [PDF]
Scientific ReportsThe molecular mechanisms underlying the influence of nitrogen sources on xanthan gum production remain poorly understood. This study compared the effects of two nitrogen sources (NH4Cl and glutamate) on xanthan gum production in Xanthomonas campestris ...
Lu Wang +7 more
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Sustainable Production and Antioxidant Activity of Bacterial Xanthan Gum [PDF]
MoleculesOne of the world’s most sustainable solutions is to replace fossil-based polymers with biopolymers. The production of xanthan gum can be optimized using various renewable and cost-effective raw materials, which is a key focus in industrial biotechnology.
Ilona Jonuškienė +6 more
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Xanthan gum intake modifies the colon microbiota profile and causes mild colon inflammation in rats. [PDF]
PLoS ONEXanthan gum is commonly used in the food industry to adjust food consistency and to improve the safety of swallowing liquids and food in people with dysphagia. The pro-inflammatory effect of xanthan gum is acknowledged in the literature. This study aimed
Alessandra B Silva Rischiteli +14 more
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Microencapsulation of Lactobacillus rhamnosus GG with Resistant Starch and Xanthan Gum
Walailak Journal of Science and Technology, 2021 Microencapsulation is the most common method in improving probiotic survivability against adverse conditions. In this research, resistant starch was incorporated as prebiotic coating material during the microencapsulation of Lactobacillus rhamnosus GG ...
Pei Ying HOH +3 more
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Jurnal Pangan dan Agroindustri, 2023 ABSTRAK Tiwul semakin sulit ditemui karena proses pembuatan dan memasak membutuhkan waktu yang lama, serta kandungan gizi tiwul dinilai masih rendah.Penelitian ini bertujuanmengetahui pengaruhsifat fisikokimiadan nutrisi substitusi
Diky Efendi +2 more
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Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins
Food Science and Human Wellness, 2021 The effects of xanthan gum (0 % and 0.3 %) on the quality of low sodium (2.0 %, 2.4 %, 2.8 %, 3.2 %, 3.6 % and 4.0 %) salted beef and property of myofibril proteins (MP) extracted from salted beef were researched.
Zirui Zhao +3 more
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Enhancing the performance of Xanthan gum in water-based mud systems using an environmentally friendly biopolymer [PDF]
, 2020 Xanthan gum is commonly used in drilling fluids to provide viscosity, solid suspension, and fluid-loss control. However, it is sensitive to high temperatures and not tolerant of field contaminants. This paper presents an experimental study on the effects
Akpan, EU, Enyi, GC, Nasr, GG
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Enhancement of Xanthan Biosynthesis Using Medicinal Herbs - A Novel Approach [PDF]
Nature Environment and Pollution Technology, 2022 This study aimed to evaluate the potential of five medicinal herbs in the enhancement of xanthan gum production when used against indigenously isolated (from molasses, an agricultural waste) phytopathogen Xanthomonas campestris MW741556.
B. S. Rajyaguru, A. Varma, A. C. Kharkwal and J. Singh
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In the ever-evolving landscape of materials science, the pursuit of sustainable and high-performance materials has led to a renewed interest in biopolymer composites. These materials, which blend the natural advantages of biopolymers with the enhanced properties of composite structures, present a promising frontier for innovation across various ...
Yadav, Shailendra, Tiwari, Kanha Singh
+6 more sources
Jurnal Kimia Valensi, 2017 Telah dilakukan penelitian tentang pengaruh penambahan montmorilonit terhadap interaksi fisik dan laju transmisi uap air komposit edible film xanthan gum-montmorillonit.
Widya Tri Septi Saputri, Irwan Nugraha
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