Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese [PDF]
Journal of Food and Bioprocess Engineering, 2019 In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan each in the range of 0-0.1%, and basil seed and linseed mucilage each in the range of 0-0.2% were ...
Shahin Zomorodi +2 more
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Optimization of Xanthan Gum and Sorbitol Levels in the Mycophenolate Mofetil Powder for Oral Suspension [PDF]
مجله دانشگاه علوم پزشکی گیلان, 2023 Background Mycophenolate mofetil as an immunosuppressive agent is widely administered in patients with kidney disorders and following organ transplantation.
Amin Umrani +5 more
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Experimental investigations of non-Newtonian/Newtonian liquid-liquid flows in microchannels [PDF]
, 2017 The plug flow of a non-Newtonian and a Newtonian liquid was experimentally investigated in a quartz microchannel (200-µm internal diameter). Two aqueous glycerol solutions containing xanthan gum at 1000 and 2000 ppm were the non-Newtonian fluids and 0 ...
Angeli, P, Chinaud, M, Roumpea, E
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Microbial BiotechnologyCorn straw is an abundant and renewable alternative for microbial biopolymer production. In this paper, an engineered Sphingomonas sanxanigenens NXG‐P916 capable of co‐utilising glucose and xylose from corn straw total hydrolysate to produce xanthan gum ...
Mengmeng Wu +6 more
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Xanthomonas campestris pv. campestris (cause of black rot of crucifers) in the genomic era is still a worldwide threat to brassica crops [PDF]
, 2012 Background Xanthomonas campestris pv. campestris (Xcc) (Pammel) Dowson is a Gram-negative bacterium that causes black rot, the most important disease of vegetable brassica crops worldwide. Intensive molecular investigation of Xcc is gaining momentum and
Holub, E. B., Vicente, Joana G.
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Penambahan Beberapa Konsentrasi Xanthan Gum Terhadap Mutu Saos Tomat (Solanum Lycopersicum Lin.,) [PDF]
, 2016 The purpose of this research was to obtain the best concentration of xanthan gum to quality of tomato sauce. This research used a Completely Randomized Design (CRD) with 4 treatments and 4 replications this obtaining 16 experimental units.
Hamzah, F. (Faizah) +2 more
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PENGARUH KONSENTRASI XANTHAN GUM TERHADAP STABILITAS FISIK KRIM VIRGIN COCONUT OIL (VCO)
Jurnal Farmasi Sains dan Komunitas, 2016 : Virgin Coconut Oil (VCO) is a pure oils that is extracted from fresh coconut meat at low temperatures. The formulation of VCO in cream dosage form could retain skin moisture and improve the acceptability.
Beti Pudyastuti +2 more
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BMC Plant BiologyBackground The Mexican lime (Citrus aurantifolia cv.), widely consumed in Iran and globally, is known for its high perishability. Edible coatings have emerged as a popular method to extend the shelf life of fruits, with xanthan gum-based coatings being ...
Mahbobeh Mohammadi +2 more
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Czech Journal of Food Sciences, 2010 Exopolysaccharide (LB-gum) was produced from Lactobacillus helveticus by ethanol precipitation and gel-permeation chromatography. The structures of LB1 and LB2 were estimated by sugar composition analysis, methylation, and FT-IR analysis.
Ahmed Said Hussein +3 more
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Development of gluten-free wrap bread : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand [PDF]
, 2016 Gluten, the storage protein in wheat, barley and rye is associated with coeliac disease, wheat allergy and non-coeliac gluten sensitivity. The clinical symptoms include diarrhoea, anaemia, nausea, mouth sore and psychological symptoms and in some cases
Yang, Tianyi
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