Results 81 to 90 of about 29,855 (202)

Undulatory swimming in fluids with polymer networks

, 2013
The motility behavior of the nematode Caenorhabditis elegans in polymeric solutions of varying concentrations is systematically investigated in experiments using tracking and velocimetry methods.
Arratia, P. E., Gagnon, D. A., Shen, X. N.   +2 more
core   +1 more source

Obtaining process of interpolymeric complexes from lactalbumin, xanthan gum and pectin

Brazilian Journal of Food Technology, 2014
In this work, the optimization process of interpolymeric complexes formation between lactalbumin and the polysaccharides xanthan gum and pectin was studied in order to define the optimum conditions for the complexes formation. For the experimental design,
Virginia Coimbra Zuvanov, Edwin Elard Garcia-rojas, Clitor Júnior Fernandes de Souza, Eliana da Silva Gulão, Luciano José Barreto Pereira   +4 more
doaj   +1 more source

[Production of xanthan gums].

Revista Argentina de microbiologia, 1992
Xanthomonas campestris was investigated in 70 samples of infected plants in the neighbourhood of Luján, province of Buenos Aires, between February and August, 1990. The production of xanthan gum was determined from 50 strains of Xanthomonas campestris, as well as the conversion efficiency of substrate concentration into gum and the number of colony ...
E P, Parés, R J, Anselmo
openaire   +1 more source

PENGGUNAN GUM XANTHAN PADA SUBSTITUSI PARSIAL TERIGU DENGAN TEPUNG JAGUNG DALAM PEMBUATAN ROTI [Use of Xanthan Gum in Partial Substitusion of Corn Flour for Wheat Flour in Breadmaking]

Jurnal Teknologi dan Industri Pangan, 2001
The objective of the experiment was to examine the capabilities of composite flour (i.e. corn flour and wheat flour) and xanthan gum in breadmaking. Breads were produced using mixture of wheat and corn flour at varios ratio with addition of xanthan gum ...
Posman Sibuea
doaj  

Influence of Coating Application Methods on the Postharvest Quality of Cassava

International Journal of Food Science, 2019
Various modes of edible coating application vary in their coat dispersion and film formation, hence the need to determine the most effective mode of application for cassava.
Loreto Atieno, Willis Owino, Elijah M. Ateka, Jane Ambuko   +3 more
doaj   +1 more source

Optimization of ultrasonic-assisted preparation process and stability analysis of xanthan gum and Gleditsia sinensis seed polysaccharide Pickering emulsion

Shipin yu jixie
ObjectiveTo explore the optimal preparation conditions and stability of an ultrasonic-assisted xanthan gum-Gleditsia sinensis seed polysaccharide Pickering emulsion.MethodsUsing G.
PU Longlin, WU Wenwen, YI Xiande, YAO Qiuping, DONG Baiyu, ZHU Dequan   +5 more
doaj   +1 more source

Nutritional characterization of gluten free non-traditional pasta [PDF]

, 2018
When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum.
Chigal, Paola Soledad, Chiola Zayas, Maria Ofelia, Milde, Laura Beatríz   +2 more
core  

Improvement of Bacillus subtilis Natto Viability by Alginate and Xanthan Gum as a Wall Material

Turkish Journal of Agriculture: Food Science and Technology
In this study, Bacillus subtilis natto was encapsulated in alginate, either coated with or mixed with xanthan gum as a supplemental component. The encapsulated bacteria were then evaluated for their survival in simulated gastric fluid (SGF) and simulated
Han Le, Ly Vo, Nhi Kieu, Thuy Dang, Dong Lieu   +4 more
doaj   +1 more source

Premiminary tests on modified clays for electrolyte contaminated drilling fluids [PDF]

, 2015
The quality of a bentonite suspension declines in aggressive systems like brackish or saline pore water. An engineered clay (HYPER clay) was developed for sealing materials with enhanced resistance to aggressive conditions.
Bezuijen, Adam, den Hamer, Davina, Di Emidio, Gemmina, Verastegui Flores, Daniel   +3 more
core   +1 more source

Effect of Xanthan Gum Synergistic Dry Heat Treatment on the Structural and Physicochemical Properties of Chinese Wild Rice Starch

Shipin gongye ke-ji
In order to investigate the effects of xanthan gum synergistic dry heat treatment (DHT) on the granule morphology, particle size distribution and size, short-range ordered structure, crystal structure, solubility and swelling degree, pasting properties ...
Haifeng ZHANG, Yansong CHEN, Jiamin SU, Xiaolong HE, Yun WANG, Lingdi LIU, Chunmei LI   +6 more
doaj   +1 more source