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https://www.readbyqxmd.com/read/28631811/the-effects-of-fat-structures-and-ice-cream-mix-viscosity-on-physical-and-sensory-properties-of-ice-cream
#1
Julia Amador, Rich Hartel, Scott Rankin
The purpose of this work was to investigate iciness perception and other sensory textural attributes of ice cream due to ice and fat structures and mix viscosity. Two studies were carried out varying processing conditions and mix formulation. In the 1st study, ice creams were collected at -3, -5, and -7.5 °C draw temperatures. These ice creams contained 0%, 0.1%, or 0.2% emulsifier, an 80:20 blend of mono- and diglycerides: polysorbate 80. In the 2nd study, ice creams were collected at -3 °C draw temperature and contained 0%, 0...
June 20, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28630702/evaluation-of-an-in-vitro-fibre-fermentation-method-using-feline-faecal-inocula-repeatability-and-reproducibility
#2
Guido Bosch, Lisa Heesen, Karine de Melo Santos, Wilbert F Pellikaan, John W Cone, Wouter H Hendriks
To gain knowledge on the precision of an in vitro method for characterisation of the fermentability of dietary fibres, this study aimed to evaluate the repeatability and reproducibility of such a method. Substrates used were citrus pectin (CP), fructo-oligosaccharides (FOS), guar gum (GG), sugar beet pulp (SBP) and wheat middlings (WM). Each substrate was incubated with faecal inoculum from five cats with three replicates for each substrate-cat combination. Gas production was measured continuously during the 48 h incubation and SCFA and organic matter disappearance (only SBP and WM) were determined after incubation...
2017: Journal of Nutritional Science
https://www.readbyqxmd.com/read/28630701/evaluation-of-an-in-vitro-fibre-fermentation-method-using-feline-faecal-inocula-inter-individual-variation
#3
Guido Bosch, Lisa Heesen, Karine de Melo Santos, John W Cone, Wilbert F Pellikaan, Wouter H Hendriks
The present study aimed to evaluate the inter-individual variability in fermentation of standard fibrous substrates by faecal inocula from ten healthy adult female cats. Substrates were citrus pectin (CP), fructo-oligosaccharides (FOS), guar gum (GG), sugar beet pulp (SBP) and wheat middlings (WM). Each substrate was incubated with faecal inoculum from each cat. Gas production was measured continuously during the 48 h incubation and SCFA and organic matter disappearance (only SBP and WM) after incubation. Out of ten cats, nine produced faeces on the days of inoculum preparation...
2017: Journal of Nutritional Science
https://www.readbyqxmd.com/read/28627390/classification-of-hydrocolloids-based-on-in-vitro-starch-digestibility-and-rheological-properties-of-segoami-gel
#4
Da Sol Jung, In Young Bae, Im Kyung Oh, Sang-Ik Han, Sung-Joon Lee, Hyeon Gyu Lee
The influence of hydrocolloids on in vitro starch digestibility and rheological properties of Segoami (a new rice variety fortified with amylose and dietary fiber) gel was investigated in terms of type (sodium alginate, arabic gum, guar gum, locust bean gum, and xanthan gum) and addition levels (0.3-0.7% for rice flour weight) of hydrocolloids. In addition, the behavior of hydrocolloids was analyzed by principal component analysis (PCA) based on both properties of various Segoami-hydrocolloids gels. The first and second principle components (PC) explained 80...
June 13, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28624078/effect-of-added-ingredients-on-water-status-and-physico-chemical-properties-of-tomato-sauce
#5
Agoura Diantom, Elena Curti, Eleonora Carini, Elena Vittadini
Different ingredients (guar, xanthan, carboxy methyl cellulose, locust bean gums, potato fiber, milk, potato and soy proteins) were added to tomato sauce to investigate their effect on its physico-chemical properties. The products were characterized in terms of colour, rheological properties (Bostwick consistency, flow behavior and consistency coefficient), water status (water activity, moisture content) and molecular mobility by (1)H Nuclear Magnetic Resonance (NMR). Water activity was significantly decreased only by the addition of potato fiber...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28608892/instant-polysaccharide-based-emulsions-impact-of-microstructure-on-lipolysis
#6
Amelia Torcello-Gómez, Timothy J Foster
The development of emulsion-based products through optimisation of ingredients, reduction in energy-input during manufacture, while fulfilling healthy attributes, are major objectives within the food industry. Instant emulsions can meet these features, but comprehensive studies are necessary to investigate the effect of the initial formulation on the final microstructure and, in turn, on the in vitro lipolysis, comprising the double aim of this work. The instant emulsion is formed within 1.5-3 min after pouring the aqueous phase into the oil phase which contains a mixture of emulsifier (Tween 20), swelling particles (Sephadex) and thickeners (hydroxypropylmethylcellulose, HPMC, and guar gum, GG) under mild shearing (180 rpm)...
June 13, 2017: Food & Function
https://www.readbyqxmd.com/read/28608623/guar-gum-fiber-increases-suppressor-of-cytokine-signaling-1-expression-via-toll-like-receptor-2-and-dectin-1-pathways-regulating-inflammatory-response-in-small-intestinal-epithelial-cells
#7
Tran Van Hung, Takuya Suzuki
SCOPE: Direct regulation of intestinal inflammation by intact dietary fibers is still unclear. Here, the anti-inflammatory regulation by intact guar gum (GG) was investigated using mice and human intestinal Caco-2 cells. METHODS AND RESULTS: Administration of dextran sodium sulfate (DSS) increased myeloperoxidase activity and CXC motif chemokine ligand2 (an IL-8 homologue) expression in the small intestines of mice, while supplemental GG reduced these increases...
June 13, 2017: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/28606842/physical-and-mechanical-properties-of-a-new-edible-film-made-of-pea-starch-and-guar-gum-as-affected-by-glycols-sugars-and-polyols
#8
Bahareh Saberi, Suwimol Chockchaisawasdee, John B Golding, Christopher J Scarlett, Costas E Stathopoulos
The influence of different plasticizers (glycols, sugars and polyols) on the moisture sorption, mechanical, physical, optical, and microstructure characteristics of pea starch-guar gum (PSGG) film was studied. All plasticizers formed homogeneous, transparent, and smooth films, while PEG-400 did not produce film with suitable characteristics. Fourier transform infrared (FTIR) spectroscopy results indicated some interaction between plasticizers and the polymers. Scanning electron microscopy (SEM) observations of the films presented surfaces without cracks, breaks, or openings which were indicator of the miscibility and compatibility of employed plasticizers with PSGG films...
June 9, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28586481/dietary-fiber-and-digestive-health-in-children
#9
Renee Korczak, Alison Kamil, Lisa Fleige, Sharon M Donovan, Joanne L Slavin
Digestive health is an expanding area in nutrition research due to the interest in how food components such as fiber affect gastrointestinal tolerance, stool form, defecation frequency, transit time, and gut microbial composition and metabolic activity. In children, however, digestive health studies that intervene with dietary fiber are limited due to legal and ethical concerns. To better understand if fiber improves digestive health in children, a literature review was conducted to answer the following research question: What are the effect(s) of fiber-containing foods and/or supplements on digestive health outcomes in children? A search of the PubMed database identified a total of 12 studies that fit the inclusion criteria established for this review...
April 1, 2017: Nutrition Reviews
https://www.readbyqxmd.com/read/28574306/impact-of-mannanase-producing-bacillus-spp-on-the-accuracy-of-the-3m-petrifilm-aerobic-count-method
#10
Guoping Feng, Amanda Hew, Ramesh Manoharan, Siva Subramanian
Consistent deviations of the 3M Petrifilm aerobic counts (AC) from the standard pour plate aerobic plate count (APC) were observed with dehydrated onion and garlic products. A large study was designed to determine the relationship of these two methods and the root cause for the deviations. A total of 3,800 dehydrated onion and garlic samples were analyzed by both the Petrifilm AC and the standard pour plate APC method. Large spreader-like liquefied areas were observed on numerous Petrifilm plates. These liquefied areas made enumeration inaccurate...
June 2, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28573730/development-of-a-simple-and-objective-evaluation-method-for-thickened-liquids-using-funnels
#11
Emi Watanabe, Yoshie Yamagata, Miho Kogirima, Ken-Ichi Miyamoto, Jun Kayashita
Some patients with dysphagia are prone to aspiration of low-viscosity liquids. Thickened liquids are often used in attempts to prevent aspiration. The patients should be given thickened liquids with suitable thickness, and the thickness should be constant at all time. While rotational and cone-and-plate viscometers are used for the evaluation of thickened liquids, they are high-precision and expensive equipment. To control the thickness of liquids, a simple and objective evaluation method is thus necessary...
June 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28573729/development-of-protein-dietary-fiber-and-micronutrient-enriched-extruded-corn-snacks
#12
Faiz-Ul-Hassan Shah, Mian Kamran Sharif, Masood Sadiq Butt, Muhammad Shahid
The study was aimed to develop protein, dietary fiber, and micronutrient enriched corn snacks through extrusion processing. Corn snacks supplemented with chickpea, defatted soy flour (20-40/100 g) and guar gum (7/100 g) were prepared through extrusion processing. Micronutrients (iron, zinc, iodine, and vitamins A, C, and folic acid) at recommended daily values were added in all formulations. Extruded corn snacks were analyzed for physical, textural, and sensory attributes. Results showed that piece density (0...
June 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28550604/microencapsulation-of-%C3%AE-carotene-based-on-casein-guar-gum-blend-using-zeta-potential-yield-stress-phenomenon-an-approach-to-enhance-photo-stability-and-retention-of-functionality
#13
Deepika Thakur, Ashay Jain, Gargi Ghoshal, U S Shivhare, O P Katare
β-Carotene, abundant majorly in carrot, pink guava yams, spinach, kale, sweet potato, and palm oil, is an important nutrient for human health due to its scavenging action upon reactive free radicals wherever produced in the body. Inclusion of liposoluble β-carotene in foods and food ingredients is a challenging aspect due to its labile nature and low absorption from natural sources. This fact has led to the application of encapsulation of β-carotene to improve stability and bioavailability. The present work was aimed to fabricate microcapsules (MCs) of β-carotene oily dispersion using the complex coacervation technique with casein (CA) and guar gum (GG) blend...
May 26, 2017: AAPS PharmSciTech
https://www.readbyqxmd.com/read/28533304/modulation-of-the-gut-microbiota-impacts-non-alcoholic-fatty-liver-disease-a-potential-role-for-bile-acids
#14
Aafke Wf Janssen, Tom Houben, Saeed Katiraei, Wieneke Dijk, Lily Boutens, Nieke van der Bolt, Zeneng Wang, J Mark Brown, Stanley L Hazen, Stéphane Mandard, Ronit Shiri-Sverdlov, Folkert Kuipers, Ko Willems van Dijk, Jacques Vervoort, Rinke Stienstra, Guido Jej Hooiveld, Sander Kersten
Non-alcoholic fatty liver disease (NAFLD) is rapidly becoming the most common liver disease worldwide, yet the pathogenesis of NAFLD is only partially understood. Here, we investigated the role of the gut bacteria in NAFLD by stimulating the gut bacteria via feeding mice the fermentable dietary fiber guar gum and suppressing the gut bacteria via chronic oral administration of antibiotics. Guar gum feeding profoundly altered the gut microbiota composition, in parallel with reduced diet-induced obesity and improved glucose tolerance...
May 22, 2017: Journal of Lipid Research
https://www.readbyqxmd.com/read/28522007/guar-gum-benzoate-nanoparticle-reinforced-gelatin-films-for-enhanced-thermal-insulation-mechanical-and-antimicrobial-properties
#15
Sonia Kundu, Aatrayee Das, Aalok Basu, Md Farooque Abdullah, Arup Mukherjee
This work relates to guar gum benzoate self assembly nanoparticles synthesis and nano composite films development with gelatin. Guar gum benzoate was synthesized in a Hofmeister cation guided homogeneous phase reaction. Self assembly polysaccharide nanoparticles were prepared in solvent displacement technique. Electron microscopy and DLS study confirmed uniform quasi spherical nanoparticles with ζ-potential - 28.7mV. Nanocomposite films were further developed in gelatin matrix. The film capacity augmenting due to nanoparticles incorporation was noteworthy...
August 15, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28506726/influence-of-xanthan-guar-cmc-and-gum-acacia-on-functional-properties-of-water-chestnut-trapa-bispinosa-starch
#16
Zubala Lutfi, Anjum Nawab, Feroz Alam, Abid Hasnain, Syed Zia Haider
This study was performed to determine the effect of xanthan, guar, CMC and gum acacia on functional and pasting properties of starch isolated from water chestnut (Trapa bispinosa). Morphological properties of water chestnut starch with CMC were studied by scanning electron microscopy (SEM). The addition of hydrocolloids significantly enhanced the solubility of water chestnut starch (WCS) while reduced swelling power and freeze-thaw stability. The hydrophilic tendency of WCS was increased by xanthan gum; however, with addition of gum acacia it decreased significantly...
May 12, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28504182/oil-water-interfaces-of-guar-gum-based-biopolymer-hydrogels-and-application-to-their-separation
#17
Lei Dai, Baobin Wang, Xingye An, Liqiang Zhang, Avik Khan, Yonghao Ni
Oily wastewater treatment has become a significant research subject due to potential environmental related applications, e.g., oil spill remedy process. In this paper, a natural polymer based hydrogel, prepared from guar gum (GG) and metaborate, was coated onto a stainless steel mesh, and the as-prepared hydrogel-coated material was applied for oil/water separation. The strong hydrophilic GG hydrogel imparted excellent underwater oleophobicity and ultra-low oil adhesion. The results proved that the as-prepared GG hydrogel-coated material possessed excellent self-cleaning property and high oil/water separation efficiency...
August 1, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28504160/effect-of-molecular-weight-on-the-ability-of-guar-gum-to-enhance-weak-gel-rheology-of-microdispersed-oxidised-cellulose-mdoc
#18
Xuehai Xie, Agoub A Agoub, Edwin R Morris
MDOC comprises small, essentially insoluble, particles which associate to form "weak gel" networks at concentrations above ∼4wt%. Association is promoted by guar gum, causing an increase in G' at low levels of addition and a decrease at higher concentrations, due to excessive aggregation of the MDOC particles. For guar gum samples with molecular weights ranging from ∼60 to ∼1800kDa, we found that the concentration required to give maximum G' for 5wt% dispersions of MDOC increased systematically from ∼0...
August 1, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28504138/hybrid-pectin-based-biosorbents-for-zinc-ions-removal
#19
Agata Jakóbik-Kolon, Joanna Bok-Badura, Krzysztof Karoń, Krzysztof Mitko, Andrzej Milewski
In this paper, a set of the hybrid biosorbents, made of pectin and polysaccharide additives (arabic, tragacanth, guar, karaya, xanthan, gellan, carob gums, agar-agar) or lecithin (phospholipid), was investigated and tested for zinc ions removal. The immobilization of the polysaccharides into the pectin matrix was proved by the IR spectroscopy. The structure of the working biosorbents was observed in SEM micrographs. The influence of the additive type and pH on the sorption properties and swelling index was investigated...
August 1, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28481524/alginate-beads-containing-lactase-stability-and-microstructure
#20
Maria Victoria Traffano-Schiffo, Tatiana R Aguirre Calvo, Marta Castro-Giraldez, Pedro J Fito, Patricio R Santagapita
β-Galactosidase (lactase) is a widely used enzyme in the food industry; however, it has low stability against thermal and mechanical treatments. Due to this, the purpose of the present research was to analyze the encapsulation of lactase in alginate-Ca(II) beads in order to maintain its enzymatic activity toward freezing, freezing/thawing, and storage. Also, the effect of the addition of trehalose, and arabic and guar gums and their influence on the microstructure as well as on thermal properties and molecular mobility were studied...
May 19, 2017: Biomacromolecules
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