ライフサイエンスコーパス: gum

1 lations among activated brain areas during a gum-chewing task.

2 This is the first time that a gum is accurately identified in a cultural heritage samp

3 Acacia gum can be used as additive in wine.

4 in-water beverage emulsion containing acacia gum (AG) and xanthan gum (XG) was investigated.

5 digestion of branched galactans from acacia gum by a galactan-beta-1,3-galactosidase from family GH4

6 ervated double emulsion using gelatin-acacia gum (GE-AG) and chitosan-carboxymethylcellulose (CS-CMC)

7 e bacterium is not able to metabolize acacia gum arabinogalactan, suggesting that BtGH115A is involve

8 % of Acacia gum (AG) as a pore-former and antifouling agent were fab

9 oved method for the identification of Acacia gum in cultural heritage samples using matrix assisted l

10 ategy was optimized using a reference Acacia gum (gum arabic, sp. A. senegal) and provided an unambig

11 xudates of trees allow to distinguish Acacia gums from another gum exudates (Combretum, Ghatti, Karay

12 quantification of moisture content in Acacia gums, for the classification into the two species and fo

13 The authentication of Acacia gums samples requires usually the use of sophisticated a

14 with maltodextrin DE(4-7) prepared by adding gum Arabic to the wall material at a ratio of 8:2.

15 lso the chemical composition of the adhesive gum on the rear side of stamps has been subjected to mod

16 "Periodontists surgically treat advanced gum and bone infection problems" was considered the most

17 ence from other polyanions such as alginate, gum arabic and starch.

18 prepare the primary emulsion and gelatin and gum Arabic as the wall materials.

19 (SLs) by complex coacervation of gelatin and gum arabic with or without using transglutaminase enzyme

20 two wall materials (whey protein isolate and gum arabic) and ACN powder, previously extracted with th

21 complex coacervate formation of leucine and gum arabic, and rheological measurements suggest the ela

22 cally, those related with tooth mobility and gum migration.

23 ng, loose teeth, bone loss around teeth, and gum disease-cross-sectionally and prospectively, with ad

24 s between polypeptide-leucine (0.2% w/w) and gum arabic (0.03, 0.06, 0.09, 0.12, and 0.15% w/w) were

25 biopolymers, whey protein isolate (WPI) and gum arabic (GA), were used to fabricate emulsion-based d

26 s using different commercial emulsifiers and gums as benchmarks.

27 llow to distinguish Acacia gums from another gum exudates (Combretum, Ghatti, Karaya, Tragacanth).

28 ive coating formulations viz.: (A) 5% Arabic gum (AG)+1% sodium caseinate (SC)+1% cinnamon oil (CE);

29 apacity was improved with sucrose and arabic gum inclusion in the formulation.

30 thyl cellulose (CMC), corn starch and Arabic gum) can improve the various properties packaging materi

31 ified starch but higher than that for Arabic gum (60%).

32 henolics, flavonoids and tannins than arabic gum, which was correlated with better in vitro antioxida

33 owed lower viscosity when compared to Arabic gum.

34 d stabilized the wines; however, some arabic gums and mannoproteins do not stabilized the wines.

35 uantification of xanthan gum and locust bean gum (LBG) in gelled food concentrates is presented.

36 The effects of xanthan gum (XG)-locust bean gum (LBG) mixtures (0.05, 0.1, 0.15, 0.2 and 0.5 wt%) on

37 late (WPI) and 0.1% xanthan (XG)-locust bean gum (LBG) mixtures was investigated.

38 saccharide (MOS) generation from locust bean gum (LBG) up to 10 cycles, yielding an average of 0.95 m

39 ing different thickening agents (locust bean gum (LBG), modified corn and rice starches (MCS, MRS)) t

40 noacylglycerol (0-0.4 g/100 ml), locust bean gum (LBG; 0-0.1 g/100 ml), and carrageenan (0-0.02 g/100

41 The screening revealed that locust bean gum and guar gum have the highest affinity for Fe(2)O(3)

42 Locust bean gum showed the greatest phase separation, followed by XG

43 s were tested against Fe(2)O(3): locust bean gum, guar gum, gellan gum, xanthan gum, and sodium carbo

44 in gum arabic whereas cherry and locust bean gums showed respectively PentxHexy and Hexn profiles.

45 nthan, carboxy methyl cellulose, locust bean gums, potato fiber, milk, potato and soy proteins) were

46 gums such as arabic, cherry and locust-bean gums were successfully identified.

47 scavenge all the studied ROS and RNS, being gum arabic a more potent antioxidant than maltodextrin.

48 ouble emulsions stabilized with biopolymers: gum arabic, sodium alginate (Alg) and chitosan (Ch).

49 more likely to be the mother, have bleeding gums, eat sugary snacks between meals, consume sugary dr

50 5% CI, 1.17 to 1.62), lower odds of bleeding gums (adjusted odds ratio, 0.62; 95% CI, 0.54 to 0.70),

51 CI: 0.9 to 2.2) for the question on bleeding gums and 11.7 (95% CI: 4.1 to 33.4) for the question on

52 , crooked, or stained teeth; and/or bleeding gums), and lack of social participation.

53 a), black wattle (Acacia mearnsii), and blue gum (Eucalyptus globulus).

54 hanged the emulsification properties of both gums.

55 hanged the emulsification properties of both gums.

56 tein-based adhesive; then it was replaced by gum arabic first and by poly(vinyl acetate) (PVAC) later

57 Cashew gum can be further explored as an encapuslant material f

58 Evaluation of cashew gum compared to conventional materials was conducted reg

59 dation compounds was observed for the cashew gum treatment.

60 Microparticles produced using cashew gum were more hygroscopic however encapsulation efficien

61 rticle size was larger (29.9mum) when cashew gum was used, and the encapsulation efficiency reached 7

62 Emulsions produced with cashew gum showed lower viscosity when compared to Arabic gum.

63 roparticles produced using Arabic and cashew gums showed greater water adsorption when exposed to hig

64 an fcMRI scanning protocol while they chewed gum.

65 stly, the role of vagal signaling or chewing gum as potential treatment strategies of alleviating sym

66 nts in the intervention arm received chewing gum 4 times a day postoperatively.

67 ed samples, computer keyboard swabs, chewing gum, and cigarette butts.

68 Sham feeding with chewing gum has been shown to accelerate the return of gut funct

69 nd industrial products like candies, chewing gums, mouthwash and toothpaste.

70 ld be used as an active component in chewing gums or mouthwashes for both caries and gingivitis preve

71 Acacia tortuosa produces a clear gum, very soluble in water.

72 ysaccharides [carboxymethyl cellulose (CMC), gum Arabic (GA), alginate (AL), and iota-carrageenan (CA

73 d a similar chemical structure to commercial gum Arabic and did not decrease the viability and prolif

74 s the ice cream samples made with commercial gum Arabic.

75 er containing 2% of CM instead of commercial gums), C-CF5, C-CF10, and C-CF15 (crackers incorporated

76 ntrol cracker prepared with 2% of commercial gums), C-CM (cracker containing 2% of CM instead of comm

77 nd 15% CF, respectively - free of commercial gums).

78 mall protein fraction, similar to commercial gums.

79 lid texture, which could range from complete gum to a workable, filterable solid.

80 ficiency compared to encapsulates containing gum arabic alone (FOE).

81 emulsified in an aqueous solution containing gum Arabic/maltodextrin (1:1 w/w) and then encapsulated

82 ution obtained from the experimental design (gum acacia : Hi-Cap(R) 100 : maltodextrin = 38:60:2) pro

83 During in vitro digestion, gum arabic microcapsules had high release rates of pheno

84 of a less-well-studied environment - dolphin gums - uncovers surprising novelty in the bacterial tree

85 to evaluate brain activity in humans during gum chewing.

86 Each gum contained LS (1 billion colony forming units [CFUs])

87 These results indicate that XG/EMG gum mixtures can be used in O/W emulsions to increase ph

88 creasing concentrations (0-0.3wt%) of XG/EMG gum mixtures did not affect the droplet size of emulsion

89 viscosity of the emulsions containing XG/EMG gum mixtures was significantly higher (P<0.05) of all em

90 of oxidation in emulsions containing XG/EMG gum mixtures, compared to XG, guar (GG), and XG/GG gum m

91 than gum (XG) and enzyme-modified guar (EMG) gum mixtures on the physicochemical properties and oxida

92 Ester gum (EG) was incorporated in the oil phase at variable p

93 al health-overall rating, tooth extractions, gum bleeding, loose teeth, bone loss around teeth, and g

94 tochemicals present in Prosopis alba exudate gum (G), as well as to rule out possible adverse effects

95 of the present work was to employ an exudate gum obtained from a South American wild tree (Prosopis a

96 nly considered as toxic compounds in exudate gums, were found in lower concentration than in others g

97 The filtrated gum showed a higher concentration of phenolics, flavonoi

98 Flaxseed gum (FG) was extracted at four different temperatures (3

99 romise as a good and cheaper replacement for gums in Food Applications.

100 This fossil gum presents a chemical signature remarkably similar to

101 "branched" nature of the carbohydrate in GCA gum was also thought to be responsible for the "spreadin

102 ble for the emulsification properties of GCA gum, indicating that the emulsification mechanisms for K

103 was found to be superior to that of the GCA gum.

104 Maillard reaction (MR)-modified gelatin (GE)-gum arabic (GA) coacervates was optimized to produce mic

105 on of oppositely charged polymers as gelatin/gum arabic and gelatin/pectin.

106 at days 12, 14, and 16 of growth in a gellan gum medium.

107 levance of the addition of pectin and gellan gum to fillings to prevent syneresis, increasing the wat

108 tabilizing agents (inulin, pectin and gellan gum), thermally processed and stored for 6-month.

109 chitosan, EHEC, xyloglucan, Carbopol, gellan gum and DGG along with their application in the treatmen

110 Fe(2)O(3): locust bean gum, guar gum, gellan gum, xanthan gum, and sodium carboxymethyl cellulose.

111 xtures, compared to XG, guar (GG), and XG/GG gum mixtures.

112 Guar gum (1.5 wt %) with 4 wt % KF was chosen for further eva

113 n of amorphous particles; therefore, 2% guar gum addition was found to be the most optimal.

114 d the efficiency of the process, but 4% guar gum caused the formation of amorphous particles; therefo

115 ndicated that the addition of 2% and 4% guar gum to maltodextrin (8-6%) significantly increased the e

116 However, adding guar gum to starch had no significant effect on glucose relea

117 y of the samples was modified by adding guar gum to the extrudates, showing correlation between long-

118 s, this was enhanced in SPS noodles and guar gum (GG) supplementation reduced CL of both noodles.

119 ening revealed that locust bean gum and guar gum have the highest affinity for Fe(2)O(3), which was c

120 R and FT-Raman band characteristics for guar gum, lecithin, and maltodextrin dominated over those for

121 g), high amounts of soluble fiber from guar gum supplement (total fiber: 9.1 g; soluble fiber: 5.4 g

122 ted against Fe(2)O(3): locust bean gum, guar gum, gellan gum, xanthan gum, and sodium carboxymethyl c

123 ydextrose (5%) and partially hydrolyzed guar gum (5%), was evaluated under accelerated conditions (75

124 g gum arabic (GA), partially hydrolyzed guar gum (PHGG), and polydextrose (PD) as encapsulating agent

125 Conjugation with polysaccharides like guar gum may broaden its activity against gram negatives.

126 igher functional properties of lysozyme-guar gum conjugate.

127 A mixture of stabilizers (maltodextrin, guar gum, and lecithin) in a proportion of 10% to the amount

128 EMG was obtained by hydrolyzing native guar gum using alpha-galactosidase enzyme.

129 Starch-guar gum mixtures were obtained by extrusion using a three-va

130 Starch-guar gum samples showed expansion index and viscosity up to 1

131 nd 1.65-4.93AAE/g (reducing power) upon guar gum conjugation.

132 conjugation of egg-white lysozyme with guar gum.

133 was optimized using a reference Acacia gum (gum arabic, sp. A. senegal) and provided an unambiguous

134 At higher gum concentrations (0.2 and 0.3wt%), the viscosity of th

135 The acidic amino acids in gum arabic were shown to play an important role in their

136 hexuronic acid were accurately identified in gum arabic whereas cherry and locust bean gums showed re

137 ion of antioxidant molecules was observed in gum arabic microcapsules.

138 and more "branched" carbohydrates present in gum arabic, may be responsible for the emulsification pr

139 ith weakly polar amino acids, which occur in gums.

140 on of diglycerides and free fatty acids into gum bilayers after PLC and 3G ED.

141 ple and reliable method to detect irradiated gum Arabic up to 60 days after initial radiation with do

142 Hydration and dehydration of irradiated gum Arabic returns the ESR spectrum to its initial state

143 ESR spectra of irradiated gum Arabic showed a decay of relative concentrations of

144 n spin resonance (ESR) spectra of irradiated gum Arabic with doses between 0.5 and 5 kGy were studied

145 sei were produced using whey protein isolate-gum Arabic complex coacervate as wall material.

146 The emulsification behaviour of KLTA gum was found to be superior to that of the GCA gum.

147 oligomerized using free laccase and laccase-gum Arabic conjugate.

148 The laccase-gum Arabic conjugate showed lower activity but higher st

149 wall materials comprising maltodextrin (M), gum arabic (G), whey protein isolate (W), and their comb

150 Additionally, the use of maltodextrin, gum arabic and a mixture of these components (ratio 1:1)

151 ulation by freeze-drying using maltodextrin, gum Arabic and inulin at 10, 20 and 30% was performed an

152 encapsulant materials which are maltodextrin:gum arabic with ratio 10:0, 8:2, and 5:5.

153 Low-crystallised maltodextrin (MD), gum arabic (GA), mixtures of MD and GA (1:1; 2:1; 3:1) a

154 the ice cream stabilized by the A. mearnsii gum had a more structured system (more interactions betw

155 This work investigated the A. mearnsii gum polysaccharide composition, its cytotoxicity and the

156 A. mearnsii gum showed a similar chemical structure to commercial gu

157 The results showed that A. mearnsii gum, which is actually an agro-industrial residue from t

158 Acacia mearnsii gum is not commercially exploited, being characterized a

159 Moreover, gums of A. senegal and A. seyal separate them and from o

160 the emulsification properties of the native gums and those treated at high pressure (800 MPa) both a

161 e main effects of drug (placebo vs Nicorette gum) and time-on-task on behavioral performance and brai

162 patches (7, 14 and 21 mg/24 h) and nicotine gums (2 mg /4 mg).

163 of transdermal nicotine patches and nicotine gums combined with behavioral counseling still has a low

164 The addition of gum arabic (0.05-5.0%) significantly enhanced the colour

165 ed on the study result, increasing amount of gum arabic used had better protection to the stability o

166 the aggregation and dissolution behavior of gum arabic (GA) and polyvinylpyrrolidone (PVP) coated Ag

167 The antioxidant capacities of gum arabic and maltodextrin microcapsules containing ant

168 white pigment, and allowed the detection of gum arabic in samples from a late painting (1949/1954) b

169 F, 0 V), corresponded to the higher doses of gum and nicotine patch fluxes.

170 nate-chitosan interactions and the effect of gum were manifested in the FT-IR spectra.

171 The synergistic efficacy of gum arabic and sage polyphenols in stabilising capsule w

172 an analytical tool for the identification of gum arabic in microsamples from museum artifacts.

173 Incorporation of gum arabic retarded rancidity development during storage

174 ng of jussara pulp using ternary mixtures of gum Arabic (GA) and modified starch (MS) together with e

175 self-reported measures of self-perception of gum disease, teeth/gum health, loose teeth and history o

176 This study investigated the potential of gum arabic to improve the stability of anthocyanins that

177 witschiophyllum plant shares the presence of gum ducts inside leaves with its presumed extant relativ

178 omponent Analysis of the infrared spectra of gum exudates of trees allow to distinguish Acacia gums f

179 s (p > 0.05) in size without the addition of gums; however, the zeta-potential decreases from 2.92 mV

180 The visual appearance of gums (water-soluble polysaccharides) is so similar to ot

181 Distinctive MS profiles of gums such as arabic, cherry and locust-bean gums were su

182 pressure treatment and chemical reduction of gums changed the emulsification properties of both gums.

183 he emulsification properties of two types of gums, KLTA (Acacia senegal) and GCA (Acacia seyal), both

184 oils obtained from Ferula assa-foetida oleo-gum-resins (OGRs) collectioned in three collections time

185 ortant to understand the influence of SNP on gum rheology.

186 (n = 15) using gums of oral dissolution (one gum every 12 hours) for 10 days.

187 high salinity is rescued by exogenous Ara or gum arabic, a commercial product of arabinogalactan prot

188 significantly stronger signals than cheek or gum swabbing.

189 saccharide, carboxymethyl cellulose (CMC) or gum Arabic (GA), to retain polyphenols from grape seed e

190 Smoking and tooth loss from tooth decay or gum disease were associated with an increased likelihood

191 aving >/=1 teeth removed from tooth decay or gum disease, 18.9% reported being current cigarette smok

192 proportion of wall material (maltodextrin or gum arabic) and drying temperature (100 or 120 degrees C

193 in the form of glucose (monosaccharides) or gum-xanthan (polysaccharide surrogate).

194 smoke, electronic cigarettes, and patches or gums to quit smoking.

195 found in lower concentration than in others gums obtained from genus Prosopis and Acacia.

196 w for most questions except those on painful gums and tooth mobility.

197 Periodontal (gum) disease is a highly prevalent infection and inflamm

198 plicated in the pathogenesis of periodontal (gum) disease.

199 rted any history of diagnosis of periodontal/gum disease on a WHI-OS study-wide questionnaire adminis

200 ticipants reporting diagnosis of periodontal/gum disease on the WHI-OS questionnaire (n = 259; 26.6%)

201 Frequency of reported periodontal/gum disease was 13.5%, 24.7%, and 56.2% across OsteoPeri

202 ompared with those not reporting periodontal/gum disease.

203 h it is reduced in the lateral periodontium (gums) of neonatal Magel2-deficient mice compared to wild

204 Phospholipid gum mesostructures formed in crude soybean oil after wat

205 e can be shown to have been mixed with plant gum, which indicates the use of bitumen as a ground pigm

206 eloped an enzyme cocktail suitable for plant gums of unknown composition.

207 ew analytical protocol that identifies plant gums from various sample sources including cultural heri

208 nts conducted with a representative polymer [gum arabic (GA)] and a nonionic surfactant [Witconol 272

209 pared with sodium caseinate as wall polymer, gum arabic as wall co-polymer and sage extract as wall s

210 75/25 blend films based on polysaccharides (gum Arabic (GAR), octenyl succinic anhydride modified st

211 se and continuous additions of 0.2 and 2 ppm gum arabic and citrate coated AgNPs as well as Ag as AgN

212 e first chemical confirmation of a preserved gum.

213 .2 x 10(-5) mg.mL(-1).min(-1)) and river red gum honeys (E. camaldulensis; 3.2 +/- 0.2 x 10(-5) mg.mL

214 Rehydrated gum arabic microcapsules retained more total ACNs but le

215 Self-reported gum health and treatment history, loose teeth, bone loss

216 ell wall-extracted glycoproteins or AGP-rich gum arabic.

217 including chia seed protein (CPI), chia seed gum (CSG) and CPI-CSG complex coacervates.

218 hysicochemical properties of the durian seed gum.

219 ve studied if the addition of Acacia senegal gum (AsenG), Acacia seyal gum (AseyG) and different Asen

220 ases is high, and >15% of adults have severe gum disease.

221 of Acacia senegal gum (AsenG), Acacia seyal gum (AseyG) and different AsenG fractions could improve

222 k-associated materials such as fibroin, silk gum sericin, and pyriform spidroins from spider silk.

223 Since gums are commonly used in food processing for their text

224 However, due to their high solubility, gums have been assumed to dissolve before fossilisation.

225 ion for industry, is a potential stabilizing gum for the food industry, contributing to the economic

226 such as reductive and non-reductive sugars, gums and polysaccharides due to high temperature and aci

227 ern cottonwood (Populus deltoides) and sweet gum (Liquidambar styraciflua) to the south.

228 ion of post oak (Quercus stellata) and sweet gum (Liquidambar styraciflua) were recorded at regular i

229 For cottonwood and sweet gum, however, similar increases in Rleaf and R%A accompa

230 rs (guar (G), xanthan (X) and tragacanth (T) gums) on rheological properties was studied.

231 tained from gelatin A and carboxymethyl tara gum (CMTG) were used as wall materials for the encapsula

232 res of self-perception of gum disease, teeth/gum health, loose teeth and history of tooth loss.

233 tions regarding the self-perception of teeth/gum health and loose and lost teeth were valid to predic

234 The gum also improved wall material properties, providing hi

235 The gum arabic tree (Acacia senegal) is an arid-adapted, mor

236 ere widely preserved in beads containing the gum.

237 y due to a change in the conformation of the gum arabic molecules that hindered their exposure to the

238 acted with the glycoprotein fractions of the gum arabic through hydrogen bonding, resulting in enhanc

239 At pH 2.0, which is the pKa of the gum Arabic, the dissociation of precipitate occurred.

240 The inclusion of the gum in the gelation media allowed decreasing the oxidati

241 l strategy due to the reproducibility of the gum MS profile, even in the presence of other organic an

242 t results showed a positive influence of the gum on oil encapsulation and stability, being the main m

243 TD-NMR relaxometry for quantification of the gum phase and estimation of degumming efficiency was dem

244 The emulsification properties of the gum samples were examined by determining the droplet siz

245 nd provided an unambiguous MS profile of the gum, characterized by specific and recognized oligosacch

246 viscosity and viscoelastic properties of the gum-SNP blends, in particular in the low elasticity lamb

247 on associated with the administration of the gum.

248 The foamability differs depending on the gum or the gum fraction treatment but also on the wine,

249 mability differs depending on the gum or the gum fraction treatment but also on the wine, being these

250 chemical signature remarkably similar to the gum in extant Welwitschia and is distinct from those of

251 e, such as tooth loss, tissue changes in the gums and throat, and possibly oral pharyngeal cancer.

252 nked to oral diseases, from dental caries to gum disease.

253 een groups, with no complications related to gum chewing.

254 om the vagina, distal gut, saliva, and tooth/gum.

255 ntervention protocol, including manual tooth/gum brushing plus 0.12% chlorhexidine oral rinse, twice

256 The elucidation of the A. tortuosa gum structure by the combination of classical chemical m

257 and mechanisms of emulsification for the two gums were suggested to be different.

258 influence of amorphous matrix carrier type (gum arabic and maltodextrin), and PPI to carrier ratio (

259 ted by spray-drying and freeze-drying, using gum arabic (GA), partially hydrolyzed guar gum (PHGG), a

260 ted to three treatment groups (n = 15) using gums of oral dissolution (one gum every 12 hours) for 10

261 Binary blends consisting of 0.5% (w/v) gum and different concentrations of SNP were prepared an

262 ions: oil/total solid material at 20% (w/w), gum Arabic/maltodextrin (GA/MD) at 1/5 (w/w), and air in

263 ugh vouchers for low-cost patches along with gum or lozenges.

264 g in an increase in bacteria associated with gum health and a concomitant decrease in those associate

265 ificant increases in 12 taxa associated with gum health including Neisseria spp. and a significant de

266 ure of PPI by forming solid dispersions with gum arabic or maltodextrin during spray-drying.

267 ought to determine whether sham feeding with gum, after colorectal resection, accelerates return of g

268 Sham feeding with gum, after open and laparoscopic colorectal resectional

269 The effect of microencapsulation with gum Arabic by using spray drying on the odour profile an

270 Fish oil encapsulates stabilised with gum arabic and sage extract (SOE) exhibited significantl

271 ray drying, the emulsion was stabilised with gum arabic as it also act as a co-wall polymer.

272 ying of olive oil and pomegranate juice with gums, were blended with marinated anchovy (Engraulis enc

273 ein (WPI), WPI-carboxylmethyl cellulose, WPI-gum Arabic, and WPI-chitosan).

274 Xanthan gum/chondroitin sulfate preservative free showed similar

275 lsion containing acacia gum (AG) and xanthan gum (XG) was investigated.

276 Water and xanthan gum solutions are considered as disperse-phase liquids,

277 lambda-Carrageenan and xanthan gum were selected in this study due to their wide range

278 d polysaccharide-based (chitosan and xanthan gum)] on total phenolics, hydrolysable tannins, anthocya

279 distilled water, polysorbate 80 and xanthan gum.

280 added 0.8% w/w (flour weight basis) xanthan gum (XG) or sodium carboxymethylcellulose (CMC) (B10BPFX

281 ve standard deviations below 20% for xanthan gum and below 10% for LBG.

282 Recoveries for xanthan gum and LBG were 87% and 70%, respectively, with in-betw

283 oil-in-water emulsions with 5.0mg/g xanthan gum, and with 0.55mg/g clove or 0.65mg/g cinnamon leaf e

284 cust bean gum, guar gum, gellan gum, xanthan gum, and sodium carboxymethyl cellulose.

285 The effect of xanthan gum (XG) and enzyme-modified guar (EMG) gum mixtures on

286 This study evaluated the impact of xanthan gum (XG), canning and storage on fatty acids (FAs) conte

287 The effects of xanthan gum (XG)-locust bean gum (LBG) mixtures (0.05, 0.1, 0.15

288 zed to either a fixed combination of xanthan gum 0.09 % and chondroitin sulfate 0.1 % (XG/CS) ophthal

289 l efficacy of a fixed combination of xanthan gum and chondroitin sulfate preservative free on the ocu

290 tion and selective quantification of xanthan gum and locust bean gum (LBG) in gelled food concentrate

291 enabled the direct identification of xanthan gum and the discrimination between different galactomann

292 d to degrade the molecular weight of xanthan gum in aqueous solutions was investigated for sonication

293 icable to the intrinsic viscosity of xanthan gum prior to sonication, while a truncated form was foun

294 haride analysis was used to quantify xanthan gum.

295 ed to lower turbidity as compared to xanthan gum (20.0 NTU).

296 and 0.5% NaOH, both with and without xanthan gum (XG).

297 % proteins with and without 0.25 wt% xanthan gum (XG) at pH 3, 5, 7 and 9.

298 e Hofmeister series) on degradation, xanthan-gum solutions were pre-mixed with 0.1, 10(-2), 10(-3), o

299 s of naturally aged ( approximately 80 year) gum arabic samples, pure and mixed with lead white pigme

300 estion: "Did you notice any bleeding in your gums?" Demographic, socioeconomic, and psychosocial vari