Utilization of gum tragacanth as bind enhancing agent in extended restructured mutton chops

Efficacy of Flaxseed Flour as Bind Enhancing Agent on the Quality of Extended Restructured Mutton Chops

Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension...

Utilization of Twin Screw Cold Extrusion to Manufacture Restructured Chops from Lower-Valued Pork

Gum Tragacanth Gels as a New Supporting Matrix for Immobilization of Whole-Cell

We introduce a new smooth, non-toxic, biocompatible method for cross-linking of gum tragacanth (GT), a polysaccharide of natural origin, in order to serve as a new supporting matrix for immobilization systems. The modified gum is used as a matrix for the catalysis of the conversion of benzyl penicillin to 6-aminopenicillanic acid (6-APA) by means of Escherichia coli ATCC11105 with penicillin G ...

Tragacanth Gum: Structural Composition, Natural Functionality and Enxymatic Conversion as Source of Potential Prebiotic Activity

Gum Tragacanth Gels as a New Supporting Matrix for Immobilization of Whole-Cell

We introduce a new smooth, non-toxic, biocompatible method for cross-linking of gum tragacanth (GT), a polysaccharide of natural origin, in order to serve as a new supporting matrix for immobilization systems.  The modified gum is used as a matrix for the catalysis of the conversion of benzyl penicillin to 6-aminopenicillanic acid (6-APA) by means of Escherichia coli ATCC11105 with penicill...