Hydrocolloids, often called gums that generally contain many hydroxyl groups and may be polyelectrolytes .Foams are colloidal systems in which tiny air bubbles are dispersed in an aqueous continuous phase. Many processed foods consumed daily are liquid or solid foams, such as the head of soft drinks and beer, whipped cream, mousses, meringue, bread and ice cream. The utilization of these gums d...

Optimization of the effect pectin and carboxymethyl cellulose gums on oil uptake, textural properties color changes French fries using response surface methodology

Sublingual immunotherapy has gained acceptance amongst the paediatric community as it is very well tolerated and is safe. The adverse effects of this therapy is minimal consisting mainly of local side effects within the oral cavity such as itching of the mouth, swelling of the lips and less frequently abdominal pain, wheezing and urticaria has been described. This report is to highlight another...

The effects of different hydrocolloids on the gelatinisation behaviour of hard wheat flour were investigated. Influence of guar, xanthan, Arabic, carboxy methyl cellulose (CMC) and tragacanth gums on wheat flour was studied using micro viscoamylograph. It was found that all hydrocolloids except tragacanth greatly modified the gelatinisation properties of wheat flour. Guar and xanthan significan...

OBJECTIVE To evaluate the relationship between arsenic exposure and oral cavity lesions among an arsenic-exposed population in Bangladesh. METHODS We carried out an analysis utilizing the baseline data of the Health Effects of Arsenic Exposure Longitudinal Study, which is an ongoing population-based cohort study to investigate health outcomes associated with arsenic exposure via drinking wate...

INTRODUCTION Xylella fastidiosa (Xf) is a Gram-negative xylem-limited bacterium that causes Pierce’s disease (PD), plum leaf scald, almond leaf scorch, phony peach disease and many other diseases. For many plant species there is no resistant germplasm. Xylem vessels may be filled with exopolysaccharides produced by the bacterium, and pectins, gums and tyloses produced by the plant. There has be...

The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low-fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture-to-protein (M:P) ratio of low-fat cheese samples which in turn led to a significant reduction in the ha...

Due to early deterioration of banana in drying process, almond, quince seed, and tragacanth gums as edible coatings were determined. For this purpose, banana slices were coated in 0.7% solution of each gum and one group remained uncoated as the control. The samples were examined at specific times considering the weight loss, color analyzing (a*, b*, and L*) through the method computer vision, c...