in order to improve food texture, hydrocolloids are used widely as gelling material in food systems. wild sage seed has remarkable amounts of gum (mucilage) with good functional properties. this mucilage also improves the rheological, textural and functional properties of foods. in this study the effects of different drying methods including hot air drying (40, 50, 60, 70 and 80°c), freeze dryi...

We propose Marve, a system for extracting measurement values, units, and related words from natural language text. Marve uses conditional random €elds (CRF) to identify measurement values and units, followed by a rule-based system to €nd related entities, descriptors and modi€ers within a sentence. Sentence tokens are represented by an undirected graphical model, and rules are based on part-of-...

Flowering time, growth, and opium gum yield from five seed sources (T, L, B1, B2, B3) of opium poppy (Papaver somniferum L.) collected from different latitudes in three Southeast Asian countries were determined. Plants were grown in six growth chambers at a 11-, 12-, 13-, 14-, 15-, or 16-hour photoperiod with a 12-hour, 25/20 °C thermoperiod. Flower initiation was observed under a dissecting mi...

Consumers' awareness about the nutritional profile of their diets has made the industry to respond their needs seriously. In this study, response surface methodology was used to analyze the effect of three fat replacers and two sweeteners on sensory attributes and viscosity of low- calorie pistachio butter. Balangu seed extract (BSG) (0.01-0.04), Reihan seed gum (RSG) (0.01-0.023), xanthan (0.0...

Abstract Consumption of gluten-free products is the best possible option for patients with celiac disease. The development cookies may provide a suitable alternative individuals who are gluten-intolerant. purpose this research was to assess use hydrocolloids as gluten substitutes in cookies. Commercially available (gum Arabic and xanthan gum) freshly extracted (cress seed, fenugreek, flaxseed, ...

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...

An endeavor has been made to create buccoadhesive bilayered tablets comprising of drug containing bioadhesive layer and drug free backing layer to release the drug for extended period of time with reduction in dosing recurrence. Tablets of Tizanidine hydrochloride were prepared by direct compression method using bioadhesive polymer tamarind seed gum with backing layer of ethyl cellulose. The ph...

Objective: the objective of the present work was extraction of polysaccharide from tamarind seed and further characterization as pharmaceutical excipient. study includes phytochemical screening, micromeritic properties. Work also emphasize to study gelling properties of extracted polysaccharide. Methods: Water based extraction procedure was used to extract polysaccharide from tamarind seed. Pha...

The mechanical and disintegration properties of paracetamol tablets formulated using Delonix regia seed gum (DRSG) as a binder have been studied in this work. Acacia BP (ACG) and tragacanth BP (TRG) were used as official gum standards. The mechanical properties, i.e. tensile strength (TS) and brittle fracture index (BFI), showed that with an increase in concentration of the gum binder, the tens...