نتایج جستجو برای: de esterified tragacanth

تعداد نتایج: 1535122  

Journal: :journal of food biosciences and technology 0
m. mohammadian department of food science and engineering, college of agriculture and natural resources, university of tehran, karaj, iran. f. alavi department of food science and engineering, college of agriculture and natural resources, university of tehran, karaj, iran.

abstract: this paper presents the results of studies concerned with the preparation of fresh food foams based on egg white and various hydrocolloids including iranian gum tragacanth, guar and xanthan gums at different concentrations (0.002-0.040% w/w). the basic physical parameters of the obtained foams such as overrun, stability and morphology of gas bubbles were measured. viscosity measuremen...

2013
Hirofumi Shimomura Kouichi Hosoda Yoshikazu Hirai

Helicobacter pylori performs the unique action of assimilating exogenous non-esterified cholesterol into its cell membrane. This bacterium aggressively incorporates non-esterified cholesterol into the membrane, induces its glucosylation, and uses both non-esterified cholesterol and glucosylated cholesterols as membrane lipid compositions. The reason for this assimilation of non-esterified chole...

Journal: :Acta pharmaceutica 2010
Majid Saeedi Katayoun Morteza-Semnani Farshad Ansoroudi Saeed Fallah Gholamreza Amin

Mucilage extracted from Plantago psyllium seeds was evaluated for inertness and safety parameters. The suitability of psyllium mucilage for a pharmaceutical binder was assessed in paracetamol tablets. Properties of the granules prepared using different concentrations of psyllium mucilage was compared with PVP and tragacanth. Psyllium mucilage at 5 % (m/m) was found to be comparable with 3 % (m/...

Journal: :The Journal of experimental biology 1994
C L Slayman V V Moussatos W W Webb

Intracellular distributions of the putative cytosolic pH indicator dyes BCECF [2',7'-bis-(2-carboxyethyl)-5(and 6)-carboxyfluorescein], C.SNARF [5(and 6)-carboxy-seminaphthorhodafluor-1], and C.SNARF-calcein have been examined in Neurospora crassa and in murine fibroblasts (NIH-3T3 cells) under conditions in which both kinds of cells produce visible microscopic vacuoles. All three dyes were adm...

Journal: :The Journal of Laryngology & Otology 1923

Journal: :Plant physiology 1994
M. B. Stephenson M. C. Hawes

We tested predictions of the hypothesis that pectin methylesterase in the root cap plays a role in cell wall solubilization leading to separation of root border cells from the root tip. Root cap pectin methylesterase activity was detected only in species that release large numbers of border cells daily. In pea (Pisum sativum) root caps, enzyme activity is correlated with border cell separation ...

ژورنال: علوم آب و خاک 2000
دخانی, شهرام , زمردی, شهین , شاهدی , محمد , شکرانی, رضا ,

The esterification process causes some desirable changes in physicochemical properties of fat by exchanging the acyl groups in triglyceride molecules. The aim of this study was to produce a suitable edible fat for industrial and home uses. In this study a mixture of 60 percent soybean oil and 40 percent edible tallow were inter-esterified, using 0.5 percent sodium methylate or ethylate as catal...

Journal: :Acta pharmaceutica 2013
Majid Saeedi Katayoun Morteza-Semnani Mehdi Sagheb-Doust

Polysaccharide mucilage derived from the seeds of Plantago major L. (family Plantaginaceae) was investigated for use in matrix formulations containing propranolol hydrochloride. HPMC K4M and tragacanth were used as standards for comparison. The hardness, tensile strength, and friability of tablets increased as the concentration of mucilage increased, indicating good compactibility of mucilage p...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
s. s. amiri aghdaei m. aalami a. daraei garmekhani

mayonnaise is a popular product which is consumed in large amounts. however, many consumers consider it as a unhealthy product as it contains high amounts of oil. therefore, production of low fat mayonnaise with a quality close to that of traditional one might respond to consumer demand. in the present study, gum tragacanth was used as a fat replacer for the preparation of low fat (lf) mayonnai...

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