Chios mastic gum, a plant-derived product obtained by the Mediterranean bush Pistacia lentiscus (L.) var. chia (Duham), has generated considerable interest because of its antimicrobial, anticancer, antioxidant and other beneficial properties. Its aqueous extract, called Chios mastic water (CMW), contains the authentic mastic scent and all the water soluble components of mastic. In the present s...

introduction: ispharzeh is a plant from genus plantago whose seeds are used commercially for the production of mucilage. the plant is mainly cultivated in iran and middle east. psyllium is mainly used as a dietary fiber to relieve symptoms of both constipation and mild diarrhea and occasionally as a food thickener. research has also shown benefits in reducing cholesterol levels. basil seed gum ...

Biopolymers from a group of polysaccharides are used in treatments enhancing sowing material crops due to their physical and chemical properties, susceptibility modification, biodegradability high bioactivity. Natural polymers, such as: chitosan, alginian, celulose, galaktoglucomannans, lignin gellan gum, can be as binders seed coating or carriers active substances microorganisms. Moreover, bio...

Shallot (Allium cepa L. var. aggregatum) cultivation is performed using True Seed (TSS) to obtain seedlings. However, it difficult handle when sowing directly, due the seed’s small and irregular shape. Therefore, encapsulation technology needed make TSS seeds have a larger size regular Shallots enable be more significant, roundshaped through encapsulation. This research was conducted combinatio...

Mastic gum is a viscous light-green liquid obtained from the bark of Pistacia lentiscus var. chia. which belongs to the Anacardiaceae family. The gum has been fractionated to investigate the antimicrobial activity of the whole gum and its fractions against various strains of Helicobacter pylori. The polymeric gum fraction was separated from the essential oil and the resin (trunk exudates withou...

Rheological properties of waxy barley flour (WBF) dispersions mixed with various gums (carboxyl methyl celluleose, guar gum, gum arabic, konjac gum, locust bean gum, tara gum, and xanthan gum) at different gum concentrations were examined in steady and dynamic shear. WBF-gum mixture samples showed a clear trend of shear-thinning behavior and had a non-Newtonian nature with yield stress. Rheolog...

introduction:deep fat frying is a cooking method where oil is used as the heat transfer medium, in direct contact with food at a temperature above boiling point of water. the aim of this process is to combine short cooking times with unique characteristics. it also involves heat and mass transfer simultaneously. during frying time, the mass transfer is characterized by the dynamics moisture los...