Evaluation and Characterization of Malabar Tamarind [Garcinia cambogia (Gaertn.) Desr.] Seed Oil
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Garcinia (Garcinia cambogia), Hydroxycitric acid
1 of 5 12/11/07 3:10 PM Garcinia (Garcinia cambogia), Hydroxycitric acid Natural Standard Bottom Line Monograph, Copyright © 2007 (www.naturalstandard.com). Commercial distribution prohibited. This monograph is intended for informational purposes only, and should not be interpreted as specific medical advice. You should consult with a qualified healthcare provider before making decisions about ...
متن کاملGarcinia Cambogia, Diabetic Ketoacidosis, and Pancreatitis.
[Full article available at http://rimed.org/rimedicaljournal-2017-10.asp].
متن کاملIsolation and characterization of tamarind seed (Tamarindus indica L.) polysaccharide.
The alcohol-insoluble fraction from the water extract of tamarind seed meal, constituting 60 to 65 per cent of the husked kernel, has been described as a rich source of pectin (l-3). Although it forms a firm jelly in the presence of appropriate amounts of sugar and acid (1,4) and has been suggested for commercial use as a substitute for pectin (5), it has been shown in preliminary communication...
متن کاملExtraction and Characterization of Tamarind (Tamarind indica L.) Seed Polysaccharides (TSP) from Three Difference Sources.
Tamarind seed polysaccharide (TSP), a natural polysaccharide extracted from tamarind seeds is used in the pharmaceutical, textile and food industries as a mucoadhesive polymer. This work aimed to extract TSP from tamarind seeds from three sources with two methods and characterized its physical and chemical properties. Kernel powder of tamarind seeds was slurried into a clear solution, set aside...
متن کاملSynthesis, characterization and evaluation of thiolated tamarind seed polysaccharide as a mucoadhesive polymer.
In the present study, thiol-functionalization of tamarind seed polysaccharide was carried out by esterification with thioglycolic acid. Thiol-functionalization was confirmed by SH stretch in Fourier-transformed infra-red spectra at 2586 cm(-1). It was found to possess 104.5 mM of thiol groups per gram. The results of differential scanning calorimetry and X-ray diffraction study indicate increas...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2014
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-014-1674-2