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...

Background. Gum arabic is a potential sensitizer in food industry. Methods. We examined 11 candy factory workers referred to examinations due to respiratory and skin symptoms paying attention to exposure and sensitization to gum arabic. Skin tests, pulmonary function tests, and respiratory provocation tests were carried out as indicated by the symptoms and findings. Results. Occupational asthma...

Cognitive effects of glucose from chewing gum and other mechanisms can be investigated further when factors like the flavouring of the gum and the participants' familiarity with gum chewing are assessed.

BACKGROUND The Guide to the Expression of Uncertainty in Measurement (GUM) provides instructions for constructing uncertainty intervals for a measurement. This method is usually reserved for reference materials, but GUM has been recently proposed as a way to express uncertainty for commercial diagnostic assays. METHODS Using the official GUM standard and published applications of GUM to comme...

The development of sugarfree gum provided the possibility of a noncariogenic alternative to sugared gum. Chewing sugarfree gum results in a rise in plaque pH, in contrast to the pH fall observed with sugared gum. This is due to the stimulation of the flow of saliva, with the resulting increase in level of bicarbonate and thus alkalinity. At the same time the plaque microflora do not produce sig...

pollen from mesquite (prosopis juliflora) is one of the important causes of immediate hypersensitivity reactions in the arid and semi-arid regions of the world. the aim of present study is to produce and purify the recombinant form of allergenic ole e 1-like protein from the pollen of this allergenic tree. immunological and cross-inhibition assays were performed for the evaluation of ige-bindin...

This study concerns the evaluation of natural gum copal and gum damar as novel sustained release matrix forming materials in tablet formulation. Along with the physicochemical properties, gum copal and gum damar were characterized for molecular weight, polydispersity index and glass transition temperature. Matrix tablets were prepared by wet granulation technique using isopropyl alcohol as a gr...

AIMS To determine the possibility of using guar gum, a colloidal polysaccharide, as a cheap alternative to agar for gelling microbial culture media. METHODS AND RESULTS As illustrative examples, 12 fungi and 11 bacteria were cultured on media solidified with either guar gum or agar. All fungi and bacteria exhibited normal growth and differentiation on the media gelled with guar gum. Microscop...

The aim of this clinical study was to investigate the acid resistance of enamel lesions remineralized in situ by a sugar-free chewing gum containing casein phosphopeptide-amorphous calcium phosphate nanocomplexes (CPP-ACP: Recaldent). The study utilized a double-blind, randomized, crossover design with two treatments: (i) sugar-free gum containing 18.8 mg of CPP-ACP, and (ii) sugar-free gum not...

A strategy for the unambiguous identification and selective quantification of xanthan gum and locust bean gum (LBG) in gelled food concentrates is presented. DNA detection by polymerase chain reaction (PCR) showed to be a fast, sensitive, and selective method that can be used as a first screening tool in intact gelled food concentrates. An efficient isolation procedure is described removing com...