gums are the most important stabilizers that are used in ice cream and other frozen dairy dessert industries. in this study, effect of different levels of guar gum (0, 0.1, 0.2 and 0.3%) and arabic gum (0, 0.1, 0.3 and 0.5%) on rheological behavior of frozen yogurt was investigated. the rheological behavior of samples showed that all samples exhibit shear thinning behavior and power law model f...

Abstract The goal of this study is to develop a new effective guar gum-grafted acrylamide hydrogel for wastewater treatment, abbreviated as (guar gum-g-acrylamide). For the non-biodegradable and hazardous synthetic acid red 8, produced gum-g-acrylamide promising thermally stable adsorbent. Microwave-aided technique, ammonium persulfate initiator, N , ?-methylene-bis-acrylamide cross-linker are ...

HYPOTHESIS Gum chewing after elective open colon resection may stimulate bowel motility and decrease duration of postoperative ileus. DESIGN AND SETTING Prospective, randomized study in a community-based teaching hospital. PATIENTS Thirty-four patients undergoing elective open sigmoid resections for recurrent diverticulitis or cancer. MAIN OUTCOME MEASURES First feelings of hunger, time t...

Cyclodextrins are a group of novel excipients, extensively used in the present pharmaceutical industry. Sometimes they show significant interactions with other conventional additives used in the formulation of dosage forms. The effect of β-cyclodextrin on the rheological properties of aqueous solutions of some selected viscosity modifiers was studied in the present work. β-cyclodextrin showed t...

The objective of this work was to study the quality of guar and guar gum produced in Sindh, Pakistan. Fresh guar, guar seeds and guar gum made in laboratory was analyzed for that purpose. For comparison purpose, analytical grade guar gum and industrial guar gum (prepared from guar split) was also studied. Results of proximate composition of guar seed revealed that it is mainly composed of Nitro...

Objective This in situ study investigated the ability of a CPP-ACP chewing gum in preventing erosive enamel loss. Material and Methods: During three experimental crossover phases (one phase per group) of seven days each, eight volunteers wore palatal devices with human enamel blocks. The groups were: GI - Sugar free chewing gum with CPP-ACP; GII - Conventional sugar free chewing gum; and GIII -...

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...

Influence of fenugreek gum on bread and in vitro physiological effects This thesis examined the effect of fenugreek gum, from Canadian grown fenugreek on bread quality, when substituted for wheat flour at 5 % and 10 %, and the in vitro physiological effects of these breads, based on models of acute and long-term feeding. Study I determined bread could be produced with 10 % fenugreek gum, while ...

BACKGROUND Addiction to nicotine gum has never been described in never smokers or in never users of tobacco. METHODS Internet questionnaire in 2004-2006 in a self-selected sample of 434 daily users of nicotine gum. To assess dependence on nicotine gum, we used modified versions of the Nicotine Dependence Syndrome Scale (NDSS), the Fagerström Test for Nicotine Dependence and the Cigarette Depe...