نتایج جستجو برای: tragacanth gum

تعداد نتایج: 9087  

Journal: :acta medica iranica 0
ehsan fayazzadeh tehran heart center, tehran university of medical sciences, tehran, iran. and animal research laboratory, faculty of medicine, artesh university of medical sciences, tehran, iran. sina rahimpour animal research laboratory, faculty of medicine, artesh university of medical sciences, tehran, iran. seyed mohsen ahmadi tehran heart center, tehran university of medical sciences, tehran, iran. shahrokh farzampour animal research laboratory, faculty of medicine, artesh university of medical sciences, tehran, iran. maryam sotoudeh anvari tehran heart center, tehran university of medical sciences, tehran, iran. mohammad ali boroumand tehran heart center, tehran university of medical sciences, tehran, iran.

gum tragacanth is a natural complex mixture of polysaccharides and alkaline minerals extracted from species of astragalus plant, which is found widely in arid regions of the middle east. in a pilot experimental study we examined the effects of its topical application on wound healing in ten albino adult male rats. two similar parasagittal elliptical full-thickness wounds (control vs. test sampl...

ژورنال: علوم آب و خاک 2004
جلال جمالیان, , حجت اله گلکاری, , غلامرضا مصباحی, ,

Mayonnaise is a food emulsion containing egg yolk as emulsifier and some sort of gum as stabilizer. Iran is a main producer of tragacanth gum in the world which could be a potential replacement for imported gums used in making mayonnaise .The objective of this study was to investigate the possibility of substituting this gum for imported stabilizers in the formulation of mayonnaise sauce. To do...

جلال جمالیان, , حجت اله گلکاری, , غلامرضا مصباحی, ,

Mayonnaise is a food emulsion containing egg yolk as emulsifier and some sort of gum as stabilizer. Iran is a main producer of tragacanth gum in the world which could be a potential replacement for imported gums used in making mayonnaise .The objective of this study was to investigate the possibility of substituting this gum for imported stabilizers in the formulation of mayonnaise sauce. To do...

Afrooz Ghasemi, Mohammad Shahedi Baghe Khandan, Seyed Ali Yasini Ardakani,

Background: The presence of gluten proteins in rice flour leads to some problems for patients of celiac; a digestive autoimmune disease. Consumption of a non-gluten regime can decrease the effects of this disease. The aim of this study was to produce a non-gluten cake with an appropriate quality and high nutritional value by using rice flour, quinoa flour, Persian gums, and Tragacanth. Methods...

Journal: :Applied and environmental microbiology 1977
A A Salyers J R Vercellotti S E West T D Wilkins

Ten Bacteroides species found in the human colon were surveyed for their ability to ferment mucins and plant polysaccharides ("dietary fiber"). A number of strains fermented mucopolysaccharides (heparin, hyaluronate, and chondroitin sulfate) and ovomucoid. Only 3 of the 188 strains tested fermented beef submaxillary mucin, and none fermented porcine gastric mucin. Many of the Bacteroides strain...

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...

Journal: :iranian journal of chemistry and chemical engineering (ijcce) 2012
vahid samavati zahra emam-djomeh mohammad amin mohammadifar mahmoud omid ali mehdinia

various scaling methods such as relative viscosity, peclet and reynolds scaling were used to find the best scaling law. scaling and modeling of the flow curves of various model emulsions consist of tragacanth gum (tg) (0.5, 1 % wt), oleic acid (5, 10% v/v) and wpi (2, 4 % wt) were investigated and the best models were selected. as these emulsions are non-newtonian, they do not obey the usual, si...

Journal: :فرآوری و نگهداری مواد غذایی 0
محبوبه حیدری دانشجو/دانشگاه علوم کشاورزی و منابع طبیعی گرگان مهران اعلمی هیئت علمی/دانشگاه علوم کشاورزی و منابع طبیعی گرگان مهدی کاشانی نژاد هیئت علمی/دانشگاه علوم کشاورزی ومنابع طبیعی گرگان سهیل امیری عقدائی مربی/دانشگاه غیرانتفاعی بهاران گرگان

the aim of this research was to survey of using soy protein isolates and tragacanth gum as egg substitutes in mayonnaise formulation. the mayonnaise prepared with difierent compositions of soy protein isolate, egg, and tragacanth by applying the optimal mixture design method and effect of this substitution on its stability, heat stability, viscosity, texture, physicochemical and sensory charact...

Journal: :Advances in Polymer Technology 2022

The unique attributes, biodegradability, biocompatibility, perfect accessibility, and low production costs led to the use of natural gums in a different section our lives. Among them, we can mention obtained from microorganisms (xanthan gum gellan gum), plant tissues (Arabic tragacanth), seeds (konjac guar seaweeds (alginates, agar gum, carrageenans). Gums have essential applications medical ph...

2010
Mohammad Zakir Hussain Narayana Swamy

Sustained release tablets of isoniazid were fabricated using guar gum and carbapol, Tragacanth Gum and PEG-6000, in different proportion and combinations by direct compression technique, Bulk density, tapped density, compressibility index, Hausner ratio before being punched as tablets. The tablets were evaluated for physical characteristic like hardness, weight variation, friability, and drug c...

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