نتایج جستجو برای: gum

تعداد نتایج: 9041  

2011
A. P. Allen A. P. Smith

Research is reviewed on the effects of chewing gum on stress, alertness and cognition (including findings from cognitive neuroscience). There is some evidence that chewing gum reduces chronic stress, while effects on acute stress have been less clear in an experimental context. A robust effect of gum chewing on subjective alertness has been observed. However, findings on chewing gum and cogniti...

Journal: :Appetite 2007
Andrew J Johnson Christopher Miles

The experiment examined the prediction that chewing gum at learning and/or recall facilitated subsequent word recall. Chewing gum at learning significantly impaired recall, indicating that the chewing of gum has a detrimental impact upon initial word encoding. In addition, a context-dependent memory effect was reported for those participants who both learned and recalled in the absence of gum; ...

2010
Ravindra Semwal Deepak Kumar Semwal Ruchi Badoni

People of all cultures chew gum, and a variety of gums and gum-like substances have been enjoyed for thousands of years. The introduction and subsequent success of Nicotine chewing gum in the 1980’s paved the way for a more general acceptance of chewing gum as a drug delivery system. Improved technology and extended knowledge, together with the inclusion of medical chewing gum in the European P...

Journal: :Appetite 2004
Oliver Tucha Lara Mecklinger Kerstin Maier Marianne Hammerl Klaus W Lange

In a study published previously in this journal (Wilkinson et al., 2002), the effect of chewing gum on cognitive functioning was examined. The results of this study indicated that chewing a piece of gum results in an improvement of working memory and of both immediate and delayed recall of words but not of attention. In the present study, memory and a variety of attentional functions of healthy...

Journal: :Journal of food science and technology 2015
Maryam BahramParvar Mostafa Mazaheri Tehrani Seyed M A Razavi Arash Koocheki

This study aimed to obtain the optimum formulation for stabilizers in ice cream that could contest with blends presented nowadays. Thus, different mixtures of three stabilizers, i.e. basil seed gum, carboxymethyl cellulose, and guar gum, at two concentrations (0.15 % & 0.35 %) were studied using mixture design methodology. The influence of these mixtures on some properties of ice cream and the ...

Journal: :Appetite 2007
Christopher Miles Andrew J Johnson

Two experiments re-examined whether chewing spearmint gum affects initial word learning and/or immediate recall for a word list. Both experiments failed to show effects of chewing gum at learning or recall, nor did they suggest that chewing gum produces a context-dependent memory effect. This was true when extraneous contextual cues at learning and recall were minimised (Experiment 2). Together...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
r. rezaei m. khomeiri m. kashaninejad m. aalami

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...

Journal: :Archives of surgery 2006
Rob Schuster Nina Grewal Gregory C Greaney Kenneth Waxman

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...

Kouhiyan Afzal, Mohammad Taghi , Farrokhian Firouzi, Ahmad , Taghavi Zahedkolaei , Mehdi ,

Background and objectives: Zerovalent iron nanoparticles (ZVIN) had high potential for nitrate removal from aqueous solutions due to high surface area and reactivity of them. The aim of this study was nitrate removal from aqueous solutions using environmentally friendly stabilized ZVIN. Methods: ZVIN were synthesized via chemical reduction by sodium borohydride. In order to preventing of ZVIN f...

2017
Farah Naz Talpur

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...

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