To evaluate the potential use of mesquite (Prosopis chilensis (Mol) Stuntz) seed gum, the behaviour of the gum was studied using two extraction methods (alkaline and acid), different pH values, two concentrations (0.2 and ...

Various microbial polymers, namely xanthan gum, gellan gum, pullulan gum and jamilan, were tested as a suitable encapsulating material for Lactobacillus plantarum CRL 1815 and Lactobacillus rhamnosus ATCC 53103. Resulting ...

Brea gum (BG), which is an exudate from Cercidium praecox tree, was purified and subjected to thermal treatment at 110 °C during different times: 24, 48, 72 and 96 h. Treatment effect was evaluated by analyzing the molecular ...

Objective: To determine the time required for pH buffering by saliva after use sugary(S), sugar-free (SF) and probiotic (P) chewing gums. Material and Methods: Saliva was collected from 12 volunteer dental students at UNESP ...

Commercial Tara gum from three sources was purified by precipitation with isopropanol and evaluated on the structural, physicochemical and rheological properties. FT–IR and NMR techniques were used to determine the molecule ...

Yam tubers (Dioscorea alata) are a non-traditional starch source that could be used as food ingredient. The stability of yam starch pastes (6/100 g suspension) submitted to different pH conditions during gelatinization and ...

Structural and optical characteristics of zein-based films produced with different xanthan gum concentrations have been studied in this work. Scanning electronic microscopy (SEM) and optical microscopy (OM) were performed ...

Structural and optical characteristics of zein-based films produced with different xanthan gum concentrations have been studied in this work. Scanning electronic microscopy (SEM) and optical microscopy (OM) were performed ...