Zobrazeno 91 - 100
of 118
pro vyhledávání: '"Madhav P. Yadav"'
Publikováno v:
Carbohydrate polymers. 118
The emulsifying properties of corn fiber gum (CFG), a naturally occurring polysaccharide–protein complex, was improved by kinetically controlled formation of hetero-covalent linkages with bovine serum albumin (BSA), using horseradish peroxidase (HR
Publikováno v:
Carbohydrate polymers. 115
Corn fiber gum (CFG) was a novel arabinoxylan hydrocolloid and recent researches showed its considerable potential in food processing. In this study, the interactions of maize starch and CFG were studied. Maize starch/CFG blend gels were prepared fro
Recently a great interest has developed in formulating products by blending a mixture of gums to produce a desired product, combining the advantage of each gum component and also creating some additional properties. The rheological properties of thes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f631a2956c381a38c0c8cb8af32ce1bc
https://doi.org/10.1039/9781782621300-00165
https://doi.org/10.1039/9781782621300-00165
Publikováno v:
Journal of Carbohydrate Chemistry. 13:991-1001
A laboratory procedure for making O-(hydroxypropyl)sucrose preparations containing predominantly, in decreasing order, derivatives containing one, two, and three hydroxypropyl ether groups has been developed. The product was noncrystalline. A sample
Publikováno v:
Carbohydrate Polymers. 25:315-318
A simple procedure is described for solvolysis of the glycosidic linkages of polysaccharides and related compounds in and by liquid hydrogen fluoride (HF), which does so without destruction of acid-sensitive sugars or formation of reversion products
Publikováno v:
Journal of agricultural and food chemistry. 59(24)
Corn fiber gum (CFG), an alkaline hydrogen peroxide extract of the corn kernel milling byproduct "corn fiber", is a proteinaceous arabinoxylan with protein content ranging from ca. 2 to 9% by weight for CFG samples isolated from different corn millin
Publikováno v:
Carbohydrate Research. 250:93-100
Through the use of a series of N -substituted (β- d -galactopyranosylmethyl)amines (βGal-CH 2 NHR) and the corresponding N -substituted C -(β- d -galactopyranosyl)formamides (βGal-CO-NHR), it has been determined that the inhibitor binding constan
Publikováno v:
Gums and Stabilisers for the Food Industry 14 ISBN: 9780854044610
Dilute oil-in-water food emulsions, such as those in beverages, are thermodynamically unstable systems that tend to break down during storage. The long-term stability of beverage emulsions is therefore normally extended by adding a variety of stabili
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4115d299b8030cdcdea3ab123367704d
https://doi.org/10.1039/9781847558312-00251
https://doi.org/10.1039/9781847558312-00251
Publikováno v:
Carbohydrate Research. 200:111-126
A series of N -substituted (β- d -galactopyranosylmethyl)amines, a series of N -substituted C -β- d -galactopyranosylformamides, and other C -β- d -galactopyranosyl compounds have been synthesized and characterized. Most were prepared from β- d -
Publikováno v:
Journal of agricultural and food chemistry. 55(15)
The stabilities of orange oil emulsions stabilized with various concentrations of two different types of corn fiber gum (CFG-1 and 2) isolated from coarse (pericarp) and fine (endosperm) fiber from corn wet milling have been studied. The emulsion sta