131 related articles for article (PubMed ID: 10793850)
1. Detection of adulteration of locust bean gum with guar gum by capillary electrophoresis and polarized light microscopy.
Flurer CL; Crowe JB; Wolnik KA
Food Addit Contam; 2000 Jan; 17(1):3-15. PubMed ID: 10793850
[TBL] [Abstract][Full Text] [Related]
2. Characterization of galactomannans by capillary electrophoresis.
Flurer CL
Food Addit Contam; 2000 Sep; 17(9):721-31. PubMed ID: 11091784
[TBL] [Abstract][Full Text] [Related]
3. Determination of locust bean gum and guar gum by polymerase chain reaction and restriction fragment length polymorphism analysis.
Meyer K; Rosa C; Hischenhuber C; Meyer R
J AOAC Int; 2001; 84(1):89-99. PubMed ID: 11234856
[TBL] [Abstract][Full Text] [Related]
4. Identification of two additives, locust bean gum (E-410) and guar gum (E-412), in food products by DNA-based methods.
Urdiain M; Doménech-Sánchez A; Albertí S; Benedí VJ; Rosselló JA
Food Addit Contam; 2004 Jul; 21(7):619-25. PubMed ID: 15370834
[TBL] [Abstract][Full Text] [Related]
5. Differentiation of carbohydrate gums and mixtures using fourier transform infrared spectroscopy and chemometrics.
Prado BM; Kim S; Ozen BF; Mauer LJ
J Agric Food Chem; 2005 Apr; 53(8):2823-9. PubMed ID: 15826025
[TBL] [Abstract][Full Text] [Related]
6. Identification of Leguminosae gums and evaluation of carob-guar mixtures by capillary zone electrophoresis of protein extracts.
Ruiz-Angel MJ; Simó-Alfonso EF; Mongay-Fernández C; Ramis-Ramos G
Electrophoresis; 2002 Jun; 23(11):1709-15. PubMed ID: 12179992
[TBL] [Abstract][Full Text] [Related]
7. Nitrogen conversion factors for the proteinaceous content of gums permitted as food additives.
Anderson DM
Food Addit Contam; 1986; 3(3):231-4. PubMed ID: 3743832
[TBL] [Abstract][Full Text] [Related]
8. Effect of gamma irradiation on the physicochemical and structural properties of plant seed gums.
Hamdani AM; Wani IA; Bhat NA
Int J Biol Macromol; 2018 Jan; 106():507-515. PubMed ID: 28801094
[TBL] [Abstract][Full Text] [Related]
9. Locust bean gum: processing, properties and food applications--a review.
Barak S; Mudgil D
Int J Biol Macromol; 2014 May; 66():74-80. PubMed ID: 24548746
[TBL] [Abstract][Full Text] [Related]
10. Do thickening properties of locust bean gum affect the amount of calcium, iron and zinc available for absorption from infant formula? In vitro studies.
Bosscher D; Van Caillie-Bertrand M; Deelstra H
Int J Food Sci Nutr; 2003 Jul; 54(4):261-8. PubMed ID: 12850887
[TBL] [Abstract][Full Text] [Related]
11. Derivative spectrophotometric determination of 5-(hydroxymethyl)-2-furaldehyde (HMF) and furfural in Locust bean extract.
Akkan AA; Ozdemir Y; Ekiz HL
Nahrung; 2001 Feb; 45(1):43-6. PubMed ID: 11253640
[TBL] [Abstract][Full Text] [Related]
12. Galactomannans as a sieving matrix in capillary electrophoresis.
Dolník V; Gurske WA; Padua A
Electrophoresis; 2001; 22(4):707-19. PubMed ID: 11296926
[TBL] [Abstract][Full Text] [Related]
13. Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze-Thaw Stability of Rice Starch Gel.
Xu X; Ye S; Zuo X; Fang S
Foods; 2022 Aug; 11(16):. PubMed ID: 36010508
[TBL] [Abstract][Full Text] [Related]
14. Capillary electrophoresis is essential for microsatellite marker based detection and quantification of adulteration of Basmati rice (Oryza sativa).
Vemireddy LR; Archak S; Nagaraju J
J Agric Food Chem; 2007 Oct; 55(20):8112-7. PubMed ID: 17867634
[TBL] [Abstract][Full Text] [Related]
15. Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs.
Demirci ZO; Yılmaz I; Demirci AŞ
J Food Sci Technol; 2014 May; 51(5):936-42. PubMed ID: 24803701
[TBL] [Abstract][Full Text] [Related]
16. New method of DNA isolation from two food additives suitable for authentication in polymerase chain reaction assays.
Urdiaín M; Doménech-Sánchez A; Albertí S; Benedí VJ; Rosselló JA
J Agric Food Chem; 2005 May; 53(9):3345-7. PubMed ID: 15853370
[TBL] [Abstract][Full Text] [Related]
17. Characterisation of natural polysaccharides (plant gums) used as binding media for artistic and historic works by capillary zone electrophoresis.
Grössl M; Harrison S; Kaml I; Kenndler E
J Chromatogr A; 2005 Jun; 1077(1):80-9. PubMed ID: 15988990
[TBL] [Abstract][Full Text] [Related]
18. Production of galacto-manno-oligosaccharides from guar gum by beta-mannanase from Penicillium oxalicum SO.
Kurakake M; Sumida T; Masuda D; Oonishi S; Komaki T
J Agric Food Chem; 2006 Oct; 54(20):7885-9. PubMed ID: 17002466
[TBL] [Abstract][Full Text] [Related]
19. Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean.
Khalil MM
Nahrung; 2001 Aug; 45(4):246-50. PubMed ID: 11534462
[TBL] [Abstract][Full Text] [Related]
20. Severe contact urticaria to guar gum included as gelling agent in a local anaesthetic.
Roesch A; Haegele T; Vogt T; Babilas P; Landthaler M; Szeimies RM
Contact Dermatitis; 2005 Jun; 52(6):307-8. PubMed ID: 15932579
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]