51
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Sarabi-Aghdam V, Hosseini-Parvar SH, Motamedzadegan A, Razi SM, Rashidinejad A. Characterization of Aqueous Dispersions and Gels Made of Sodium Caseinate and Basil Seed Gum: Phase Behavior, Rheology, and Microstructure. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09644-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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52
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Beikzadeh S, Khezerlou A, Jafari SM, Pilevar Z, Mortazavian AM. Seed mucilages as the functional ingredients for biodegradable films and edible coatings in the food industry. Adv Colloid Interface Sci 2020; 280:102164. [PMID: 32335381 DOI: 10.1016/j.cis.2020.102164] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 04/16/2020] [Accepted: 04/17/2020] [Indexed: 01/06/2023]
Abstract
In recent years, environmental problems, consumer health concerns, and economic limitations associated with synthetic plastics have led to the application of renewable, biodegradable, and edible resources for developing food packaging. Edible packaging can be important in maintaining the food quality and preventing the microbial and chemical spoilage of foods. Several seeds can produce 'seed-based mucilage' with different techno-functional properties for application in various food products. In the field of packaging, these mucilages can be extruded into coatings and films and improve the barrier properties against the transfer of oxygen and moisture. Likewise, bioactive ingredients can also be incorporated into these mucilages which will extend the shelf life of food products. This study gives an overview of various seed mucilages, their production and characteristics of the films/coatings prepared with them for successful applications in different food products.
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Affiliation(s)
- Samira Beikzadeh
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Arezou Khezerlou
- Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineerin3g, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran.
| | - Zahra Pilevar
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir Mohammad Mortazavian
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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53
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Bagheri H, Khashaninejad M. Textural Stability of Lepidium perfoliatum Seed Gum against Freezing Processes. NUTRITION AND FOOD SCIENCES RESEARCH 2020. [DOI: 10.29252/nfsr.7.3.41] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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54
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Behrouzain F, Razavi SM. Structure-rheology relationship of basil seed gum-whey protein isolate mixture: Effect of thermal treatment and biopolymer ratio. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105608] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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55
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Gahruie HH, Eskandari MH, Khalesi M, Van der Meeren P, Hosseini SMH. Rheological and interfacial properties of basil seed gum modified with octenyl succinic anhydride. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105489] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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56
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Carbamoylethyl locust bean gum: Synthesis, characterization and evaluation of its film forming potential. Int J Biol Macromol 2020; 149:348-358. [DOI: 10.1016/j.ijbiomac.2020.01.261] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2019] [Revised: 01/11/2020] [Accepted: 01/27/2020] [Indexed: 02/06/2023]
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57
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Rosland Abel SE, Yusof YA, Chin NL, Chang LS, Ghazali HM, Ghani MA, Ishak I. The effect of particle size on the physical properties of Arabic gum powder. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13368] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Stashia E. Rosland Abel
- Department of Process and Food Engineering, Faculty of EngineeringUniversiti Putra Malaysia Serdang Malaysia
| | - Yus A. Yusof
- Department of Process and Food Engineering, Faculty of EngineeringUniversiti Putra Malaysia Serdang Malaysia
- Laboratory of Halal Services, Halal Products Research InstituteUniversiti Putra Malaysia Serdang Malaysia
| | - Nyuk L. Chin
- Department of Process and Food Engineering, Faculty of EngineeringUniversiti Putra Malaysia Serdang Malaysia
| | - Lee S. Chang
- Department of Food Science, Faculty of Food Science and TechnologyUniversiti Putra Malaysia Serdang Malaysia
| | - Hasanah M. Ghazali
- Department of Food Science, Faculty of Food Science and TechnologyUniversiti Putra Malaysia Serdang Malaysia
| | - Maaruf A. Ghani
- Innovation Centre for Confectionary Technology (MANIS), Faculty of Science and TechnologyUniversiti Kebangsaan Malaysia Bangi Malaysia
| | - Izzreen Ishak
- Innovation Centre for Confectionary Technology (MANIS), Faculty of Science and TechnologyUniversiti Kebangsaan Malaysia Bangi Malaysia
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58
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Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio. Carbohydr Polym 2020; 232:115775. [PMID: 31952586 DOI: 10.1016/j.carbpol.2019.115775] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 12/19/2019] [Accepted: 12/19/2019] [Indexed: 11/22/2022]
Abstract
In the present work, we determined the structure-function relationships of basil seed gum (BSG) and whey protein isolate (WPI) mixtures at the start of soluble complex formation, maximum soluble complex formation and predominant thermodynamic incompatibility to understand BSG:WPI blends interaction behavior. Accordingly, turbidity and zeta potential were analyzed in the pH range of 2.0-7.0 and BSG:WPI ratios of 1:4, 1:6.6 and 1:9. Dynamic rheometry was used to evaluate samples at three different pHs. Additionally, dilute solution properties of BSG, WPI and their blends were studied at pH = 7.0. Independent of mixture ratio, all dispersions showed maximum interaction at pH = 5.0, the start of soluble complex formation around pH = 6.0 and thermodynamic incompatibility interaction behavior at pH = 7.0. Cole-Cole plots based on dynamic rheometry supported the Gibbs free energy change of mixtures based on intrinsic viscosity data. These results are important to create new structures from mixtures of proteins and polysaccharides.
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59
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Maleki M, Mortazavi SA, Yeganehzad S, Pedram Nia A. Study on liquid core barberry (
Berberis vulgaris
) hydrogel beads based on calcium alginate: Effect of storage on physical and chemical characterizations. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14426] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Maryam Maleki
- Department of Food Science and Technology Sabzevar Branch Islamic Azad University Sabzevar Iran
| | - Seyyed Ali Mortazavi
- Department of Food Science and Technology Sabzevar Branch Islamic Azad University Sabzevar Iran
| | - Samira Yeganehzad
- Department of Food Processing Research Institute of Food Science and Technology (RIFST) Mashhad Iran
| | - Ahmad Pedram Nia
- Department of Food Science and Technology Sabzevar Branch Islamic Azad University Sabzevar Iran
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60
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Kim SY, Hyeonbin O, Lee P, Kim YS. The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute. J Dairy Sci 2020; 103:1324-1336. [DOI: 10.3168/jds.2019-17117] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Accepted: 10/10/2019] [Indexed: 11/19/2022]
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61
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Influence of different salts on rheological and functional properties of basil (Ocimum bacilicum L.) seed gum. Int J Biol Macromol 2020; 149:101-107. [PMID: 31987951 DOI: 10.1016/j.ijbiomac.2020.01.170] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 01/16/2020] [Accepted: 01/17/2020] [Indexed: 11/21/2022]
Abstract
In this paper, the influence of a variety of salts (NaCl, CaCl2, and KCl) at different concentrations (0, 0.1, 0.5 and 1% w/w) on rheological and functional properties of basil seed gum (BSG) were investigated. BSG produced a high viscosity solution with yield stress, which was a function of salt type and concentration. In all samples, viscosity decreased as the electrostatic interactions between the BSG chains altered by salts. Flow behavior index increased by salt addition, which shows BSG had weaker shear-thinning behavior and worse mouthfeel in the presence of salts. The viscoelasticity of BSG strongly influenced by the addition of salt type as well as concentration. Larger cations (Ca+2) shield the electrostatic interaction between BSG chains more strongly compared to smaller cations as they have larger hydrated radius. As a result divalent salts decreased the viscosity and viscoelasticity more significantly. Emulsion capacity improved by salts addition, especially at high concentrations of salts. The foam capacity increased in the presence of CaCl2 and KCl increased foaming capacity of BSG. The results suggest that the addition of the different types of salt can alter or modify the rheological and functional properties of BSG, depending on the salt concentration.
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62
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Kurd F, Fathi M, Shekarchizadeh H. Nanoencapsulation of hesperetin using basil seed mucilage nanofibers: Characterization and release modeling. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100475] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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63
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Junqueira LA, da Silva VM, Amaral TN, Prado MET, de Resende JV. Effects of temperature and concentration on the rheological properties of mucilage extracted from Pereskia aculeata Miller. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00175-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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64
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65
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Song K, Kim Y. Effect of mucilage extracted from Basil (
Ocimum basilicum
L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14191] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ka‐Young Song
- Department of Food and Nutrition Korea University Seoul Republic of Korea
| | - Young‐Soon Kim
- Department of Food and Nutrition Korea University Seoul Republic of Korea
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66
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Tan J, Martini S, Wang Y, Kong F, Hartel R, Barbosa-Cánovas G, Vardhanabhuti B, Bornhorst G, Keppler S, Joyner H. Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing. J Food Sci 2019; 84:3204-3212. [PMID: 31589341 DOI: 10.1111/1750-3841.14828] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 08/24/2019] [Accepted: 09/04/2019] [Indexed: 11/30/2022]
Abstract
Rheological properties of food materials are important as they influence food texture, processing properties, and stability. Rotational rheometry has been widely used for measuring rheological properties. However, the measurements obtained using different geometries and rheometers are generally not compared for precision and accuracy, so it is difficult to compare data across different studies. In this study, nine rheometers from seven laboratories were used to measure the viscosity and viscoelastic properties of a commercial salad dressing. The measurements were obtained at three temperatures (8, 25, and 60 °C) using different diameter parallel plates (20, 40, 50, and 60 mm). Generally, the viscosity measurements among rheometers differed significantly ( P < 0.05 ). For larger geometry diameter (40, 50, and 60 mm) and at lower temperatures (8 °C), viscosity measurements at lower shear rate (0.01, 0.1, and 1.0 s-1 ) were significantly different. Rheometer brand significantly affected storage modulus only at low (0.01%) and high levels (10% and 100%) of strain. Temperature was an influencing factor on viscoelastic behaviors only at high strain (>10%). Storage moduli values obtained by frequency sweeps were not affected by rheometer or plate diameter. Overall, rheometer, geometry, and temperature can influence rheological measurements and care should be taken when comparing data across laboratories or published works. Higher shear rates (≥10 s-1 ) and moderate strains (0.1% to 10%) generally provide more repeatable data among different laboratories. PRACTICAL APPLICATION: This study provides information on what factors may potentially influence rheological measurements conducted across different laboratories. It is useful for rheometer users who want to compare their experimental data to published data or compare two sets of published data. It is better to compare data collected at shear rates 10 s-1 and strains between 0.1% and 1.0%.
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Affiliation(s)
- Juzhong Tan
- Dept. of Food Science, Rutgers, The State Univ. of New Jersey, New Brunswick, NJ, 30605, U.S.A
| | - Silvana Martini
- Dept. of Nutrition, Dietetics, and Food Science, Utah State Univ., Logan, UT, 84322, U.S.A
| | - Ye Wang
- Dept. of Statistics, Univ. of Georgia, Athens, GA, 30602, U.S.A
| | - Fanbin Kong
- Dept. of Food Science and Technology, Univ. of Georgia, Athens, GA, 30602, U.S.A
| | - Richard Hartel
- Dept. of Food Science, Univ. of Wisconsin-Madison, Madison, WI, 53706, U.S.A
| | | | | | - Gail Bornhorst
- Dept. of Food Science and Technology, Univ. of California-Davis, Davis, CA, 95616, U.S.A
| | - Silvia Keppler
- Dept. of Food Science and Technology, Univ. of California-Davis, Davis, CA, 95616, U.S.A
| | - Helen Joyner
- School of Food Science, Univ. of Idaho, Moscow, ID, 83844, U.S.A
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67
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Physical and Rheological Properties of Egg Albumin Foams Are Affected by Ionic Strength and Basil Seed Gum Supplementation. INTERNATIONAL JOURNAL OF CHEMICAL ENGINEERING 2019. [DOI: 10.1155/2019/2502908] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
In this study, the effect of ionic strength and basil seed gum (BSG) on the foaming properties of egg white albumin (EWA) was studied. The foam was prepared with 1% EWA (w/v) in the presence of different concentrations of sodium chloride (NaCl; 0, 0.5, and 1% w/v) and BSG (0, 0.1, and 0.3% w/v). The results showed that foam density and foam stability of EWA significantly (p<0.05) increased with an increase in BSG concentration (from 0 to 0.3% w/v). On the contrary, an increase in NaCl concentration (from 0 to 1% w/v) increased foam overrun but decreased foam density. Amplitude rheological parameters indicated an improvement in foam structure with increasing NaCl concentration. In addition, an elastic structure was obtained in the case of the foams with the higher concentrations of NaCl. Elastic modulus (G′) was higher than loss modulus (G″) in the frequency range, and there was low frequency dependency in all of the samples. In constant frequency of 1 Hz, tangent (δ) was the lowest in the sample containing 1% NaCl (w/v), but without BSG. There was a decrease in yield stress values with increasing BSG concentration; however, the increase in NaCl concentration led to an increase in yield stress. The highest yield stress (37 Pa) belonged to the sample containing 1% NaCl, but without BSG. Overall, it was found that both NaCl and BSG could substantially improve the rheological and foaming properties (in particular, foam stability) of egg white albumin.
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68
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Razi SM, Motamedzadegan A, Matia-Merino L, Shahidi SA, Rashidinejad A. The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.029] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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69
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Luo Y, Liu X, Pang Z. Tribo-rheological properties of acid milk gels with different types of gelatin: Effect of concentration. J Dairy Sci 2019; 102:7849-7862. [DOI: 10.3168/jds.2019-16305] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Accepted: 05/10/2019] [Indexed: 11/19/2022]
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70
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Sources, structure, properties and health benefits of plant gums: A review. Int J Biol Macromol 2019; 135:46-61. [DOI: 10.1016/j.ijbiomac.2019.05.103] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 04/20/2019] [Accepted: 05/17/2019] [Indexed: 12/21/2022]
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71
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Taheri A, Jafari SM. Gum-based nanocarriers for the protection and delivery of food bioactive compounds. Adv Colloid Interface Sci 2019; 269:277-295. [PMID: 31132673 DOI: 10.1016/j.cis.2019.04.009] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 04/09/2019] [Accepted: 04/24/2019] [Indexed: 11/28/2022]
Abstract
Gums, which for the most part are water-soluble polysaccharides, can interact with water to form viscous solutions, emulsions or gels. Their desirable properties, such as flexibility, biocompatibility, biodegradability, availability of reactive sites for molecular interactions and ease of use have led to their extremely large and broad applications in formation of nanostructures (nanoemulsions, nanoparticles, nanocomplexes, and nanofibers) and have already served as important wall materials for a variety of nano encapsulated food ingredients including flavoring agents, vitamins, minerals and essential fatty acids. The most common gums used in nano encapsulation systems include Arabic gum, carrageenan, xanthan, tragacanth plus some new sources of non-traditional gums, such as cress seed gum and Persian/or Angum gum identified as potential building blocks for nanostructured systems. New preparation techniques and sources of non-traditional gums are still being examined for commercialization in the food nanotechnology area as low-cost and reproducible sources. In this study, different nanostructures of gums and their preparation methods have been discussed along with a review of gum nanostructure applications for various food bioactive ingredients.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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72
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Zeynali M, Naji-Tabasi S, Farahmandfar R. Investigation of basil (Ocimum bacilicum L.) seed gum properties as Cryoprotectant for Frozen Foods. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.034] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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73
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Farahmandfar R, Salahi MR, Asnaashari M. Flow behavior, thixotropy, and dynamic viscoelasticity of ethanolic purified basil ( Ocimum bacilicum L.) seed gum solutions during thermal treatment. Food Sci Nutr 2019; 7:1623-1633. [PMID: 31139375 PMCID: PMC6526669 DOI: 10.1002/fsn3.992] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 12/24/2018] [Accepted: 12/27/2018] [Indexed: 11/19/2022] Open
Abstract
During processing, foodstuffs may be treated at various thermal operations. Thus, this study investigated the functional properties and flow behavior at operation conditions to ensure safety and improve quality and stability at high temperatures and analyzed the ability of gum to be used in food formulation. The results showed that the purified basil seed gum (PBSG) solutions could beknown as non-Newtonian liquids with pseudoplastic behavior. Frequency sweep revealed the storage modulus (G') was higher than the loss modulus (G″) in the treatments. According to stress sweep, frequency sweep, complex viscosity (η *), and loss-tangent (tan δ) outcomes, mechanical spectra of PBSG were categorized as weak gels. Besides, concentration and temperature were effect on G' and G″. The results indicated that, in general, 1% PBSG-121°C had the maximum yield stress, consistency coefficient (k), extent of thixotropy, and the minimum values of flow behavior index. Also, 1% PBSG showed the highest G', G″, η *, yield stress values at the limit of the LVE range (τy), flow-point stress (τf), and corresponding modulus G f (G' = G″), and the lowest value of tan δ. Exhibiting distinctive rheological characteristics of PBSG makes it as a worthy hydrocolloid to use in food products, which use thermal processing.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science & TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
| | - Mohammad Reza Salahi
- Department of Food Science & TechnologyFerdowsi University of Mashhad (FUM)MashhadIran
| | - Maryam Asnaashari
- Department of Food Science & TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
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74
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Wang L, Liu HM, Zhu CY, Xie AJ, Ma BJ, Zhang PZ. Chinese quince seed gum: Flow behaviour, thixotropy and viscoelasticity. Carbohydr Polym 2019; 209:230-238. [DOI: 10.1016/j.carbpol.2018.12.101] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 12/27/2018] [Accepted: 12/31/2018] [Indexed: 12/18/2022]
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75
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Matia-Merino L, Prieto M, Roman L, Gómez M. The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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76
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Effect of basil seed gum based edible coating enriched with echinacea extract on the postharvest shelf life of fresh strawberries. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00104-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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77
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Teimouri MS. Investigation of the Biodynamic Commands Use Effect on Mucilage Content and Germination Behavior in Three Ecotypes of Basil (<i>Ocimum</i> Sp.). INTERNATIONAL LETTERS OF NATURAL SCIENCES 2019. [DOI: 10.18052/www.scipress.com/ilns.73.36] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
One of the most popular and useable of Aromatic plants are kinds of Basilica (Ocimumsp., Lamiaceae). This genius has different characteristics in behavior germination. Biodynamic agriculture is a new science in the research and especially, the position of stars and planet relative to each other, position of moon around the earth and seasonal change and Solar and lunar eclipses. We must to demonstrative of this theory. In this experiment, we want to record the effect of based on two calendars (biodynamic and Astronomic) on 3 ecotype of Basilica seed germination. The based on this experiment randomized block design with 3 replications. We use 50 seeds in Falcon tube (value=15ml) and record the weight and value of seed in tube. Then added 5ml of water in tube and shacked after moisturized and control and record of Mucilage value and another behavior of seed germination in lab condition. Results showed that different position of some planets such as moon and Mars and Jupiter had the highest effect, positive and significant effect on mucilage percent (p>95%), germination speed and length of root. Therefore, we could be express the lunar position had the highest effect on root length of local type and the lowest effect on purple basil. Mucilage percentage of seed coat in green basil had the highest content relative to another ecotype and this content was significant (p>95%). Then, the best suggest for produce of mucilage from the basil seeds, the best time is the first quadrature of moon.
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78
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Bhatia H, Sharma YP, Manhas RK, Kumar K. Traditionally used wild edible plants of district Udhampur, J&K, India. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2018; 14:73. [PMID: 30486847 PMCID: PMC6263044 DOI: 10.1186/s13002-018-0272-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Accepted: 11/08/2018] [Indexed: 05/05/2023]
Abstract
BACKGROUND Wild edible plants (WEPs) refer to edible species that are not cultivated or domesticated. WEPs have an important role to play in poverty eradication, security of food availability, diversification of agriculture, generation of income resources, and alleviating malnutrition. In the present study, an inventory of traditionally used WEPs from Udhampur district of J&K, India, has been prepared. METHODS A systematic and extensive ethnobotanical survey was carried out in different villages of the district for the collection of information on WEPs. The data collected through questionnaire and interviews was then analyzed for cultural importance index (CI) and factor informant consensus (Fic) to know the cultural significance of WEPs and consensus for the knowledge of WEPs among the informants. RESULTS A total of 90 plant species belonging to 45 families and 78 genera were edible and serve as wild phytofoods in the present study. Species richness of wild edible species was the maximum for vegetables (46 species) followed by fruits (37 species) and medicinal plants (36 species). Culturally (on the basis of CI), the most important vegetable and fruit species were Diplazium esculentum, Fumaria indica, Taraxacum campylodes, Urtica dioica, Phyllanthus emblica, Punica granatum, Cordia dichotoma, Syzygium cumini, Ficus palmata, etc. The highest use-report (626) was recorded for vegetables whereas the maximum mean use-report (14.8) was recorded for fruits. On an average, 20.7 wild edible species were used per informant. Informant consensus index (Fic) varied between 0.83 and 0.94 for raw vegetables and preserved vegetables, respectively. CONCLUSION One of the most important issues of this era is hunger for which one of the possible solutions is the usage of WEPs. The local populace of Udhampur has good knowledge of WEPs, and this legacy of traditional culture must be conserved.
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Affiliation(s)
- Harpreet Bhatia
- Department of Botany, University of Jammu, Jammu, J&K 180001 India
| | - Yash Pal Sharma
- Department of Botany, University of Jammu, Jammu, J&K 180001 India
| | - R. K. Manhas
- Department of Botany, Govt. Degree College, Kathua, J&K 184104 India
| | - Kewal Kumar
- Department of Botany, Govt. Degree College for Women, Udhampur, J&K 182101 India
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79
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Rheological characterization of fenugreek gum and comparison with other galactomannans. Int J Biol Macromol 2018; 119:486-495. [DOI: 10.1016/j.ijbiomac.2018.07.108] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Revised: 07/13/2018] [Accepted: 07/17/2018] [Indexed: 11/19/2022]
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80
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Rheological and functional properties of asafoetida gum. Int J Biol Macromol 2018; 118:1168-1173. [DOI: 10.1016/j.ijbiomac.2018.06.177] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 05/25/2018] [Accepted: 06/28/2018] [Indexed: 11/21/2022]
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81
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Singh RS, Kaur N, Sharma R, Rana V. Carbamoylethyl pullulan: QbD based synthesis, characterization and corneal wound healing potential. Int J Biol Macromol 2018; 118:2245-2255. [DOI: 10.1016/j.ijbiomac.2018.07.107] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2018] [Revised: 07/11/2018] [Accepted: 07/16/2018] [Indexed: 12/19/2022]
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82
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Allafchian AR, Jalali SAH, Mousavi SE. Biocompatible biodegradable polycaprolactone/basil seed mucilage scaffold for cell culture. IET Nanobiotechnol 2018; 12:1108-1113. [DOI: 10.1049/iet-nbt.2018.5071] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
Affiliation(s)
- Ali Reza Allafchian
- Research Institute for Nanotechnology and Advanced Materials, Isfahan University of TechnologyIsfahan 84156‐83111Iran
| | - Seyed Amir Hossein Jalali
- Department of Natural ResourcesIsfahan University of TechnologyIsfahan 84156‐83111Iran
- Research Institute for Biotechnology and Bioengineering, Isfahan University of TechnologyIsfahan 84156‐83111Iran
| | - Seyed Ebrahim Mousavi
- Research Institute for Nanotechnology and Advanced Materials, Isfahan University of TechnologyIsfahan 84156‐83111Iran
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83
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Motamedzadegan A, Naeli MH, Maghsoudlou E, Bahri SMH, Belgheisi S, Babaei ZEA. Effects of basal seed gum and carboxymethyl cellulose gum on rheological properties and flow behavior of pomegranate paste. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9921-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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84
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Mirarab Razi S, Motamedzadegan A, Shahidi A, Rashidinejad A. The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.013] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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85
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Saengphol E, Pirak T. Hoary basil seed mucilage as fat replacer and its effect on quality characteristics of chicken meat model. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.anres.2018.06.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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86
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Eslami Fard A, Taghian Dinani S, Moallemi-Oreh A. An investigation on the effects of concentration and temperature on the time-independent rheological behavior of peach syrup. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9744-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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87
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Alaeddini B, Koocheki A, Mohammadzadeh Milani J, Razavi SMA, Ghanbarzadeh B. Steady and dynamic shear rheological behavior of semi dilute Alyssum homolocarpum seed gum solutions: influence of concentration, temperature and heating-cooling rate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2713-2720. [PMID: 29083478 DOI: 10.1002/jsfa.8765] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Revised: 10/24/2017] [Accepted: 10/24/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Alyssum homolocarpum seed gum (AHSG) solution exhibits high viscosity at low shear rates and has anionic features. However there is no information regarding the flow and dynamic properties of this gum in semi-dilute solutions. The present study aimed to investigate the dynamic and steady shear behavior of AHSG in the semi-dilute region. RESULTS The viscosity profile demonestrated a shear thinning behavior at all temperatures and concentrations. An increase in the AHSG concentration was acompanied by an increase in the pseudoplasticity degree, whereas, by increasing the temperature, the pseudoplasticity of AHSG decreased. At low gum concentration, solutions had more viscosity dependence on temperature. The mechanical spectra obtained from the frequency sweep experiment demonstrated viscoelastic properties for gum solutions. AHSG solutions showed typical weak gel-like behavior, revealing G' greater than G' within the experimental range of frequency (Hz), with slight frequency dependency. The influence of temperature on viscoelastic properties of AHSG solutions was studied during both heating (5-85 °C) and cooling (85-5 °C) processes. The complex viscosity of AHSG was greater compared to the apparent viscosity, indicating the disruption of AHSG network structure under continuous shear rates and deviation from the Cox-Merz rule. During the initial heating, the storage modulus showed a decreasing trend and, with a further increase in temperature, the magnitude of storage modulus increased. The influence of temperature on the storage modulus was considerable when a higher heating rate was applied. CONCLUSION AHSG can be applied as a thickening and stabilizing agents in food products that require good stability against temperature. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Behzad Alaeddini
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Arash Koocheki
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Jafar Mohammadzadeh Milani
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran
| | | | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
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88
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Wang C, Yang T, Wang T, Qiu L. Thermosensitive behavior of hydrophobically associating anionic guar gum solutions and gels. Int J Biol Macromol 2018; 111:169-177. [DOI: 10.1016/j.ijbiomac.2018.01.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Revised: 12/09/2017] [Accepted: 01/04/2018] [Indexed: 01/20/2023]
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89
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Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9801-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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90
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Román L, Reguilón MP, Gómez M. Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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91
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Hernández-Morales MDLÁ, Maldonado-Astudillo YI, Jiménez-Hernández J, Salazar R, Ramírez-Sucre MO, Ibarz A, Utrilla-Coello RG, Ortuño-Pineda C. Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1513955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
| | - Yanik Ixchel Maldonado-Astudillo
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Guerrero, Ciudad Universitaria sur, Chilpancingo de los Bravo, Guerrero, México
- Universidad Autónoma de Guerrero, Calle Pino s/n, Acapulco, Guerrero, México
| | - Javier Jiménez-Hernández
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Guerrero, Ciudad Universitaria sur, Chilpancingo de los Bravo, Guerrero, México
- Universidad Autónoma de Guerrero, Calle Pino s/n, Acapulco, Guerrero, México
| | - Ricardo Salazar
- CONACyT-Universidad Autónoma de Guerrero, Chilpancingo de los Bravo, Guerrero, México
| | - Manuel Octavio Ramírez-Sucre
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Unidad Sureste, Carretera Sierra Papacal-Chuburná Puerto, Yucatán, México
| | - Albert Ibarz
- Department of Food Technology, School of Agricultural and Forestry Engineering, Universidad of Lleida, Lleida, Spain
| | | | - Carlos Ortuño-Pineda
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Guerrero, Ciudad Universitaria sur, Chilpancingo de los Bravo, Guerrero, México
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92
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Keisandokht S, Haddad N, Gariepy Y, Orsat V. Screening the microwave-assisted extraction of hydrocolloids from Ocimum basilicum L. seeds as a novel extraction technique compared with conventional heating-stirring extraction. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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93
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A systematical rheological study of polysaccharide from Sophora alopecuroides L. seeds. Carbohydr Polym 2018; 180:63-71. [DOI: 10.1016/j.carbpol.2017.10.007] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 09/16/2017] [Accepted: 10/02/2017] [Indexed: 01/05/2023]
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94
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Naji-Tabasi S, Razavi SMA. Functional properties and applications of basil seed gum: An overview. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.07.007] [Citation(s) in RCA: 86] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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95
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Insight into the interaction between chitosan and bovine serum albumin. Carbohydr Polym 2017; 176:75-82. [DOI: 10.1016/j.carbpol.2017.08.068] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 07/04/2017] [Accepted: 08/14/2017] [Indexed: 11/21/2022]
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96
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Molavi H, Razavi SMA. Steady Shear Rheological Properties of Native and Hydrothermally Modified Persian Acorn (Quercus brantii
Lindle.) Starches. STARCH-STARKE 2017. [DOI: 10.1002/star.201700156] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Hooman Molavi
- Department of Food Science and Technology, Food Hydrocolloids Research Center; Ferdowsi University of Mashhad (FUM); PO Box: 91775-1163 Mashhad Iran
| | - Seyed M. A. Razavi
- Department of Food Science and Technology, Food Hydrocolloids Research Center; Ferdowsi University of Mashhad (FUM); PO Box: 91775-1163 Mashhad Iran
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97
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Hesarinejad MA, Sami Jokandan M, Mohammadifar MA, Koocheki A, Razavi SMA, Ale MT, Attar FR. The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilage. Int J Biol Macromol 2017; 115:1260-1266. [PMID: 29054524 DOI: 10.1016/j.ijbiomac.2017.10.102] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Revised: 09/30/2017] [Accepted: 10/16/2017] [Indexed: 11/29/2022]
Abstract
In this study, the effect of concentration (0.5, 1, 1.5 and 2%) and heating-cooling rate (1, 5 and 10 °C min-1) on the rheological properties of Plantago lanceolata seed mucilage (PLSM) solutions were investigated. It was observed that the gum dispersions exhibited viscoelastic properties under the given conditions. Mechanical spectra of PLSM were classified as weak gels based on the frequency sweep, complex viscosity (η*) and tan δ results. All variables had significant impacts on the rheological parameters. Chemical and monosaccharide compositions were also determined to provide more structural information. The results revealed that PLSM had high total sugar content (87.35%), and it is likely an arabinoxylomannan-type polysaccharide.
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Affiliation(s)
- Mohammad Ali Hesarinejad
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark.
| | - Maryam Sami Jokandan
- Research Group for Nano-Bio Science, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark
| | - Arash Koocheki
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran
| | - Seyed Mohammad Ali Razavi
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran
| | - Marcel Tutor Ale
- Department of Chemical and Biochemical Engineering, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark
| | - Farnaz Rezaiyan Attar
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran
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98
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Kurek M, Ščetar M, Galić K. Edible coatings minimize fat uptake in deep fat fried products: A review. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.006] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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99
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Sharma R, Rana V. Effect of carboxymethylation on rheological and drug release characteristics of Terminalia catappa gum. Carbohydr Polym 2017; 175:728-738. [PMID: 28917923 DOI: 10.1016/j.carbpol.2017.08.047] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 07/13/2017] [Accepted: 08/09/2017] [Indexed: 11/28/2022]
Abstract
The carboxymethylation of galactomannans, arabinogalactans, arbinoxylan, etc is known to modify solubility, swelling index, rheological behaviour, powder characteristics, etc. Therefore, an attempt had been made to study the effect of carboxymethylation on Terminalia catappa (TC) gum. For this, modified Williamson synthesis reaction was utilized employing Quality by Design (QbD) approach. Grafting of carboxymethyl group on Terminalia catappa was confirmed by ATR-FTIR, H1NMR and DSC analyses. The rheological attributes revealed that the carboxymethylation of TC lowers the viscosity, enhance thermal stability (high activation energy), disentanglement was near to re-entanglement, and weak gelling characteristic. However, the soluble fluconazole loaded gel formulation of CMTC showed diffusion based kinetic model indicating good reservoir for effective application on skin/tissue surfaces.
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Affiliation(s)
- Radhika Sharma
- Pharmaceutics Division, Department of Pharmaceutical Sciences and Drug Research, Punjabi University, Patiala, 147002, India
| | - Vikas Rana
- Pharmaceutics Division, Department of Pharmaceutical Sciences and Drug Research, Punjabi University, Patiala, 147002, India.
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100
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New studies on basil ( Ocimum bacilicum L.) seed gum: Part III – Steady and dynamic shear rheology. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2015.12.020] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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