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Dissertations / Theses on the topic 'Guar. Guar gum industry'

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Published: 4 June 2021

Last updated: 16 February 2022

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1

Murphy, Helen Elizabeth. "The influence of leaf canopy on seed and gum yield of guar (Cyamopsis tetragonoloba [L.] Taub.) /." [St. Lucia, Qld.], 1998. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16303.pdf.

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2

Husman, Stephen Herbert 1954. "IRRIGATION TIMING AND PLANTING DATE EFFECT ON GUAR SEED YIELDS." Thesis, The University of Arizona, 1985. http://hdl.handle.net/10150/275476.

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3

Chityala, Pavan Kumar. "Evaluation of Xanthan/Enzymatically Modified Guar Gum Mixtures in Oil-in-Water Emulsions." TopSCHOLAR®, 2015. http://digitalcommons.wku.edu/theses/1528.

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Oil-in-water emulsions have wide range of applications in food industry because of their structure-forming properties, and as delivery systems of polyunsaturated fatty acids into foods. The thermodynamic instability of oil and water, and high susceptibility of unsaturated fatty acids to oxidation lead to physical and oxidative stability in oil-in-water emulsions. These instability processes are generally controlled by incorporating proteins and polysaccharides into oil-in-water emulsions. The objective of this study was to evaluate xanthan/enzymatically modified guar (XG/EMG) polysaccharides o

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4

Moser, Poliana [UNESP]. "Comportamento reológico de gomas guar e xantana na presença de polióis." Universidade Estadual Paulista (UNESP), 2012. http://hdl.handle.net/11449/90748.

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Made available in DSpace on 2014-06-11T19:24:45Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-02-24Bitstream added on 2014-06-13T19:47:05Z : No. of bitstreams: 1 moser_p_me_sjrp.pdf: 1240757 bytes, checksum: 3044993e185eb69154b3203e4e23361b (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Atualmente, os substitutos de açúcares têm ganhado destaque devido à crescente demanda do mercado mundial por alimentos que possuem baixo teor calórico e que atendam dietas específicas. Considerando que os componentes presentes nas formulações podem modificar as propr

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5

Al-Shehry, Jaber Mohammed. "EFFECT OF GUAR GUM ON VEGETABLE TRANSPLANT GROWTH." Thesis, The University of Arizona, 1985. http://hdl.handle.net/10150/275440.

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6

Young, Niall William George. "The solution properties of hydrophobically modified guar gum derivatives." Thesis, University of Salford, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360604.

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7

Ma, Xiaodong. "Lyotropic ion effects in guar gum adsorption on various minerals." Thesis, University of British Columbia, 2007. http://hdl.handle.net/2429/31419.

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Adsorption of guar gum was studied on a number of oxide and clay minerals. The tests were performed as a function of salt concentration and pH from solutions of lithium, sodium, potassium, and cesium chlorides. The four salts allowed an assessment to be made of the significance of lyotropic ion phenomena in controlling the adsorption of the polysaccharide. The results showed that the adsorption of the polymer was independent of pH and acidity/basicity of the minerals. Therefore, no evidence of acid-base type of chemical interactions was observed and hydrogen bonding was suggested as the adsorp

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8

Sanchez, Gil Yaritza M. "Characterization and rheological properties of Camelina sativa gum: interactions with xanthan gum, guar gum, and locust bean gum." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/32789.

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Master of Science<br>Department of Biological & Agricultural Engineering<br>Donghai Wang<br>Gums are water-soluble polysaccharides used in many industrial and food applications because of their functions such as thickening, gelling, emulsification, adhesion, and encapsulation. Interactions between gums are conducted to enhance functional properties of finished products and reduce processing costs. In this study, camelina gum, from the oil-seed plant Camelina sativa, is characterized by carbohydrate composition and morphological, thermal, and rheological properties. Interactions with xanthan gu

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9

Garcia, Vidal Claudio Andres. "Molecular weight effects in guar gum adsorption and depression of talc." Thesis, University of British Columbia, 2013. http://hdl.handle.net/2429/44116.

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The effect of the molecular weight of guar gum on adsorption, talc depression, and stability of talc suspensions was studied. Four guar gum samples of different molecular weights in the range from 0.162 MDa to 1.4 MDa were used. It was also found that the intrinsic viscosities of the guar gum samples were independent of the type of background solution (NaCl, KCl, distilled water). The adsorption density of the tested guar gum samples on talc was measured from the same background solutions at pH 9. The floatability of fine talc particles as well as their stability towards aggregation in the pr

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10

Dziadkowiec, Joanna. "Guar Gum/Montmorillonite Nanocomposites and Their Potential Application in Drug Delivery." Thesis, Université d'Ottawa / University of Ottawa, 2015. http://hdl.handle.net/10393/33441.

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Clays are ubiquitous near the Earth’s surface. Medicinal properties of these nontoxic minerals have been intuitively recognized since ancient times. Up till now, clays have been used in pharmaceutical formulations as active agents and excipients. Currently, there is an urgent need to seek advanced, functional materials with low environmental impact. Answering to that trend, clay-biopolymer nanocomposites were synthesized in this thesis and applied in a drug delivery system. In the first part of the thesis, Portuguese clay from a bentonite deposit in Benavila (Portugal) was collected from six s

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11

Barratt, Emma Elizabeth. "The isolation, purification and characterisation of an alkaline alpha-galactosidase from a thermophilic bacterial consortium." Thesis, Cranfield University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341047.

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12

Vallance, Charlene Elizabeth. "Intestinal cell proliferation and apoptosis : responses to dietary guar gum and cholesterol." Thesis, University of Newcastle Upon Tyne, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.287808.

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13

Bergecliff, Terese. "Viscosity and Acid Stability in Low-fat Mayonnaise with Varying Proportions of Xanthan Gum and Guar Gum." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-57484.

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Mayonnaise is a mixture of egg yolk, vinegar, water, spices and 70-80% oil forming a semi-solid oil-in-water emulsion. When preparing a low-fat mayonnaise with an increased water content, thickening agents are required for increased viscosity and emulsion stability. The hydrocolloids xanthan gum and guar gum are sometimes used for this purpose and they act synergistically creating a viscosity increase. However, guar gum has poor acid stability, and because mayonnaise is an acidic product guar gum will eventually start to degrade causing a viscosity decrease and subsequent emulsion separation.

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14

Souther, Brandy Jolene. "The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed." Thesis, Virginia Tech, 2005. http://hdl.handle.net/10919/43920.

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This study examined the effects of guar gum and xanthan gum on flax supplemented breads through objective and sensory testing. Breads containing flaxseed and gums were found to have a significantly (p<0.05) higher water activity than the control bread. Control bread was also found to have a higher (p<0.05) volume while flax breads containing guar gum had a significant (p<0.05) decrease in volume. Control bread and bread containing guar gum were significantly (p<0.05) harder in crumb texture. Breads with flax and xanthan gum displayed a significant (p<0.05) amount of springiness. While the

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15

Moser, Poliana. "Comportamento reológico de gomas guar e xantana na presença de polióis /." São José do Rio Preto : [s.n.], 2012. http://hdl.handle.net/11449/90748.

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Orientador: Vânia Regina Nicoletti Telis<br>Banca: Caciano P. Zapata Noreña<br>Banca: Renato Alexandre Ferreira Cabral<br>Resumo: Atualmente, os substitutos de açúcares têm ganhado destaque devido à crescente demanda do mercado mundial por alimentos que possuem baixo teor calórico e que atendam dietas específicas. Considerando que os componentes presentes nas formulações podem modificar as propriedades funcionais dos hidrocolóides, o objetivo deste trabalho foi estudar o comportamento reológico das gomas guar e xantana na presença de polióis. Soluções de goma guar (0,1, 0,5 e 1 %) e xantana (0

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16

Hurley, Samantha Jane. "The physico-chemical mechanisms underlying the physiological effects of non-starch polysaccharides: studies in ileostomy patients." Thesis, University of Sheffield, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.310783.

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17

Queiroz, Viviane Miceli Silva. "Estudo experimental do escoamento e da concentração de mistura no processo de filtração tangencial de suspensões macromoleculares." Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/18/18135/tde-16102009-085558/.

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O processo de microfiltração tangencial com membranas tubulares inorgânicas e tubos microporosos, respectivamente de origem importada e nacional, foi investigado tendo-se como objeto de separação as misturas macromoleculares preparadas com os agentes polissacarídeos gomas Xantana e Guar em suspensão aquosa. São evidenciados neste processo os efeitos de sinergia compreendidos nas misturas elaboradas puras e em diferentes proporções, na concentração final de 1000 ppm. A investigação experimental acompanha o comportamento reológico de cada mistura ao longo do processo e os resultados foram invest

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18

Khattak, Muhammad Muzaffar Ali Khan. "Modulation of large bowel fermentation and tissue lipid synthesis in rats by feeding guar gum." Thesis, University of Newcastle Upon Tyne, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.241068.

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19

Gatenby, Susan Joy. "Guar gum : its acute metabolic effects and clinical use in the management of diabetes mellitus." Thesis, King's College London (University of London), 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.321814.

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20

Koek, Mehmet Samil. "Heat processing of galactomannans." Thesis, University of Nottingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.312232.

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21

Martins, Tatiana dos Reis. "Microencapsulation of antitubercular drugs in a matrix of partially hydrolyzed guar gum, for application in tuberculosis treatment." Master's thesis, Instituto de Tecnologia Química e Biológica António Xavier. Universidade Nova de Lisboa, 2015. http://hdl.handle.net/10362/43588.

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Trabalho realizado na Universidade do Algarve<br>Tuberculosis (TB), despite being a completely curable disease, has reemerged due to drug resistance and deadly synergism with HIV infection, which limit the success of its management. Lung tuberculosis is the main manifestation of TB. Thus, exploring the inhalable route for a local delivery of antitubercular drugs seems a promising therapeutic approach. Partially hydrolyzed guar gum (PHGG) is a strong candidate as matrix material for antitubercular drug carriers. This is mainly due to its affinity for macrophages, the hosts of mycobacteria, whic

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22

Newsholme, H. D. B. "Influence of a substituted guar gum on the adhesion of Streptococcus mutans to glass and hydroxylapatite." Thesis, University of Salford, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356185.

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23

Resende, Fabrício de Souza. "Efeito do congelamento sobre a microestrutura da massa do pão." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-04112011-151945/.

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A qualidade global da massa de pão congelada por um longo período é um desafio para indústria de panificação. O uso de diferentes técnicas pode ajudar a explicar os danos sofridos à massa de pão durante o congelamento e armazenamento congelado. A presença de água na forma de cristais de gelo foi vista como a principal causa de defeitos à estrutura da massa. Gomas guar e xantana foram incorporadas às massas para contornar os danos causados pelo congelamento. Das análises térmicas conduzidas em calorímetro de varredura diferencial foi possível quantificar a quantidade de gelo presente na

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Lynn, Miriam Elen. "Enterocyte maturity influences adhesion by lactobacillus." Thesis, University of Newcastle Upon Tyne, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.481471.

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25

Cupit, Kerry. "The in vitro fermentation characteristics and prebiotic potential of samples derived from guar gum and potato fibre." Thesis, University of Reading, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.590137.

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A range of novel and commercially available guar gums and novel potato fibre samples were investigated to see if their fermentation characteristics would make them new potential prebiotic candidates. Samples were examined using in vitro. pH controlled, 24h hatch culture fementations inoculated with human faeces. Fermentation of the guar gum samples mainly stimulated the growth of Bifidobacterium spp. and Bacteroides spp., producing considerable amounts of acetate, propionate and large amounts of gas. A direct relationship between molecular weight (MW) and fermentability was not found but inste

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26

Rebelo, Sandra da Silva. "Desenvolvimento de um modelo in vitro para avaliação de um biogel antimicrobiano com potencial para o controlo da doença periodontal canina." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2020. http://hdl.handle.net/10400.5/20210.

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Dissertação de Mestrado Integrado em Medicina Veterinária<br>A doença periodontal (DP) é uma das doenças mais frequentes na espécie canina, afetando cerca de 80-85% destes animais. Esta doença, de etiologia multifatorial, inicia-se com o desenvolvimento, na superfície do dente, de placa bacteriana, um biofilme composto maioritariamente por bactérias contidas numa matriz de polissacáridos extracelulares, com o potencial de inibir a ação antimicrobiana e as defesas naturais do hospedeiro. Os processos de agregação bacteriana constituem um fenómeno bastante importante na formação de biofilme ao c

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27

Souza, Fernanda Carla Bombaldi de 1989. "Incorporação de alfa-bisabolol em membranas de policaprolactona e de quitosana complexada com goma guar." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/266114.

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Orientador: Ângela Maria Moraes<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agrícola<br>Made available in DSpace on 2018-08-25T01:12:46Z (GMT). No. of bitstreams: 1 Souza_FernandaCarlaBombaldide_M.pdf: 2498035 bytes, checksum: f26cf0a46c0249d60c3316fd94c93e91 (MD5) Previous issue date: 2014<br>Resumo: A quitosana, a goma guar e a policaprolactona são exemplos de polímeros muito usados na obtenção de curativos para a terapia de lesões de pele devido ao fato de serem biocompatíveis e biodegradáveis. A fim de aumentar a atividade biológica destes curat

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28

Koksel, Havva Filiz. "Effects Of Xanthan And Guar Gums On Quality And Staling Of Gluten Free Cakes Baked In Microwave-infrared Combination Oven." Master's thesis, METU, 2009. http://etd.lib.metu.edu.tr/upload/12610410/index.pdf.

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The objective of this study was to determine the effects of different gums, gum concentrations and their combination on quality and staling of gluten free cakes baked in microwave-infrared combination oven and conventional oven. In the first part of the study, the effects of different gums (xanthan and guar gum) at different concentrations (0.3%, 0.6% and 1.0%) and their blend on quality of gluten free cakes baked in microwave-infrared combination and conventional oven were investigated. The gelatinization properties of the cakes were also investigated. Among different gums, xanthan-guar gum b

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Gusso, Ana Paula. "DIFERENTES ESPESSANTES, NÍVEIS DE GORDURA E LACTOSSORO EM CREME DE RICOTA." Universidade Federal de Santa Maria, 2013. http://repositorio.ufsm.br/handle/1/5729.

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The consumption of low-calorie foods has increased in recent decades. The industries that are committed to health promotion have been developing technologies for food production with reduced fat, meeting the demands of consumers. Thus, this study began with a review of the behavior of different thickeners (guar gum, carrageenan, xanthan and tara) in experimental ricotta cream, and compared these with commercial ricotta cream. The various thickeners used in this study had a significant influence on instrumental and sensory firmness, being guar gum, the selected thickener for the next phase. The

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Prestes, Rosa Cristina. "AVALIAÇÃO DA ADIÇÃO DE COLÁGENO HIDROLISADO, AMIDO MODIFICADO E GOMA GUAR EM PRESUNTO COZIDO DE PERU." UNIVERSIDADE ESTADUAL DE PONTA GROSSA, 2008. http://tede2.uepg.br/jspui/handle/prefix/666.

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Made available in DSpace on 2017-07-21T18:53:09Z (GMT). No. of bitstreams: 1 Rosa_Cristina_Prestes.pdf: 2148493 bytes, checksum: 1f80ad892169a27392d6661bc9514a8d (MD5) Previous issue date: 2008-02-28<br>The main problems observed in cooked hams are bad sliceability and excessive fluids loss after cooking (purge). To reduce these problems the industry uses non-meat ingredients (proteins, polysaccharides and their interactions), but under Brazilian law, it is not allowed to add starch or modified starch in hams. In the present work three ingredients were tested: Firm Tex modified starch (0 to

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Matuda, Tatiana Guinoza. "Estudo do congelamento da massa de pão: determinação experimental das propriedades termofísicas e desempenho de panificação." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-17112008-114317/.

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O conhecimento de propriedades termofísicas é importante na modelagem, na otimização e no projeto de equipamentos para processos como a fabricação de massa de pão congelada. Neste trabalho, as propriedades termofísicas condutividade térmica, difusividade térmica e calor específico foram determinadas experimentalmente ao longo do processo de congelamento da massa de pão, pois influenciam diretamente a cinética do processo que, por sua vez, determina a qualidade do pão produzido. Os resultados obtidos mostraram que algumas destas propriedades variaram em função do conteúdo inicial de água e prin

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Tomikawa, Mari Matsuoka. "Desenvolvimento de uma sobremesa a base de soja tipo petit suisse enriquecido com calcio e alto teor proteico." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255508.

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Orientador: Roberto Herminio Moretti<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-13T17:21:19Z (GMT). No. of bitstreams: 1 Tomikawa_MariMatsuoka_M.pdf: 1329078 bytes, checksum: 42c41def14ca408db9e99f7b1e8bcddd (MD5) Previous issue date: 2009<br>Resumo: Produtos comerciais a base de extrato hidrossolúvel de soja em combinação com sucos de frutas têm obtido êxito no mercado, como alternativa proteica com benefícios funcionais. No entanto, a quantidade de proteína de soja nessas associações é relativam

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Trovão, Tiago Miguel Martins. "Eficácia in vitro de dois veículos de administração tópica de nisina a Enterococci isolados de cães com doença periodontal." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2017. http://hdl.handle.net/10400.5/14038.

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Dissertação de Mestrado Integrado em Medicina Veterinária<br>A doença periodontal (DP) é uma das doenças mais frequentes no cão, afetando 80 a 85% dos animais com mais de dois anos. É uma doença inflamatória crónica de etiologia multifatorial, inicia-se com o desenvolvimento de placa bacteriana que origina uma reação inflamatória do organismo, que conduz às alterações que ocorrem na gengiva e no periodonto. O Enterococcus spp. é um microrganismo frequentemente isolado a partir da cavidade oral do cão, sendo comensal do trato gastrointestinal e estanto associado a complicações sistémicas

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Fernandes, Alinne Kadidja de Sousa. "Re?so de ?gua no processamento de jeans na ind?stria t?xtil." Universidade Federal do Rio Grande do Norte, 2010. http://repositorio.ufrn.br:8080/jspui/handle/123456789/15974.

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Made available in DSpace on 2014-12-17T15:03:26Z (GMT). No. of bitstreams: 1 AlinneKSF_DISSERT.pdf: 2111832 bytes, checksum: 4c3a5b40f28210cad528671d89c486df (MD5) Previous issue date: 2010-12-22<br>Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior<br>This study aims to assess the potential for industrial reuse of textile wastewater, after passing through a physical and chemical pretreatment, into denim washing wet processing operations in an industrial textile laundry, with no need for complementary treatments and dilutions. The methodology and evaluation of the proposed tests wer

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Mansa, Rola. "Preparation and Characterization of Novel Montmorillonite Nanocomposites." Thèse, Université d'Ottawa / University of Ottawa, 2011. http://hdl.handle.net/10393/20207.

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Clay minerals have historically played a consequential role in human health. While the beginnings were rooted in geophagy, a primitive act of consuming earth, the health-related uses of clay minerals have evolved and diversified over time. As excipients in pharmaceutical formulations, clay minerals can attribute novel properties onto intercalated compounds. Intercalating oxybenzone, a UV filter, within the interlamellar space of montmorillonite is desirable in order to minimize direct contact with skin. Intercalating resveratrol, a compound known for attributing beneficial effects onto hum

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Cameron-Smith, David, and edu au jillj@deakin edu au mikewood@deakin edu au wildol@deakin edu au kimg@deakin. "THE INTERACTION OF DIETARY FIBRE, CARBOHYDRATE METABOLISM AND DIABETES IN THE RAT." Deakin University. School of Health and Behavioral Sciences, 1994. http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20040622.171657.

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It is currently accepted that the most appropriate diet in the treatment of non-insulin-dependent diabetes mellitus &quoteNIDDM&quote is high in carbohydrates, high in fibre and low in fat. Dietary fibre reduces the rate of carbohydrate absorption, which may have a beneficial effect on insulin action. Furthermore, high fibre diets also increase the amount of carbohydrates which are not absorbed from the small intestine. These malabsorbed carbohydrates are fermented by the bacterial population in the large intestine, producing short chain fatty acids &quoteSCFA&quote, including propionate, whi

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Louren?o, Maristela Soares. "A ?gua na ind?stria de pescados e no segmento de alimenta??o coletiva: uso da avalia??o do ciclo de vida como ferramenta para o desenvolvimento sustent?vel." Universidade Federal Rural do Rio de Janeiro, 2012. https://tede.ufrrj.br/jspui/handle/jspui/1700.

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Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2017-05-30T12:42:52Z No. of bitstreams: 1 2012 - Maristela Soares Louren?o.pdf: 4369198 bytes, checksum: 2ec3a82b696b5d2a8be25a4f931cf3b1 (MD5)<br>Made available in DSpace on 2017-05-30T12:42:52Z (GMT). No. of bitstreams: 1 2012 - Maristela Soares Louren?o.pdf: 4369198 bytes, checksum: 2ec3a82b696b5d2a8be25a4f931cf3b1 (MD5) Previous issue date: 2012-09-03<br>The food production chain, from primary production, such as aquaculture, to the preparation and consumption of food depends on the use of natural resources and involves some form of en

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Firouznia, Mohammadhossein. "The Hydrodynamic Interaction of Two Small Freely-moving Particles in a Couette Flow of a Yield Stress Fluid." Ohio University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1502901401749626.

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Wei-Xin, Huang, and 黃煒惞. "Rheological Properties of Xanthan/Guar Gum Solutions." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/01409630839020530800.

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碩士<br>南台科技大學<br>化學工程與材枓工程系<br>95<br>Xanthan (XG) and Guar gum (GG) are widely used polysaccharides in food industry. Mixing of XG and galactomannan with low galactose content (for example, LBG) leads to an enhancement in rheological properties and the formation of gels due to the interaction between XG and the galactose free segment. On the other hand, when mixing XG and high-galactose-content galactomannan, such as GG, gelation occurs in the presence of salts, but its mechanism is still unknown. The aim of this study is thus to examine the XG/GG solution in different salt concentrations by

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CHEN, SHIEN-REN, and 陳咸任. "Development of Guar Gum/Chitosan Carriers for Curcumin." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/fcb47r.

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碩士<br>國立雲林科技大學<br>化學工程與材料工程系<br>106<br>The drug carrier has the advantages of protecting drug activity, target administration, and controlling the release rate when delivering the drug. Therefore, in this study, the natural plant extract, curcumin, was used as a carrier encapsulated drug. Curcumin has the effects of anti-inflammatory, anti-oxidant, prevention of cardiovascular diseases, etc., which is widely used in medical and nutritional health care. Due to the shortcomings of curcumin such as hydrophobicity, poor stability, the use of curcumin is limited. Therefore, non-toxic, biocompatible

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Tseng, Yuan-Chang, and 曾元昌. "Cascade Modeling of Xanthan/Guar Gum Mixed Gels." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/08847507800185802438.

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碩士<br>南台科技大學<br>化學工程與材枓工程系<br>98<br>Xanthan and galactomannan are common polysaccharides. When dissolving in water individually, thickening occurs without the formation of strong gels. On the other hand, mixing galactomannan of low galactose contents with xanthan results in a strong gel. Locust bean gum exhibits strong synergism with xanthan, while low price guar gum cannot interact strongly with xanthan due to its high galactose contents. In this study, the rheological properties and gelling behavior of xanthan/guar gum solutions will be discussed and analyzed with the help of the cascade

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YU, YUEH-CHIN, and 俞月琴. "Studies on Preparation and Characterization of Sodium Alginate/Guar Gum Hydrogel Beads." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/6wh92c.

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碩士<br>中華科技大學<br>健康科技研究所在職專班<br>107<br>Ferulic acid, a major active constituent of Chinese medicinal herbs, exhibits a variety of biological activities such as antioxidant, anti-inflammatory, anti-allergic, anti-cancer, and antibacterial effects. Erythromycin, a macrolide antibiotic, is commonly used in treatment of many bacterial actions. Ferulic acid-loaded and erythromycin-loaded hydrogel beads as oral delivery formulations were studied. In this work, the homogeneous sodium alginate/guar gum solution was dropped into calcium chloride solution, crosslinked by calcium ions, and the pH-sensit

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Ma, Xiaodong. "Effect of alkali metal cations on adsorption of guar gum onto quartz." Thesis, 2005. http://hdl.handle.net/2429/16339.

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The effect of alkali metal chlorides (LiCl, NaCl, KCl, CsCl) on the adsorption of guar gum, a naturally occurring polysaccharide, onto quartz from dilute aqueous solutions of the electrolytes was investigated. The adsorption of guar gum onto quartz and the resulting colloidal stability of the system were determined through adsorption, zeta potential and turbidity measurements. This thesis analyzes a previously undescribed phenomenon of enhanced polysaccharide adsorption in the presence of cesium and potassium cations. At the same time, lithium and sodium cations show no effect on the pol

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Chang, Yung-ying, and 張永孆. "Application of hsian-tsao leaf gum、carboxymethyl cellulose and guar gum to starch pearl model systems." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/30493258484150524312.

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碩士<br>國立中興大學<br>食品暨應用生物科技學系<br>94<br>The objective of this research was to systematically examine the pasting/gelling and rheological properties of starch pearl model system as a function of mixed gum type (hsian-tsao leaf gum / carboxymethylcellulose or hsian-tsao leaf gum / guar gum) and ratio (0/4, 1/3, 2/2, 3/1,4/0). Rapid visco-analysis results indicated that the viscosity of the polysaccharide/starch mixed systems increased with increasing the ratio of CMC or GG in mixed gum. While HG/CMC=0/4, 1/3, 2/2 and HG/GG=0/4, 1/3, the viscosity of the mixed system was higher than that of starch a

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Amyoony, Jamal. "The Influence of Guar Gum on Lipid Emulsion Digestion and Beta-Carotene Bioaccessibility." Thesis, 2013. http://hdl.handle.net/10214/7733.

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A better understanding of how dietary fibres impact the bioavailability of fat-soluble nutrients and nutraceuticals is required. The purpose of this research was to determine the influence of guar gum (GG) on the transfer processes impacting beta-carotene (BC) bioaccessibility (transfer to the aqueous phase) from an oil-in-water emulsion using an in vitro model simulating gastric and duodenal digestion. Canola oil emulsions (1.5 % soy protein isolate, 10 % canola oil and 0.1 % all trans BC, D4,3~160 nm) were prepared by microfluidization (40 MPa, 4 passes) and exposed, in the presence of 0.0,

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SU, XIU-YUE, and 蘇秀悅. "The effects of guar gum on carbohydrate and lipid metabolism in non-insulin dependent diabetes mellitus with hyperlipidemia." Thesis, 1992. http://ndltd.ncl.edu.tw/handle/44705893273717701320.

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Tai, Chih-Chyuan, and 戴志全. "Effect of the HylonⅦ-Sucrose Ester Complex Formation on Compatibility, Viscosity and Water Loss of the HylonⅦ-Guar Gum Mixture." Thesis, 2000. http://ndltd.ncl.edu.tw/handle/01812435468737471907.

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碩士<br>輔仁大學<br>食品營養學系<br>88<br>Incompatibility between starch and polysaccharide may result to form self-aggregation of individual molecules in an aqueous solution, and lead to retrogradation of starch. The quality and physical properties of starch-containing foods were thus degraded. This could be improved by increasing compatibility between starch and polysaccharide. Complex formation of sucrose ester and starch was also commonly used to retard starch retrogradation. It was of interest to investigate whether the complex may also increase compatibility between guar gum and HylonⅦ, amylomaize s

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Евстифеева, В. Н., та V. N. Evstifeeva. "Термодинамика взаимодействия полисахаридов гуара, геллана и полиакриловой кислоты с водой и друг с другом : магистерская диссертация". Master's thesis, 2018. http://hdl.handle.net/10995/66207.

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The water sorption of the films of polyacrylic acid, guar gum, gellan gum and PAA-guar, PAA-gellan mixtures of different compositions, prepared at 25°C and 70°C, was studied. The chemical potentials of water Δμ1, polymer component Δμ2, the average Gibbs energy of interaction of polymers and mixtures with water Δgm, the average Gibbs mixing energy of PAA and guar, PAA and gellan Δgx have been determined. It is established that the increase in the preparation temperature significantly enhances the films’ sorption capacity in relation to water. It is determined that the Gibbs mixing energy of pol

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Chen, Hsiang-Ju, and 陳相如. "Empirical Study of the Ba-Gua Causal Chains on Industry Performance Evaluation-Example of Taiwan's Electronic Passive Device Manufacturing Industry." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/18441875907101107213.

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博士<br>國立交通大學<br>經營管理研究所<br>97<br>Based on the importance of Taiwan as the world’s second largest supplier of electronic passive devices, this study combines the usage of data from the sampling survey files of the 2001 Taiwan Industry Census and the analytical model of Ba-Gua Causal Chains to evaluate business performance of three different clusters by scale in that industry in terms of both the dimension of specialized operation and synthetic management, and the dimension of ego-fulfillment and in-company altruistic fulfillment. Evidence obtained from the weighted t-tests of weighted correlat

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Castro, Pedro João Neves Miranda de. "Association of micro and nanocarriers with thin films for buccal delivery of bioactive molecules." Doctoral thesis, 2018. http://hdl.handle.net/10400.14/27710.

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Visando o aumento da biodisponibilidade dos compostos bioactivos administrados por via oral (com especial ênfase para a absorção bucal), o plano de trabalhos deste programa doutoral visou a optimização de formulações de filmes orais e de micro- e nanopartículas que, conjugados constituam sistemas inovadores com atividade sinérgica. As moléculas bioactivas seleccionadas para estudar o comportamento e eficácia das formulações optimizadas foram a cafeína e dois péptidos presentes na proteína do soro do leite com actividades antihipertensora (sequência: KGYGGVSLPEW) e relaxante (sequência: Y

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