Relevant bibliographies by topics / Gum exudate

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters

Academic literature on the topic 'Gum exudate'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Gum exudate"

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Emmanuel, Jovine, and Joseph Buchweishaija. "Synergistic effects of halide ions and Acacia senegal gum on the corrosion inhibition of mild steel in sulfuric acid solution." Tanzania Journal of Science 47, no. 2 (May 19, 2021): 686–97. http://dx.doi.org/10.4314/tjs.v47i2.24.

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The synergistic effects of halide ions, Br– and I– and Acacia senegal gum exudates on the corrosion inhibition of mild steel in 0.5 M sulfuric acid solution has been investigated by potentiodynamic polarization measurements and electrochemical impedance spectroscopy techniques. Results showed that Acacia senegal gum exudate moderately reduces the corrosion rate of mild steel. The inhibition efficiencies on mild steel electrodes increased with increase in gum exudate concentrations up to 300 ppm, corresponding to the inhibition efficiency of about 43% and its inhibition efficiency increased up to 81.6% with addition of halide ions due to synergistic effects. The enhancement effect of the halide ions was higher with iodide than with bromide ions. The synergism parameter, S1, evaluated was greater than unity, consistent with synergistic effect. The adsorption of Acacia senegal gum on the mild steel surface obeyed Langmuir’s adsorption isotherm. The results obtained, i.e., corrosion rates of mild steel, inhibition efficiencies of Acacia senegal gum exudates and the synergistic effects of Acacia senegal gum exudates and halides from polarization and impedance measurements were in good agreement. Keywords: corrosion, inhibition, mild steel, synergistic effect, Acacia senegal, gum exudate
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Bhushette, Pravin R., and Uday S. Annapure. "Comparative study of Acacia nilotica exudate gum and acacia gum." International Journal of Biological Macromolecules 102 (September 2017): 266–71. http://dx.doi.org/10.1016/j.ijbiomac.2017.03.178.

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Umoren, S. A., I. B. Obot, and E. E. Ebenso. "Corrosion Inhibition of Aluminium Using Exudate Gum fromPachylobus edulisin the Presence of Halide Ions in HCl." E-Journal of Chemistry 5, no. 2 (2008): 355–64. http://dx.doi.org/10.1155/2008/138407.

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The anti-corrosive effect of Pachylobus edulis exudate gum in combination with halides ions (Cl–, Br–and I–) for aluminium corrosion in HCl was studied at temperature range of 30-60°C using weight loss method. Results obtained showed that the naturally occurring exudate gum acts as an inhibitor for aluminium corrosion in acidic environment. Inhibition efficiency (%I) increases with increase in concentration of the exudate gum and synergistically increased to a considerable extent on the addition of the halide ions. The increase in inhibition efficiency (%I) and surface coverage (θ) in the presence of the halides was found to be in the order I–> Br–> Cl–which indicates that the radii as well as electronegativity of the halide ions play a significant role in the adsorption process. Pachylobus edulis exudate gum obeys Temkin adsorption isotherm. Phenomenon of physical adsorption is proposed from the values of kinetic and thermodynamic parameters obtained. The values of synergism parameter (S1) obtained for the halides are greater than unity suggesting that the enhanced inhibition efficiency of the P. edulis caused by the addition of the halide ions is only due to synergistic effect.
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Charlson, Alexander J., Alistair M. Stephen, and Neil Ravenscroft. "The acetolysis of reduced Acaciasaligna (syn. cyanophylla) gum exudate." Canadian Journal of Chemistry 68, no. 7 (July 1, 1990): 1004–6. http://dx.doi.org/10.1139/v90-157.

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Carboxyl groups in Acaciasaligna (syn. cyanophylla) gum were reduced by reacting the gum propionate with diborane. Acetolysis of the reduced gum afforded a mixture of oligosaccharide acetates. After de-O-acetylation, 3-O-(α-D-galactopyranosyl)-L-arabinose, 3-O-(β-D-galactopyranosyl)-D-galactose, and 4-O-(α-L-rhamnopyranosyl)-D-glucose were isolated from the mixture. Keywords: acetolysis, Acacia gums.
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Vogt, Daphne C., and Alistair M. Stephen. "The gum exudate of Encephalartos friderici-guilielmi." Carbohydrate Research 241 (March 1993): 217–26. http://dx.doi.org/10.1016/0008-6215(93)80108-q.

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de Pinto, Gladys León, Sofía Alvarez, Maritza Martínez, Aníbal Rojas, and Edgardo Leal. "Structural studies of Melicocca bijuga gum exudate." Carbohydrate Research 239 (February 1993): 257–65. http://dx.doi.org/10.1016/0008-6215(93)84221-q.

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Wiendl, R. M., B. M. Müller, and G. Franz. "Proteoglycans from the gum exudate of myrrh." Carbohydrate Polymers 28, no. 3 (November 1995): 217–26. http://dx.doi.org/10.1016/0144-8617(95)00150-6.

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Simas-Tosin, F. F., R. Wagner, E. M. R. Santos, G. L. Sassaki, P. A. J. Gorin, and M. Iacomini. "Polysaccharide of nectarine gum exudate: Comparison with that of peach gum." Carbohydrate Polymers 76, no. 3 (April 9, 2009): 485–87. http://dx.doi.org/10.1016/j.carbpol.2008.11.013.

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Masuelli, Martin, Aníbal Slatvustky, Ariel Ochoa, and M. Bertuzzi. "Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree." Colloids and Interfaces 2, no. 4 (December 12, 2018): 72. http://dx.doi.org/10.3390/colloids2040072.

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Brea gum (BG) is a hydrocolloid obtained as an exudate from the Cercidium praecox tree. The physicochemical properties of brea gum are similar to those of the arabic gum and, in many cases, the former can replace the latter. The brea gum was incorporated in 2013 into the Argentine Food Code because of its ancestral background and its current food uses. Brea gum could be also used as additive or excipient for pharmacological formulations. This work reports intrinsic viscosity, coil overlap, and Mark–Houwink–Kuhn–Sakurada (MHKS) parameters of BG solutions. Partially hydrolyzed BG solution was analyzed using intrinsic viscosity measurements, dynamic light scattering and size-exclusion chromatography (SEC). The MHKS parameters, a and k, were determined for BG at 25 °C, with values of 0.4133 and 0.1347 cm3 g−1, respectively. The viscometric molecular weight of BG was 1890 kg mol−1. The hydrodynamic parameters of BG were indicative of a hyperbranched structure and spherical conformation. The knowledge obtained on the physicochemical properties of brea gum favors its use in food and pharmaceutical applications.
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Wollenweber, Eckhard, Marion Dörr, Barbara N. Timmermann, Jennifer Strand, and EduardoR Fuentes. "Exudate Flavonoids from Grindelia tarapacana of Chile." Zeitschrift für Naturforschung C 48, no. 5-6 (June 1, 1993): 533–34. http://dx.doi.org/10.1515/znc-1993-5-623.

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Dissertations / Theses on the topic "Gum exudate"

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McDougal, Fiona Janet. "Studies on gum exudates, with particular reference to gum Arabic (Acacia senegal) and other Acacia species." Thesis, University of Edinburgh, 1987. http://hdl.handle.net/1842/11112.

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Barbosa, Manuella MacÃdo. "Purification process of cashew gum: technical and environmental aspcts." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=15184.

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CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior
The cashew gum is a heteropolysaccharide, exudate of cashew tree, which presents with an innovative alternative to the better utilization of cashew crop. This study is pioneering and innovative because it uses the combined ethanol precipitation and application of ultrasound to increase yields and improve technological characteristics of cashew gum.The exudate cashew has attracted attention due to its characteristics of sustainability, biodegradability and biosafety. The objective of this work was to study the influence of grain size, temperature, time, alcohol ration and application of ultrasound parameters in the purification of cashew gum. The reduction in color of the cashew gum by adsorption on amberlite resins, thermogravimetric characteristics of this polysaccharide and the environmental impact caused by the purification of cashew gum in laboratory scale were evaluated also. For purification of cashew gum, nodules were first crushed and dried at 60 Â C. For the selection of purification parameters exudates smaller size of particles than 2 mm, 1 mm , 500 and 250 microns in increments temperature 20-70 Â C and time 15 to 120 minutes were studied . After selecting the parameters, the particles were milled, sieved, solubilized, filtered, decanted and dried, producing a purified gum. It was observed that the temperature does not significantly influence the solubility of the cashew gum. It has been found that the use of ultrasound in the purification process of the cashew gum accelerates the nucleation, resulting in better yields, in shorter rest time for the precipitation. The best conditions for the purification of gum were as follows: size of particle of 500 microns, time of agitation of 30 minutes, temperature at 30 Â C, the proportion of the solution cashew gum/ ethanol (v / v) of 1:4.5, application of ultrasound for 2 minutes and precipitation time of 90 minutes. Amberlite resins which showed better performance in discoloration of cashew gum were the FPA- 54, SP - 850 and XAD - 4. It was observed that the glass transition temperature of cashew gum was similar to that of arabic gum, being around 50 Â C, and the temperature of onset of thermal decomposition of this polysaccharide ( 241.5 Â C) is higher than the arabic gum ( 210.3 Â C ) , thus the cashew gum is being promising as the encapsulating agent for food and pharmaceutical industry. It was found that the steps that generated the highest percentage of environmental impacts for obtaining the gum in laboratory scale were grinding/sieving and sedimentation.
A goma de caju à um heteropolissacarÃdeo, exsudado da Ãrvore do cajueiro, que se apresenta com uma alternativa inovadora para o melhor aproveitamento da cultura do caju. Este estudo à pioneiro e inovador, pois utiliza a precipitaÃÃo em etanol combinada à aplicaÃÃo de ultrassom para aumentar o rendimento e melhorar caracterÃsticas tecnolÃgicas da goma de cajueiro. O exsudado de cajueiro tem atraÃdo atenÃÃo devido Ãs suas caracterÃsticas de sustentabilidade, biodegradabilidade e bioseguranÃa. O objetivo deste trabalho foi estudar a influÃncia dos parÃmetros granulometria, temperatura, tempo, proporÃÃo de Ãlcool e aplicaÃÃo de ultrassom na purificaÃÃo da goma de cajueiro. TambÃm avaliou-se a reduÃÃo da coloraÃÃo da goma de cajueiro, atravÃs da adsorÃÃo em resinas de amberlite, caracterÃsticas termogravimÃtricas deste polissacarÃdeo e o impacto ambiental ocasionado pela purificaÃÃo da goma de cajueiro em escala laboratorial. Para a purificaÃÃo da goma, os nÃdulos foram inicialmente triturados e secos em estufa a 60 ÂC. Para a seleÃÃo dos parÃmetros de purificaÃÃo foram estudadas partÃculas de exsudados com granulometria menor que 2 mm, 1 mm, 500 Âm e 250 Âm em intervalos de temperatura de 20-70 ÂC e de tempo de 15 a 120 minutos. ApÃs a seleÃÃo dos parÃmetros, as partÃculas passaram por um processo de moagem, peneiramento, solubilizaÃÃo, filtraÃÃo, decantaÃÃo e secagem, dando origem à goma purificada. Observou-se que a temperatura nÃo exerceu influÃncia significativa na solubilidade da goma de cajueiro. Verificou-se que a utilizaÃÃo do ultrassom no processo de purificaÃÃo da goma de cajueiro acelera a nucleaÃÃo, resultando em melhores rendimentos, em menor tempo de descanso para a precipitaÃÃo. As melhores condiÃÃes para a purificaÃÃo da goma foram as seguintes: tamanho da partÃcula de 500 Âm, tempo de agitaÃÃo de 30 minutos, temperatura de 30 ÂC, proporÃÃo de soluÃÃo de goma/ Ãlcool (v/v) de 1:4,5, aplicaÃÃo de ultrassom por 2 minutos e tempo de precipitaÃÃo de 90 minutos. As resinas de amberlite que apresentaram melhor desempenho na descoloraÃÃo da goma de cajueiro foram a FPA-54, SP-850 e XAD-4. Observou-se que a temperatura de transiÃÃo vÃtrea da goma de cajueiro foi semelhante à da goma arÃbica, ficando em torno de 50ÂC, e que a temperatura do inÃcio da decomposiÃÃo tÃrmica desse polissacarÃdeo (241,5 ÂC) à superior à da goma arÃbica (210,3 ÂC), dessa forma, a goma de cajueiro mostra-se promissora como agente encapsulante para a indÃstria de alimentos e farmacÃutica. Verificou-se que as etapas que geraram os maiores percentuais dos impactos ambientais, durante a obtenÃÃo da goma, foram a moagem/peneiramento e a decantaÃÃo.
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Gashua, Ibrahim Babale. "An investigation of the molecular structure, composition and biophysical properties of gum Arabic." Thesis, University of Wolverhampton, 2016. http://hdl.handle.net/2436/608784.

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Acacia senegal and Acacia seyal are important agroforestry cash crops indigenous to several countries of sub-Saharan Africa, including Nigeria. The gum exudate produced by these species is termed gum Arabic which is an approved food additive (E414), primarily used as an emulsifier. In the current study, the molecular structure, composition and biophysical properties of gum samples harvested from mature trees of Acacia senegal at two specific ecolocations in Nigeria (NG1 and NG2), have been investigated together with two previously characterised gum samples harvested from A. senegal and A. seyal originating from Sudan. The monosaccharide sugar composition analyses have shown that the A. seyal gum had a lower rhamnose and glucuronic acid content than the A. senegal gum, but had higher arabinose content. No significant difference was observed between the sugar composition of the A. senegal gums from Sudan and Nigeria. The total protein content of the Nigerian gum samples were significantly higher than recorded for the Sudanese samples. The principal amino acids present in all the gum samples are hydroxyproline, serine, aspartame, threonine and proline which is in agreement with literature values. The hydrodynamic size of the molecules present in the gums was studied using dynamic light scattering and it was found that molecular association occurred in solution over time which was inhibited in the presence of an electrolyte. The comparison of droplet size distribution for emulsions prepared with A. senegal (NG1) and A. seyal gum samples showed that A. senegal sample was a better emulsifier than the A. seyal. Multilayer adsorption of the samples onto polystyrene latex particles was observed, which resulted in an increase in thickness of the adsorbed layer as a consequence of the interaction between the protein and carbohydrate within the molecules adsorbed on the emulsion surface. Preliminary analyses of the gums using transmission electron microscopy showed the presence of varied macromolecules, ranging in size from ~12 - ~60 nm. Immuno-gold negative staining (using JIM8 monoclonal antibody) indicated clear labelling of arabinogalactan-proteins present in the gums harvested from A. senegal, the labelling of the A. seyal sample was inconclusive. In summary, the data presented represents the first detailed comparison of the structure, composition and physicochemical characteristics of Nigerian Acacia gum exudates versus Sudanese samples (main global supplier) which have shown that gum obtained from Nigerian sources is a viable alternative to ensure future supply of this valuable natural resource.
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Bridgeman, Myrtle Mildred Esprit. "Analytical studies of plant gum exudates." Thesis, University of Edinburgh, 1986. http://hdl.handle.net/1842/27268.

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The gum exudate from Acacia calcigera, a species recently discovered in Australia, has been shown to have a highly positive specific rotation and high molecular weight with a low rhamnose content. These results are characteristic of species within the Sec?tion Gummiferae, a predominantly African section of the genus Acacia. Analytical data for the gum exudate from a cultivar of Leucaena leucocephala from India and for gum arabic (Acacia senega!) fromAfrica were compared. The Leucaena gum had a chemical composition and properties sim ilar to gum arabic but was of higher viscosity and molecular weight; these differences could be commercially important if gum collection from Leucaena could be organised. in a series of studies in laboratory rats, gum arabic was com?pletely degraded on incorporation into a standard rat diet at levels of 2g/day/rat and 4g/day/rat. On incorporation into an elemental, low residue diet ( ?Flexical1) gum arabic was partially degraded when fed to rats at 2g/day/rat but was found to be degraded more exten?sively if fed at a reduced level (lg/day/rat). Gum arabic, mixed with faeces from rats fed the elemental diet was partially degraded by faecal bacteria. The different results obtained when gum arabic was incorporated into two different diets indicated the importance of choice of type of diet and dose level used in dietary studies. VFaecal extracts obtained from rats fed a standard diet supple?mented with gum karaya (1.2g/day/rat) were shown to be similar, but not identical, to gum karaya that had been mixed with faeces then re-extracted. A similar result was obtained when an elemental diet was used. It was not possible to conclude whether or not the gum karaya extracted from test faeces had been degraded because of the difficulties found to be associated with attempted molecular weight measurements of the impure forms of the gum extracted. Seven commercial gum tragacanth samples from Iran were found to vary in composition and in viscosity and in the ratio of their water-insoluble and water-soluble components. Their amino acid con?tents did not differ extensively. Five commercial gum tragacanth samples from Turkey showed less variation than the Iranian samples; although having lower viscosity, their amino acid compositions were sim ilar to those of the Iranian samples. A Turkish gum tragacanth sample from Astragalus microcephalus (the major source of the gum) differed extensively analytically from Turkish gum tragacanth sam?ples from Astragalus kurdicus and Astragalus gummifer (minor sources) The Test Article used in a dietary study of gum tragacanth in Man was shown to have been well-chosen, representing gum tragacanth of fair average quality.
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Wang, Weiping. "Analytical and structural studies of plant gum exudates." Thesis, University of Edinburgh, 1993. http://hdl.handle.net/1842/11943.

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Studies presented in this Thesis fall into four distinct groups: 1. Analytical characterizations have been made of the gum exudates from: (a) Eight species of the Series Gummiferae and Vulgares and three highly proteinaceous species of the Series Juliflorae of the genus Acacia; (b) Six species from the genus Leucaena which are chemically very close to gum arabic; (c) Nine specimens of gum obtained from Combretum nigricans growing in different locations; (d) Six A.senegal gum samples from Uganda and a further six 'gum arabic' samples from different regions; (e) Seventeen species of gum exudates from 15 different genera such as Cassia grandis, Cercidium praecox, Parkia nitida, Prosopis chilensis, Sesbania sesban, Atalaya hemiglauca, Sclerocarya birrea, Pseudocedrela kotschyi, Senna nicaraguensis, etc. 2. A study of some of the structural features of Combretum nigricans gum by Smith-degradation showed that uronic acid and rhamnose groups occur in internal locations within the overall structure, and not as end-groups as is the case in gum arabic (A.senegal). 3. Amino acid data and 13C NMR spectra are presented for various fractions of A.senegal gum and for some highly proteinaceous Acacia gums (e.g. A.difficilis, A.eriopoda, A.tumida). The effect of enzymes on these gums is reported. 4. 13C NMR spectra for thirty different gum exudates are presented to show the characteristic 'fingerprint' patterns given by their polysaccharide structures. Information concerning their component monosaccharides, anomeric configurations, and linkages between the various sugar residues is given by spectrum analysis. This provides a most sensitive way to identify botanical species based on the total structure of exuded gums. The arabinose form (pyranose or furanose) and the various linkage configurations (α or β) in the gum structures are important and directly affect the physico-chemical behaviour of gum exudates. Acacia gums in which rhamnose is absent (or nearly absent) generally have a large proportion of β-L-arabinopyranose (A.seyal, A.sieberana, A.arabica gums etc.).
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Pickles, Neil Anthony. "Characterisation and differentiation of Acacia species, gum ghatti and gum tragacanth exudates using chemical and immunological techniques." Thesis, University of Liverpool, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.486937.

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Morrison, N. A. "Degradative and analytical studies of plant gum exudates with particular reference to gum arabic (Acacia senegal) (i) ; The mechanism of interaction between unlike cellulosic ethers and galactomannans in solution (ii)." Thesis, University of Edinburgh, 1993. http://hdl.handle.net/1842/12693.

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Gum arabic was exposed to varying degrees of ionising gamma irradiation. The result confirms the lability of certain sugar and amino acid residues in the gum structure. A chemical deproteination was carried out on a gum arabic solution using butan-1-o1, and confirms previous results which indicate that the protein content of gum arabic cannot be totally isolated from the polysaccharide structure. Mild sequential Smith degradations were carried out on gum arabic, these degradations were less structurally destructive than previous periodate oxidations. Gum arabic was also fractionated by its ability to emulsify limonene oil and associate with its molecular surface. All the previous degradative studies give valuable structural information to elucidate the gum's heterogeneous branched nature. An analytical study was carried out on ten gum arabic samples of Sudanese and Nigerian origin, collected between 1950-1989. The gum's polysaccharide and amino acid composition were fully characterised and their emulsification stability determined. There are convincing indications that gum arabic has remained remarkably constant in chemical nature over the past 40 years. Seven gum exudates of the genus Albizia, four Acacia gum exudates and six Combretum gum exudates, all of which are not permitted as food additives, were analysed for their polysaccharide and amino acid composition. Food manufacturers require analytical data to characterise non-permitted gums to prevent their use as adulterants to substitute for gum arabic.
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Sharifi, Mohammad S. "Fractionations and analysis of trunk exudates from pistacia genus in relation to antimicrobial activity." View thesis, 2006. http://handle.uws.edu.au:8081/1959.7/35517.

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Thesis (Ph.D.) -- University of Western Sydney, 2006.
A thesis presented to the University of Western Sydney, College of Health and Science, School of Biomedical and Health Sciences, in fulfilment of the requirements for the degree of Doctor of Philosophy. Includes bibliography.
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Schwarzlaff, Sabine Susanne. "Guar and locust bean gums as partial replacers of all-purpose flour in bread : an objective and sensory evaluation /." This resource online, 1993. http://scholar.lib.vt.edu/theses/available/etd-11102009-020247/.

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Schwarzlaff, Sabine S. "Guar and locust bean gums as partial replacers of all-purpose flour in bread: an objective and sensory evaluation." Thesis, Virginia Tech, 1993. http://hdl.handle.net/10919/45620.

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The purpose of this research was to determine whether all-purpose flour could be partially replaced with locust bean gum (LBG) and guar gum, and produce an acceptable bread product. A pilot study determined that up to 4% gum replacement for flour was feasible. All bread treatments were evaluated objectively by standing height, texture, color, and cell size. Moisture determinations were obtained for each bread variation. Sensory quality was examined by consumer testing. The amount of heat required to break the hydrogen bonds in amylopectin, indicative of bread staling, was measured by differential scanning calorimetry (DSC) for all bread treatments. Two percent LBG replacement significantly increased standing height. Firmness of bread increased with an increase in gum; the 4% guar bread was significantly firmer. Crumb color was not significantly different for any of the five bread treatments. Crust color, however, was significantly lighter for the control in comparison to the 2 and 4% guar, and 4% LBG breads. Two percent guar produced a more even cell size distribution throughout the bread crumb. For all 5 bread formulations moistures were not significantly different. Sensory evaluation determined a significant difference between the control and 4% LBG. The 4% LBG bread was preferred, although not significantly. Both gums were found to retard bread staling and 2% LBG was the most effective in lengthening the shelf life of the bread product. Objective and sensory evaluation indicated both gums produced acceptable bread products for consumer consumption and possible use in further research.
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Books on the topic "Gum exudate"

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Nussinovitch, A. Plant gum exudates of the world: Sources, distribution, properties, and applications. Boca Raton: Taylor & Francis, 2010.

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Nussinovitch, A. Plant gum exudates of the world: Sources, distribution, properties, and applications. Boca Raton: Taylor & Francis, 2010.

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Coppen, J. J. W. Gums, resins and latexes of plant origin. Rome: Food and Agriculture Organization of the United Nations, 1995.

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Congress, International Primatological Society, ed. The evolution of exudativory in primates. New York: Springer, 2010.

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Nussinovitch, Amos. Plant Gum Exudates of the World: Sources, Distribution, Properties, and Applications. Taylor & Francis Group, 2009.

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Plant Gum Exudates of the World: Sources, Distribution, Properties, and Applications. CRC, 2009.

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Book chapters on the topic "Gum exudate"

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Bertuzzi, María A., and Aníbal M. Slavutsky. "Brea Tree (Cercidium praecox ) Exudate Gum." In Emerging Natural Hydrocolloids, 347–70. Chichester, UK: John Wiley & Sons, Ltd, 2019. http://dx.doi.org/10.1002/9781119418511.ch14.

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Gyedu-Akoto, Esther, Frank M. Amoah, and Ibok Oduro. "Cashew Tree (Anarcadium occidentale L.) Exudate Gum." In Emerging Natural Hydrocolloids, 327–46. Chichester, UK: John Wiley & Sons, Ltd, 2019. http://dx.doi.org/10.1002/9781119418511.ch13.

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Nussinovitch, A. "Exudate gums." In Hydrocolloid Applications, 125–39. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6385-3_7.

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Imeson, A. P. "Exudate gums." In Thickening and Gelling Agents for Food, 66–97. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4615-3552-2_4.

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Wareing, M. V. "Exudate gums." In Thickening and Gelling Agents for Food, 86–118. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-2197-6_5.

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BeMiller, James N. "Gum Arabic and Other Exudate Gums." In Carbohydrate Chemistry for Food Scientists, 313–21. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-812069-9.00016-9.

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Beelly Osman, B. I., M. A. Hussein, Elfatih A. Hassan, Mohamed E. Osman, and Mahiran Basri. "Gravimetric and Calorimetric Analysis of Some Sudanese Acacia Exudate Gums." In Gum Arabic, 107–18. Elsevier, 2018. http://dx.doi.org/10.1016/b978-0-12-812002-6.00009-9.

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8

"Role and Sources of Exudate Gums." In Plant Gum Exudates of the World. CRC Press, 2009. http://dx.doi.org/10.1201/9781420052244-c1.

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STEPHEN, A. M., S. C. CHURMS, and D. C. VOGT. "Exudate Gums." In Methods in Plant Biochemistry, 483–522. Elsevier, 1990. http://dx.doi.org/10.1016/b978-0-12-461012-5.50020-3.

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10

WHISTLER, ROY L. "EXUDATE GUMS." In Industrial Gums, 309–39. Elsevier, 1993. http://dx.doi.org/10.1016/b978-0-08-092654-4.50016-4.

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