Guar gum: processing, properties and food applications—A Review
Identifieur interne : 000485 ( Main/Exploration ); précédent : 000484; suivant : 000486Guar gum: processing, properties and food applications—A Review
Auteurs : Deepak Mudgil [Inde] ; Sheweta Barak [Inde] ; Bhupendar Singh Khatkar [Inde]Source :
- Journal of Food Science and Technology [ 0022-1155 ] ; 2011.
Abstract
Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.
Url:
DOI: 10.1007/s13197-011-0522-x
PubMed: 24587515
PubMed Central: 3931889
Affiliations:
Links toward previous steps (curation, corpus...)
- to stream Pmc, to step Corpus: 000113
- to stream Pmc, to step Curation: 000112
- to stream Pmc, to step Checkpoint: 000288
- to stream Ncbi, to step Merge: 000300
- to stream Ncbi, to step Curation: 000300
- to stream Ncbi, to step Checkpoint: 000300
- to stream Main, to step Merge: 000487
- to stream Main, to step Curation: 000485
Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Guar gum: processing, properties and food applications—A Review</title><author><name sortKey="Mudgil, Deepak" sort="Mudgil, Deepak" uniqKey="Mudgil D" first="Deepak" last="Mudgil">Deepak Mudgil</name><affiliation wicri:level="1"><nlm:aff id="Aff1">Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India</nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar</wicri:regionArea><wicri:noRegion>Hisar</wicri:noRegion></affiliation></author><author><name sortKey="Barak, Sheweta" sort="Barak, Sheweta" uniqKey="Barak S" first="Sheweta" last="Barak">Sheweta Barak</name><affiliation wicri:level="1"><nlm:aff id="Aff1">Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India</nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar</wicri:regionArea><wicri:noRegion>Hisar</wicri:noRegion></affiliation></author><author><name sortKey="Khatkar, Bhupendar Singh" sort="Khatkar, Bhupendar Singh" uniqKey="Khatkar B" first="Bhupendar Singh" last="Khatkar">Bhupendar Singh Khatkar</name><affiliation wicri:level="1"><nlm:aff id="Aff1">Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India</nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar</wicri:regionArea><wicri:noRegion>Hisar</wicri:noRegion></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">24587515</idno><idno type="pmc">3931889</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3931889</idno><idno type="RBID">PMC:3931889</idno><idno type="doi">10.1007/s13197-011-0522-x</idno><date when="2011">2011</date><idno type="wicri:Area/Pmc/Corpus">000113</idno><idno type="wicri:explorRef" wicri:stream="Pmc" wicri:step="Corpus" wicri:corpus="PMC">000113</idno><idno type="wicri:Area/Pmc/Curation">000112</idno><idno type="wicri:explorRef" wicri:stream="Pmc" wicri:step="Curation">000112</idno><idno type="wicri:Area/Pmc/Checkpoint">000288</idno><idno type="wicri:explorRef" wicri:stream="Pmc" wicri:step="Checkpoint">000288</idno><idno type="wicri:Area/Ncbi/Merge">000300</idno><idno type="wicri:Area/Ncbi/Curation">000300</idno><idno type="wicri:Area/Ncbi/Checkpoint">000300</idno><idno type="wicri:doubleKey">0022-1155:2011:Mudgil D:guar:gum:processing</idno><idno type="wicri:Area/Main/Merge">000487</idno><idno type="wicri:Area/Main/Curation">000485</idno><idno type="wicri:Area/Main/Exploration">000485</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Guar gum: processing, properties and food applications—A Review</title><author><name sortKey="Mudgil, Deepak" sort="Mudgil, Deepak" uniqKey="Mudgil D" first="Deepak" last="Mudgil">Deepak Mudgil</name><affiliation wicri:level="1"><nlm:aff id="Aff1">Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India</nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar</wicri:regionArea><wicri:noRegion>Hisar</wicri:noRegion></affiliation></author><author><name sortKey="Barak, Sheweta" sort="Barak, Sheweta" uniqKey="Barak S" first="Sheweta" last="Barak">Sheweta Barak</name><affiliation wicri:level="1"><nlm:aff id="Aff1">Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India</nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar</wicri:regionArea><wicri:noRegion>Hisar</wicri:noRegion></affiliation></author><author><name sortKey="Khatkar, Bhupendar Singh" sort="Khatkar, Bhupendar Singh" uniqKey="Khatkar B" first="Bhupendar Singh" last="Khatkar">Bhupendar Singh Khatkar</name><affiliation wicri:level="1"><nlm:aff id="Aff1">Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India</nlm:aff><country xml:lang="fr">Inde</country><wicri:regionArea>Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar</wicri:regionArea><wicri:noRegion>Hisar</wicri:noRegion></affiliation></author></analytic><series><title level="j">Journal of Food Science and Technology</title><idno type="ISSN">0022-1155</idno><idno type="eISSN">0975-8402</idno><imprint><date when="2011">2011</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.</p></div></front></TEI><affiliations><list><country><li>Inde</li></country></list><tree><country name="Inde"><noRegion><name sortKey="Mudgil, Deepak" sort="Mudgil, Deepak" uniqKey="Mudgil D" first="Deepak" last="Mudgil">Deepak Mudgil</name></noRegion><name sortKey="Barak, Sheweta" sort="Barak, Sheweta" uniqKey="Barak S" first="Sheweta" last="Barak">Sheweta Barak</name><name sortKey="Khatkar, Bhupendar Singh" sort="Khatkar, Bhupendar Singh" uniqKey="Khatkar B" first="Bhupendar Singh" last="Khatkar">Bhupendar Singh Khatkar</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Terre/explor/CobaltMaghrebV1/Data/Main/Exploration
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000485 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd -nk 000485 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Terre
|area= CobaltMaghrebV1
|flux= Main
|étape= Exploration
|type= RBID
|clé= PMC:3931889
|texte= Guar gum: processing, properties and food applications—A Review
}}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/Main/Exploration/RBID.i -Sk "pubmed:24587515" \
| HfdSelect -Kh $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd \
| NlmPubMed2Wicri -a CobaltMaghrebV1
| This area was generated with Dilib version V0.6.32. |  |