CobaltMaghrebV1, Pmc, Corpus, bibRecord, 000113

Guar gum: processing, properties and food applications—A Review

Identifieur interne : 000113 ( Pmc/Corpus ); précédent : 000112; suivant : 000114

Guar gum: processing, properties and food applications—A Review

Auteurs : Deepak Mudgil ; Sheweta Barak ; Bhupendar Singh Khatkar

Source :

Journal of Food Science and Technology [ 0022-1155 ] ; 2011.

RBID : PMC:3931889

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:

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3931889

DOI: 10.1007/s13197-011-0522-x
PubMed: 24587515
PubMed Central: 3931889

Links to Exploration step

PMC:3931889

Le document en format XML

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<author><name sortKey="Mudgil, Deepak" sort="Mudgil, Deepak" uniqKey="Mudgil D" first="Deepak" last="Mudgil">Deepak Mudgil</name>
<affiliation><nlm:aff id="Aff1">Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India</nlm:aff>
</affiliation>
</author>
<author><name sortKey="Barak, Sheweta" sort="Barak, Sheweta" uniqKey="Barak S" first="Sheweta" last="Barak">Sheweta Barak</name>
<affiliation><nlm:aff id="Aff1">Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India</nlm:aff>
</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><nlm:aff id="Aff1">Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India</nlm:aff>
</affiliation>
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<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><nlm:aff id="Aff1">Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India</nlm:aff>
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<author><name sortKey="Barak, Sheweta" sort="Barak, Sheweta" uniqKey="Barak S" first="Sheweta" last="Barak">Sheweta Barak</name>
<affiliation><nlm:aff id="Aff1">Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India</nlm:aff>
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<author><name sortKey="Khatkar, Bhupendar Singh" sort="Khatkar, Bhupendar Singh" uniqKey="Khatkar B" first="Bhupendar Singh" last="Khatkar">Bhupendar Singh Khatkar</name>
<affiliation><nlm:aff id="Aff1">Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India</nlm:aff>
</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>
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<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>
<pmc article-type="review-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
  <front><journal-meta><journal-id journal-id-type="nlm-ta">J Food Sci Technol</journal-id>
<journal-id journal-id-type="iso-abbrev">J Food Sci Technol</journal-id>
<journal-title-group><journal-title>Journal of Food Science and Technology</journal-title>
</journal-title-group>
<issn pub-type="ppub">0022-1155</issn>
<issn pub-type="epub">0975-8402</issn>
<publisher><publisher-name>Springer India</publisher-name>
<publisher-loc>India</publisher-loc>
</publisher>
</journal-meta>
<article-meta><article-id pub-id-type="pmid">24587515</article-id>
<article-id pub-id-type="pmc">3931889</article-id>
<article-id pub-id-type="publisher-id">522</article-id>
<article-id pub-id-type="doi">10.1007/s13197-011-0522-x</article-id>
<article-categories><subj-group subj-group-type="heading"><subject>Review</subject>
</subj-group>
</article-categories>
<title-group><article-title>Guar gum: processing, properties and food applications—A Review</article-title>
</title-group>
<contrib-group><contrib contrib-type="author"><name><surname>Mudgil</surname>
<given-names>Deepak</given-names>
</name>
<xref ref-type="aff" rid="Aff1"></xref>
</contrib>
<contrib contrib-type="author"><name><surname>Barak</surname>
<given-names>Sheweta</given-names>
</name>
<xref ref-type="aff" rid="Aff1"></xref>
</contrib>
<contrib contrib-type="author" corresp="yes"><name><surname>Khatkar</surname>
<given-names>Bhupendar Singh</given-names>
</name>
<address><phone>+91-1662-263313</phone>
<fax>+91-1662-263313</fax>
<email>bhupendarkhatkar@yahoo.co.in</email>
</address>
<xref ref-type="aff" rid="Aff1"></xref>
</contrib>
<aff id="Aff1">Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India</aff>
</contrib-group>
<pub-date pub-type="epub"><day>4</day>
<month>10</month>
<year>2011</year>
</pub-date>
<pub-date pub-type="ppub"><month>3</month>
<year>2014</year>
</pub-date>
<volume>51</volume>
<issue>3</issue>
<fpage>409</fpage>
<lpage>418</lpage>
<history><date date-type="rev-recd"><day>18</day>
<month>7</month>
<year>2011</year>
</date>
<date date-type="accepted"><day>26</day>
<month>8</month>
<year>2011</year>
</date>
</history>
<permissions><copyright-statement>© Association of Food Scientists & Technologists (India) 2011</copyright-statement>
</permissions>
<abstract id="Abs1"><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>
</abstract>
<kwd-group xml:lang="en"><title>Keywords</title>
<kwd>Cholesterol</kwd>
<kwd>Cluster bean</kwd>
<kwd>Dietary fiber</kwd>
<kwd>Guar gum</kwd>
<kwd>Hydration rate</kwd>
<kwd>Viscosity</kwd>
</kwd-group>
<custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name>
<meta-value>© Association of Food Scientists & Technologists (India) 2014</meta-value>
</custom-meta>
</custom-meta-group>
</article-meta>
</front>
</pmc>
</record>

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Guar gum: processing, properties and food applications—A Review

Guar gum: processing, properties and food applications—A Review

Source :

Abstract

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

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Pour générer des pages wiki