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Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs.

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This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including of 0.5, 1, and 1.5% each gum addition and gum added samples were compared

Effect of gamma irradiation on the physicochemical and structural properties of plant seed gums.

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The objective of the study was to evaluate the effect of irradiation (0-5 kGy) on the physicochemical properties of two seed gums (guar and locust bean gum). The Hunter color parameters changed upon irradiation, namely "L" value decreased, whereas "a" and "b" values, i.e. redness and yellowness,

Formulation and investigation of pilocarpine hydrochloride niosomal gels for the treatment of glaucoma: intraocular pressure measurement in white albino rabbits

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The present study was focused on investigating niosomal gels loaded with cholinergic drug; pilocarpine HCl, for prolonged precorneal residence time and improved bioavailability for glaucoma treatment. Pilocarpine HCl niosomes were prepared using various nonionic surfactants (span 20, span 60 and

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