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书目名称Gums, Resins and Latexes of Plant Origin影响因子(影响力)




书目名称Gums, Resins and Latexes of Plant Origin影响因子(影响力)学科排名




书目名称Gums, Resins and Latexes of Plant Origin网络公开度




书目名称Gums, Resins and Latexes of Plant Origin网络公开度学科排名




书目名称Gums, Resins and Latexes of Plant Origin被引频次




书目名称Gums, Resins and Latexes of Plant Origin被引频次学科排名




书目名称Gums, Resins and Latexes of Plant Origin年度引用




书目名称Gums, Resins and Latexes of Plant Origin年度引用学科排名




书目名称Gums, Resins and Latexes of Plant Origin读者反馈




书目名称Gums, Resins and Latexes of Plant Origin读者反馈学科排名

Infusion

Natural Gums for Fruits and Vegetables Preservation: A Review antioxidant and antimicrobial agents. The present chapter reviewed the potential applications of different types of natural gums as novel film-forming materials/edible coating on postharvest characteristics and shelf life of fruits and vegetables. The chapter also summarized the extensive knowledge

Nonflammable

Chemistry, Biological Activities, and Uses of Moi Gumcluded that based upon the chemical and biological properties of Moi gum, it can be used for many applications. It is low cost, nontoxic, easily available, easily modifiable, and it can be further explored in many applications of miscellaneous nature to suit our various requirements.

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antidepressant

Chemistry and Food Applications of Persian Gumes as a stabilizer, thickener, emulsifier, and film-forming agent which in some cases are comparable with those of commercial polysaccharides. A number of attempts have also been made to improve these features by structural modification of the biopolymer using chemical and physical methods including

antidepressant

Chañar Gum (,)alue of 163 kcal, and carbohydrate content of 35.9 g in 100 g of chañar flour, values ​​suitable for any diet food. Furthermore, the chañar gum has potential application characteristics such as co-emulsifier, thickener, film-forming, etc.

SLAG

Chemistry, Biological Activities, and Uses of Basil Seed Gum, soluble dietary fiber, viscosity, and sticking temperature are all physical parameters that have been reported. The qualities of emulsification action, sticky properties, foaming stability, gel formation, viscosity, surface-active activity, and high stabilization demonstrate their usefulness in th

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