EFFECTS OF GUM GUAR, LOCUST BEAN GUM AND CARRAGEENAN ON LIVER CHOLESTEROL OF CHOLESTEROL-FED RATS

被引：0
|
作者：
ERSHOFF, BH
WELLS, AF
机构：
来源：
PROCEEDINGS OF THE SOCIETY FOR EXPERIMENTAL BIOLOGY AND MEDICINE | 1962年 / 110卷 / 03期
关键词：
D O I：
暂无
中图分类号：
R-3 [医学研究方法]; R3 [基础医学];
学科分类号：
1001 ;
摘要：
引用
收藏
页码：580 / &
相关论文
共 50 条
  • [1] EFFECT OF GUAR GUM AND PECTIN NF ON SERUM AND LIVER LIPIDS OF CHOLESTEROL FED RATS
    RICCARDI, BA
    FAHRENBACH, MJ
    [J]. PROCEEDINGS OF THE SOCIETY FOR EXPERIMENTAL BIOLOGY AND MEDICINE, 1967, 124 (03): : 749 - +
  • [2] THE GUAR AND LOCUST BEAN GUM INDUSTRIES
    GOLDSTEIN, AM
    [J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1988, 196 : 26 - CARB
  • [3] SENSORY AND RHEOLOGICAL PROPERTIES OF KAPPA-CARRAGEENAN GELS MIXED WITH LOCUST BEAN GUM, TARA GUM OR GUAR GUM
    MURAYAMA, A
    ICHIKAWA, Y
    KAWABATA, A
    [J]. JOURNAL OF TEXTURE STUDIES, 1995, 26 (03) : 239 - 254
  • [4] Reduction of serum cholesterol in hypercholesterolemic rats by Guar gum
    Samarghandian, Saeed
    Hadjzadeh, Mosa-Al-Reza
    Davari, Atiyeh Sadat
    Abachi, Marziyeh
    [J]. AVICENNA JOURNAL OF PHYTOMEDICINE, 2011, 1 (01) : 36 - 42
  • [5] Reduction of serum cholesterol in hypercholesterolemic rats by Guar gum
    Haeri, Mohammad Reza
    [J]. AVICENNA JOURNAL OF PHYTOMEDICINE, 2012, 2 (01) : 1 - 2
  • [6] EFFECTS OF OAT BRAN, OAT GUM AND PECTIN ON LIPID-METABOLISM OF CHOLESTEROL-FED RATS
    CHEN, WJL
    ANDERSON, JW
    GOULD, MR
    [J]. NUTRITION REPORTS INTERNATIONAL, 1981, 24 (06): : 1093 - 1098
  • [7] Film-forming properties of guar gum, tara gum and locust bean gum
    Liu, Fei
    Chang, Wei
    Chen, Maoshen
    Xu, Feifei
    Ma, Jianguo
    Zhong, Fang
    [J]. FOOD HYDROCOLLOIDS, 2020, 98
  • [8] Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs
    Demirci, Zeynep Ozben
    Yilmaz, Ismail
    Demirci, Ahmet Sukru
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2014, 51 (05): : 936 - 942
  • [9] Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs
    Zeynep Ozben Demirci
    Ismail Yılmaz
    Ahmet Şukru Demirci
    [J]. Journal of Food Science and Technology, 2014, 51 : 936 - 942
  • [10] MICROSCOPIC IMAGING OF NETWORK STRANDS IN AGAR, CARRAGEENAN, LOCUST BEAN GUM AND KAPPA-CARRAGEENAN LOCUST BEAN GUM GELS
    BRIGHAM, JE
    GIDLEY, MJ
    HOFFMANN, RA
    SMITH, CG
    [J]. FOOD HYDROCOLLOIDS, 1994, 8 (3-4) : 331 - 344
12345