207
Kabir, G. I., Yagen, B., Penhasi, A., & Rubinstein, A. (1998). Low swelling, crosslinked guar and
its potential use as colon-specific drug carrier. Pharmaceutical Research, 15(7), 1019–1025.
Kalia, S., Kaith, B. S., & Kaur, I. (Eds.). (2011). Cellulose fibers: Bio-and nano-polymer composites: Green chemistry and technology. Berlin: Springer Science & Business Media.
Kang, S. A., Jang, K. H., Hong, K., Choi, W. A., & Lee, I. Y. (2003). Effects of dietary beta-glucan
on serum lipids and leptin levels in the diet-induced obese rats. FASEB Journal, 17, A1141.
Karaduman, D., Eren, B., & Keles, O. N. (2010). The protective effect of beta-1,3-D-glucan on
taxol-induced hepatotoxicity: A histopathological and stereological study. Drug and Chemical
Toxicology, 33(1), 8–16.
Kerckhoffs, D. A. J. M., Hornstra, G., & Mensink, R. P. (2003). Cholesterol lowering effect of
β-glucan from oat bran in mildly hypercholersterolemic subjects may decrease when β-glucan
is incorporated into bread and cookies. American Journal of Clinical Nutrition, 78, 221–227.
Li, J., Kaneko, T., Qin, L. Q., Wang, J., & Wang, Y. (2003). Effects of barley intake on glucose
tolerance, lipid metabolism, and bowel function in women. Nutrition, 19, 11–12.
Martinez, C. S., Ribotta, P. D., León, A. E., & Yildiz, F. (2016). Influence of the addition of
Amaranthus mantegazzianus flour on the nutritional and health properties of pasta. Cogent
Food & Agriculture, 2(1), 1–12.
Mishra, A., & Malhotra, A. V. (2012). Graft copolymers of xyloglucan and methyl methacrylate.
Carbohydrate Polymers, 87(3), 1899–1904.
Mohod, A. V., & Gogate, P. R. (2011). Ultrasonic degradation of polymers: Effect of operating
parameters and intensification using additives for carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVA). Ultrasonics Sonochemistry, 18(3), 727–734.
Ogutu, F. O., Mu, T. H., Elahi, R., Zhang, M., & Sun, H. N. (2015). Ultrasonic modification of
selected polysaccharides-review. Journal of Food Processing & Technology, 6(5), 1.
Östman, E., Rossi, E., Larsson, H., Brighenti, F., & Bjorck, I. (2006). Glucose and insulin response
in healthy men to barley bread with different levels of (1→3) (1→4)-β-glucans; predictions
using fluidity measurements of in vitro enzyme digests. Journal of Cereal Science, 43, 230–235.
Rana, V., Rai, P., Tiwary, A. K., Singh, R. S., Kennedy, J. F., & Knill, C. J. (2011). Modified gums:
Approaches and applications in drug delivery. Carbohydrate Polymers, 83(3), 1031–1047.
Samui, S., Ghosh, A. K., Ali, M. A., & Chowdhury, P. (2007). Synthesis, characterization
and kinetic studies of PEMA grafted acacia gum. Indian Journal of Chemical Technology,
14(2), 126.
Sharma, V., & Pathak, K. (2013). Modified xanthan gum as hydrophilic disintegrating excipient for
rapidly disintegrating tablets of roxithromycin. Indian Journal of Pharmaceutical Education
and Research, 47(4), 79–87.
Singh, V., Tiwari, S., Sharma, A. K., & Sanghi, R. (2007). Removal of lead from aqueous solutions using Cassia grandis seed gum-graft-poly (methylmethacrylate). Journal of Colloid and
Interface Science, 316(2), 224–232.
Smith, K. N., Queenan, K., Thomas, W., Fulcher, G., & Slavin, J. (2004). Cholesterol-lowering
effect of barley beta-glucan in hypercholesterolemic subjects. FASEB Journal, 18, 149–152.
Sotanaphun, U., Chaidedgumjorn, A., Kitcharoen, N., Satiraphan, M., Asavapichayont, P., &
Sriamornsak, P. (2012). Preparation of pectin from fruit peel of Citrus maxima. Science,
Engineering and Health Studies, 6(1), 42–48.
Talukder, S. (2015). Effect of dietary fiber on properties and acceptance of meat products: A
review. Critical Reviews in Food Science and Nutrition, 55(7), 1005–1011.
Thimma, R. T., & Tammishetti, S. (2001). Barium chloride crosslinked carboxymethyl guar
gum beads for gastrointestinal drug delivery. Journal of Applied Polymer Science, 82(12),
3084–3090.
Wang, A., & Wang, W. (2013). Gum-g-copolymers: Synthesis, properties, and applications. In
Polysaccharide based graft copolymers (pp. 149–203). Berlin, Germany: Springer.
Wisker, E., Daniel, M., Rave, G., & Feldeim, W. (2000). Short chain fatty acids produced in vitro
from fiber residues obtained from mixed diets containing different breads and in human feces
during ingestion of diets. British Journal of Nutrition, 84, 31–37.
Dietary Gums
Kabir, G. I., Yagen, B., Penhasi, A., & Rubinstein, A. (1998). Low swelling, crosslinked guar and
its potential use as colon-specific drug carrier. Pharmaceutical Research, 15(7), 1019–1025.
Kalia, S., Kaith, B. S., & Kaur, I. (Eds.). (2011). Cellulose fibers: Bio-and nano-polymer composites: Green chemistry and technology. Berlin: Springer Science & Business Media.
Kang, S. A., Jang, K. H., Hong, K., Choi, W. A., & Lee, I. Y. (2003). Effects of dietary beta-glucan
on serum lipids and leptin levels in the diet-induced obese rats. FASEB Journal, 17, A1141.
Karaduman, D., Eren, B., & Keles, O. N. (2010). The protective effect of beta-1,3-D-glucan on
taxol-induced hepatotoxicity: A histopathological and stereological study. Drug and Chemical
Toxicology, 33(1), 8–16.
Kerckhoffs, D. A. J. M., Hornstra, G., & Mensink, R. P. (2003). Cholesterol lowering effect of
β-glucan from oat bran in mildly hypercholersterolemic subjects may decrease when β-glucan
is incorporated into bread and cookies. American Journal of Clinical Nutrition, 78, 221–227.
Li, J., Kaneko, T., Qin, L. Q., Wang, J., & Wang, Y. (2003). Effects of barley intake on glucose
tolerance, lipid metabolism, and bowel function in women. Nutrition, 19, 11–12.
Martinez, C. S., Ribotta, P. D., León, A. E., & Yildiz, F. (2016). Influence of the addition of
Amaranthus mantegazzianus flour on the nutritional and health properties of pasta. Cogent
Food & Agriculture, 2(1), 1–12.
Mishra, A., & Malhotra, A. V. (2012). Graft copolymers of xyloglucan and methyl methacrylate.
Carbohydrate Polymers, 87(3), 1899–1904.
Mohod, A. V., & Gogate, P. R. (2011). Ultrasonic degradation of polymers: Effect of operating
parameters and intensification using additives for carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVA). Ultrasonics Sonochemistry, 18(3), 727–734.
Ogutu, F. O., Mu, T. H., Elahi, R., Zhang, M., & Sun, H. N. (2015). Ultrasonic modification of
selected polysaccharides-review. Journal of Food Processing & Technology, 6(5), 1.
Östman, E., Rossi, E., Larsson, H., Brighenti, F., & Bjorck, I. (2006). Glucose and insulin response
in healthy men to barley bread with different levels of (1→3) (1→4)-β-glucans; predictions
using fluidity measurements of in vitro enzyme digests. Journal of Cereal Science, 43, 230–235.
Rana, V., Rai, P., Tiwary, A. K., Singh, R. S., Kennedy, J. F., & Knill, C. J. (2011). Modified gums:
Approaches and applications in drug delivery. Carbohydrate Polymers, 83(3), 1031–1047.
Samui, S., Ghosh, A. K., Ali, M. A., & Chowdhury, P. (2007). Synthesis, characterization
and kinetic studies of PEMA grafted acacia gum. Indian Journal of Chemical Technology,
14(2), 126.
Sharma, V., & Pathak, K. (2013). Modified xanthan gum as hydrophilic disintegrating excipient for
rapidly disintegrating tablets of roxithromycin. Indian Journal of Pharmaceutical Education
and Research, 47(4), 79–87.
Singh, V., Tiwari, S., Sharma, A. K., & Sanghi, R. (2007). Removal of lead from aqueous solutions using Cassia grandis seed gum-graft-poly (methylmethacrylate). Journal of Colloid and
Interface Science, 316(2), 224–232.
Smith, K. N., Queenan, K., Thomas, W., Fulcher, G., & Slavin, J. (2004). Cholesterol-lowering
effect of barley beta-glucan in hypercholesterolemic subjects. FASEB Journal, 18, 149–152.
Sotanaphun, U., Chaidedgumjorn, A., Kitcharoen, N., Satiraphan, M., Asavapichayont, P., &
Sriamornsak, P. (2012). Preparation of pectin from fruit peel of Citrus maxima. Science,
Engineering and Health Studies, 6(1), 42–48.
Talukder, S. (2015). Effect of dietary fiber on properties and acceptance of meat products: A
review. Critical Reviews in Food Science and Nutrition, 55(7), 1005–1011.
Thimma, R. T., & Tammishetti, S. (2001). Barium chloride crosslinked carboxymethyl guar
gum beads for gastrointestinal drug delivery. Journal of Applied Polymer Science, 82(12),
3084–3090.
Wang, A., & Wang, W. (2013). Gum-g-copolymers: Synthesis, properties, and applications. In
Polysaccharide based graft copolymers (pp. 149–203). Berlin, Germany: Springer.
Wisker, E., Daniel, M., Rave, G., & Feldeim, W. (2000). Short chain fatty acids produced in vitro
from fiber residues obtained from mixed diets containing different breads and in human feces
during ingestion of diets. British Journal of Nutrition, 84, 31–37.
Dietary Gums