GUM

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GUM

GOST 7.67 Latin three-letter geocode for Guam. The code is used for transactions to and from Guamanian bank accounts and for international shipping to Guam. As with all GOST 7.67 codes, it is used primarily in Cyrillic alphabets.
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The association of marination and tumbling likely assisted in reducing hardness, chewiness, cohesiveness and gumminess, this could be explained by the changes of shear force as they were highly related (Lachowicz et al.
Gumminess and chewiness were insignificantly increased with increasing the ripening time but the concentrations of RGH and RGE had no effect.
Particularly, the dry-cured ham of KNP showed higher values of springiness, gumminess and chewiness, as compared to the other breed hams.
Adhesiveness, gumminess and chewiness of treatment products recorded significantly lower values which were expected due to melting characteristics of hydrocolloid gel (Holmes et al.
2004) reported that olive oil addition together with fat reduction caused a significant decrease in hardness and the related parameters such as chewiness and gumminess due to high monounsaturated fat in the product.
They examined the samples' hardness, cohesiveness, gumminess, adhesiveness and springiness.
As the addition level of SCP increased, there was a gradual decreased in brittleness, cohesiveness, springiness, gumminess and chewiness of the sausages, whereas adhesiveness increased (p<0.
The researchers found that as the concentrations of pectin and carrageenan increased, the values for hardness, springiness and gumminess increased significantly, and the values for adhesiveness and moisture content decreased significantly.
Gumminess properties in CRGC and control showed significant increase during ripening period of 6 months.
Food technologists must use precision equipment to measure the textural properties of food--a product's ripeness, chewiness, gumminess, brittleness, viscoelasticity and tenderness.
Hardness was not significantly different between the samples during cold storage; however, cohesiveness, gumminess, chewiness, and adhesiveness were significantly higher in T1 than in the other samples at the beginning of the storage period (1 to 7 days).
Results showed that Simplesse-D100 in 2%-fat ice cream created no significant difference in creaminess, gumminess and melting in the mouth than the control.