Polysaccharide Gums from Agricultural Products

Processing, Structures and Functionality

Inbunden, Engelska, 2000

Av Steve W. Cui, Steve W. Cui Steve W., Cui Steve W.

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This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums.

Produktinformation

Utgivningsdatum2000-10-26
Mått156 x 234 x 21 mm
Vikt585 g
FormatInbunden
SpråkEngelska
Antal sidor284
FörlagTaylor & Francis Inc
ISBN9781566769341

Tillhör följande kategorier

Yellow Mustard Gum. Introduction. Occurrence and Extraction Process of YMG. Chemical Composition, Structures and Molecular Weight of YMG. Physical Properties of YMG. Synergistic Interactions with Galactomannans. Applications of YMG. Flaxseed Gum. Introduction. Occurrence and Extraction Process of Flaxseed Gum. Structures and Chemical Properties of Flaxseed Gum. Physical Properties of Flaxseed Gum. Applications of Flaxseed Gum. Cereal Non-Starch Polysaccharides I: 1-3(1-4)-ß-D-Glucans. Introduction. Solubility, Extraction and Purification. Structure and Chemistry of ß-D-Glucan. Physical Properties: Solubility, Conformation and Rheological Properties. Applications. Cereal Non-Starch Polysaccharides II: Pentosans/Arabinoxylans. Introduction. Processing and Extraction Pentosans. Chemical Structure and Molecular Characteristics of Arabinoxylans. Physical Properties. Functionality and Applications. Other Sources: Psyllium, Fenugreek, Maize, Soybean. Resources: Psyllium, Fenugreek, Soy Bean and Corn Fiber Gums.