Up-to-the-minute research in hydrocolloids!
- Functional properties and applications
- New and potential polysaccharide gums
- Basic chemistry and molecular structure
- Processing conditions
This book presents the most recent information on new and potential f
ood hydrocolloids originated from agricultural products, including:
- yellow mustard gum
- flaxseed gum
- cereal non-starch polysaccharides
- psyllium
- fenugreek
- maize
- soybean
Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality
addresses the basic chemistry, processing conditions, molecular structure
and conformation, and, most importantly, the functional properties
and applications of new and potential polysaccharide gums extracted
from agricultural resources for food and non-food applications.
Contents
Yellow Mustard Gum
Occurrence and Extraction Process of Yellow Mustard Gum
Chemical Composition, Structures and Molecular Weight of Yellow Mustard Gum
Physical Properties of Yellow Mustard Gum
Synergistic Interactions with Galactomannans
Applications of Yellow Mustard Gum
Flaxseed Gum
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
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
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
Index
to see books of related interest