Xanthan gum is a microbial heteropolysaccharide of high molecular weight produced through fermentation by bacteria of the genus Xanthomonas that have a wide range of applications in food and non-food industries due to their physical properties and rheological characteristics. In this book, the first chapter discusses the characteristics, properties, and the use of xanthan gum in the food industry. Chapter Two provides a review of the use of xanthan gum in the nixtamalization process. Chapter Three focuses on the application of xanthan gum to formulate sustained release tablets and floating drug delivery systems. Chapter Four interprets and models the rheological behavior of oil-in-water emulsions stabilized singly with xanthan gum or combined with different hydrocolloids, like guar gum or potato starch. Chapter Five discusses the relevance of xanthan gum to formulate chickpea flour-based gluten-free batters and muffins.
Michelle Butler
Xanthan Gum [PDF ebook]
Applications and Research Studies
Xanthan Gum [PDF ebook]
Applications and Research Studies
Beli ebook ini dan dapatkan 1 lagi GRATIS!
Format PDF ● Halaman 187 ● ISBN 9781536100303 ● Editor Michelle Butler ● Penerbit Nova Science Publishers ● Diterbitkan 2016 ● Diunduh 3 kali ● Mata uang EUR ● ID 7228089 ● Perlindungan salinan Adobe DRM
Membutuhkan pembaca ebook yang mampu DRM