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Characterization of Gum Ghatti (Anogeissus latifolia): A Structural and Rheological Approach

✍ Scribed by Lovedeep Kaur; Jaspreet Singh; Harjinder Singh

Book ID
111406004
Publisher
Institute of Food Technologists
Year
2009
Tongue
English
Weight
529 KB
Volume
74
Category
Article
ISSN
0022-1147

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✍ Yolanda L. LΓ³pez-Franco; Ana M. CalderΓ³n de la Barca; Miguel A. Valdez; Martin G πŸ“‚ Article πŸ“… 2008 πŸ› John Wiley and Sons 🌐 English βš– 346 KB

## Abstract Structural and physicochemical characteristics of mesquite gum (from __Prosopis velutina)__ were investigated using FT‐IR spectroscopic, mass spectrometric and chromatographic methods. Four fractions (F‐I, F‐IIa, F‐IIb and F‐III) were isolated by hydrophobic interaction chromatography.