Polysaccharide Gums from Agricultural Products : Processing, Structures and Functionality

✍ Scribed by Cui, Steve W

• Publisher: CRC Press
• Year: 2000
• Tongue: English
• Leaves: 282
• Edition: First edition
• Category: Library

✦ Synopsis

"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."--Provided by publisher. Read more...

Abstract: "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."--Provided by publisher

✦ Subjects

Food Chemistry.;Food Science & Technology.;Food -- Analysis.;Food -- Composition.;Food industry and trade.