Polysaccharide Gums from Agricultural Products: Processing, Structures and FunctionalityAuthor:
Publisher: CRC Press
Publish date: October 2000
Current information on Polysaccharide Gums Functional properties and applications New/potential polysaccharide gums Molecular structure and basic chemistry Processing conditions 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.