Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality, 1st Edition (Hardback) book cover

Polysaccharide Gums from Agricultural Products

Processing, Structures and Functionality, 1st Edition

By Steve W. Cui

CRC Press

284 pages

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Hardback: 9781566769341
pub: 2000-10-26
$350.00
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pub: 2000-10-26
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Description

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.

Reviews

"…it is quite easy to navigate directly to the information that is of particular interest to the reader, and also to compare the results for one type of polysaccharide to another from a different source… it is quite impressive that the book was written by a single author rather than as an edited collection of contributions from several authors."

-Inform, vol. 12, December 2001

"very systematically laid out and easy to follow… Polysaccharide Gums provides an excellent introduction to the extensive literature on the more unusual food gums; it has been very thoroughly researched with quite copious references for each chapter; and it provides information that is comprehensive and up to date. Anyone involved with research on food hydrocolloids and/or with their application in food manufacture will find it a useful addition to their bookshelves."

- David Oakenfull, Honorary Research Fellow, Food Science Australia

Table of Contents

Yellow Mustard Gum

Introduction

Occurrence and Extraction Process of YMG

Chemical Composition, Structures and Molecular Weight of YMG

Physical Properties of YMG

Synergistic Interactions with Galactomannans

Applications of YMG

Flaxseed Gum

Introduction

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

Introduction

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

Introduction

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

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science