Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality (Paperback) (ISBN-13: 9780367397999)

This reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including yellow mustard gum, flaxseed gum, cereals (wheat, barley, oat, and corn), psyllium, fenugreek, and soybeans. 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. It will be of interest to researchers in gums and crop breeding science, the food and cosmetic industries, and to academic and food industry libraries.

Author: Steve W. Cui
ISBN-10: 0367397994
ISBN-13: 9780367397999
Publisher: CRC Press
Language: English
Published: 09/05/2019
Pages: 284
Format: Paperback
Weight: 1.15lbs
Size: 8.90h x 5.90w x 0.70d