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EBSCO_ocn956775697 |
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OCoLC |
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20231017213018.0 |
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160815s2016 nyu ob 001 0 eng |
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|a 2016037783
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|a DLC
|b eng
|e rda
|c DLC
|d OCLCF
|d N$T
|d EBLCP
|d YDX
|d SNK
|d DKU
|d AUW
|d IGB
|d D6H
|d VTS
|d AGLDB
|d G3B
|d S8J
|d S9I
|d STF
|d DLC
|d OCLCO
|d OCLCA
|d OCLCO
|d OCL
|d OCLCQ
|d OCLCO
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|a 9781536100303
|q (epub)
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|a 1536100307
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|z 9781536100105
|q (hardcover)
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|a (OCoLC)956775697
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|a pcc
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|a QR92.X35
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|a QW 52
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|a SCI
|x 007000
|2 bisacsh
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|a 572/.566
|2 23
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|a UAMI
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|a Xanthan gum :
|b applications and research studies /
|c Michelle Butler, editor.
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|a New York :
|b Nova Publishers,
|c [2016]
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| 300 |
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|a 1 online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
0 |
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|a Food science and technology
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| 504 |
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|a Includes bibliographical references and index.
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|a Description based on print version record and CIP data provided by publisher.
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|a Preface; Chapter 1; Xanthan Gum Application in Food; Abstract; Introduction; 1. Xanthan Gum; 2. Production of Xanthan Gum; 3. Chemical Composition; 4. Xanthan Gum Properties; 5. Applications of Xanthan Gum; Conclusion; References; Chapter 2; The Use of Xanthan Gum in the Nixtamalization Process: A Review; Abstract; 1. Introduction; 2. Importance of Nixtamalization; 2.1. Maize Production; 2.2. The Flour and Tortilla Masa Industry; 2.3. Tortilla Consumption; 3. Nixtamalization Processes; 3.1. Traditional Process; 3.2. The Industrial Process; 3.3. Alternative Method; 3.3.1. Extrusion
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|a 4. Physicochemical Changes in Nixtamal and Derivative Products4.1. Lost Solids in the Nejayote; 4.2. Calcium Diffusion; 5. Xanthan Gum to Improve Nixtamalized Products; 5.1. Xanthan Gum Characteristics; 5.2. Properties of Xanthan Gum; 6. Xanthan Gum as an Improved Agent in the Instant Flour Nixtamalization Process; 7. Xanthan Gum as an Improved Agent in Tortilla Manufacturing That Derivates Texture; Conclusion; References; Biographical Sketch; Chapter 3; Application of Xanthan Gum as a Sustained Release Agent; Abstract; Introduction; Properties; General Applications
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|a Application of Xanthan Gum to Sustain Drug Release from Conventional Dosage FormsApplication of Xanthan Gum to Sustain Drug Release from Floating Gastroretentive Drug Delivery Systems; Conclusion; References; Chapter 4; Studying the Role of Xanthan Gum upon the Rheology and Stability of Oil/Water Emulsions; Abstract; Introduction; Hydrocolloids and Food Emulsions; Importance of Rheology in Food Emulsions; Case Study: Food Emulsions Stabilized with Xanthan Gum; Preparations of the Aqueous Hydrocolloids Dispersions; Preparations of the Emulsions
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|a Microstructure, Droplet Size Distribution, and StabilityFlow Behavior of Aqueous Dispersions and Emulsions; Viscoelastic Analysis of Emulsions and Dispersions; Fractal Analysis of Xanthan/Guar Mixtures; Conclusion; Acknowledgment; References; Chapter 5; Relevance of Xanthan Gum to Formulate Chickpea Flour-Based Gluten-Free Batters and Muffins; Abstract; Introduction; Materials and Methods; Materials; Gluten-Free Muffin Making; Rheological Properties of Muffin Batter; Physicochemical Properties of Muffin Batter; Scanning Electron Microscopy; Instrumental Texture of Baked Muffin
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| 505 |
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|a Physicochemical Properties of Baked MuffinSensory Evaluation; Panel Training; Sample Assessment; Statistical Analysis; Results and Discussion; Viscoelasticity of Muffin Batter; Physicochemical Properties of Muffin Batter; Muffin Batter Microstructure; Muffin Textural Properties; Physical Properties of the Baked Muffin; Sensory Evaluation; Conclusion; Acknowledgments; References; Biographical Sketch; Index; Blank Page
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| 590 |
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
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0 |
|a Xanthan gum.
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| 650 |
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|a Microbial polysaccharides.
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| 650 |
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|a Polysaccharides, Bacterial
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| 650 |
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|a xanthan gum.
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| 650 |
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|a Gomme de xanthane.
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| 650 |
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|a Polysaccharides microbiens.
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| 650 |
|
7 |
|a SCIENCE / Life Sciences / Biochemistry
|2 bisacsh
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| 650 |
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7 |
|a Microbial polysaccharides
|2 fast
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| 650 |
|
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|a Xanthan gum
|2 fast
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| 700 |
1 |
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|a Butler, Michelle,
|e editor.
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| 776 |
0 |
8 |
|i Print version:
|t Xanthan gum
|d New York : Nova Publishers, [2016]
|z 9781536100105
|w (DLC) 2016036240
|
| 856 |
4 |
0 |
|u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1419158
|z Texto completo
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| 938 |
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|a EBSCOhost
|b EBSC
|n 1419158
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| 938 |
|
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|a ProQuest Ebook Central
|b EBLB
|n EBL4745802
|
| 938 |
|
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|a YBP Library Services
|b YANK
|n 13150573
|
| 994 |
|
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|a 92
|b IZTAP
|
