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Xanthan gum : applications and research studies /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Publishers,
[2016]
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| Colección: | Food science and technology
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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
- 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
- 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
- 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
- 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