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SCIDIR_on1391443751 |
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OCoLC |
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20231120010749.0 |
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m o d |
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230729s2023 cau o 000 0 eng d |
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|a EBLCP
|b eng
|c EBLCP
|d YDX
|d OPELS
|d OCLCF
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|a 1391130843
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|a 9780323994699
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|a 0323994695
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|z 9780323994682
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|z 0323994687
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| 035 |
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|a (OCoLC)1391443751
|z (OCoLC)1391130843
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| 050 |
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4 |
|a TP978
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| 082 |
0 |
4 |
|a 668.372
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| 245 |
0 |
0 |
|a Natural Gums
|h [electronic resource] :
|b Extraction, Properties, and Applications.
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| 260 |
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|a San Diego :
|b Elsevier,
|c 2023.
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| 300 |
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|a 1 online resource (729 p.)
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|a Description based upon print version of record.
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|a Front Cover -- Natural Gums -- Copyright Page -- Contents -- List of contributors -- Preface -- 1 Natural Gums: Functionalization and characterization -- 1 Introduction to natural gums -- 1.1 Importance of plants -- 1.2 Natural gums -- 1.3 Chemical nature of gums -- 1.4 Gummosis -- How to treat and prevent gummosis? -- 1.5 Structural and physiochemical properties of natural gums -- 1.5.1 Solubility of gums -- 1.5.2 Density -- 1.5.3 Viscosity -- 1.5.4 Oil and water holding capacity -- 1.5.5 Angle of repose -- 1.6 Applications of natural gums -- 1.6.1 Applications in tablet formulation
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|a 1.6.2 Natural gums as emulsifying and suspending agents -- 1.6.3 Applications of natural gums as coating agents -- 1.6.4 Application of natural gums as sustaining materials in dosage forms -- 1.6.5 Application of natural gums as gelling agents -- 1.6.6 Applications as mucoadhesive agents -- 1.6.7 Applications of natural gums in the food industry -- 1.6.8 Application of natural gums in various industries -- 1.7 Classification of natural gums -- 1.7.1 According to charge -- 1.7.2 According to the Source -- 1.7.3 According to the shape -- 1.8 Advantages of the natural gums
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|a 1.9 Drawbacks of the natural gums -- 1.10 Conclusions -- References -- 2 Economical importance, structural diversity, and properties of natural gums -- 2.1 Introduction -- 2.2 Economical importance of natural gum -- 2.3 Physicochemical aspects of natural gums -- 2.4 Chemical diversity of natural gum exudates -- 2.5 Commercial and economic importance of natural gum exudates -- 2.5.1 Major plant gum exudates -- 2.5.2 Food applications of natural gum -- 2.5.3 Bakery and confectionery -- 2.5.4 Salad dressings and sauces -- 2.5.5 Frozen products, dough, sugar solutions
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|a 2.5.6 Ice pops, frozen dairy products, and sherbets -- 2.5.7 Spray-drying -- 2.5.8 Encapsulation via spray-drying -- 2.5.9 Wine industry -- 2.5.10 Adhesives -- 2.5.11 Flavor fixatives and emulsifiers -- 2.5.12 Natural gums as water-based adhesives -- 2.6 Biological applications -- 2.6.1 Ostomy devices -- 2.6.2 Denture fixatives -- 2.6.3 Bioelectrodes -- 2.6.4 Cutaneous drug delivery (CDD) through adhesive spots -- 2.7 Various applications of natural gums -- 2.7.1 Natural gums in pharmaceutics -- 2.7.1.1 Demulcent and emollient qualities -- 2.7.1.2 Emulsifying and suspending agents
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|a 2.7.1.3 Laxatives -- 2.7.1.4 Antiseptic preparations and ophthalmic infections -- 2.7.1.5 Tablets and pills -- 2.7.1.6 Hydrophobic drug delivery -- 2.7.1.7 Various medical uses -- 2.7.1.8 Folk medicine -- 2.7.2 Cosmeticological importance of natural gums -- 2.7.3 Miscellaneous importance of natural gums -- 2.8 Economic and financial aspects of natural gums -- 2.9 Different structural properties of natural gums -- 2.9.1 Guar gum -- 2.9.2 Locust bean gum -- 2.9.3 Gum arabic -- 2.9.4 Konjac gum -- 2.9.5 Gellan gum -- 2.9.6 Gum ghatti -- 2.10 Future prospects and conclusion -- References
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|a 3 Functionalization of natural gums: scientific tools to improve properties and applications
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| 650 |
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|a Gums and resins.
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| 650 |
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|a Gums and resins
|x Industrial applications.
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| 650 |
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7 |
|a Gums and resins.
|2 fast
|0 (OCoLC)fst00949362
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| 700 |
1 |
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|a Ahmed, Shakeel.
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| 700 |
1 |
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|a Ali, Akbar.
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| 776 |
0 |
8 |
|i Print version:
|a Ahmed, Shakeel
|t Natural Gums
|d San Diego : Elsevier,c2023
|z 9780323994682
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| 776 |
0 |
8 |
|i Print version:
|t NATURAL GUMS.
|d [S.l.] : ELSEVIER - HEALTH SCIENCE, 2023
|z 0323994687
|w (OCoLC)1355423738
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| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780323994682
|z Texto completo
|
