Gellan is an anionic extracellular bacterial polysaccharide discovered in 1978. Acyl groups
present in the native polymer are removed by alkaline hydrolysis in normal commercial …

A confectionery gel (CG) consists of high sugar components of sucrose and glucose syrup,
combined with gelling components such as starch, gelatin, or pectin, along with food acid …

Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties
and Applications is a comprehensive, single-source reference on the science of food …

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the
nutritional value and sensory properties of food. During post harvest storage and …

Physicochemical properties of oxidized cassava starch as influenced by different oxidizing
agents (sodium hypochlorite and hydrogen peroxide) were investigated. The starch was …

Continuing in the tradition of its well-received predecessor, Carbohydrates in Food, Second
Edition provides thorough and authoritative coverage of the chemical analysis, structure …

TABLE 7.3 Main Physicochemical Mechanisms Involved in the Function of
Hydrocolloidsadditional phenomena can take place, particularly when one or two …

Polysaccharide was extracted from Auricularia auricular-judae with hot water (AP). AP
consisted mostly of carbohydrates (72%) and proteins (8%). The monosaccharide …

Most food polysaccharides are classified as water soluble polysaccharides as they readily
dissolve or disperse in hot or cold aqueous solutions. Water soluble polysaccharides are …

The rheological properties of polysaccharide (SAP) from Sophora alopecuroides L. seeds
were systematically investigated by fitting different models. The steady flow testing indicated …