| Description |
1 online resource. |
|
text file |
| Series |
Food science and technology
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Food science and technology (Academic Press)
|
| Bibliography |
Includes bibliographical references and index. |
| Contents |
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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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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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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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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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 |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Xanthan gum.
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Xanthan gum. |
| Genre/Form |
Electronic books.
|
| Added Author |
Butler, Michelle, editor.
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| Other Form: |
Print version: Xanthan gum Hauppauge, New York : Nova Science Publisher's, Inc., [2016] 9781536100105 (DLC) 2016036240 |
| ISBN |
9781536100303 (electronic book) |
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1536100307 (electronic book) |
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9781536100105 (hardcover) |
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