Browsing by Subject "Xanthan gum"
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Comparative studies of xanthan, guar and tragacanth gums on stability and rheological properties of fresh and stored ketchup
(2015-11-01)© 2015, Association of Food Scientists & Technologists (India). The effect of three different hydrocolloids (Tragacanth gum, Guar gum, Xanthan gum) was compared on stability, rheological and sensory properties of fresh ... -
Effect of composition on release of aroma compounds
(2012-11-20)The effect of oleic acid (5 and 10% v/v) and xanthan gum (0.5 and 1% wt) on partitioning and retention of ethyl acetate and diacetyl from two matrices with a different composition was investigated by applying static head ... -
Effective variables on production and structure of xanthan gum and its food applications: A review
(2017-04-01)© 2017 Elsevier Ltd Xanthan gum is a microbial exo-polysaccharide produced industrially from carbon sources by fermentation using the Gram-negative bacterium Xanthomonas campestris. The yield and properties of xanthan gum ... -
Enhancement of xanthan production on date extract using response surface methodology
(2012-06-05)Evaluation of process variables (concentration of carbon, nitrogen and phosphorus sources) impact on xanthan production by Xanthomonas campestris from date extract were investigated using response surface methodology. Batch ...