© 2004 by CRC Press LLC 6. Robbins, S.R.J., A review <strong>of</strong> recent trends in selected markets for water soluble gums. Bulletin No. 2, Overseas Development Natural Resources Institute, 1987. 7. Lillford, P.J., Commercial requirements <strong>and</strong> interests: an update, in Gums <strong>and</strong> Stabilisers for the <strong>Food</strong> Industry, Vol. 10, Williams, P.A. <strong>and</strong>. Phillips, G.O., Eds., RSC, Cambridge, 2000, p. 387. 8. Anderson, D.M.W. <strong>and</strong> Eastwood, M.A., The safety <strong>of</strong> gum arabic as a food additive <strong>and</strong> its energy value as a food ingredient, J. Human Nutr. Diet, 2, 137, 1989. 9. Rees, D.A., Polysaccharide Shapes, Chapman & Hall, London, 1977. 10. Dickinson, E., An Introduction to <strong>Food</strong> Hydrocolloids, Oxford University Press, Oxford, 1992. 11. Wood, P.J. et al., Large scale preparation <strong>and</strong> properties <strong>of</strong> oat fractions enriched in (1-3)(1-4)beta-D-glucan concentrations, Cereal Chem., 68, 48, 1991. 12. Bohm, N. <strong>and</strong> Kulicke, W.M., Rheological studies <strong>of</strong> barley (1-3)(1-4)-β-glucan in concentrated solution: investigation <strong>of</strong> the viscoelastic flow behaviour in the sol-state, Carbohydr. Res., 315, 293, 1999. 13. Cui, W., Polysaccharide Gums from Agricultural Products, Technomic Publishing, Lancaster, PA, 2001, p. 134. 14. Wood, P.J., Oat Bran, American Association <strong>of</strong> Cereal Chemists, St. Paul, 1993. 15. Wood, P.J. <strong>and</strong> Beer, M., Oat β-glucan, in <strong>Functional</strong> <strong>Food</strong>s, G. Mazza, Ed., Technomic Publishing, Lancaster, PA, 1998, p. 1. 16. Izydorczyk, M.S. <strong>and</strong> Biliaderis, C.G., Studies on the structure <strong>of</strong> wheat endosperm arabinoxylans, Carbohydr. Polym., 24, 61, 1994. 17. Andrewartha, K.A., Phillips, D.R., <strong>and</strong> Stone, B.A., Solution properties <strong>of</strong> wheat flour arabinoxylans <strong>and</strong> enzymatically modified xylans, Carbohydr. Res., 77, 191, 1979. 18. Hoseney, R.C. <strong>and</strong> Faubion, J.M.A., A mechanism for the oxidative gelation <strong>of</strong> wheat flour water soluble pentosans, Cereal Chem., 58, 421, 1981. 19. Cui, W., Wood, P.J., <strong>and</strong> Wang, Q., Gelling mechanisms <strong>of</strong> non-starch polysaccharide from pre-processed wheat bran fraction, in Gums <strong>and</strong> Stabilisers for the <strong>Food</strong> Industry, Vol. 10, Williams, P.A. <strong>and</strong> Phillips, G.O., Eds., RSC, Cambridge, 2000, p. 156. 20. Aspinall, G.O., Hemicelluloses, gums, <strong>and</strong> pectic substances, Annu. Rev. Biochem., 31, 79, 1962. 21. Ponder, G.R. <strong>and</strong> Richards, G.N., Arabinogalactan from western larch. Part III., Carbohydr. Polym., 34, 251, 1997. 22. Timell, T.E., Wood hemicelluloses. Part II, Adv. Carbohydr. Chem., 20, 409, 1965. 23. Bailey, K. <strong>and</strong> Norris, F.W., The nature <strong>and</strong> composition <strong>of</strong> the mucilage from the seed <strong>of</strong> white mustard (Brassica alba), Biochem. J., 26, 1609, 1932. 24. Weber F.E., Taillie, S.A., <strong>and</strong> Stauffer, K.R., <strong>Functional</strong> characteristics <strong>of</strong> mustard mucilage, J. <strong>Food</strong> Sci., 39, 461, 1974. 25. Cui, W. et al., NMR characterization <strong>of</strong> a 4-O-methyl beta-D-glucuronic acid containing rhamnogalacturonan from yellow mustard (Sinapsis alba), Carbohydr. Polym., 27, 117, 1996. 26. Cui, W., Eskin, M.N.A., <strong>and</strong> Biliaderis, C.G., <strong>Chemical</strong> <strong>and</strong> physical properties <strong>of</strong> yellow mustard (Sinapsis alba) mucilage, <strong>Food</strong> Chem., 46, 169, 1993. 27. Cui, W., Eskin, M.N.A., <strong>and</strong> Biliaderis, C.G., Water-soluble yellow mustard (Sinapsis alba) polysaccharides: partial characterization, molecular size distribution <strong>and</strong> rheological properties, Carbohydr. Polym., 20, 215, 1993. 28. Cui, W. et al., Synergistic interactions between yellow mustard polysaccharides <strong>and</strong> galactomannans, Carbohydr. Polym., 27, 123, 1995.
© 2004 by CRC Press LLC 29. Cui, W. <strong>and</strong> Eskin, N.A.M., Interaction between yellow mustard gum <strong>and</strong> locust bean gum: impact on a salad cream product, in Gums <strong>and</strong> Stabilisers for the <strong>Food</strong> Industry, Vol. 8, Phillips, G.O., Williams, P.A., <strong>and</strong> Wedlock, D.J., Eds., Oxford University Press, Oxford, 1996, p.161. 30. Jenkins, A.L. et al., Effect <strong>of</strong> mustard seed fibre on carbohydrate tolerance, J. Clin. Nutr. Gastroenterol., 2, 81, 1987. 31. Doublier, J.L. <strong>and</strong> Launey, B. Rheology <strong>of</strong> galactomannan solutions, J. Text. Stud., 12, 151, 1981. 32. Oakenfull, D., Naden, J., <strong>and</strong> Paterson, J., Solvent structure <strong>and</strong> the influence <strong>of</strong> anions on the gelation <strong>of</strong> κ-carrageenan <strong>and</strong> its synergistic interaction with LBG, in Gums <strong>and</strong> Stabilisers for the <strong>Food</strong> Industry, Vol. 10, Williams, P.A. <strong>and</strong> Phillips, G.O., Eds., RSC Cambridge, 2000, p. 221. 33. Dea, I.C.M., McKinnon, A.A., <strong>and</strong> Rees, D.A., Tertiary <strong>and</strong> quaternary structure in aqueous polysaccharide systems which model cell wall cohesion, J. Mol. Biol., 68, 153, 1972. 34. Cairns, P.A., Miles, M.J., <strong>and</strong> Morris, V.R., Intermolecular binding <strong>of</strong> xanthan gum <strong>and</strong> carob gum, Nature, 322, 89, 1986. 35. Rinaudo, M. et al., Physical properties <strong>of</strong> xanthan, galactomannan <strong>and</strong> their mixtures in aqueous solution, in Applications <strong>of</strong> Polymers in <strong>Food</strong>s, Cheng, H.N., Cote, G.L., <strong>and</strong> Baianu, L.C., Eds., Wiley-VCH, Weinheim, 1999, p. 115. 36. Ch<strong>and</strong>rasekaran, R,. X-ray <strong>and</strong> molecular modelling studies on the structure function correlations <strong>of</strong> polysaccharides, in Applications <strong>of</strong> Polymers in <strong>Food</strong>s, Cheng, H.N., Cote, G.L., <strong>and</strong> Baianu, L.C., Eds., Wiley-VCH, Weinheim, 1999, p. 17. 37. Robinson, G.R., Ross-Murphy, S.B., <strong>and</strong> Morris, E.R., Viscosity-molecular weight relationships, intrinsic chain flexibility <strong>and</strong> dynamic solution properties <strong>of</strong> guar, Carbohydr. Res., 107, 17, 1982. 38. Wielinga, W.C., Galactomannans, in H<strong>and</strong>book <strong>of</strong> Hydrocolloids, Phillips, G.O. <strong>and</strong> Williams, P.A., Eds., CRC Press, Boca Raton, 2000, p. 137. 39. Jud. B, <strong>and</strong> Lössl, U., Tara gum, a thickening agent with perspective, Int. Zeit. Lebensm.Tech., Verfrahrenstechnik, 37, 28, 1986. 40. Bayerlein, F., Technical applications <strong>of</strong> galactomannans, in Plant Polymeric Carbohydrates, Meuser, F., Manners, D.J., <strong>and</strong> Seibel, W., Eds., RSC, Cambridge, 1993, p. 191. 41. Reid, J.S. <strong>and</strong> Meier, H., Formation <strong>of</strong> a reserve galactomannan in the seeds <strong>of</strong> Trigonella foenum graecum, Phytochemistry, 9, 513, 1970. 42. Garti, N.M. <strong>and</strong> Reichman, D., Surface properties <strong>and</strong> emulsification activity <strong>of</strong> galactomannans. <strong>Food</strong> Hydrocoll., 8, 155, 1994. 43. Huang, X., Kakuda, Y., <strong>and</strong> Cui,W., Hydrocolloids in emulsions: particle size distribution <strong>and</strong> interfacial activity. <strong>Food</strong> Hydrocoll., 15, 533, 2001. 44. Buchala, A.J., Franz, G., <strong>and</strong> Meier, H., A glucomannan from the tubers <strong>of</strong> Orchis morio, Phytochemistry, 13, 458, 1974. 45. Kato, K.Y. <strong>and</strong> Matsuda, K., Isolation <strong>of</strong> oligosaccharides corresponding to the branching point <strong>of</strong> konjac mannan, Agric. Biol. Chem., 37, 2045, 1973. 46. Kishida, N, Okimasu, S., <strong>and</strong> Kamata, T., Weight <strong>and</strong> intrinsic viscosity <strong>of</strong> konjac glucomannan, Agric. Biol. Chem., 42, 1645, 1978. 47. Yoshimura, M. <strong>and</strong> Nishinari, K. Dynamic viscoelastic study on the gelation <strong>of</strong> konjac glucomannan with different molecular weights. <strong>Food</strong> Hydrocoll., 13, 227, 1999. 48. Takigami, S., Konjac mannan, in H<strong>and</strong>book <strong>of</strong> Hydrocolloids, Phillips, G.O. <strong>and</strong> Williams, P.A., Eds., CRC Press, Boca Raton, 2000, p. 413.
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© 2004 by CRC Press LLC Preface In
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© 2004 by CRC Press LLC Editor Pio
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1 CONTENTS © 2004 by CRC Press LLC
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FIGURE 1.3 Conversion of open-chain
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(a) (b) OH OH OH OH © 2004 by CRC
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20 Carbohydrates: Nutritional Value
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© 2004 by CRC Press LLC 20.3.2 ABS
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