02.06.2013 Views

Chemical and Functional Properties of Food Saccharides

Chemical and Functional Properties of Food Saccharides

Chemical and Functional Properties of Food Saccharides

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

© 2004 by CRC Press LLC<br />

71. Sanchez, C. et al., Structure <strong>and</strong> rheological properties <strong>of</strong> acacia gum dispersions,<br />

<strong>Food</strong> Hydrocoll., 16, 257, 2002.<br />

72. R<strong>and</strong>all, R.C., Phillips, G.O., <strong>and</strong> Williams, P.A., The role <strong>of</strong> the proteinaceous<br />

component on the emulsifying properties <strong>of</strong> gum arabic, <strong>Food</strong> Hydrocoll., 2, 131,<br />

1988.<br />

73. Dickinson, E. et al., Surface activity <strong>and</strong> emulsifying behaviour <strong>of</strong> some acacia gums,<br />

<strong>Food</strong> Hydrocoll., 2, 447, 1988.<br />

74. Dickinson, E., Galazka, V.B., <strong>and</strong> Anderson, D.M.W., Emulsifying behaviour <strong>of</strong> gum<br />

arabic, Part I, Carbohydr. Polym., 14, 373, 1991.<br />

75. Snowden, M.J., Phillips, G.O., <strong>and</strong> Williams, P.A., <strong>Functional</strong> characteristics <strong>of</strong> gum<br />

arabic, <strong>Food</strong> Hydrocoll., 1, 291, 1987.<br />

76. Dickinson, E. et al., Surface activity <strong>and</strong> emulsifying behaviour <strong>of</strong> some acacia gums,<br />

<strong>Food</strong> Hydrocoll., 2, 477, 1988.<br />

77. Kravtchenko, T.P., The use <strong>of</strong> acacia gum as a source <strong>of</strong> soluble dietary fibre, in<br />

Gums <strong>and</strong> Stabilisers for the <strong>Food</strong> Industry, Vol. 9, Williams, P.A. <strong>and</strong> Phillips, G.O.,<br />

Eds., RSC, Cambridge, 1998, p. 413.<br />

78. Stephen, A.M. <strong>and</strong> Churms, S.C., Gums <strong>and</strong> mucilages, in <strong>Food</strong> Polysaccharides <strong>and</strong><br />

their Applications, Stephen, A.M., Ed., Marcel Dekker, New York, 1995, p. 377.<br />

79. Le Cerf, D., Irinei, F., <strong>and</strong> Muller, G., Solution properties <strong>of</strong> gum exudates from<br />

Sterculia urens, Carbohydr. Polym., 13, 375, 1990.<br />

80. Anderson, D.M.W. <strong>and</strong> Grant, D.A.D., Gum exudates from four Astragalus species,<br />

<strong>Food</strong> Hydrocoll., 3, 217, 1989.<br />

81. Stauffer, K.R., Gum tragacanth, in H<strong>and</strong>book <strong>of</strong> Water Soluble Gums <strong>and</strong> Resins,<br />

Davidson, R.L., Ed., McGraw-Hill, New York, 1980, p. 111.<br />

82. Anderson, D.M.W. <strong>and</strong> Bell, P.C., The composition <strong>of</strong> gum exudates from some<br />

Combretum species, the botanical nomclature <strong>and</strong> systematics <strong>of</strong> Combretaceae,<br />

Carbohydr. Res., 57, 215, 1977.<br />

83. El Amin, S., Mucilages <strong>of</strong> Hibiscus esculentus <strong>and</strong> Corchorus oliforius, J. Chem.<br />

Soc., 828, 1956.<br />

84. Ndjouenkeu, R. Akingbala, J.O., <strong>and</strong> Oguntimein, G.B., Emulsifying properties <strong>of</strong><br />

three African food hydrocolloids, Plant <strong>Food</strong>s Hum. Nutr., 51, 245, 1997.<br />

85. Medina, A.L. <strong>and</strong> BeMiller, J.N., Marigold flower meal as a source <strong>of</strong> an emulsifying<br />

gum, in New Crops, Janick, J. <strong>and</strong> Simon, J.E., Eds., Wiley, New York, 1993, p. 389.<br />

86. Churms, S.C., Merrifield, E.H., <strong>and</strong> Stephen, A.M., Smith degradation <strong>of</strong> some gum<br />

exudates from some prosopis species, Carbohydr. Res., 90, 261, 1981.<br />

87. Goycoolea, A.M. et al., Processing <strong>and</strong> functional behaviour <strong>of</strong> low-tannin mesquite<br />

gum, in Gums <strong>and</strong> Stabilisers for the <strong>Food</strong> Industry, Vol. 9, Williams, P.A. <strong>and</strong><br />

Phillips, G.O., Eds., RSC, Cambridge, 1998, p. 305.<br />

88. Anderson, D.M.W. <strong>and</strong> Wang, W., The characterisation <strong>of</strong> proteinaceous Prosopsis<br />

gums which are not permitted food additives. <strong>Food</strong> Hydrocoll., 3, 235, 1989.<br />

89. Leon de Pinto, G. et al., Relevant structural features <strong>of</strong> the gum from Enterolobium<br />

cyclocarpum, in Gums <strong>and</strong> Stabilisers for the <strong>Food</strong> Industry, Vol. 10, Williams, P.A.<br />

<strong>and</strong> Phillips, G.O., Eds., Cambridge, 2000, p. 59.<br />

90. Leon-de-Pinto,G. et al.,The composition <strong>of</strong> two spondias gum exudates, <strong>Food</strong> Hydrocoll.,<br />

14, 259, 2000.<br />

91. Garti, N., Slavin, Y., <strong>and</strong> Aserin, A., Surface <strong>and</strong> emulsification properties <strong>of</strong> a new<br />

gum from Portulaca oleracea L., <strong>Food</strong> Hydrocoll., 13, 145, 1999.<br />

92. Grasdalen, H., High field H-NMR spectroscopy <strong>of</strong> alginate: sequential structure <strong>and</strong><br />

linkage conformation, Carbohydr. Res., 118, 255, 1983.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!