Processing of gum arabic and some new opportunities

Food Hydrocolloids

Volumn 10, Issue 3, 1996, Pages 309-316

  Chikamai, B N ^a,c   Banks, W B ^a   Anderson, D M W ^b   Weiping, W ^b  

^a BANGOR UNIVERSITY   (United Kingdom)

^b UNIVERSITY OF EDINBURGH   (United Kingdom)

^c KENYA FORESTRY RESEARCH INSTITUTE   (Kenya)

Author keywords

[No Author keywords available]

Indexed keywords

ADHESIVES; AMINO ACIDS; BIOTECHNOLOGY; EMULSIFICATION; ENZYMES; GELATION;

% REDUCTIONS; ACACIA SENEGAL; EMULSIFICATION PROPERTIES; GALACTOSIDASES; GUM ARABIC; GUM SOLUTIONS; HEAT PROCESSING; INDUSTRIAL METHODS; PROTEIN COMPONENTS;

VISCOSITY;

EID: 0000656322     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(96)80006-3     Document Type: Article

References (19)

1. Chikamai, B.N. and Banks, W.B. (1993) Food Hydrocoll., 7, 521-534.
2. Anderson, D.M.W. and Weiping, W. (1990) Food Hydrocoll., 3, 475-484.
3. Randall, R.C., Phillips, G.O. and Williams, P.A. (1989) Food Hydrocoll., 3, 65-75.
4. Fenyo, J.C. and Vandevelde, M.C. (1990) In Phillips, G.O., Wedlock, D.J. and Williams, P.A. (eds), Gums and Stabilisers for the Food Industry, 5. IRL Press, Oxford, pp. 17-23.
5. Teichgräber, P., Zache, U. and Knorr, D. (1993) Trends Food Sci. Technol., 4, 145-149.
6. Anderson, D.M.W., Howlett, J.F. and McNab, C.G.A. (1985) Food Addit. Contam., 2, 153-157.
7. Osman, M.E., Williams, P.A., Menzies, A.R. and Phillips, G.O. (1993) J. Agric. Food Chem., 41, 71-77.
8. James, M.J. and Patel, P.D. (1988) Development of a Standard Oil-in-Water Emulsion Test for Proteins. Leatherhead Food Research Association, Leatherhead, UK.
9. Anderson, D.M.W. and Weiping, W. (1991) Food Hydrocoll., 3, 475-484.
10. Anderson, D.M.W. and Rahman, S. (1967) Carbohydr. Res., 4, 298-304.
11. Chikamai, B.N. (1994) PhD thesis, University of Wales, UK.
12. Menzies, A.R. (1992) PhD thesis, University of Salford, Salford, UK.
13. Phillips, G.O. and Williams, P.A. (1994) In Nishiarari, K. and Doi, E. (eds), Structures, Properties and Functions. Plenum Press, New York, pp. 45-63.
14. Anderson, D.M.W. and McDougal, F.J. (1987) Food Addit. Contam., 4, 247-255.
15. Connolly, S., Fenyo, J.C. and Vandevelde, M.C. (1988) Carbohydr. Polym., 8, 23-32.
16. Osman, M.E. (1993) PhD thesis, University of Salford, Salford, UK.
17. Weiping, W. (1993) PhD thesis, University of Edinburgh, Edinburgh, UK.
18. Anderson, D.M.W. and McDougal, F.J. (1987) Food Addit. and Contam., 4, 125-132.
19. Bahl, O.P. and Agrawal, K.M.L. (1969) J. Biol. Chem., 244, 2970.