Xanthan gum produced by Xanthomonas campestris from cheese whey: Production optimisation and rheological characterisation

Journal of the Science of Food and Agriculture

Volumn 89, Issue 14, 2009, Pages 2440-2445

  Mesomo, Michele ^a   Silva, Marceli Fernandes ^a   Boni, Gabriela ^a   Padilha, Francine Ferreira ^c   Mazutti, Marcio ^a,b   Mossi, Altemir ^a   de Oliveira, Debora ^a   Cansian, Rogério Luis ^a   di Luccio, Marco ^a   Treichel, Helen ^a  

^a DEPARTMENT OF FOOD ENGINEERING   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c Instituto de Tecnologia e Pesquisa   (Brazil)

Author keywords

Cheese whey; Response surface design; Rheology; Xanthan gum; Xanthomonas campestris pv. mangiferaeindicae

Indexed keywords

XANTHOMONAS CAMPESTRIS; XANTHOMONAS CAMPESTRIS PV. MANGIFERAEINDICAE;

EID: 70350048680     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3743     Document Type: Article

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