Comparative amino acid and fatty acid compositions of edible gums kondagogu (Cochlospermum gossypium) and karaya (Sterculia urens)

Food Chemistry

Volumn 123, Issue 1, 2010, Pages 57-62

  Vinod, V T P ^a   Sashidhar, R B ^b   Sarma, V U M ^c   Raju, S Satyanarayana ^c  

^a DEPARTMENT OF ATOMIC ENERGY   (India)

^b OSMANIA UNIVERSITY   (India)

^c INDIAN INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Amino acid and fatty acid compositions; GC MS; Gum karaya; Gum kondagogu

Indexed keywords

ALANINE; ARACHIDIC ACID; ASPARTIC ACID; GAMMA LINOLENIC ACID; KARAYA GUM; KONDAGOGU GUM; LINOLEIC ACID; METHIONINE; PLANT GUM; SATURATED FATTY ACID; TRYPTOPHAN; TYROSINE; UNCLASSIFIED DRUG; UNSATURATED FATTY ACID; VALINE;

AMINO ACID COMPOSITION; ARTICLE; COCHLOSPERMUM GOSSYPIUM; COMPARATIVE STUDY; CONTROLLED STUDY; FATTY ACID ANALYSIS; ION CURRENT; LIPID COMPOSITION; MASS FRAGMENTOGRAPHY; NONHUMAN; NUTRITIONAL VALUE; PLANT; PROTEIN HYDROLYSIS; STERCULIA; TRANSESTERIFICATION;

COCHLOSPERMUM GOSSYPIUM; STERCULIA URENS;

EID: 77952568519     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.127     Document Type: Article

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