Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis)

Food Science and Technology International

Volumn 18, Issue 3, 2012, Pages 241-250

  Mahfoudhi, N ^a   Chouaibi, M ^a   Donsi F ^b   Ferrari, G ^b   Hamdi, S ^a  

^a Ecole Superieure des Industries Alimentaires   (Tunisia)

^b UNIVERSITY OF SALERNO   (Italy)

Author keywords

emulsion stability; foaming capacity; functional properties; gum exudates; minerals; Prunus dulcis

Indexed keywords

ACCELERATED AGEING; AQUEOUS PHASE; CHEMICAL COMPOSITIONS; DROPLET SIZE DISTRIBUTIONS; DRY WEIGHT; EMULSIFYING CAPACITY; EMULSION STABILITY; FOAMING PROPERTIES; FUNCTIONAL PROPERTIES; GUM CONCENTRATION; GUM EXUDATE; GUM SOLUTIONS; HIGH PRESSURE HOMOGENIZATION; MASS RATIO; OLIVE OIL; PH LEVELS; PRUNUS DULCIS; URONIC ACIDS;

CARBOHYDRATES; CARBOXYLIC ACIDS; FORESTRY; GLUCOSE; MAGNESIUM; MINERALS; POTASSIUM; SODIUM; SUGAR SUBSTITUTES; VEGETABLE OILS;

EMULSIFICATION;

CARBOHYDRATES; CARBOXYLIC ACIDS; EMULSIONS; FOAMING; FORESTRY; GLUCOSE; GUMS; MAGNESIUM; PRUNUS; STABILITY; VEGETABLE OIL;

PRUNUS DULCIS;

EMULSIFYING AGENT; PLANT GUM;

ARTICLE; CHEMISTRY; EMULSION; PH; PLANT STEM; PRUNUS;

EMULSIFYING AGENTS; EMULSIONS; HYDROGEN-ION CONCENTRATION; PLANT GUMS; PLANT STEMS; PRUNUS;

EID: 84862298087     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211415173     Document Type: Article

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