Recent advances in Rosaceae gum exudates: From synthesis to food and non-food applications

International Journal of Biological Macromolecules

Volumn 86, Issue , 2016, Pages 535-545

  Bouaziz, Fatma ^a   Koubaa, Mohamed ^b   Ellouz Ghorbel, Raoudha ^a   Ellouz Chaabouni, Semia ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b SORBONNE UNIVERSITÉ   (France)

Author keywords

Food and non food applications; Phytochemical properties; Rosaceae gums

Indexed keywords

CALCIUM; CARBOHYDRATE; FOOD ADDITIVE; GUM ARABIC; GUM TRAGACANTH; MAGNESIUM; MINERAL; MONOSACCHARIDE; OLIGOSACCHARIDE; PLANT GUM; POLYSACCHARIDE; POTASSIUM; SUSPENDING AGENT;

ALMOND; ANTIBACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; APRICOT; CHEMICAL COMPOSITION; FAT CONTENT; FOOD BIOTECHNOLOGY; FOOD INDUSTRY; FUNGICIDAL ACTIVITY; HUMAN; MOLECULAR WEIGHT; NECTARINE; NONHUMAN; PEACH; PLUM; PROTEIN CONTENT; REVIEW; ROSACEAE; SOUR CHERRY; ANIMAL; CHEMISTRY; FOOD; METABOLISM; PROCEDURES; SYNTHESIS;

ANIMALS; CHEMISTRY TECHNIQUES, SYNTHETIC; FOOD; HUMANS; PLANT GUMS; ROSACEAE;

EID: 84956902953     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2016.01.081     Document Type: Review

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