Polysaccharide Gums From Agricultural Products

This book is a comprehensive guide to food hydrocolloids, which are polysaccharides that are found in plant-based products. The book covers the chemistry, extracting processes, molecular structure, and functional properties of these polysaccharides. It is written by a single author, which makes it easy to navigate and provides up-to-date information.

Ontario-based agricultural and food researcher Cui (food science, U. of Guelph) summarizes findings during the past two decades into food hydrocolloids and gums from the plant crops yellow mustard seed, flaxseed, wheat, barley, oats, corn, soybeans, fenugreek, and psyllium. This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums. Review: ... it is quite easy to navigate directly to the information that is of particular interest to the reader, and also to compare the results for one type of polysaccharide to another from a different source... it is quite impressive that the book was written by a single author rather than as an edited collection of contributions from several authors. -Inform, vol. 12, December 2001 very systematically laid out and easy to follow Polysaccharide Gums provides an excellent introduction to the extensive literature on the more unusual food gums; it has been very thoroughly researched with quite copious references for each chapter; and it provides information that is comprehensive and up to date. Anyone involved with research on food hydrocolloids and/or with their application in food manufacture will find it a useful addition to their bookshelves. - David Oakenfull, Honorary Research Fellow, Food Science Australia