This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the reader an ability to select the best gum for a particular purpose. Chapters have been constructed to provide balanced information and chapter authors have been selected because of outstanding competence in their specialized areas. Industrial Gums is a useful reference for students and industrial researchers and engineers in chemical, industrial, and applied engineering, biochemistry, food technology, materials chemistry, pharmaceuticals, and biopolymers.
1. Chapter 1: INTRODUCTION TO INDUSTRIAL GUMS - p. vii 2. Chapter 2: CONFORMATIONAL ORIGINS OF POLYSACCHARIDE SOLUTION AND GEL PROPERTIES - p. 19 3. Chapter 3: CHEMICAL MODIFICATION OF GUMS - p. 52 4. Chapter 4: BIOSYNTHESIS OF EXTRACELLULAR POLYSACCHARIDES (EXOPOLYSACCHARIDES) - p. 67 5. Chapter 5: AGAR - p. 85 6. Chapter 6: ALGIN - p. 103 7. Chapter 7: CARRAGEENAN - p. 143 8. Chapter 8: GUAR, LOCUST BEAN, TARA, AND FENUGREEK GUMS - p. 180 9. Chapter 9: ALOE, CHIA, FLAXSEED, OKRA, PSYLLIUM SEED, QUINCE SEED, AND TAMARIND GUMS - p. 226 10. Chapter 10: PECTIN - p. 256 11. Chapter 11: HEMICELLULOSES - p. 293 12. Chapter 12: EXUDATE GUMS - p. 308 13. Chapter 13: XANTHAN, GELLAN, WELAN, AND RHAMSAN - p. 339 14. Chapter 14: DEXTRAN - p. 397 15. Chapter 15: CURDLAN - p. 425 16. Chapter 16: PULLULAN - p. 445 17. Chapter 17: SCLEROGLUCAN - p. 460 18. Chapter 18: METHYLCELLULOSE AND ITS DERIVATIVES - p. 474 19. Chapter 19: HYDROXYALKYL AND ETHYL ETHERS OF CELLULOSE - p. 504 20. Chapter 20: SODIUM CARBOXYMETHYLCELLULOSE - p. 535 21. Chapter 21: STARCH-BASED GUMS - p. 578 22. Chapter 22: CHITIN - p. 600 23. Chapter 23: ANALYSIS OF GUMS IN FOODS - p. 604 24. INDEX - p. 618
This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the reader an ability to select the best gum for a particular purpose. Chapters have been constructed to provide balanced information and chapter authors have been selected because of outstanding competence in their specialized areas. Industrial Gums is a useful reference for students and industrial researchers and engineers in chemical, industrial, and applied engineering, biochemistry, food technology, materials chemistry, pharmaceuticals, and biopolymers.
1. Chapter 1: INTRODUCTION TO INDUSTRIAL GUMS - p. vii 2. Chapter 2: CONFORMATIONAL ORIGINS OF POLYSACCHARIDE SOLUTION AND GEL PROPERTIES - p. 19 3. Chapter 3: CHEMICAL MODIFICATION OF GUMS - p. 52 4. Chapter 4: BIOSYNTHESIS OF EXTRACELLULAR POLYSACCHARIDES (EXOPOLYSACCHARIDES) - p. 67 5. Chapter 5: AGAR - p. 85 6. Chapter 6: ALGIN - p. 103 7. Chapter 7: CARRAGEENAN - p. 143 8. Chapter 8: GUAR, LOCUST BEAN, TARA, AND FENUGREEK GUMS - p. 180 9. Chapter 9: ALOE, CHIA, FLAXSEED, OKRA, PSYLLIUM SEED, QUINCE SEED, AND TAMARIND GUMS - p. 226 10. Chapter 10: PECTIN - p. 256 11. Chapter 11: HEMICELLULOSES - p. 293 12. Chapter 12: EXUDATE GUMS - p. 308 13. Chapter 13: XANTHAN, GELLAN, WELAN, AND RHAMSAN - p. 339 14. Chapter 14: DEXTRAN - p. 397 15. Chapter 15: CURDLAN - p. 425 16. Chapter 16: PULLULAN - p. 445 17. Chapter 17: SCLEROGLUCAN - p. 460 18. Chapter 18: METHYLCELLULOSE AND ITS DERIVATIVES - p. 474 19. Chapter 19: HYDROXYALKYL AND ETHYL ETHERS OF CELLULOSE - p. 504 20. Chapter 20: SODIUM CARBOXYMETHYLCELLULOSE - p. 535 21. Chapter 21: STARCH-BASED GUMS - p. 578 22. Chapter 22: CHITIN - p. 600 23. Chapter 23: ANALYSIS OF GUMS IN FOODS - p. 604 24. INDEX - p. 618
