RHEOLOGICAL AND PHYSICAL PROPERTIES OF DATE JUICE PALM BY-PRODUCT (PHOENIX DACTYLIFERAL.) AND COMMERCIAL XANTHAN GUMS

Author:

SALAH RIADH BEN,BESBES SOUHAIL,CHAARI KACEM,RHOUMA ALI,ATTIA HAMMADI,DEROANNE CLAUDE,BLECKER CHRISTOPHE

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Reference27 articles.

1. Production of xanthan gum from Xanthomonas campestris NRRL B-1459 by fermentation of date juice palm by-products (Phoenix dactylifera L.);BEN SALAH;J. Food Process. Eng.,2009

2. Xanthan synthesized by strains of Xanthomonas campestris pv pruni: Production, viscosity and chemical composition;BORGES;Biosci. J.,2007

3. The influence of thermal treatment and operational conditions on xanthan produced by Xanthomonas arboricola pv pruni strain 106;BORGES;Carbohydr. Polym.,2009

4. BOZA, Y.E.A.G. 2002. Encapsulamento Beijerinckia sp utilizando spray-drier. PhD Thesis, Departamento de Ciência de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Campinas-SP.

5. Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source;FERNANDES-SILVA;J. Food Eng.,2009

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