Xanthan gum produced by Xanthomonas campestris from cheese whey: production optimisation and rheological characterisation-Reference-Cited by-同舟云学术

Xanthan gum produced by Xanthomonas campestris from cheese whey: production optimisation and rheological characterisation

Published:2009-09-02 Issue:14 Volume:89 Page:2440-2445
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Mesomo Michele,Silva Marceli Fernandes,Boni Gabriela,Padilha Francine Ferreira,Mazutti Marcio,Mossi Altemir,de Oliveira Debora,Cansian Rogério Luis,Di Luccio Marco,Treichel Helen

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.3743/fullpdf

Reference22 articles.

1. Xanthan gum: production, recovery, and properties;García-Ochoa;Biotechnol Adv,2000

2. Screening among 18 novel strains of Xanthomonas campestris pv pruni;Moreira;Food Hydrocolloids,2001

3. Optimization study of xanthan gum production using response surface methodology;Psomas;Biochem Eng J,2007

4. Microbial polysaccharides: current products and future trends;Sutherland;Microbiol Today,2002

5. Application of solid-state fermentation to food industry-a review;Couto;J Food Eng,2006

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