Table of Contents
Table of Contents
Preface
Chapter 1. Xanthan Gum Application in Food
Leidi Daiana Preichardt and Paula Michele Abentroth Klaic (Eixo de Produção Alimentícia – Instituto Federal Farroupilha, Rua Fábio João Andolhe, Bairro Floresta, CEP, Santo Augusto, RS, Brasil)
Chapter 2. The Use of Xanthan Gum in the Nixtamalization Process: A Review
Silvas-García M. I., Ramírez-Wong B., Torres-Chávez P.I., Medina-Rodríguez L.C., Salazar-García M.G., Ledesma-Osuna, A.I. (Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora. Blvd. Luis Encinas y Rosales s/n Col. Centro, CP, Hermosillo, Sonora, México)
Chapter 3. Application of Xanthan Gum as a Sustained Release Agent
Safwan Abdel Rahim and Amal Ali Elkordy (Sunderland Pharmacy School, University of Sunderland, Sunderland, UK)
Chapter 4. Studying the Role of Xanthan Gum upon the Rheology and Stability of Oil/Water Emulsions
Gabriel Lorenzo, Noelia Mori Cortés, Noemí Zaritzky and Alicia Califano (Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET – CICPBA-Fac, Cs. Exactas, UNLP), La Plata, B.A., Argentina, and others)
Chapter 5. Relevance of Xanthan Gum to Formulate Chickpea Flour-Based Gluten-Free Batters and Muffins
María Dolores Alvarez, Beatriz Herranz, Wenceslao Canet and María José Jiménez (Department of Characterization, Quality and Safety, USAS, Service Unit of Sensory Analysis, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, Madrid, Spain)
Index
