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Agroinstitut Nitra, state enterprise is almost 50 years deparmently educational institution of the Ministry of Agriculture and Rural Development of the Slovak republic. It provides a broad portfolio of services mainly in the area of continuing vocational lifelong education, training and certification of Agricultural advisors, compiles specialized library collection, ensures effective and efficient access to information and information resources through information services and information technology. Portfolio of services is completed by hotel [...]

Journal Article

Journal Article

Xanthan gum: properties, production conditions, quality and economic perspective  [2015]

Lopes, B. M.; Lessa, V. L.; Silva, B. M.; Carvalho Filho, M. A. S; et al. Positivo University, Rua Professor Pedro Viriato Parigot de Souza 5300, 81280-330 Curitiba, Paraná, Brazil. E-mail: luizgustavo@up.com.br, tel.: + 55 41 33173403 [Corporate Author]

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Xanthan gum is an important exopolysaccharide produced by Xanthomonas campestris in controlled conditions. These conditions must be carefully evaluated in order to obtain an optimal combination between yield and quality of the gum, and with production costs. The issue of this review is to provide a consolidated source of information on studies about xanthan gum production, such as new strains, supplementation of the fermentation medium, alternative carbon sources, effects of temperature, pH, stirrer speed and air flow. The quality of the final product is also discussed. Lastly, this review includes the overviews related to applications and commercial perspectives.

From the journal

JOURNAL OF FOOD AND NUTRITION RESEARCH

Bibliographic information

Type:
Journal Article
In AGRIS since:
2016
Volume:
54/n.3
All titles:
"Xanthan gum: properties, production conditions, quality and economic perspective"@eng
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Bibliographic information

Type:
Journal Article
In AGRIS since:
2016
Volume:
54/n.3
All titles:
"Xanthan gum: properties, production conditions, quality and economic perspective"@eng