[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Production, characterization and utilization of gelling polysaccharide of bacteria

Triveni, R. (2000) Production, characterization and utilization of gelling polysaccharide of bacteria. PhD thesis, University of Mysore.


Download (6MB)

Citations: 74 in Google Scholar


<p align="justify">Polysaccharides also referred to as gums or hydrocolloids which consist mostly of water soluble or water swellable macromolecules, have broad applications in both food and non-food industries. They are used commercially to thicken, suspend or stabilize aqueous systems, to produce gels and to act as flocculent, binders, film formers, lubricants and friction reducers.Polysaccharides obtained from plants and seaweeds make up most significant quantity of the natural gums of commercial importance. A number of microbial polysaccharides such as dextran, xanthan, gellan etc., with varied properties have been discovered or commercialised.</p>

Item Type: Thesis (PhD)
Uncontrolled Keywords: Polysaccharide Polysaccharide producing bacteria Polysaccharide Production
Subjects: 600 Technology > 08 Food technology > 09 Food Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Aug 2005
Last Modified: 28 Dec 2011 09:24
URI: http://ir.cftri.com/id/eprint/131

Actions (login required)

View Item View Item