Page 283 - Analytical method for food addtives
P. 283
188 Analytical methods for food additives
16.3 Recommendations
There are no recent methods published for karaya gum and these need to be
developed.
16.4 References
1 ‘FT-Raman spectroscopy of gums of technological significance’, Edwards H G M, Falk
M J, Sibley M G, AlvarezBenedi J, Rull F. Spectrochimica Acta, Part A: Molecular and
Biomolecular Spectroscopy (1998) 54A(7), 903–920.
2 ‘Physico-chemical analysis of gum kondagogu (Cochlospermum gossypium): a poten-
tial food additve’, Janaki B, Sashidhar R B. Food Chemistry (1998) 61(1–2), 231–236.
3 ‘Determination of pectin in the presence of food polysaccharides’, Koseki M, Kitabatake
N, Doi E, Yasuno T, Ogino S, Ito A, Endo F. J. Food Sci. (1986) 51(5), 1329–1332.
