Xanthan gum: Secondary raw materials for biosynthesis, isolation and application | Kurbanov | Food systems

Food systems
Piŝevye sistemy

ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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Kurbanov G.F., Prichepa A.O., Sharova N.Yu. Xanthan gum: Secondary raw materials for biosynthesis, isolation and application. Food systems. 2024;7(4):515-522. https://doi.org/10.21323/2618-9771-2024-7-4-515-522

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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Oxana A. Kuznetsova - Doctor of technical sciences, Director, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia

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About the Authors

G. F. Kurbanov
All-Russia Research Institute for Food Additives
Russian Federation

Gabdulla F. Kurbanov, Research Assistant, Laboratory of Biotechnology and Bioengineering

55, Liteiny pr., 190000, St. Petersburg

Tel.: +7–937–164–45–66

A. O. Prichepa
All-Russia Research Institute for Food Additives
Russian Federation

Artem O. Prichepa, Research Assistant, Laboratory of Biotechnology and Bioengineering

55, Liteiny pr., 190000, St. Petersburg

Тел.: +7–931–588–40–14

N. Yu. Sharova
All-Russia Research Institute for Food Additives
Russian Federation

Natalya Yu. Sharova, Doctor of Technical Sciences, Professor of the Russian Academy of Sciences, Deputy Director for Research

55, Liteiny pr., 190000, St. Petersburg

Тел.: +7–900–624–11–09

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