**Author details**

Diego Aires da Silva1 \*, Giselle Cristine Melo Aires1 and Rosinelson da Silva Pena2

1 Food Technology Department, Natural Science and Technology Center, University of Pará State (UEPA), Belém, PA, Brazil

2 Graduate Program in Food Science and Technology, Technology Institute, Federal University of Pará (UFPA), Belém, PA, Brazil

\*Address all correspondence to: diegoaires@uepa.br

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

**247**

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*Gums—Characteristics and Applications in the Food Industry DOI: http://dx.doi.org/10.5772/intechopen.95078*
