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https://hdl.handle.net/1822/20680
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Campo DC | Valor | Idioma |
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dc.contributor.author | Azevedo, Gabriela | - |
dc.contributor.author | Hilliou, L. | - |
dc.contributor.author | Bernardo, Gabriel | - |
dc.contributor.author | Pinto, Isabel Sousa | - |
dc.contributor.author | Adams, Ralph W. | - |
dc.contributor.author | Nilsson, M. | - |
dc.contributor.author | Villanueva, R. D. | - |
dc.date.accessioned | 2012-11-06T14:16:31Z | - |
dc.date.available | 2012-11-06T14:16:31Z | - |
dc.date.issued | 2013 | - |
dc.identifier.issn | 0268-005X | por |
dc.identifier.uri | https://hdl.handle.net/1822/20680 | - |
dc.description.abstract | Mastocarpus stellatus seaweeds were subjected to different alkali pre-treatments to investigate the effect of alkali type, concentration and treatment duration on the chemical structure and the gelling properties of extracted kappa/iota-hybrid carrageenan (KI). Increasing the concentration in KOH and the pretreatment time gives KI with lower amounts of nu-carrageenan units, which have a direct impact on the improved gelling properties. However, excessive KOH concentration and pre-treatment duration give KI with smaller molecular mass and depressed gel properties. NaOH is more efficient in converting nucarrageenan to iota-carrageenan, but no correlation between the chemical structure and gel properties was found. An interaction between the alkali concentration and the pre-treatment duration complicates the rationalization of NaOH efficiency. A set of KI with 60e75 mol% kappa-carrageenan and tailored gelling properties for a wide range of applications is delivered | por |
dc.description.sponsorship | FEDER funds through the program COMPETE (project PTDC/CTM/100076/2008) and by the UK Engineering and Physical Sciences Research Council (Grant Numbers EP/ H024336/1 and EP/E05899X/1) | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier | por |
dc.rights | restrictedAccess | por |
dc.subject | Mastocarpus stellatus | por |
dc.subject | Hybrid carrageenan | por |
dc.subject | Viscoelasticity | por |
dc.subject | Alkali | por |
dc.subject | Hydrogel | por |
dc.title | Tailoring kappa/iota-hybrid carrageenan from Mastocarpus stellatus with desired gel quality through pre-extraction alkali treatment | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
sdum.publicationstatus | published | por |
oaire.citationStartPage | 94 | por |
oaire.citationEndPage | 102 | por |
oaire.citationIssue | 1 | por |
oaire.citationTitle | Food Hydrocolloids | por |
oaire.citationVolume | 31 | por |
dc.identifier.doi | 10.1016/j.foodhyd.2012.10.010 | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Food Hydrocolloids | por |
Aparece nas coleções: | IPC - Artigos em revistas científicas internacionais com arbitragem |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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food hydrocolloids (2013) masto alkali NaOH KOH.pdf Acesso restrito! | author's copy | 980,42 kB | Adobe PDF | Ver/Abrir |