Results 1 to 10 of about 280 (117)

Water sorption behaviour of commercial furcellaran [PDF]

Heliyon, 2022
Water sorption isotherms are important tool for designing the technological processes and predicting stability and shelf life of food. The aim of the work was to determine the water sorption isotherms of commercial furcellaran at different temperatures ...
Anne Menert, Aleksei Kaleda, Kairit Eha   +2 more
exaly   +6 more sources

Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques [PDF]

Foods
In the current study, fermented whey-based beverage models with different levels of blackcurrant juice (0; 10; 20; 100% (w/w)) and furcellaran (0.25% and 0.50% (w/w)) were produced and evaluated. Physicochemical, rheological, mechanical vibration damping,
Richardos Nikolaos Salek, Martin Vasina, Lumír Hružík   +2 more
exaly   +4 more sources

Biochemical Characteristics and Potential Biomedical Applications of Hydrolyzed Carrageenans [PDF]

Marine Drugs, 2023
Seaweed contains a variety of bioactive compounds; the most abundant of them are polysaccharides, which have significant biological and chemical importance.
Sanjida Humayun, Amal D. Premarathna, Vitalijs Rjabovs, Md Musa Howlader, Clarisa Naa Shormeh Darko, Il-Kyoon Mok, Rando Tuvikene   +6 more
doaj   +2 more sources

The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products [PDF]

Foods, 2023
The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic,
Anna Vincová, Kristýna Šantová, Vendula Kůrová, Alena Kratochvílová, Veronika Halámková, Markéta Suchánková, Eva Lorencová, Daniela Sumczynski, Richardos Nikolaos Salek   +8 more
doaj   +2 more sources

Cloning, Heterologous Expression, and Characterization of a βκ-Carrageenase From Marine Bacterium Wenyingzhuangia funcanilytica: A Specific Enzyme for the Hybrid Carrageenan–Furcellaran [PDF]

Frontiers in Microbiology, 2021
Carrageenan is a group of important food polysaccharides with high structural heterogeneity. Furcellaran is a typical hybrid carrageenan, which contains the structure consisted of alternative β-carrageenan and κ-carrageenan motifs.
Siqi Cao, Yuying Zhang, Guangning Chen, Jingjing Shen, Jin Han, Yaoguang Chang, Yaoguang Chang, Hang Xiao, Changhu Xue, Changhu Xue   +9 more
doaj   +2 more sources

Physicochemical, Sensorial and Calcium Bioavailability of Jelly Prepared Using Fish Gelatin in Combination with Furcellaran and Calcium L-Threonate [PDF]

Gels
Confectionery products, specifically jelly and gummy, require optimized structural, thermal, and nutritional properties for functionality and consumer acceptance. This study investigated the impact of furcellaran (FUR) and calcium L-threonate (Ca) on the
Tanyamon Petcharat, Manat Chaijan, Sylvia Indriani, Supatra Karnjanapratum, Nilesh Nirmal, Jaspreet Singh, Ihlana Nairfana, Sitthipong Nalinanon   +7 more
doaj   +2 more sources

Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenans [PDF]

Heliyon, 2021
In the production of biopolymers, the processing operations (e.g. extraction and drying) involve some degradation of the polysaccharide-causing structural and functional changes in final products.
Kairit Eha, Tõnis Pehk, Ivo Heinmaa, Aleksei Kaleda, Katrin Laos   +4 more
doaj   +2 more sources

The Effect of Furcellaran Addition and High-Pressure Homogenization Process on the Physicochemical, Rheological and Sensory Properties of Chocolate Milk Drinks [PDF]

Foods
The effect of the high-pressure homogenization (HPH) process (one-stage; applied pressure of 10 MPa and 20 MPa) and furcellaran addition (0.25% and 0.50%, w/w) on the physicochemical and rheological properties of chocolate milk drinks was evaluated.
Anita Rejdlová, Vendula Kůrová, Eva Lorencová, Zuzana Lazárková, Lucie Cmajdálková, Ludmila Zálešáková, Maciej Nastaj, Bartosz G. Sołowiej, Markéta Pětová, Tomáš Kašparovský, Richardos N. Salek   +10 more
doaj   +2 more sources

Developing Technology for the Production of Innovative Coatings with Antioxidant Properties for Packaging Fish Products [PDF]

Foods, 2022
In this study, we investigated the effects of furcellaran–gelatine (FUR/GEL) coatings incorporated with herb extracts on the quality retention of carp fish during refrigeration.
Hana Derbew Gedif, Joanna Tkaczewska, Ewelina Jamróz, Marzena Zając, Mirosław Kasprzak, Paulina Pająk, Wiktoria Grzebieniarz, Nikola Nowak   +7 more
doaj   +2 more sources

Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach [PDF]

Animals
Hydrocolloids are used in spreadable meat or poultry products to improve consistency, emulsion stability and water retention, resulting in products with desired functional and organoleptic properties. The scope of the work was to evaluate the addition of
Ladislav Šiška, Robert Gál, František Štefunko, Zdeněk Polášek, Zuzana Lazárková, Markéta Pětová, Zdeněk Trvdoň, Richardos Nikolaos Salek   +7 more
doaj   +2 more sources