Results 121 to 130 of about 389 (140)

Sorption of water vapour by K- and Ca-furcellaran films

Food Hydrocolloids, 1994
Abstract Sorption of water vapour by films of the food polysaccharide furcellaran at 22, 35 and 50°C in the vapour activity range 0.1–0.96 is reported. The sorption isotherm data are well described by the localized sorption model at low activities.
N.M. Ptitchkina, A.Ye. Chalykh
openaire   +1 more source

Effects of drying on the gel strength and cation mobility of furcellaran

Innovative Food Science & Emerging Technologies, 2000
Abstract Thermal stability, by means of air drying a furcellaran powder, and its impact on gel strength and cation mobility were studied. Halogen heating in the temperature range 90–115°C for 15 min resulted in loss on drying ( L D , %). These results can be described by polynom L D =−9.583+2.989τ−0.249τ 2 +0.00729τ 3 +0.1034 t ( R 2 =0.9976 ...
Margus Friedenthal, Kairit Eha, Anu Viitak, Ave Lukas, Enn Siimer   +4 more
openaire   +1 more source

Salt dependence and ion specificity of the coil–helix transition of furcellaran

Biopolymers, 1991
AbstractThe conformational transition and the cation‐binding properties of aqueous furcellaran (a gel‐forming, low‐sulfated polysaccharide of the carrageenan family) in various salts and salt mixtures was studied by optical rotation and by 133Cs‐nmr. The results were compared with theoretical predictions based on the Poisson–Boltzmann cell model (PBCM).
Wei Zhang, Lennart Piculell, Svante Nilsson   +2 more
openaire   +1 more source

Note: Characterisation of furcellaran samples from Estonian Furcellaria lumbricalis (Rhodophyta)

Journal of Applied Phycology, 2005
The structure of furcellarans obtained from red algae Furcellaria lumbricalis collected in Estonia was determined. Native and alkali-modified furcellarans were examined by gas chromatography/mass spectrometry (GC/MS), and 13C-nuclear magnetic resonance spectroscopy (NMR) and were compared with commercial furcellaran (FMC Food Ingredients).
Katrin Laos, Stephen G. Ring
openaire   +1 more source

Furcellaran: Impact of Concentration, Rheological Properties, and Structure on Ice Recrystallization Inhibition Activity

Biomacromolecules
Recrystallization is considered the main damaging mechanism during the frozen storage of biologic materials. In this study, furcellaran, a polysaccharide related to κ-carrageenan, was studied for its concentration-dependent effect on ice crystal growth and recrystallization.
Julian Gerhäuser, Julia Hale, Daniel Wefers, Volker Gaukel   +3 more
openaire   +3 more sources

Designing a Composite Films Based on Carbon Quantum Dots and Furcellaran

2018
Composite films based on furcellaran (FUR) and carbon quantum dots (CQDs) has been obtained by casting method. The effects of CQDs films as nanofiller on optical, physical, mechanical and microstructural properties of furcellaran films were evaluated.
Milosavljević, Vedran, Jamroz, Ewelina, Gagić, Milica, Kopel, Pavel, Adam, Vojtěch   +4 more
openaire   +1 more source

Review for "Effect of furcellaran incorporation on gel properties of sardine surimi"

2021
  +5 more sources

The influence of lingonberry extract on the properties of novel, double-layered biopolymer films based on furcellaran, CMC and a gelatin hydrolysate

Food Hydrocolloids, 2022
Ewelina Jamroz, Joanna Tkaczewska, Lesław Juszczak   +2 more
exaly  

Author response for "Effect of furcellaran incorporation on gel properties of sardine surimi"

2021
null Tanyamon Petcharat, null Manat Chaijan, null Supatra Karnjanapratum   +2 more
openaire   +1 more source

Interactions between furcellaran and the globular proteins bovine serum albumin and β-lactoglobulin

Carbohydrate Polymers, 2007
Stephen G Ring
exaly