Results 11 to 20 of about 389 (140)

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   +6 more sources

Carboxymethylated and Sulfated Furcellaran from Furcellaria lumbricalis and Its Immobilization on PLA Scaffolds [PDF]

Polymers
This study involved the creation of highly porous PLA scaffolds through the porogen/leaching method, utilizing polyethylene glycol as a porogen with a 75% mass ratio. The outcome achieved a highly interconnected porous structure with a thickness of 25 μm.
Kateřina Štěpánková, Kadir Ozaltin, Petr Sáha, Elif Vargun, Eva Domincová-Bergerová, Alenka Vesel, Miran Mozetič, Marian Lehocký   +7 more
core   +8 more sources

A Multifunctional Polysaccharide Utilization Gene Cluster in Colwellia echini Encodes Enzymes for the Complete Degradation of κ-Carrageenan, ι-Carrageenan, and Hybrid β/κ-Carrageenan [PDF]

mSphere, 2020
Algal cell wall polysaccharides constitute a large fraction in the biomass of marine primary producers and are thus important in nutrient transfer between trophic levels in the marine ecosystem.
Line Christiansen, Duleepa Pathiraja, Pernille Kjersgaard Bech, Mikkel Schultz-Johansen, Rosanna Hennessy, David Teze, In-Geol Choi, Peter Stougaard   +7 more
doaj   +4 more sources

Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis [PDF]

Gels
Fish gelatin (FG) is a promising alternative to mammalian gelatin but is limited by poor gelling ability, low gel strength, and inability to set at room temperature.
Tanyamon Petcharat, Manat Chaijan, Sylvia Indriani, Jaksuma Pongsetkul, Supatra Karnjanapratum, Sitthipong Nalinanon   +5 more
doaj   +4 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

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

Composite biopolymer films based on a polyelectrolyte complex of furcellaran and chitosan

Carbohydrate Polymers, 2021
The aim of research was to develop biopolymer films based on natural polysaccharides. For the first time, biodegradable films were obtained on the basis of a furcellaran-chitosan polyelectrolyte complex. The conditions for its formation were determined by measuring the zeta potential as a function of colloid pH, the size of pure components and their ...
Ewelina Jamroz, Lesław Juszczak, Tomasz Kruk   +2 more
exaly   +4 more sources