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

Innovative Food Science and Emerging Technologies

Volumn 1, Issue 4, 2000, Pages 275-279

  Friedenthal, Margus ^a   Eha, Kairit ^a   Viitak, Anu ^a   Lukas, Ave ^a   Siimer, Enn ^a  

^a TALLINN UNIVERSITY OF TECHNOLOGY   (Estonia)

Author keywords

Conductivity; Drying; Furcellaran; Gelation

Indexed keywords

EID: 0034370065     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(00)00027-8     Document Type: Article

References (21)

1. Bradley R.L. Moisture and total solid analysis. Nielsen S.S., Food Analysis. Second edition. 1998;119-139 Aspen Publishers, Inc, Gaithersburg, Maryland.
2. Bradley T.D., Mitchell J.R. The determination of the kinetics of polysaccharide thermal degradation using high temperature viscosity measurements. Carbohydrate Polymers. 9:1988;257-267.
3. Friedenthal M., Sirendi M., Vokk R., Köster M. High definition gelling agent from the local seaweed. NJF XXI Kongres, As, 28 Juni-1 Juli 1999. In Kongres Rapport Nordisk Jordbrugsforskning, Nr 2. argang 81:1999;180.
4. Glicksman M. Food Hydrocolloids. 2:1983;73-113 CRC Press, Inc, Boca Raton, Florida.
5. Lai M.-F., Lii C.-Y., Hung W.-L., Lu T.-J. Kinetic compensation effect in depolymerisation of food polysaccharides. Food Chemistry. 68:2000;319-325.
6. Maier H., Anderson M., Karl C., Magnuson K., Whistler R.L. Whistler R.L., BeMiller J.N., Industrial Gums. Polysaccharides and Their Derivatives. Third Edition. 1993;181-226 Academic Press, San Diego, New York, Boston, London, Sydney, Tokyo, Toronto.
7. Nussinovitch A. Hydrocolloid Applications. Gum Technology in the Food and Other Industries. 1997;40-62 Blackie Academic & Professional, London, Weinheim, New York, Tokyo, Melbourne, Madras.
8. Painter T. Algal polysaccharides. Aspinall G.O., The Polysaccharides. 2:1983;195-285 Academic Press, New York.
9. Philips Scientific Atomic Absorption Data Book (1988). Black Bear Press Ltd., Cambridge, 71.
10. Price W.J. Spectrochemical Analysis by Atomic Absorption. 1979;287-357 Heyden & Son Ltd, London, Philadelphia, Rheine.
11. Research Report No 204 (1994). Institute of Chemistry. The Estonian Academy of Sciences. Unpublished.
12. Smewing J. Hydrocolloids. Rosenthal A.J., Food Texture. 1999;282-303 Aspen Publishers, Inc, Gaithersburg, Maryland.
13. Tanaka R., Hatakeyama T., Hatakeyama H., Philipps G.O. Differential scanning calorimetric studies of Philippines natural grade kappa-carrageenan. Food Hydrocolloids. 10(4):1996;441-444.
14. Therkelsen G.H. Carrageenan. Whistler R.L., BeMiller J.N., Industrial Gums. Polysaccharides and Their Derivatives. Third Edition. 1993;145-180 Academic Press, San Diego, New York, Boston, London, Sydney, Tokyo, Toronto.
15. Thomas W.R. Carrageenan. Imeson A., Thickening and Gelling Agents for Food. 1997;45-59 Blackie Academic & Professional, London, Weinheim, New York, Tokyo, Melbourne, Madras.
16. Truus K., Vaher M., Kukk H., Pehk T., Kollist A. Gelling galactans of red algae from the Baltic Sea (in Estonian). Eesti TA Toimetised. Keemia. 45(1/2):1996;15-29.
17. Truus K., Vaher M., Usov A.I., Pehk T., Kollist A. Gelling galactans from the algal community of Furcellaria lumbricalis and Coccotylus truncatus (the Baltic Sea, Estonia): a structure-property study. International Journal of Biological Macromolecules. 21:1997;89-96.
18. Usov A.I. Structural analysis of red seaweed galactans of agar and carrageenan groups. Food Hydrocolloids. 12(3):1998;301-308.
19. Vaher M., Truus K., Taure I., Leito I., Lahe L., Kallavus U., Pehk T. Composition and structure of summary polysaccharide from the red alga Furcellaria lumbricalis. Proceedings of the Estonian Academy of Sciences. Chemistry. 47(2):1998;51-59.
20. Viitak A., Treumann M. Electrochemical AAS for the determination of arsenic and selenium in hair. Proceedings of the Estonian Academy of Sciences. Chemistry. 45(3/4):1996;91-96.
21. Watase M., Nishinari K. Effect of alkali metal ions on the rheological properties of κ-carrageenan and agarose gels. Journal of Texture Studies. 12:1981;427-445.