Use of FT-IR spectroscopy as a tool for the analysis of polysaccharide food additives

Carbohydrate Polymers

Volumn 51, Issue 4, 2003, Pages 383-389

  Černá, Marcela ^a   Barros, António S ^b   Nunes, Alexandra ^b   Rocha, Sílvia M ^b   Delgadillo, Ivonne ^b   Čopíková, Jana ^a   Coimbra, Manuel A ^b  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Additives; Carrageenan; FT IR spectroscopy; Glucan; Guican; Pe ctin; Pectin

Indexed keywords

CHARACTERIZATION; EMULSIONS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; POLYSACCHARIDES; VISCOSITY;

PECTIN;

FOOD ADDITIVES;

ARA;

EID: 0037346988     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(02)00259-X     Document Type: Article

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