Hydrocolloid from leaves of Corchorus olitorius and its synergistic effect on κ-carrageenan gel strength

Food Hydrocolloids

Volumn 22, Issue 5, 2008, Pages 819-825

  Yamazaki, Eiji ^a   Kurita, Osamu ^a   Matsumura, Yasuki ^b  

^a Mie Prefectural Science and Technology Promotion Center   (Japan)

^b KYOTO UNIVERSITY   (Japan)

Author keywords

Ammonium sulfate fractionation; Corchorus olitorius; Hydrocolloid; Rheology; Synergy; carrageenan

Indexed keywords

COLLOIDS; MOLECULAR WEIGHT DISTRIBUTION; SIZE EXCLUSION CHROMATOGRAPHY; SULFUR COMPOUNDS;

AMMONIUM SULPHATE FRACTIONATION; CARRAGEENANS; CORCHORUS OLITORIUS; DISTILLED WATER; DRY MATERIALS; GEL STRENGTHS; HYDROCOLLOID; SYNERGISTIC EFFECT; SYNERGY; Κ-CARRAGEENAN;

NITROGEN COMPOUNDS;

CORCHORUS; CORCHORUS OLITORIUS;

EID: 39549107535     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.03.009     Document Type: Article

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