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Volumn , Issue , 2009, Pages 164-185

Carrageenan and furcellaran

Author keywords

Carrageenan; Carrageenan locust bean gum synergy; Furcellaran; Gelling agent; Processed Eucheuma seaweed (PES)

Indexed keywords

BEVERAGES; CANNING; POLYSACCHARIDES; SEAWEED;

EID: 79851515375     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845695873.164     Document Type: Chapter
Times cited : (100)

References (19)
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    • Anderson, N.S.1    Dolan, T.C.S.2    Rees, D.A.3
  • 2
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    • Kappa-2 carrageenan: structure and performance of commercial extracts II. Performance in two simulated dairy applications
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    • (2001) Food Hydrocolloids , vol.15 , pp. 619-630
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  • 4
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    • Interaction of different gelling carrageenans with milk proteins
    • RSC Publishing, Cambridge, P.A. Williams, G.O. Phillips (Eds.)
    • De Vries J.A., Arltoft D., Madsen F. Interaction of different gelling carrageenans with milk proteins. Gums and Stabilisers for the Food Industry 14 2008, 440-445. RSC Publishing, Cambridge. P.A. Williams, G.O. Phillips (Eds.).
    • (2008) Gums and Stabilisers for the Food Industry 14 , pp. 440-445
    • De Vries, J.A.1    Arltoft, D.2    Madsen, F.3
  • 9
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    • Molecular weight distribution of carrageenans
    • IRL Press at the Oxford University Press, Oxford, G.O. Phillips, P.J. Williams, D.J. Wedlock (Eds.)
    • Hoffmann R.A., Russell A.R., Gidley M.J. Molecular weight distribution of carrageenans. Gums and Stabilisers for the Food Industry 8 1996, 137-148. IRL Press at the Oxford University Press, Oxford. G.O. Phillips, P.J. Williams, D.J. Wedlock (Eds.).
    • (1996) Gums and Stabilisers for the Food Industry 8 , pp. 137-148
    • Hoffmann, R.A.1    Russell, A.R.2    Gidley, M.J.3
  • 10
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    • Safety evaluation of certain food additives and contaminants. Prepared by the 57th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
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    • Jecfa Safety evaluation of certain food additives and contaminants. Prepared by the 57th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Carrageenan and Processed Eucheuma Seaweed (addendum) 2002, WHO Food Additives Series 48 91 101,. http://www.inchem.org/documents/jecfa/jecmono/v48je08.htm.
    • (2002) Carrageenan and Processed Eucheuma Seaweed (addendum)
  • 12
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    • The stability of carrageenans to processing
    • Royal Society of Chemistry, Cambridge, P.A. Williams, G.O. Phillips (Eds.)
    • Marrs W.M. The stability of carrageenans to processing. Gums and Stabilisers for the Food Industry 9 1998, 345-357. Royal Society of Chemistry, Cambridge. P.A. Williams, G.O. Phillips (Eds.).
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    • The chemical identification of PNG-carrageenan
    • IRL Press at the Oxford University Press, Oxford, G.O. Phillips, P.A. Williams, D.J. Wedlock (Eds.)
    • Phillips G.O. The chemical identification of PNG-carrageenan. Gums and Stabilisers for the Food Industry 8 1996, 403-421. IRL Press at the Oxford University Press, Oxford. G.O. Phillips, P.A. Williams, D.J. Wedlock (Eds.).
    • (1996) Gums and Stabilisers for the Food Industry 8 , pp. 403-421
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  • 14
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    • (1998) Gums & Stabilisers for the Food Industry 9 , pp. 276-285
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    • (2003)
  • 18
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  • 19
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    • Tye R. Philippine natural grade carrageenan. Gums and Stabilisers for the Food Industry 7 1994, 125-137. IRL Press at the Oxford University Press, Oxford. G.O. Phillips, P.A. Williams, D.J. Wedlock (Eds.).
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.