Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenans

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. In this study, short-term heat treatment (75–115 °C, 15 min) influence on commercial carrageenans'...

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Detalles Bibliográficos
Autores principales: Eha, Kairit, Pehk, Tõnis, Heinmaa, Ivo, Kaleda, Aleksei, Laos, Katrin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8045004/
https://www.ncbi.nlm.nih.gov/pubmed/33869862
http://dx.doi.org/10.1016/j.heliyon.2021.e06640

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8045004/
https://www.ncbi.nlm.nih.gov/pubmed/33869862
http://dx.doi.org/10.1016/j.heliyon.2021.e06640

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