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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'...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |