Zobrazeno 1 - 10
of 640
pro vyhledávání: '"G.O. Phillips"'
Autor:
P Jurasek, G.O Phillips
Publikováno v:
Food Hydrocolloids. 12:389-392
Nineteen commercial carrageenan samples have been evaluated using chemometric methods, utilizing 11 analytical parameters. The method distinguishes two distinct groupings: those produced by extraction and filtration and those produced by a new direct
Publikováno v:
Food Hydrocolloids. 10:441-444
Using differential scanning calorimetry, the gel-sol transition temperatures were compared for KCl-precipitated κ -carrageenan and Philippines natural grade (PNG) κ -carrageenan. The latter contains cellulose, which is associated with the carrageen
Publikováno v:
Biorheology. 33:319-332
Publikováno v:
Food Hydrocolloids. 8:351-359
Studies have been undertaken to monitor the phase behaviour of potato maltodextrin (PMD) in admixture with locust bean gum, gum arabic and carboxymethyl cellulose. Two phase liquid separation occurred at low total polymer concentrations for PMD/locus
Publikováno v:
Gum Arabic ISBN: 9781849731935
The chemical structure of gum Arabic (GA) is known to have complex multifractions consisting of polysaccharide branches and protein-polysaccharide complexes. X-ray and neutron scattering revealed that GA molecules in aqueous media form spherical aggr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e194128ee8feadfe270be997a3c99484
https://doi.org/10.1039/9781849733106-00195
https://doi.org/10.1039/9781849733106-00195
Autor:
G.O. Phillips
Publikováno v:
Gum Arabic ISBN: 9781849731935
The traditional approval for the use of gum arabic in food has been as a “food additive”. In Europe this has been subject to the ever-evolving Directives of the European Parliament and Council on Food Additives. Internationally, it is the Compend
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eddda791d2f6b9a481024d19f1a1f56c
https://doi.org/10.1039/9781849733106-00019
https://doi.org/10.1039/9781849733106-00019
Autor:
G.O. Phillips, P. Jurasek
Publikováno v:
Food Hydrocolloids. 7:337-352
Principal component projection, discriminant component projection and, for classification, linear discriminant analysis (LDA) have been used to study the relationship between and distinguish closely related Acacia, Combretum and Proposis gum exudates
Publikováno v:
Food Hydrocolloids. 7:255-280
Chemometric methods have been used to characterise and evaluate commercial gum arabic in relation to authenticated Acacia senegal specimens and gums from the Combretum series. Principal component (PCA) and discriminant component analysis (DCA) were u
Publikováno v:
Food Hydrocolloids. 7:157-174
Commercial samples of gum arabic from Ethiopia, Senegal, Nigeria, Chad and Sudan have been compared with authenticated A.Senegal (L.) Willd. specimens from Mauritania, Mali, Senegal, Ethiopia and Oman using a chemometric analysis based on their amino
Publikováno v:
Food Hydrocolloids. 7:73-85
Nine physical and chemical parameters for the gums from the Acacia sub-genus ( Vulgares and Gummiferae classes) and Albizia and Combretum gums of similar composition, were subjected to chemometric analysis exploratory data analysis. The Combretum and