Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Katrin Laos"'
Publikováno v:
Heliyon, Vol 8, Iss 10, Pp e11056- (2022)
Water sorption isotherms are important tool for designing the technological processes and predicting stability and shelf life of food. The aim of the work was to determine the water sorption isotherms of commercial furcellaran at different temperatur
Externí odkaz:
https://doaj.org/article/723ef14549ad41189a185d08938d6486
Publikováno v:
Heliyon, Vol 7, Iss 4, Pp e06640- (2021)
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 °
Externí odkaz:
https://doaj.org/article/e22b042791e646efb3eb1bf14f53eef6
Publikováno v:
Foods, Vol 10, Iss 3, p 511 (2021)
Thirty honey samples from different regions of Estonia were investigated to determine the chemical compositions, physicochemical properties, bioactive compounds, and sensory characteristics of typical honeys from a northern climate. The physicochemic
Externí odkaz:
https://doaj.org/article/32149a6209ee43e39b3207b61419d824
Publikováno v:
Foods
Foods, Vol 10, Iss 511, p 511 (2021)
Volume 10
Issue 3
Foods, Vol 10, Iss 511, p 511 (2021)
Volume 10
Issue 3
Thirty honey samples from different regions of Estonia were investigated to determine the chemical compositions, physicochemical properties, bioactive compounds, and sensory characteristics of typical honeys from a northern climate. The physicochemic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f133f5f68c66121b7085112177dfe47
http://europepmc.org/articles/PMC8002063
http://europepmc.org/articles/PMC8002063
Publikováno v:
SN Applied Sciences. 2
Isothermal microcalorimetry was used to study the exothermic heat flow caused by the absorption of water into carrageenans and a furcellaran, leading to their thermodynamic instability under moderate storage conditions (35 °C, τ = 12 h), where τ i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6d6b3f10625b80e67605c7ee09a9aae
https://doi.org/10.1007/s42452-020-2032-9
https://doi.org/10.1007/s42452-020-2032-9
Publikováno v:
Food Chemistry. 246:164-171
Ice-binding proteins (IBPs), also known as antifreeze proteins, were added to ice cream to investigate their effect on structure and texture. Ice recrystallization inhibition was assessed in the ice cream mixes using a novel accelerated microscope as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a4b725d532326b15b2dd8a8e6ecdf97
https://doi.org/10.1016/j.foodchem.2017.10.152
https://doi.org/10.1016/j.foodchem.2017.10.152
Publikováno v:
Heliyon
Heliyon, Vol 7, Iss 4, Pp e06640-(2021)
Heliyon, Vol 7, Iss 4, Pp e06640-(2021)
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 °
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cea900bdecb73b80132b5ce7548a4dff
https://doi.org/10.1016/j.heliyon.2021.e06640
https://doi.org/10.1016/j.heliyon.2021.e06640
Publikováno v:
Procedia Food Science. 1:616-624
The samples of 14 honeys, retained from Estonian beekeepers, were analyzed for parameters such as pH, moisture content, free acidity, electrical conductivity, diastase activity, hydroxymethylfurfural (HMF) content and mineral content, including sodiu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79051f1bb94ec5537efc85e7b2e002f2
Publikováno v:
Innovative Food Science & Emerging Technologies. 8:395-398
The objective of this study was to prepare and evaluate furcellaran beads as an encapsulation material for β-carotene from sea buckthorn ( Hippophae rhamnoides L.) juice. Beads were prepared by ionotropic gelation. The influence of bead formulation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5187caeef5dd77de975d774cfb123b7c
https://doi.org/10.1016/j.ifset.2007.03.013
https://doi.org/10.1016/j.ifset.2007.03.013
Publikováno v:
Carbohydrate Polymers. 67:116-123
The interaction between the algal polysaccharide furcellaran and the globular proteins, bovine serum albumin and β-lactoglobulin was examined as a function of pH using potentiometric and turbidimetric titration and photon correlation spectroscopy. O
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db4bfddd8ab40fcf4025b37c1ed9f003
https://doi.org/10.1016/j.carbpol.2006.04.021
https://doi.org/10.1016/j.carbpol.2006.04.021