Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Marju, Robal"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101736- (2024)
The severe eutrophication of the Baltic Sea requires mussel (Mytilus spp.) farming to remove nutrients, but farming in a low salinity environment results in smaller mussels that require value enhancement to be economically viable. This study evaluate
Externí odkaz:
https://doaj.org/article/c41b26269c8946568aa5b442820c1f6b
Publikováno v:
Food Hydrocolloids. 86:26-33
Pure Na+ forms of furcellaran (β/κ-hybrid carrageenan), κ-carrageenan, κ/ι-hybrid carrageenan, ι-carrageenan and a hybrid carrageenan mix (made up of κ-, ι-, λ- and ν-carrageenans) were tested as beer wort fining agents. To find out which o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::656e8300408591cd2090facd2c33165e
https://doi.org/10.1016/j.foodhyd.2017.12.020
https://doi.org/10.1016/j.foodhyd.2017.12.020
Autor:
Marju Robal, Kalle Truus, Shingo Matsukawa, Tom Brenner, Brian Rudolph, Rando Tuvikene, Hiroo Ogawa
Publikováno v:
Food Hydrocolloids. 63:656-667
Highly pure monocationic forms of κ-, ι-, λ-carrageenans and furcellaran were prepared with the aid of successive dialysis and ion exchange steps. Two approaches were used to obtain the samples: direct exchange of the galactan-bound cations with t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c819aa8b7297d0d2ec04957fd7d31b5a
https://doi.org/10.1016/j.foodhyd.2016.09.032
https://doi.org/10.1016/j.foodhyd.2016.09.032
Autor:
Hiroo Ogawa, Yuri Tashiro, Rando Tuvikene, Daisuke Fujita, Marju Robal, Kalle Truus, Shingo Matsukawa, Kadri Saluri
Publikováno v:
Food Hydrocolloids. 43:481-492
The structure and composition of the polysaccharide fractions from the main species of the red algal genus Gloiopeltis – G. furcata, G. tenax and G. complanata, isolated by the successive cold and hot water extraction processes were comparatively i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b619df91b79813228346548b1b650e1e
https://doi.org/10.1016/j.foodhyd.2014.07.010
https://doi.org/10.1016/j.foodhyd.2014.07.010
Autor:
Shingo Matsukawa, Hiroo Ogawa, Daisuke Fujita, Marju Robal, Kalle Truus, Yuri Tashiro, Tom Brenner, Kadri Saluri, Rando Tuvikene, Hugo Mändar
Publikováno v:
Food Hydrocolloids. 43:649-657
The rheology and thermal properties of funorans from the main species of the red algal genus Gloiopeltis – G. furcata , G. tenax and G. complanata , isolated by the successive cold and hot water extraction processes were comparatively investigated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1451bbd67d239ad05206372d3b1f73a
https://doi.org/10.1016/j.foodhyd.2014.07.031
https://doi.org/10.1016/j.foodhyd.2014.07.031
Publikováno v:
International journal of biological macromolecules. 104
Thermal degradation of κ-, ι-, λ-carrageenans, furcellaran, funoran and agarose samples in dry and sol states was investigated. The polysaccharides subjected to heat treatment were characterized by 1H NMR, 13C NMR and FTIR spectroscopy, size exclu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b8d779071913070dae66c3666c6bec7
https://pubmed.ncbi.nlm.nih.gov/28587967
https://pubmed.ncbi.nlm.nih.gov/28587967
Publikováno v:
Journal of Food Engineering. 113:511-519
The effects of zinc oxide nanorod incorporation on the flow properties of sago starch solution and antimicrobial, sorption isotherm, water vapor permeability, and UV transmission of sago starch films were investigated. The nanorod-rich ZnO (ZnO-N) wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::506b70863beb7e3cb24873572cf3dae1
https://doi.org/10.1016/j.jfoodeng.2012.07.017
https://doi.org/10.1016/j.jfoodeng.2012.07.017
Publikováno v:
LWT - Food Science and Technology. 46:135-141
The effects of acid hydrolysis on physicochemical and rheological properties of sago starch were investigated. Sago starch was hydrolyzed in hydrochloric acid at 50 °C for 6, 12, 18, and 24 h. The molecular weight distribution, physicochemical, ther
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e1c6277e9bb7fdf4b33e265558e656e
https://doi.org/10.1016/j.lwt.2011.10.015
https://doi.org/10.1016/j.lwt.2011.10.015
Autor:
Rando Tuvikene, Tõnis Pehk, Enn Mellikov, Andres Kollist, Tiiu Kailas, Olga Volobujeva, Marju Robal, Kalle Truus, Merike Vaher
Publikováno v:
Journal of Applied Phycology. 22:51-63
The structure and composition of galactan from Furcellaria lumbricalis (furcellaran) were investigated in connection with rheological specificities, gel structure, and extraction conditions. The polysaccharide was characterized by 13C nuclear magneti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06fe0a523161f33a4533c1884cd689e3
https://doi.org/10.1007/s10811-009-9425-x
https://doi.org/10.1007/s10811-009-9425-x
Autor:
Kalle, Truus, Merike, Vaher, Maria, Borissova, Marju, Robal, Tuuli, Levandi, Rando, Tuvikene, Peeter, Toomike, Mihkel, Kaljurand
Publikováno v:
Natural product communications. 7(9)
The composition of varieties of Taxus growing in Estonia was analyzed by capillary electrophoresis with diode array detection (CE-DAD) for the separation of phenolic compounds, and by high performance liquid chromatography-mass spectrometry (HPLC-MS)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9fad3a2473b1616e076930d2fa212a69
https://pubmed.ncbi.nlm.nih.gov/23074891
https://pubmed.ncbi.nlm.nih.gov/23074891