Sorption of water vapour by K- and Ca-furcellaran films

Ptitchkina, Nataliya M.; Chalykh, A.Ye.

doi:10.1016/s0268-005x(09)80337-8

Cited by 3 publications

(2 citation statements)

References 7 publications

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“…Sorption of water vapour by films of furcellaran at 22, 35 and 50 °C in the vapour activity range 0.1–0.96 was reported (Ptichkina & Chalykh, 1994). The localised sorption model at low activities could be well described by the sorption isotherms.…”

Section: Resultsmentioning

confidence: 99%

Furcellaran metal salts – structure, thermal properties and their ligation with coumarin

Para

Tomasik

2010

Int J of Food Sci Tech

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Furcellaran formed complexes with transition metal ions. The amount of bound metal ions decreased in the following order: Fe(III) > Mn(II) > Cu(II) > Cr(III) > Zn > Ni(II), thus the hardness of these Lewis acids seemed to be the most essential factor controlling their ligation with the polysaccharide. Resulting complexes decomposed thermally at lower temperature than plain furcellaran. Neither furcellaran bound coumarin selected as the model molecule for mycotoxins nor this oxacompound coordinated to furcellaran metal salts.

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Section: Resultsmentioning

confidence: 99%

Furcellaran metal salts – structure, thermal properties and their ligation with coumarin

Para

Tomasik

2010

Int J of Food Sci Tech

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“…Furcellaran is a type of carrageenan that can be used as a stabilizing, thickening, and gelling agent in food (Thomas, 1997) without any side effects (Bender, 2005). The structure of furcellaran has been studied (Laos and Ring, 2005;Tuvikene et al, 2010) along with its gelling and sorption properties (Pritchkina and Chalykh, 1994;Michel et al, 1997;Truus et al, 1997;Laos et al, 2007b;Tuvikene et al, 2008) and interactions with different substances (Hughert and Sundelof, 2001;Laos et al, 2006Laos et al, , 2007a. However, there are no detailed accounts of either the effectiveness of furcellaran as a secondary ice cream stabilizer during storage or its impact on both the rheological and sensorial properties of ice cream.…”

Section: Introductionmentioning

confidence: 99%

Influence of guar gum/furcellaran and guar gum/carrageenan stabilizer systems on the rheological and sensorial properties of ice cream during storage

Klesment¹,

Stekolštšikova²,

Laos³

2014

Proc. Estonian Acad. Sci.

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The influence of furcellaran as a secondary stabilizer, together with guar gum, on ice cream rheological and sensorial properties during 13 months of storage was studied. The results were compared with various guar gum/carrageenan blends. While the addition of furcellaran to ice cream was found to slightly decrease the scores of colour, odour, and flavour characteristics, it also increased the creamy sensation and had a good stabilizing effect on the ice cream during extended storage.

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Hydrocolloid Coatings

2003

Water‐Soluble Polymer Applications in Foods

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Sorption of water vapour by K- and Ca-furcellaran films

Cited by 3 publications

References 7 publications

Furcellaran metal salts – structure, thermal properties and their ligation with coumarin

Furcellaran metal salts – structure, thermal properties and their ligation with coumarin

Influence of guar gum/furcellaran and guar gum/carrageenan stabilizer systems on the rheological and sensorial properties of ice cream during storage

Hydrocolloid Coatings

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