By Se-Kwon Kim
Marine Carbohydrates: basics and Applications brings jointly the varied diversity of study during this very important zone which results in scientific and industrialized items. the quantity, quantity seventy two, makes a speciality of marine carbohydrates in isolation, organic, and biomedical functions and gives the newest tendencies and advancements on marine carbohydrates.
Advances in meals and nutrients examine recognizes the imperative courting among the nutrition and dietary sciences and brings jointly amazing and accomplished experiences that spotlight this courting. Volumes offer these in academia and with the newest details on rising learn in those regularly evolving sciences.
- Includes the isolation thoughts for the exploration of the marine habitat for novel polysaccharides
- Discusses organic purposes reminiscent of antioxidant, antiallergic, antidiabetic, antiobesity and antiviral job of marine carbohydrates
- Provides an perception into current developments and ways for marine carbohydrates
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Extra resources for Advances in food and nutrition research : marine carbohydrates
6. Relationships between the chemical structure and the gel properties Since the phase diagram of a KI shows that gel properties are dependent on KI concentration and salt type and concentration, one needs to assess the effect of KI chemical composition on gel elasticity with caution. This was carried out by van de Velde et al. 8 mM Ca2+) and using 1 wt% hybrid carrageenan. An increase of gel elasticity with the relative content in K in the hybrid carrageenan was found, and a nearly linear relationship was established for K contents above 50 mol%.
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2006). Effect of extraction parameters on the chemical structure and gel properties of kappa/iota-hybrid carrageenans obtained from Mastocarpus stellatus. Biomolecular Engineering, 23, 201–208. , Larotonda, F. D. , Sereno, A. , & Gonc¸alves, M. P. (2006). Thermal and viscoelastic properties of kappa/iota-hybrid carrageenan gels obtained from the Portuguese seaweed Mastocarpus stellatus. Journal of Agricultural and Food Chemistry, 54, 7870–7878. , Sereno, A. , & Gonc¸alves, M. P. (2014). Gel setting of hybrid carrageenan solutions under steady shear.