Rheological properties of agar and carrageenan from Ghanaian red seaweeds
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- 作者：Nanna Rhein-Knudsena ; nark@kt.dtu.dk" class="auth_mail" title="E-mail the corresponding author ; Marcel Tutor Alea ; mta@kt.dtu.dk" class="auth_mail" title="E-mail the corresponding author ; Fatemeh Ajalloueianb ; faaj@food.dtu.dk" class="auth_mail" title="E-mail the corresponding author ; Liyun Yuc ; lyyu@kt.dtu.dk" class="auth_mail" title="E-mail the corresponding author ; Anne S. Meyera ; am@kt.dtu.dk" class="auth_mail" title="E-mail the corresponding author
- 关键词：Red seaweeds ; Hydrocolloids ; Gelling temperature ; Rheology
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：50-58
- 全文大小：999 K
文摘
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Two wild Hypnea spp. contained κ-carrageenans that were extractable in high yields.
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Rheology of Hypnea κ-carrageenans were on par with κ-carrageenan from K. alvarezii.
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Cryptonemia crenulata collected in Ghana mainly contained ι-carrageenan.
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Hydropuntia dentata had agar with different rheological properties than commercial agar.