Phase diagrams in kappa-carrageenan/locust bean gum systems

• Tipo: Artigo em Revista Científica Internacional
• Data: 1991

Autores

Fernandes, PB (Autor) Outra; Maria do Pilar Gonçalves (Autor) FEUP; Doublier, JL (Autor) Outra

Revista

Título: Food Hydrocolloids

Vol. 5

Páginas: 71-73

ISSN: 0268-005X

Editora: Elsevier

Indexação

ISI Web of Knowledge - 16 Citações

Classificação Científica

FOS: Ciências da engenharia e tecnologias > Outras ciências da engenharia e tecnologias

Outras Informações

ID Authenticus: P-001-QS4

Resumo (PT): Gelation (Tgel) and melting (Tm) temperatures of kappa-carrageenan gels and 4:1 kappa--carrageenan/locust bean gum mixed gels, at different total potassium concentrations (CT), were determined by means of rheological (dynamic and viscosimetric) measurements. The log Ct was linearly related to Tgel ^ -1 and Tm ^-1 Differences found between both systems are discussed.

Abstract (EN): Gelation (T(gel)) and melting (T(m)) temperatures of kappa-carrageen an gels and 4:1 kappa-carrageenan/locust bean gum mixed gels, at different total potassium concentrations (C(T)), were determined by means of rheological (dynamic and viscosimetric) measurements. The log C(T) was linearly related to T(gel)(-1) and T(m)(-1). Differences found between both systems are discussed.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 3