By Se-Kwon Kim
Marine Carbohydrates: basics and Applications brings jointly the varied variety of analysis during this vital region which ends up in medical and industrialized items. the amount, quantity seventy two, specializes in marine carbohydrates in isolation, organic, and biomedical purposes and offers the most recent traits and advancements on marine carbohydrates.
Advances in foodstuff and nutrients study recognizes the necessary courting among the nutrients and dietary sciences and brings jointly striking and entire reports that spotlight this dating. Volumes offer these in academia and with the most recent info on rising learn in those consistently evolving sciences.
- Includes the isolation recommendations for the exploration of the marine habitat for novel polysaccharides
- Discusses organic purposes comparable to 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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Additional info for Advances in food and nutrition research : marine carbohydrates
Robinson, G. R. (1980). Cation specific aggregation of carrageenan helices: Domain model of polymer gel structure. Journal of Molecular Biology, 138, 349–362. , & Landry, S. (1989). Relation between the molecular structure and gel mechanical properties of carrageenan gels. Carbohydrate Polymers, 10, 115–127. Hybrid Carrageenans 43 Romero, J. , Villanueva, R. , & Montano, M. N. E. (2008). Stability of agar in the seaweed Gracilaria eucheumatoides (Gracilariales, Rhodophyta) during postharvest storage.
Sereno, A. , & Gonc¸alves, M. P. (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.
An issue occurring during gel formation is water release (syneresis) from the gel. As water is expelled from the gel, a liquid layer will form between the gel and the top disk. In this case, the water plus gel system resembles a Maxwell model. Thus, a liquid response at low frequencies should be measured, and there is no direct access to the gel elastic modulus. Alternatively, one might glue sand paper on the disk to entrap released water into holes, Hybrid Carrageenans 33 while maintaining disk contact with the gel.