Instability of low-moisture carrageenans as affected by water vapor sorption at moderate storage temperatures

Author:

Friedenthal Margus,Eha KairitORCID,Kaleda Aleksei,Part Natalja,Laos Katrin

Funder

Estonian Ministry of Education

Publisher

Springer Science and Business Media LLC

Subject

General Earth and Planetary Sciences,General Physics and Astronomy,General Engineering,General Environmental Science,General Materials Science,General Chemical Engineering

Reference30 articles.

1. Brown M (2011) Processing and food and beverage shelf life. In: Kilcast D, Subramaniam P (eds) Food and beverage stability and shelf life. Woodhead Publishing, Sawston, pp 184–212

2. Fellows PJ (2017) Food processing technology–principles and practice, 4th edn. Elsevier, Amsterdam, pp 1–31

3. Ndob A, Melas M, Lebert A (2015) Physical-chemical properties of foods, 1st edn. Elsevier, Amsterdam, pp 1–17

4. Panda H (2010) The complete book on gums and stabilizers for food industry. Asia Pacific Business Press, Delhi

5. Kraan S (2012) Algal polysaccharides, novel applications and outlook. In: Chang C-F (ed) Carbohydrates–comprehensive studies on glycobiology and glycotechnology. InTech, Croatia, pp 489–532

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