Acid hydrolysis of kappa-carrageenan as a way of gaining new substances for freezing process modification and protection from excessive recrystallisation of ice-Reference-Cited by-同舟云学术

Acid hydrolysis of kappa-carrageenan as a way of gaining new substances for freezing process modification and protection from excessive recrystallisation of ice

Published:2015-05-26 Issue:8 Volume:50 Page:1799-1806
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Kamińska-Dwórznicka Anna¹,Antczak Andrzej²,Samborska Katarzyna¹,Lenart Andrzej¹

Affiliation:

1. Department of Food Engineering and Process Management; Warsaw University of Life Sciences (SGGW); Nowoursynowska 159C 02-776 Warsaw Poland

2. Department of Wood Science and Wood Preservation; Warsaw University of Life Sciences (SGGW); Nowoursynowska 159 02-787 Warsaw Poland

Funder

National Science Centre of Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference43 articles.

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2. Estimation of the freezing point of concentrated fruit juices for application in freeze concentration;Auleda;Journal of Food Engineering,2011

3. Application and functions of stabilizers in ice cream;Bahramparvar;Food Reviews International,2011

4. Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage;Bahramparvar;Food Bioscience,2013

5. Velocity of linear crystallization of ice in macromolecular systems;Blond;Cryobiology,1988

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