Radiation effects on agar, alginates and carrageenan to be used as food additives

被引：73

作者：

Aliste, AJ ^{[1
]}

Vieira, FF ^{[1
]}

Del Mastro, NL ^{[1
]}

机构：

[1] IPEN, CNEN, SP, Sao Paulo, Brazil

来源：

RADIATION PHYSICS AND CHEMISTRY | 2000年 / 57卷 / 3-6期

关键词：

agar; alginates; carrageenan; ionizing radiation; viscosimetry;

D O I：

10.1016/S0969-806X(99)00471-5

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Agar, alginates and carrageenan are hydrocolloids that induce stabilization of physical properties of the food product during shelf life and prevention of undesirable changes such as moisture migration, gas cell coalescence or textural profile changes. In this work, agar, alginates and carrageenan was irradiated as powder with different doses (0-10 kGy) of Co-60 and the rheological functional performance of water solutions of these irradiated additives was studied. The results are analyzed taking in account the future applications of those additives in irradiated foods. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：305 / 308

页数：4