Impact of extraction procedures on the chemical, rheological and textural properties of ulvan from Ulva lactuca of Tunisia coast
- 1 October 2014
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 40, 53-63
- https://doi.org/10.1016/j.foodhyd.2014.02.002
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Enzyme-assistant extraction (EAE) of bioactive components: A useful approach for recovery of industrially important metabolites from seaweeds: A reviewFitoterapia, 2012
- Nanofibers based on polysaccharides from the green seaweed Ulva RigidaCarbohydrate Polymers, 2011
- Structure and interactions of ulvan in the cell wall of the marine green algae Ulva rotundata (Ulvales, Chlorophyceae)Carbohydrate Polymers, 2009
- Composition and physicochemical properties of locust bean gum extracted from whole seeds by acid or water dehulling pre-treatmentFood Hydrocolloids, 2008
- Structure and Functional Properties of Ulvan, a Polysaccharide from Green SeaweedsBiomacromolecules, 2007
- Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarcticaFood Chemistry, 2006
- Isolation and characterization of hydrocolloids from monoi (Cissampelos pareira) leavesFood Hydrocolloids, 2006
- Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blendsJournal of Food Engineering, 2002
- Gelling properties of water-soluble polysaccharides from proliferating marine green seaweeds (Ulva spp.)Carbohydrate Polymers, 1993
- Concentration and shear rate dependence of viscosity in random coil polysaccharide solutionsCarbohydrate Polymers, 1981