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Air drying kinetics at 35, 50, 60 and 75 °C and water adsorption and desorption isotherms at 5, 25, 40 and 55 °C of the brown seaweed Bifurcaria bifurcata were obtained. Water sorption isotherms were modelled by means of the two-parameter Halsey model. A model to estimate equilibrium moisture content of adsorption and desorption processes as function of(More)
Water adsorption isotherms of carboxymethyl cellulose (CMC), guar gum (GG), locust bean gum (LBG), tragacanth gum (TG) and xanthan gum (XG) were determined at different temperatures (20, 35, 50, and 65°C) using a gravimetric method. Several saturated salt solutions were selected to obtain different water activities in the range from 0.09 to 0.91. Water(More)
The sol-gel diagrams of kappa/iota-hybrid carrageenan (KI) extracted from Mastocarpus stellatus powders with two different average particle sizes of the seaweed powders (117.0 μm and 77.5 μm) prior to the biopolymer extraction, are reported for the first time, together with rheological properties of obtained KI gels. Extraction yields for KI isolated from(More)
Gluten-free flour doughs (three from different maize varieties and one from chestnut fruit) processed at the same consistency level (1.10 ± 0.07 N m) with different water absorption were used to determine the starch transitions by means of two different experimental techniques, differential scanning calorimetry (DSC) and dynamic thermal mechanical analysis(More)
The effect of air drying temperature on physical properties of dried Fucus vesiculosus seaweed and the antiradical capacity and composition of its aqueous extracts were studied. Air drying was performed in a tray dryer employing different temperatures (35, 40, 60 and 75 °C). Dried seaweed (12.2 g water (100 g)−1 dry solid) was milled and particle size(More)
White, yellow and purple maize flours were obtained after dried kernels milling with two different sieves (200 and 500 μm). Hygroscopic characteristics, particle size distribution, colour and total starch and damaged starch (DS) of flours were determined. Maize flour doughs were obtained by mixing of flour and water in a laboratory kneader (Mixolab®) at(More)
Sorption isotherms of eggplant were determined employing, as experimental technique, a static gravimetric method, using saturated salt solutions to achieve the equilibrium. The experiments were carried out at different temperatures (20, 35, 50 and 65 °C). The sorption isotherms can be classified, according to Brunauer's classification, as type II or III(More)
The purpose of this study was to determine the effects of convective air-drying at different temperatures (35, 50, 60 and 75 °C) on the colour and particle size distribution of Ascophyllum nodosum seaweed powders obtained after milling (mesh 500 μm). The antioxidant activity and polyphenolic and carbohydrate content of the aqueous extracts obtained by(More)
The effect of the seaweed drying temperatures (35, 45, 55 and 85 °C), prior to the biopolymer extraction, on the rheological properties of kappa/iota-hybrid carrageenan (KI) gels in NaCl extracted from Mastocarpus stellatus seaweed is reported, together with the thermal stability of obtained gels. The average molecular mass (ranged between 2.25 × 106 and(More)
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