Drying and Rehydration of Calcium Alginate Gels
نویسندگان
چکیده
منابع مشابه
Alginate gels with a combination of calcium and chitosan oligomer mixtures as crosslinkers.
Alginates are polysaccharides that are widely used in relation to their ability to form gels. Recently we reported that alginates may also form gels with chitosan oligomers as crosslinkers (Khong, Aarstad, Skjåk-Bræk, Draget, & Vårum, 2013). The purpose of the present study was to characterize alginate gels crosslinked with calcium and chitosan oligomers. Using two different alginates of simila...
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By direct observation of individual organisms in a micro-culture chamber and by viable plate counts, a study has been made of the function of sugar/colloid mixtures in promoting the survival of Gram-negative bacteria on drying. The high death rate after drying in sugar alone was due mainly to cell-wall damage caused during rehydration by the temporary osmotic pressure set up by the sugar within...
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Lean and adipose beef carcass tissues inoculated with Brochothrix thermosphacta (BT) (approx. 4.50 log10 cfu cm-2) were left untreated (U) or treated with 100 micrograms ml-1 nisin (N), calcium alginate (A) or 100 micrograms ml-1 nisin immobilized in a calcium alginate gel (AN). Tissue samples were refrigerated after treatments and bacterial populations and nisin activity were determined at 0, ...
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ژورنال
عنوان ژورنال: Food Biophysics
سال: 2008
ISSN: 1557-1858,1557-1866
DOI: 10.1007/s11483-008-9087-2