Extrusion of λ‐carrageenan gum: Physical properties and in vitro bifidogenic effect
Extrusion of λ‐carrageenan gum: Physical properties and in vitro bifidogenic effect
About this item
Full title
Extrusion of λ‐carrageenan gum: Physical properties and in vitro bifidogenic effect
Author / Creator
Journal title
Journal of food processing and preservation, 2019-08, Vol.43 (8), p.n/a
Language
English
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Scope and Contents
Contents
Extrusion was used as a tool for modifying carrageenan gum. Increased extrusion temperature and shear led to a considerable decrease in dissolution time (DT) (7,200 to 30 s) and faster solubilization (30 to 7 s) when coarse particle sizes (> 212 µm) and hot water were used (p < 0.05). Extrusion process has also altered morphology and white index, i...
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Full title
Extrusion of λ‐carrageenan gum: Physical properties and in vitro bifidogenic effect
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Record Identifier
TN_cdi_crossref_primary_10_1111_jfpp_14027
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1111_jfpp_14027
Other Identifiers
ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.14027
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