You need JavaScript to view this

Gamma radiation effects on the viscosity of carrageenan, agarans and alginates to be used as food additives; Efeito da radiacao gama na viscosidade de carragenanas, agaranas e alginatos utilizados na industria alimenticia

Abstract

Carrageenan, agarans and alginates are phycocolloids, which change the consistence of the foodstuff and prevent undesirable changes such as moisture migration or textural profile changes. These phycocolloids are additives used in large scale for all kind of food products. They are not absorbed for the human organism and do not introduce extra calories in the diet. The process of irradiation, is an alternative method of great potential, because do not increase the temperature and it is highly in the decontamination of food ingredients. In this work, agar alginates and carrageenan were irradiated as powder with different doses (0-10kGy) of Co-60 and the rheological functional performance of water solutions of the irradiated additives was studied. The results are analyzed taking in account the future applications of those additives in irradiated foods. The viscosity of these hydrocolloids shows a decrease when submitted to an irradiation with doses until 10 kGy. (author)
Publication Date:
Jul 01, 1999
Product Type:
Thesis/Dissertation
Report Number:
INIS-BR-3957
Resource Relation:
Other Information: TH: Dissertacao (M.Sc.); 85 refs., 53 figs., 9 tabs; PBD: 1999
Subject:
60 APPLIED LIFE SCIENCES; AGAR; ALGINATES; COLLOIDS; EXPERIMENTAL DATA; FOOD; FOOD ADDITIVES; GAMMA RADIATION; IRRADIATION; RHEOLOGY; SPECTROPHOTOMETRY; VISCOSIMETERS; VISCOSITY
OSTI ID:
20528911
Research Organizations:
Instituto de Pesquisas Energeticas e Nucleares (IPEN), Sao Paulo, SP (Brazil)
Country of Origin:
Brazil
Language:
Portuguese
Other Identifying Numbers:
TRN: BR0444018095181
Availability:
Available from INIS in electronic form
Submitting Site:
BRN
Size:
129 pages
Announcement Date:

Citation Formats

Aliste, Antonio Joao. Gamma radiation effects on the viscosity of carrageenan, agarans and alginates to be used as food additives; Efeito da radiacao gama na viscosidade de carragenanas, agaranas e alginatos utilizados na industria alimenticia. Brazil: N. p., 1999. Web.
Aliste, Antonio Joao. Gamma radiation effects on the viscosity of carrageenan, agarans and alginates to be used as food additives; Efeito da radiacao gama na viscosidade de carragenanas, agaranas e alginatos utilizados na industria alimenticia. Brazil.
Aliste, Antonio Joao. 1999. "Gamma radiation effects on the viscosity of carrageenan, agarans and alginates to be used as food additives; Efeito da radiacao gama na viscosidade de carragenanas, agaranas e alginatos utilizados na industria alimenticia." Brazil.
@misc{etde_20528911,
title = {Gamma radiation effects on the viscosity of carrageenan, agarans and alginates to be used as food additives; Efeito da radiacao gama na viscosidade de carragenanas, agaranas e alginatos utilizados na industria alimenticia}
author = {Aliste, Antonio Joao}
abstractNote = {Carrageenan, agarans and alginates are phycocolloids, which change the consistence of the foodstuff and prevent undesirable changes such as moisture migration or textural profile changes. These phycocolloids are additives used in large scale for all kind of food products. They are not absorbed for the human organism and do not introduce extra calories in the diet. The process of irradiation, is an alternative method of great potential, because do not increase the temperature and it is highly in the decontamination of food ingredients. In this work, agar alginates and carrageenan were irradiated as powder with different doses (0-10kGy) of Co-60 and the rheological functional performance of water solutions of the irradiated additives was studied. The results are analyzed taking in account the future applications of those additives in irradiated foods. The viscosity of these hydrocolloids shows a decrease when submitted to an irradiation with doses until 10 kGy. (author)}
place = {Brazil}
year = {1999}
month = {Jul}
}