Psyllium and Laminaria partnership - An overview of possible food gel applications

Detalhes bibliográficos
Autor(a) principal: Fradinho, Patrícia
Data de Publicação: 2019
Outros Autores: Raymundo, Anabela, Sousa, Isabel, Dominguez, Herminia, Torres, Maria Dolores
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/18582
Resumo: Featured Application: Laminaria-psyllium gels with distinct texture and rheological features, designed for a wide range of food applications
id RCAP_07dbc330eaa688da52f18c00711632f3
oai_identifier_str oai:www.repository.utl.pt:10400.5/18582
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Psyllium and Laminaria partnership - An overview of possible food gel applicationskombuedible brown seaweedgelsPsylliumLaminaria ochroleucaautohydrolysismechanical propertiesFeatured Application: Laminaria-psyllium gels with distinct texture and rheological features, designed for a wide range of food applicationsSeaweeds are a novel source of important nutritional compounds with interesting biological activities that could be processed into added-value products. In this study, two previously developed products obtained by Laminaria ochroleuca processing (liquid extract and a purée-like mixture) were processed with Psyllium gel to develop functional hydrogels. The optimization of the formulation and the characterization of the Laminaria-Psyllium gels in terms of their mechanical features have allowed the proposal of potential food applications. A beneficial interaction was found between Laminaria and Psyllium in terms of the reinforcement of texture and rheological properties. The obtained outcomes could provide new healthy gelling formulations with attractive properties to alleviate the growing market demand of eco-novel food matricesMDPIRepositório da Universidade de LisboaFradinho, PatríciaRaymundo, AnabelaSousa, IsabelDominguez, HerminiaTorres, Maria Dolores2019-11-08T09:49:09Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/18582engAppl. Sci. 2019, 9, 435610.3390/app9204356info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:48:10Zoai:www.repository.utl.pt:10400.5/18582Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:03:35.797761Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Psyllium and Laminaria partnership - An overview of possible food gel applications
title Psyllium and Laminaria partnership - An overview of possible food gel applications
spellingShingle Psyllium and Laminaria partnership - An overview of possible food gel applications
Fradinho, Patrícia
kombu
edible brown seaweed
gels
Psyllium
Laminaria ochroleuca
autohydrolysis
mechanical properties
title_short Psyllium and Laminaria partnership - An overview of possible food gel applications
title_full Psyllium and Laminaria partnership - An overview of possible food gel applications
title_fullStr Psyllium and Laminaria partnership - An overview of possible food gel applications
title_full_unstemmed Psyllium and Laminaria partnership - An overview of possible food gel applications
title_sort Psyllium and Laminaria partnership - An overview of possible food gel applications
author Fradinho, Patrícia
author_facet Fradinho, Patrícia
Raymundo, Anabela
Sousa, Isabel
Dominguez, Herminia
Torres, Maria Dolores
author_role author
author2 Raymundo, Anabela
Sousa, Isabel
Dominguez, Herminia
Torres, Maria Dolores
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Fradinho, Patrícia
Raymundo, Anabela
Sousa, Isabel
Dominguez, Herminia
Torres, Maria Dolores
dc.subject.por.fl_str_mv kombu
edible brown seaweed
gels
Psyllium
Laminaria ochroleuca
autohydrolysis
mechanical properties
topic kombu
edible brown seaweed
gels
Psyllium
Laminaria ochroleuca
autohydrolysis
mechanical properties
description Featured Application: Laminaria-psyllium gels with distinct texture and rheological features, designed for a wide range of food applications
publishDate 2019
dc.date.none.fl_str_mv 2019-11-08T09:49:09Z
2019
2019-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/18582
url http://hdl.handle.net/10400.5/18582
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Appl. Sci. 2019, 9, 4356
10.3390/app9204356
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799131127185670144

Registros relacionados