Effects of temperature and glycerol on the de-organisation of hsian-tsao (Mesona procumbens Hemsl) polysaccharide solution by electron spin resonance spectroscopy

Author： Hsu C.-I.   Lai V.M.-F.   Yeh A.-I.   Lii C.-y.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.18, Iss.2, 2004-03, pp. : 349-355

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Solution properties of hsian-tsao (Mesona procumbens Hemsl) leaf gum

By Lai L.S.   Tung J.   Lin P.S.  

Food Hydrocolloids, Vol. 14, Iss. 4, 2000-07 ,pp. : 287-294

Elsevier

Access to resources Recommend Favorite

Effects of alkaline and heat treatment on antioxidative activity and total phenolics of extracts from Hsian-tsao (Mesona procumbens Hemsl.)

By Yen G.-C.   Hung C.-Y.  

Food Research International, Vol. 33, Iss. 6, 2000-07 ,pp. : 487-492

Elsevier

Access to resources Recommend Favorite

Rheology of decolorized hsian-tsao leaf gum in the dilute domain

By Lai L.-S.   Chiang H.-F.  

Food Hydrocolloids, Vol. 16, Iss. 5, 2002-09 ,pp. : 427-440

Elsevier

Access to resources Recommend Favorite

Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes

By Nissen L.R.   Huynh-Ba T.   Petersen M.A.   Bertelsen G.   Skibsted L.H.  

Food Chemistry, Vol. 79, Iss. 3, 2002-11 ,pp. : 387-394

Elsevier

Access to resources Recommend Favorite

Electron spin resonance (ESR) studies on irradiated cocoa beans and niger seeds

By Mangaonkar S.R.   Natarajan V.   Sastry M.D.   Desai S.R.P.   Kulkarni P.R.  

Food Chemistry, Vol. 60, Iss. 3, 1997-11 ,pp. : 287-289

Elsevier

Access to resources Recommend Favorite