Quantitative analysis of hydrocolloids in food systems by methanolysis coupled to reverse HPLC. Part 1. Gelling carrageenans

Author： Quemener B.   Marot C.   Mouillet L.   Da Riz V.   Diris J.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.14, Iss.1, 2000-01, pp. : 9-17

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

Abstract

Related content

Quantitative analysis of hydrocolloids in food systems by methanolysis coupled to reverse HPLC. Part 2. Pectins, alginates and xanthan

By Quemener B.   Marot C.   Mouillet L.   Da Riz V.   Diris J.  

Food Hydrocolloids, Vol. 14, Iss. 1, 2000-01 ,pp. : 19-28

Elsevier

Access to resources Recommend Favorite

Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids

By Montero P.   Hurtado J.L.   Perez-Mateos M.  

Food Hydrocolloids, Vol. 14, Iss. 5, 2000-09 ,pp. : 455-461

Elsevier

Access to resources Recommend Favorite

Analysis of galactosylisomaltol in milk systems using HPLC

By Morales F.J.   Arnoldi A.  

Food Chemistry, Vol. 67, Iss. 2, 1999-11 ,pp. : 185-191

Elsevier

Access to resources Recommend Favorite

Rapid and simple HPLC analysis of vitamin K in food, tissues and blood

By Jakob E.   Elmadfa I.  

Food Chemistry, Vol. 68, Iss. 2, 2000-02 ,pp. : 219-221

Elsevier

Access to resources Recommend Favorite

Hydrocolloids at interfaces and the influence on the properties of dispersed systems

By Dickinson E.  

Food Hydrocolloids, Vol. 17, Iss. 1, 2003-01 ,pp. : 25-39

Elsevier

Access to resources Recommend Favorite