Radiation effects on agar, alginates and carrageenan to be used as food additives

Authors
Aliste, AJ Vieira, FF Del Mastro, NL
Citation
Aj. Aliste et al., Radiation effects on agar, alginates and carrageenan to be used as food additives, RADIAT PH C, 57(3-6), 2000, pp. 305-308
Citations number
5
Categorie Soggetti
Physics
Journal title
RADIATION PHYSICS AND CHEMISTRY
ISSN journal
0969806X → ACNP
Volume
57
Issue
3-6
Year of publication
2000
Pages
305 - 308
Database
ISI
SICI code
0969-806X(200003)57:3-6<305:REOAAA>2.0.ZU;2-G
Abstract
Agar, alginates and carrageenan are hydrocolloids that induce stabilization of physical properties of the food product during shelf life and preventio n of undesirable changes such as moisture migration, gas cell coalescence o r textural profile changes. In this work, agar, alginates and carrageenan w as irradiated as powder with different doses (0-10 kGy) of Co-60 and the rh eological functional performance of water solutions of these irradiated add itives was studied. The results are analyzed taking in account the future a pplications of those additives in irradiated foods. (C) 2000 Elsevier Scien ce Ltd. All rights reserved.