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Cationization of kappa- and iota-carrageenan - Characterization and properties of amphoteric polysaccharides
(Elsevier, 2015-08)
Commercial kappa- and iota carrageenans were cationized with 3-chloro-2-hydroxypropyltrimethylammonium chloride in aqueous sodium hydroxide solution. For kappa-carrageenan three derivatives with different degrees of ...
Iota-carrageenan-based biodegradable ag-0 nanocomposite hydrogels for the inactivation of bacteria
(APPLIED SCIENCE PUBLISHERS, 2013)
Intensive treatment with ivermectin and Iota carrageenan as pre-exposure prophylaxis for COVID-19 in health care workers from Tucuman, Argentina
(Lippincott Williams, 2021-08)
After COVID-19 emerged, a multitude of both novel and repurposed therapeutic agents were used empirically and studied in controlled clinical trials
Chemical structure and antiviral activity of carrageenans from Meristiella gelidium against herpes simplex and dengue virus
(Elsevier, 2006-03)
Chemical and spectroscopic methods showed that the major KCl-precipitated galactans from Meristiella gelidium (Solieriaceae) are iota/kappa/nu-hybrid carrageenans with the former one in higher proportion. These carrageenans ...
Effect of kappa-carrageenan on the gelation of horse mackerel (T-murphyi) raw paste surimi-type
(SAGE PUBLICATIONS LTD, 2004)
Gelation of fresh (unfrozen) raw surimi-type paste (RS paste) from horse mackerel (T murphyi) was studied in the presence Of kappa-carrageenan (0.5, 1, 2% Ckappa) and KCl (0.5-2%) as a substitute for NaCl. Gelation was ...
Estudo comparativo de carragenanas comerciais Kappa, Iota e Lambda no processo inflamatório em ratos :edema intraplantar e pleurisia
(Universidade Federal do Rio Grande do NorteBRUFRNPrograma de Pós-Graduação em BioquímicaBioquímica; Biologia Molecular, 2005-07-19)
The Iota, Kappa and Lambda commercial carrageenans are rarely pure and normally contain varying amounts of the other types of carrageenans. The exact amount of impurity depends on the seaweed source and extraction procedure. ...
Iota-carrageenan-based biodegradable ag-0 nanocomposite hydrogels for the inactivation of bacteriaCARBOHYDRATE POLYMERSCARBOHYDR POLYM
(APPLIED SCIENCE PUBLISHERS, 2013)
Effects of locus bean gum, kappa carrageenan and iota carrageenan on the syneresis, texture and some sensory characteristics of cooked ham / efecto de la goma de algarrobo, la carragenina kappa y la carragenina iota sobre la sinéresis, textura y algunas c
(Universidad Nacional de Colombia - Sede Medellín, 2013)
The current study evaluated the effect of the additionof locus bean gum (LBG), Kappa carrageenan (KC) and Iotacarrageenan (IC) on some characteristics of cooked ham. For this purpose, a 2% mixture of LBG: KC: IC was added ...