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Use of FT-IR, FT-Raman and thermal analysis to evaluate the gel formation of curdlan produced by Agrobacterium sp. IFO 13140 and determination of its rheological properties with food applicability.
Mangolim, Camila Sampaio; da Silva, Thamara Thaiane; Fenelon, Vanderson Carvalho; do Nascimento, Adriane; Sato, Francielle; Matioli, Graciette.
Affiliation
  • Mangolim CS; Postgraduate Program in Food Science, State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil.
  • da Silva TT; Department of Food Engineering, State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil.
  • Fenelon VC; Postgraduate Program in Pharmaceutical Science, State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil.
  • do Nascimento A; Postgraduate Program in Physics, State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil.
  • Sato F; Postgraduate Program in Physics, State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil.
  • Matioli G; Postgraduate Program in Food Science, State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil; Postgraduate Program in Pharmaceutical Science, State University of Maringá (UEM), Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil. Electronic address: gmatioli@uem.br.
Food Chem ; 232: 369-378, 2017 Oct 01.
Article in En | MEDLINE | ID: mdl-28490087
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Beta-Glucans / Agrobacterium Language: En Journal: Food Chem Year: 2017 Document type: Article Affiliation country: Brazil Country of publication: United kingdom
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Beta-Glucans / Agrobacterium Language: En Journal: Food Chem Year: 2017 Document type: Article Affiliation country: Brazil Country of publication: United kingdom