Physicochemical and mechanical characterization of galactomannan from Mimosa scabrella : Effect of drying method

By C. Vendruscolo, C. Ferrero, E. Pineda, J. L. Silveira, Rilton A. Freitas, M. Jiménez-Castellanos, T. M. Bresolin. 2009

140 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/7b12d5c3b6111a6a5cb26f64c9dcd5b93a2f4103

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. M. Cerqueira
2. António Augusto Vicente
3. José António Couto Teixeira

In Nutrition and Dietetics

1. José António Couto Teixeira

In Plant Science

1. António Augusto Vicente
2. José António Couto Teixeira

Citations in the corpus

• Structural and thermal characterization of galactomannans from non-conventional sources (2011, background): “DSC thermograms present typical natural polysaccharides DSC plots (Chaires-Martínez et al., 2008; Vendruscolo et al., 2009; Zohuriaan & Shokrolahi, 2004).”
• Galactomannans use in the development of edible films/coatings for food applications (2011, background): “…their use in the textile, pharmaceutical, biomedical, cosmetics and food industries (Baveja, Rao, Arora, Mathur, & Vinayah, 1991; Krishnaiah, Karthikeyan, Gouri Sankar, & Satyanarayana, 2002; Varshosaz, Tavakoli, & Eram, 2006; Vendruscolo et al., 2009; Vieira, Mendes, Gall~ao, & De Brito, 2007).”
• Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof (2012, result): “These values are in conformity with the values reported by Vendruscolo et al. (2009) for the galactomannan of Mimosa scabrella, with values ranging between 299.7 and 311.9 C. Additionally, the third thermal event of 0/100 k-car/LBG films happens at a higher temperature when compared with the other…”