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MASO-INTERNATIONAL

electron microscope

Carrageenans in the meat industry: detection using microscopic methods

Authors: Martina Bednářová, Matej Pospiech, Josef Jandásek and Bohuslava Tremlová
Keywords: SEM, additives, cooked hams, electron microscope, staining, structure

Carrageenans are used in the meat industry primarily as stabilisers and binders and belong to the group of additives with the code E407. Three types of food carrageenans (κ-kappa, λ-lambda and ι-iota) were analysed using light and electron microscopy in this study. The individual types of carrageenans were analysed in the form of a loose … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2014

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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