Archives: Technical Articles
The History of Alginate Chemistry PDF
Upgrading Irish fruit & vegetable waste streams – BIOSCOPE project downloads
Using apple fibre to create healthy foods for school children (SBRI project flyer)
New proteins for plant based foods – PROTEIN2FOOD project flyer
Using hydrocolloids to improve the texture in gluten free products – GLUTENFREE project flyer
Improved texture in plant based meat products – LIKEMEAT project flyer
Seaweed biomass & biorefinery – MINERVA project flyer
Anticancer compounds from seaweed
Seaweed research at CyberColloids
Seaweed biorefinery – SeaRefinery Project summary
Seaweeds for gut health – HYFFI Project flyer
Antioxidant & anti-inflammatory properties of seaweed – SWAFAX Project flyer
Natural flavour from seaweed – TASTE Project flyer
Investigation of the Flavouring and Taste Components of Irish Seaweeds
Introduction to carob and Locust bean gum PDF
Introduction to Carrageenan PDF
Carob and Locust bean Gum – Introduction
Introduction to Alginate – Structure
Introduction To Alginate – Properties
Introduction to Alginate – Production
The History of Alginate Chemistry
The History of Alginate Chemistry – Structure 1
The History of Alginate Chemistry – Structure 2
The History of Alginate Chemistry – Structure 3
The History of Alginate Chemistry – Structure 4
The History of Alginate Chemistry – Structure 5
The History of Alginate Chemistry – Structure 6
The History of Alginate Chemistry – Production
The History of Alginate Chemistry – Bacterial
Introduction To Carrageenan – Structure
Hexose Sugar Structures and Properties
Emulsion Science And Technology
Introduction To Carrageenan – Sources
Introduction To Carrageenan – Production
Introduction To Carrageenan – Synergy
Introduction To Carrageenan – Milk
Introduction To Agar – Structure
Introduction To Carrageenan – References
Introduction to Agar – Production
Gum Arabic – Jecfa Specification
Ammonium alginate – JECFA specification
Introduction To Agar – Properties
Eu Committee Suggest Alterations To Carrageenan Specification
E 460(i) Microcrystalline cellulose – EU specification
E 460(ii) Powdered cellulose – EU specification
E 461 Methyl Cellulose – Eu Specification
E 462 Ethyl Cellulose – Eu Specification
E 463 Hydroxypropyl Cellulose – Eu Specifications
E 464 Hydroxypropyl Methyl Cellulose – Eu Specification
E 465 Ethyl Methyl Cellulose – Eu Specification
E 466 Sodium Carboxy Methyl Cellulose, Cellulose Gum – Eu Specification
E 468 Cross-linked Sodium Carboxymethyl Cellulose, Cross-linked Cellulose Gum
Ethyl Cellulose – Jecfa Specification
Ethylhydroxyethyl cellulose – JECFA specification
Hydroxypropyl Cellulose – Jecfa Specification
Hydroxypropylmethyl Cellulose – Jecfa Specification
E 459 Beta-cyclodextrin – Eu Specification
Gamma cyclodextrin – JECFA specification
Edible gelatin – JECFA specification
E 418 Gellan Gum – Eu Specification
Gellan Gum – JECFA Specification
Guar Gum – Jecfa Specification
Gum Ghatti – Jecfa Specification
E 425(I) Konjac Gum – Eu Specification
E 425(ii) – Konjac glucomannan – EU specification
E 440(i) Pectin – EU specification
E 440(Ii) Amidated Pectin – Eu Specification
E 417 Tara Gum – Eu Specification
Introduction To Agar – References
Introduction to Konjac – Structure
Introduction To Konjac – Botany