Information Type: Technical Information
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
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
Introduction To Agar – Properties
Introduction To Agar – References
Introduction to Konjac – Structure
Introduction To Konjac – Botany
Introduction To Konjac – Properties
Introduction To Konjac – Health
Introduction to Pectin – Structure
Introduction to Pectin – Sources
Introduction to Pectin – Properties
Pectin Basics – Functional groups
Pectin Basics – Sources and extraction
Pectin Basics – Gelation of pectins
Pectin Basics – Gelling properties and applications
Pectin Basics – Pectin interactions with other polymers