carrageenan

carrageenan

1. Primary products of Shanghai Beilian Foodstuff Co,.Ltd.include Konjac gum,carrageenan and blending products based on them.

上海北连食品有限公司的主要产品是魔芋胶和卡拉胶，以及由此调配而成的复配产品。

2. Comparison of Physical Properties of Carrageenan Made from Different Materials

不同原料卡拉胶的物性比较研究

3. Keywords flaxseed gum;carrageenan;low-fat;luncheon meat;textural properties;sensory evaluation;

亚麻籽胶;卡拉胶;低脂;午餐肉;质构;感官评定;

4. This series of product is a special Carrageenan stablizer applicable to(flower mounted)jam,etc.

产品介绍：本系列产品是一种适用于（裱花）果占、（裱花）果酱等产品的卡拉胶专用稳定剂。

5. Carrageenan producing seaweed

产胶海藻

6. This paper introduces mainly applications of carrageenan in food industry as additive. It is used for solidifier, thicker, emulsifier. Suspender, binder. shaper and stabilizer in food making.

介绍了卡拉胶在食品工业中的一些主要作用.卡拉胶作为一种添加剂在食品制作过程中，可用作凝固剂、增稠剂、乳化剂、悬浮剂、粘合剂、成型剂和稳定剂.

7. To introduce the way to produce kiwi pudding fruits by using jelling agent compounded of konjac glucomannan,carrageenan and xanthan gum.

介绍以魔芋胶、鹿角菜胶及黄原胶复配为胶凝剂生产猕猴桃果糕的方法。

8. Introduce gelling properties of conventionally used culture media gelling agent such as agar,carrageenan and ranthan gum.

介绍常用培养基凝固剂琼脂、卡拉胶和黄原胶的凝胶性质。

9. The suspending agent of Mingliezi drink was made from eight kinds of gums including agar, pectin, carrageenan and gellan gum etc.

以琼脂、果胶、卡拉胶和结冷胶等8种胶体各作为复配型悬浮剂主剂研制开发悬浮剂,并将其应用于明列子悬浮饮料中。

10. The process of its film formed by combing konjac glucomanna with both xanthan gum and carrageenan was investigated by infrared spectrometry in this paper.

以魔芋葡甘聚糖为原料，分别加入卡拉胶、卡拉胶和黄原胶、黄原胶等其它高分子多糖后进行复配。

11. Keywords Pleural effusion;Guinea pigs;Animal model;Carrageenan;Reptilase;

关键词胸腔积液;豚鼠;疾病模型;动物;蛇毒凝血酶;角叉菜胶;

12. Keywords spirulina carrageenan jelly flavour;

关键词螺旋藻;果冻;风味;

13. Keywords algin;carrageenan;mannuronic acid;guluronic acid;polysaccharide;sulfate;aluminium;peptic ulcer;

关键词褐藻胶;卡拉胶;甘露糖醛酸;古罗糖醛酸;多糖;硫酸酯;铝;消化性溃疡;

14. Keywords volatile oil of Centipeda minima;anti-inflammation;carrageenan;c-reactive protein （CRP）;cytokine;

关键词鹅不食草挥发油;抗炎;角叉菜胶;C反应蛋白;细胞因子;

15. Comparative research of thrombosis animal model induced by endotoxin in combination with carrageenan in different animals

内毒素与角叉菜胶联合诱导的血栓形成模型的动物差异性比较

16. Cassia bean gum showed highly synergic with Xanthan gum and Carrageenan, but not synergic with Guar gum.

决明子胶与黄原胶、卡拉胶具有明显的协效性,与瓜尔豆胶无协效性。

17. K-- carrageenan

卡拉胶

18. Card pulls glue (CARRAGEENAN) serves as a kind of new-style additive agent for food, having the advantage that other colloid cannot replace.

卡拉胶(CARRAGEENAN)作为一种新型的食品添加剂,有着其它胶体不可替代的优越性。

19. carrageenan gel

卡拉胶,角叉菜胶凝胶

20. Keywords Carrageenan;Gelation point;Counterions;

卡拉胶;凝胶化;抗衡离子;

21. Keywords carrageenan;soy protein isolate emulsion gels;textural properties;and rheological properties;

卡拉胶;大豆分离蛋白;乳浊凝胶;质构特性;流变特性;

22. Keywords carrageenan;konjak;beer yeast cells;immobilized;CDP choline;

卡拉胶;魔芋多糖;啤酒酵母;固定化;CDP-胆碱;

23. STUDY ON DYNAMIC MECHANICAL PROPERTIES OF DYNAM ICALLY STUDY ON SYNERGISTIC INTERACTION AND GELATION OF CARRAGEENAN AND AMOPHOPHALLOGLUEOMANNAN

卡拉胶与魔芋葡甘聚糖协同相互作用及其凝胶化的研究

24. Carrageenan is used widely in the fields of food industry, chemical industry for daily supplies, bilogical chemistry and medicine.

卡拉胶主要广泛应用于食品工业、日用化工、生化与医药等领域。

25. Carrageenan protects the skin with a film and rejuvenates.Passionfruit and Pineapple soften and moisturize, improving skin's tone and texture.

卡拉胶保护皮肤的弹力，西番莲和菠萝软化和滋润皮肤，改善皮肤的湿度和纹理。

26. Effect of Carrageenan and Sucrose, Salt on the Stability of the Allocated Skim Milk-Alcohol Drink

卡拉胶及糖、盐存在时对勾兑牛奶酒稳定性的影响

27. The best gelatin forming conditions of Carrageenan in cooking sausage

卡拉胶在蒸煮香肠中的最佳凝胶形成条件

28. carrageenan oligosaccharide

卡拉胶寡糖

29. Keywords Carrageenan oligosaccharide;derivatives;antioxidant;anti-tumor;immunomodulation;

卡拉胶寡糖;衍生物;抗氧化;抗肿瘤;免疫调节;

30. Dry Characteristic of Carrageenan and Selection of the Equipment

卡拉胶干燥特性研究及干燥设备的选择设计

31. Carrageenan is a time release moisturiser that hydrates and keeps moisture locked in firmly to the skin cells.

卡拉胶是一个释放润肤露给皮肤补养，令皮肤有充分的保湿。

32. Carrageenan is a red algae from the ocean plants in the extraction of natural polysaccharide hydrophilic plastic, generally white or yellowish, odorless, tasteless;

卡拉胶是从海洋植物红藻中提取的天然多糖亲水胶，一般为白色或淡黄色，无嗅、无味；

33. The Carrageenan is one kind of commonly used food additive using in sausage,to hold the water,enhance the elasticity,stable emulsification,reduce activity of moisture and enhance the product yield.

卡拉胶是用于肉类灌肠中的一种常用食品添加剂,有着保水、增强弹性、乳化稳定、降低水分活度和提高出品率的作用。

34. Carraguard is made from carrageenan -- the underwater plant material better known as seaweed.

可能是设计好的，例如，杀死或降低病毒的活性，或者产生一种障碍挡住细胞进入体内。

35. Keywords Edible film Konjac glucomannan Carrageenan Hot-water soluble film Uniform and orthogonal design;

可食性膜;魔芋葡甘聚糖;卡拉胶;热水溶性膜;均匀正交;

36. Keywords immobilization;carrageenan;methanotroph;monooxygenase;propylene oxide;

固定化;卡拉胶;甲烷氧化菌;单加氧酶;环氧丙烷;

37. Keywords Immobilization;alkaline protease;Serratia marcescens;carrageenan;

固定化细胞;卡拉胶;粘质赛氏菌;碱性蛋白酶;

38. The gel strength and ability of holding water of carrageenan could be significantly improved with ovalbumin added appropriately was found in this study.

在卡拉胶中添加适量的卵清蛋白,能有效地提高卡拉胶在果冻生产过程中的凝胶强度和持水性等功能特性。

39. In this paper,differences of quality index and chemical &physical characteristics between the BLW carrageenan and normal carrageenan were compared.

对比了BLW保水型卡拉胶与常规卡拉胶的质量指标和理化性质的差异。

40. The comparison of sol and gel properties of carrageenan made from Philippine Eucheuma cottonii, Hainan Hypnea and Yangjiang Hypnea is studied in macroscopical and microcosmic aspecs.

对菲律宾麒麟菜卡拉胶、海南沙菜卡拉胶和阳江沙菜卡拉胶的溶胶、凝胶性质从宏观和微观方面进行了比较研究；

41. Effect of Xiaochaihu Decoction and Different Herbal Formulations of Its Components on Cytokines of Carrageenan Induced Pleuritis in Rats

小柴胡汤及其药群配伍对角叉菜胶诱导大鼠胸膜炎模型细胞因子的影响

42. Keywords wheat gluten;carrageenan;gel;texture;melting point;

小麦面筋蛋白;卡拉胶;凝胶;质构;熔点;

43. Inflammation was obviously inhibited on the ears of mice swelling reduced by dimethylbenzene and rat's paw edema reduced by carrageenan with PGJG 1 0, 2 0g/kg administered intragastically.

小鼠、大鼠灌服 1 0、2 0g/kg的盘根接骨粉对二甲苯致小鼠耳肿胀和卡拉胶致大鼠足肿胀有明显抑制作用。

44. Influence of Microwave Irradiation on Properties of Carrageenan

微波处理对卡拉胶结构性质的影响

45. ingredients: soybean fiber,soybean protein,starch,vegetable oil,salt,sugar,carrageenan,HVP,vegetarian chicken flavor powder.

成份: 大豆纤维、大豆蛋白、淀粉、植物油、盐、糖、植物胶、水解植物蛋白、素鸡味粉。

46. Based on analyzing the biological activity mechanism of carrageenan and its derivatives, the important research progress on the biological activity of carrageenan and its derivatives was reviewed.

摘要在分析卡拉胶及其衍生物的生物活性研究机理的基础上，综述了国内外卡拉胶及其衍生物生物活性的重要研究进展。

47. CP Kelco has leading positions in pectin, carboxymethyl cellulose (CMC) and refined carrageenan, and is one of the world's largest producers of xanthan gum, gellan gum, welan gum and diutan.

斯比凯可公司在果胶、黄原胶、羧甲基纤维素钠（CMC）和精制卡拉胶等领域居于领先地位，并且是结冷胶、文莱胶和定优胶的唯一制造商。

48. Methods:The models of mouse ear tumefaction caused by xylene and rat foot tumefaction caused by carrageenan were used to observe the anti-inflammatory action of YGLDG via oral adiminstration.

方法:给动物灌服药物,采用小鼠耳肿胀法、大鼠足肿胀法、小鼠扭体法、热板法和离体豚鼠胆囊试验观察药物的作用。

49. Methods:The inflammation model of rat paw edema caused by Carrageenan lambda was used,and then effects of Culture of Saussurea medusa Maxim and the wild one on inflammatory factors of blood serum were observed.

方法:采用角叉菜胶致足肿胀法造成大鼠炎症模型,观察水母雪莲细胞培养物总黄酮(C)和水母雪莲总黄酮(W)对致炎大鼠血清中炎症介质和细胞因子的影响。

50. METHODS:Using the model Carrageenan and egg while nail dropsy tumefaction in rat plasma,and the model acetic distortion reactions in mice to appraise the inflammation fast and analgesic effect of ELR.

方法：以大鼠足跆庶肿胀模型和小鼠醋酸性扭体反应模型评价ELR 的抗炎及镇痛作用；

51. METHODS: Male LACA mice were injected with collagen and adrenalin iv. or carrageenan sc. to induce plumonary thrombus or thrombus in tail.

方法：采用iv胶原?肾上腺素或sc角叉菜胶，分别复制小鼠肺血栓和尾血栓模型。

52. The capillary permeability, the ear edema of mice induced by dimethyl benzene and the acute inflammation induced by carrageenan could be reduced by the cataplasm.

明显抑制由二甲苯引起的小鼠耳廓肿胀及角叉菜胶所致的大鼠炎症反应，降低白细胞数目；对大鼠肉芽组织增生有显著的抑制作用。

53. Keywords gelatin;carrageenan;interaction;gel properties;

明胶;卡拉胶;相互作用;凝胶特性;

54. The effect of fat pork on properties of silver carp surimi-protein soybean composite product was studied,as well as the effects of the improvers,carrageenan and gellan gum.

本实验就肥猪肉对白鲢鱼糜-大豆分离蛋白复合物的质构性能进行探讨,并初步确定了添加肥猪肉后,改良剂结冷胶、卡拉胶的添加量。

55. Proposed the technology of jelly with carrageenan and conjac flour as gelling agent, discussed some prob lem encountered in jelly products and measures of quality control.

本文提出了用卡拉胶和魔芋精粉为胶凝剂生产低糖果冻的工艺，并对生产过程中经常出现的凝胶析水、产生气泡等质量问题以及凝胶强度的控制等进行了深入探讨。

56. The effect of selected stabilizers (Sodium alginate, Carrageenan and Xanthan gum) on the stability of cloudy lily juice was studied.

本文研究了三种选定的稳定剂(海藻酸钠、卡拉胶和黄原胶)对混浊百合汁稳定性的影响。

57. This paper gives a review about hydrophilic polymer colloid as gelatin substitutes,including modified starch,gellan gum,carrageenan gum,xanthan gum,mannan gums.

本文综述了可以替代明胶的亲水性高分子胶体材料,包括变性淀粉、结冷胶、卡拉胶、黄原胶、甘露聚糖胶。

58. Lin, K.W., Keeton, J.T. (1999/1). Interactions of alginate, carrageenan and myofibrillar proteins in an emulsion model system during thermal treatment. Food Sci., Vol. 26, No. 4, p.p.423-430.

林国维，庄启祥(1999/1)。原料肉经浸渍液处理对低脂中式香肠理化及贮藏寿命的影响。食品科学，第26卷，第6期，页583-595。

59. This research is based on the co of Coco Nata, using the polysaccharides-CMC,Guar Gun,Carrageenan and konjac powder as crispizer to crisp Coco Nata.

根据椰果组织结构特点，以CMC、瓜儿豆胶、卡拉胶、魔芋胶等多糖作为脆化剂来脆化椰果纤维组织，结果表明0．2%CMC可有效脆化椰果组织。

60. The acute pleurisy model was established by injecting carrageenan.

注射角叉菜胶以建立急性胸膜炎模型。

61. Study on Alkali-treatment Process for Extracting Carrageenan from Marine Algae

海藻中提取卡拉胶碱改性的工艺研究

62. AL＝sodium alginate; CA＝carrageenan; ALCA＝sodium alginate plus carrageenan; CONT＝control. The number followed indicated the targeted fat content of raw sausage.

海藻酸钠；CA＝鹿角菜胶；ALCA＝海藻酸钠加鹿角菜胶；CONT＝控制组。数字表示生鲜香肠之目标脂肪含量。

63. AIM: Examine the expression of 5-HT2A receptor mRNA and co-localization of 5-HT2A receptor mRNA with 5-HT immunoreactivity in nucleus raphe magnus (NRM) neurons following carrageenan inflammation.

目的:观察角叉菜炎症时,5-羟色胺2A(5-HT_(2A))受体mRNA在中缝大核(NRM)表达的水平及其与5-羟色胺(5-HT)免疫阳性神经元的共存。

64. It was observed that the best gums in combination with konjac gum were carrageenan(CAR)and locust bean gum(LBG).

研究发现:卡拉胶和刺槐豆胶与魔芋胶复配效果最好;

65. Keywords Selenide;Diselenide;Acylation reaction;Carrageenan;Seleno-polysaccharide;

硒醚;二硒醚;酰化反应;麒麟菜多糖;硒多糖;

66. Results show that sodium alginate imparted a superior stability characteristic on juice than carrageenan and xanthan gum.

结果表明,海藻酸钠对百合汁的稳定作用比卡拉胶和黄原胶更好。

67. It was showed, the above parameters of carrageenan were all reduced after microwave irradiation at different export power.

结果表明,经不同输出功率微波辐照后卡拉胶的36-脱水-半乳糖含量、凝胶强度、融点、凝固点均呈下降趋势。

68. The result indicated that, the best pefromance of the film was achieved when the ratio of Konjac glucomanna (KGM) and Carrageenan amount was 6:4.

结果表明,魔芋葡甘聚糖与卡拉胶用量比为6:4时,共混膜的能达到较好的效果。

69. The result showed that the final product which containing sugar 10% , honey 9% , carrageenan 1% , citric acid 0.4% had original flavor of mung bean and honey with nice taste.

结果表明:当白砂糖10%、蜂蜜9%、卡拉胶1%、柠檬酸量0．4%时,生产出的果冻具有绿豆和蜂蜜的风味,感官状态良好。

70. This paper reviewed the mechanism of carrageenan and pectin with casein in milk drinks,it also expatiate the major factors which influence the stability of acidified milk drinks.

综述了不同类型的卡拉胶和果胶在乳饮料中与酪蛋白的作用机理,并介绍了影响酸乳饮料稳定性的主要因素。

71. Three kinds of polysaccharides,including xanthan gum,arabic gum and carrageenan,were used as coating materials to prepare ferrous sulfate microcapsules by freeze drying.

而随着壁材/芯材比例的增加,包埋率明显增加。

72. Keywords pleurisy;carrageenan;free radicals;dinoprostone;Yulangsan extracts;

胸膜炎;角叉菜胶;自由基;地诺前列酮;玉郎伞提取物;

73. Keywords Clerodendron bungei steud roots;n-butyl alcohol;Prostaglandin;Carrageenan;

臭牡丹;正丁醇;前列腺素;角叉菜胶;

74. Keywords Ficus pumila L.var.pumila seed gelatin;carrageenan jelly;healthcare function;

薜荔籽凝胶物;果冻;保健功能;

75. Keywords Furcellaria lumbricalis;sulfated galactan;carrageenan;viscosity character;

蠕虫叉红藻;硫酸半乳聚糖;卡拉胶;粘度特性;

76. Keywords Carrageenan;sol-gel;immunosensor;transferrin;

角叉胶;溶胶凝胶;免疫传感器;转铁蛋白;

77. calcium carrageenan

角叉菜胶钙, 鹿角菜胶钙

78. Keywords soft serve ice cream;Xanthan gum;Locust bean gum;Carrageenan;stabilizers;

软冰淇淋;黄原胶;刺槐豆胶;卡拉胶;稳定剂;

79. Carrageenan hydrogel. Natural sulfate containing polysaccharide. Hydrogel rigidity can be influenced by cation concentration. Very good stabilization against nonspecific binding under high salt conditions.

载聚凝胶，含有聚糖自然脂质，其中离子浓缩能引起胶体凝固，有极高的稳定性，避免在盐性条件下产生非特异性结合。

80. Cellulase Treatment Studies on Effects on Extraction Yield and Quality of Carrageenan

酶法处理沙菜藻体对卡拉胶得率和品质的影响研究