Results 91 to 100 of about 68,724 (182)

Exploring the Nutraceutical Potential of Achillea millefolium L.: Phytochemical Composition, Biological Activities, and Industrial Applications

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Achillea millefolium Linn., commonly known as yarrow, is an extraordinary medicinal plant. A. millefolium has broad therapeutic potential due to its phytochemistry and essential oil composition. It possesses pharmacological properties, including antidiabetic, antioxidant, anti‐inflammatory, liver‐protective, antimicrobial, and gastroprotective effects,
Tooba Majeed, Muhammad Tauseef Sultan, Ahmad Mujtaba Noman, Hassan Raza, Hagar M. Mohamed, Nimra Anees, Muhammad Imran, Muzzamal Hussain, Gamal A. Mohamed, Sabrin R. M. Ibrahim, Entessar Al Jbawi, Ehab M. Mostafa, Samy Selim, Ayman Salama, Mohamed A. Abdelgawad   +14 more
wiley   +1 more source

Studies of carbohydrate structure, properties and interactions by nmr spectroscopy [PDF]

, 2013
In this thesis the structure, properties and interactions of different types of carbohydrates were investigated by NMR spectroscopy. The structures of kappa- (κ) and kappa/mu- (κ/μ) carrageenan oligosaccharides were analyzed by studying the hydroxy ...
Morssing Vilén, Eric
core  

Modulation of Pectin Film Properties via Various Solid Lipid Nanoparticles Formulations: Water Barrier and Mechanical Insights

Polymers for Advanced Technologies, Volume 37, Issue 6, June 2026.
ABSTRACT Despite pectin‐based films have been intensively studied as an alternative to plastic, their poor moisture barrier and mechanical properties remain challenging for researchers and industry. This study investigated the influence of four various solid lipid nanoparticles (SLN) formulations on pectin films.
Mihaela Stefana Pascuta, Verena Wiedenmann, Dan Cristian Vodnar, Ulrike Sabine van der Schaaf   +3 more
wiley   +1 more source

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

Mimicking the Ocean: Critical Challenges in Scaffold Design and Tissue Texturization for Cell‐Cultured Seafood

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Cellular aquaculture offers a sustainable solution to global seafood demand, yet the production of high‐value, whole‐cut fillets is hindered by the “texture gap,” the inability to replicate the complex, anisotropic architecture of native fish muscle and its collagenous myosepta.
Mustafa Öz, Enes Üstüner
wiley   +1 more source

Comparison between the developed potentiometric κ-carrageenan whole cell biosensor performance and the previously reported potentiometric biosensor for carrageenan.

, 2019
Comparison between the developed potentiometric κ-carrageenan whole cell biosensor performance and the previously reported potentiometric biosensor for carrageenan.
Lee Yook Heng (6593591), Asmat Ahmad (6593594), Riyadh Abdulmalek Hassan (6593588), Ling Ling Tan (6593597)   +3 more
core   +1 more source

Emerging Encapsulation Strategies for Probiotics and Prebiotics

Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.
This review highlights emerging encapsulation strategies that enhance the stability, targeted delivery, and integration of probiotics into functional foods. Advanced systems, including nanofibers, single‐cell coatings, multilayer carriers, and AI‐assisted design, demonstrate enhanced gastrointestinal resistance and scalability, guiding the development ...
Paulo Henrique Silva Lopes, Hugo José Martins Carvalho, Rodrigo Peixoto de Paula e Silva, Mozhgan Esmaeelian, Joyce Maria Gomes da Costa   +4 more
wiley   +1 more source

Utilization of κ-carrageenan as stabilizer and thickener of honey pineapple (Ananas comosus L. Merr) jam

, 2022
Honey pineapple jam is an intermediate moisture food that often has low stability; hence it is not strong enough to hold the fruit tissue sugar in position during storage. Therefore, it is necessary to add hydrocolloid in fruit jam processing to increase
Amin, P., Kurniasih, R. A., Riyadi, P. H., Husni, A.   +3 more
core  

Optimization and quality profiling of functional mixed fruit leather fortified with κ-carrageenan

Discover Food
This study aimed to develop a novel technological strategy for producing nutritionally valuable mixed fruit leather using jackfruit, banana, and silverberry enriched with κ-carrageenan.
Ginisha Kalsi, Shadad Md. Khayer, Tobiul Hussain Ahmed, Manashi Das Purkayastha, Alokesh Ghosh, Robin Chandra Boro, Mamoni Das, Luna Dutta Baruah, Moloya Gogoi   +8 more
doaj   +1 more source

Interactions of κ-carrageenan plus other hydrocolloids in fish myosystem gels

, 2013
Mixtures of κ-carrageenan plus other hydrocolloids (locust bean, guar, xanthan, iota-carrageenan, sodium carboxymethylcellulose, and sodium alginate) were examined for their effects on the mechanical and water holding properties of heat-induced gels made
Montero García, Pilar, Pérez-Mateos, Miriam, Fernández Martín, Fernando, Hurtado, José L.   +3 more
core   +1 more source