Results 91 to 100 of about 7,666 (184)

From Egg Yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis [PDF]

, 2011
Versión post-printThe effect of pH (3.5 e 6) and polysaccharide concentration (0 e 0.5 wt%) on the linear viscoelastic behaviour of egg yolk/ k -Carrageenan (EY/ k C) mixtures in aqueous solution was studied by using Small Amplitude Oscillatory
Aguilar García, José Manuel, Batista, Ana Paula, Cordobés Carmona, Felipe, Guerrero Conejo, Antonio Francisco, Nunes, María Cristiana, Raimundo, Anabela   +5 more
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A Review of Metal–Organic Framework (MOF) Based Active Food Packaging: Materials Selection, Cellulose Matrices Current Advances, Synthesis and Characterizations

Packaging Technology and Science, Volume 39, Issue 5, Page 533-572, May 2026.
Active packaging offers an effective approach to extending food shelf life. This review summarizes the past decade of progress in metal‐organic framework (MOF)‐based active food packaging, highlighting material selection, characterization, challenges, and future prospects.
Belladini Lovely, Young‐Teck Kim, Haibo Huang, Novitri Hastuti, Su Jung Hong   +4 more
wiley   +1 more source

Polymeric properties of κ-carrageenan chains at diferents temperatures [PDF]

, 2010
Este trabajo describe la dependencia con la temperatura de la longitud de persistencia y el cociente característico de cadenas del polisacárido iónico κ-carragenano.
Benegas, Julio Ciro, Esteban, C., Fernandez Gauna, María Cecilia, Guidugli, S., Pantano, S., Paoletti, S., Villegas, M.   +6 more
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Functional characterisation and antimicrobial efficiency assessment of smart nanohydrogels containing natamycin incorporated into polysaccharide-based films [PDF]

, 2015
The potential application of polysaccharide-based films containing smart nanohydrogels for the controlled release of food preservatives is demonstrated here. Smart active packaging is the most promising alternative to traditional packaging as it provides
ACK Bierhalz, AI Bourbon, AL Brody, AL Cordeiro, António A. Vicente, BS Sekhon, C Fuciños, C Fuciños, C Fuciños, Clara Fuciños, D Dainelli, D Schmaljohann, DPT Roberts, H Türe, H Vanden Bossche, HG Schild, J Delves-Broughton, J Siepmann, J Stark, JA Vázquez, JH Han, JH Han, JL Koontz, K Hanušová, L Vermeiren, Lorenzo M. Pastrana, MA Cerqueira, MA Farid, Maria J. Costa, Martín Míguez, María L. Rúa, MD Blanco, Miguel A. Cerqueira, ML Rooney, N Ahuja, P Fajardo, PL Ritger, X Huang, X Zhang   +38 more
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Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Chondrogenic phenotype of different cells encapsulated in κ-carrageenan hydrogels for cartilage regeneration strategies [PDF]

, 2012
Engineering articular cartilage substitutes using hydrogels with encapsulated cells is an approach that has received increasing attention in recent years.
Adams, Aust, Awad, Bani-Jaber, Bobick, Bongso, Bosnakovski, Bouhadir, Brandl, Brodkin, Buckwalter, Chen, Chung, Costa-Pinto, Desai, Diekman, Diekman, Hardingham, Hughes, Khor, Kiani, Labarca, Lee, Lindahl, Liski, Livak, Lu, Magne, Malda, Marsich, Mauck, Mauck, Mehlhorn, Nicodemus, Oliveira, Pearle, Pereira, Popa, Prado, Rada, Redman, Rice, Risbud, Rocha, Santo, Sekiya, Sofianos, Tang, Temenoff, Thonar, Toh, Varma, Velleman, Von Der Mark, Wei, Woodfield, Yamaoka, Zhao   +57 more
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Carbohydrate–Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full‐Fat Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri, David Julian McClements, Srishty Maggo, Anika Singh, Anubhav Pratap‐Singh   +4 more
wiley   +1 more source

Fabrication of endothelial cell-laden carrageenan microfibers for microvascularized bone tissue engineering applications [PDF]

, 2014
ecent achievements in the area of tissue engineering (TE) have enabled the development of three-dimensional (3D) cell-laden hydrogels as in vitro platforms that closely mimic the 3D scenario found in native tissues.
Adams C. S., Alexandra P. Marques, Amici E., Aubin H., Bae H., Bai Z., Baker L. G., Berger J., Berthiaume F., Bryant S. J., Chang H. H., Cho J., Colinet I., Coutinho D. F., Drury J. L., Elena G. Popa, Enea D., Fedorovich N. E., Fedorovich N. E., Fedorovich N. E., Geckil H., Granero A. J., Grenha A., Hahn M. S., Hezaveh H., Huh D., Kang E., Kannan R. Y., Kim I. L., Kirsch P. P., Kong H. J., Kuo C. K., Liu Y., Lovett M., Lutolf M. P., Malafaya P. B., Manuela E. Gomes, Mihaila S. M., Mihaila S. M., Murphy C. L., Naciri M., Oliveira J. T., Oliveira J. T., Park J. H., Pereira R. C., Phelps E. A., Pinheiro A. C., Pirraco R. P., Pirraco R. P., Piyakulawat P., Polk A., Popa E., Popa E. G., Popa E. G., Popa E. G., Rui L. Reis, Sakai S., Salgueiro A. M., Santo V. E., Signini R., Silvia M. Mihaila, Stephen A. M., Takei T., Urbich C.   +63 more
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Bioproducts from seaweeds: a review with special focus on the Iberian Peninsula [PDF]

, 2014
Seaweeds, i.e. macroalgae that occupy the littoral zone, are a great source of compounds with diverse applications; their types and content greatly determine the potential applications and commercial values.
Cardoso, Susana M., Carvalho, Loic G., Pereira, Leonel, Pereira, Olívia R., Rodrigues, Mara S., Silva, Paulo J.   +5 more
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Characterization and Quality of Semi Refined Carrageenan (Scr) Products From Different Coastal Waters Based on Fourier Transform Infra Red Technique [PDF]

, 2012
Semi Refined Carrageenan (SRC) product is considerably cheaper and easy to produce as a natural polysaccharide hydrophilic in food and other product. The aim of this research was to evaluate the quality of two different SCR products come from different
Ambariyanto, A. (Ambariyanto), Darmanto, Y. (YS), Dewi, E. N. (Eko)   +2 more
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