Results 101 to 110 of about 2,994 (232)

Commercially available carrageenans show broad variation in their structure, composition, and functionality [PDF]

Carrageenans are polysaccharides from red algae which are widely used as food additives and in other applications. Their structure is often described by different disaccharide repeating units, although it was already demonstrated that reality is more ...
Hale, Julia, Gaukel, Volker, Wefers, Daniel, Gerhäuser, Julian   +3 more
core   +3 more sources

Extraction and Isolation of Bioactive Compounds From Malpighia glabra L. Leaves: In Vivo Investigation of the Leaf Extract Against Oxidative Stress and Inflammation Triggered by γ‐Radiation

Chemistry &Biodiversity, Volume 23, Issue 9, September 2026.
Malpighia glabra L. leaves extract, enriched with flavonoids and β‐isoarborinol, exhibits antioxidant and anti‐inflammatory activities that moderate γ‐radiation‐induced systemic and tissue harm. The extract preserves intestinal, hepatic, renal, splenic, and systemic integrity by reducing oxidative stress and inflammation, supporting its potential as a ...
Amany M. Fekry, Walaa A. El‐Sabbagh, Marwa S. Abu Bakr, Abd El‐Salam I. Mohammed, Mona A. El‐Ghazaly   +4 more
wiley   +1 more source

Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods

ChemFoodChem, Volume 2, Issue 3, September 2026.
This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani, Georgia Koutsouridou, Eleftheria H. Kaparakou, Dimitra Daferera, Petros A. Tarantilis, Golfo Moatsou, Maroula G. Kokotou   +6 more
wiley   +1 more source

A Comprehensive Review on Seaweed Preservation Techniques: Impacts on Nutritional Quality, Safety and Shelf Life

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This review demonstrates essential quality assessment metrics for monitoring product stability and identifying the major causes of post‐harvest deterioration of seaweed. It evaluates common and advanced preservation techniques for their ability to extend shelf life while maintaining nutritional value, microbiological safety, and sensory quality.
Shanjida Islam Shikha, Hrishika Barua, Md. Faisal   +2 more
wiley   +1 more source

Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Oleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
İrem Uzunsoy, Fundagül Erem, Elif Ayşe Anli   +2 more
wiley   +1 more source

Carrageenans and the proteolytic activity of human gastric secretion

, 1967
The inhibition of the peptic activity of human gastric secretion by undegraded and degraded carrageenans of similar sulphate content has been examined over the pH range 1.5–3.75.
W ANDERSON, A J BAILLIE
core   +1 more source

Crocus sativus (Saffron) Aqueous Extract Mediated Green Synthesis of Iron Oxide Nanoparticles and Their In Vitro and In Vivo Biological Investigations

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
The Crocus sativus (saffron) aqueous extract mediated green synthesis of iron oxide nanoparticles and their in vitro and in vivo biological investigations. ABSTRACT The present study reports the green synthesis of iron oxide nanoparticles (IONPs) using the aqueous extract of Crocus sativus (saffron) as a natural reducing and stabilizing agent, followed
Abdur Rauf, Khurram Shehzad, Hira Naeem, Shahkar Usama, Zubair Ahmad, Bilal Khan, Naveed Muhammad, Muhammad Shafique, Yahya S. Al‐Awthan, Omar S. Bahattab, Mohammed Mansour Quradha   +10 more
wiley   +1 more source

Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non‐Dairy Cream Cheese

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Systematic comparison of dairy cream cheese, commercial non‐dairy cheese, and plant‐based prototypes (P1–P3). The optimized formulation (P3) exhibited a compact microstructure (SEM), reduced beany off‐flavors (PCA), balanced taste attributes, and improved overall acceptability approaching commercial dairy standards.
Hiran Janpeng, Natthanicha Banpacha, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai   +3 more
wiley   +1 more source

Living Biohybrid Hydrogels for Co‐Delivery of Oxygen, Anti‐Cancer Drugs, and Probiotics: Effects on Cancer and Healthy Cell Viability

Macromolecular Bioscience, Volume 26, Issue 9, September 2026.
A probiotic‐enriched BioHybrid hydrogel that provides sustained O2, probiotic metabolites, and pH‐responsive anti‐cancer drug is reported. This BioHybrid hydrogel promotes healthy cell viability while reducing ROS and decreases cancer cell viability while increasing ROS under hypoxia conditions. The co‐administration of O2, metabolites, and drug from a
Ulvi Süleymanzade, Tugba Ezgi Şahin, Yagmur Damla Demir, Yagmur Eylül Yatar, Nermin Seda Kehr   +4 more
wiley   +1 more source

Next‐Generation Pluronic Micelles for Advanced Drug Delivery Application

Macromolecular Materials and Engineering, Volume 311, Issue 9, September 2026.
The present review provides a comprehensive overview of Pluronic‐based micelles for advanced drug and gene delivery. It highlights their structure, classification, synthesis, self‐assembly, and functionalization, as well as their biocompatibility and stimuli‐responsive properties.
Manoj Gundeti, Nithin Vidiyala, Shreya Dalvi, Rushikesh Girase, Sunil kumar Thota, Keshav Raj Paudel, Sathish Dyawanapelly   +6 more
wiley   +1 more source