Results 251 to 260 of about 104,517 (279)

Noninvasive Nicotine Quantitation and Flavor Differentiation of <i>on!</i> Nicotine Pouches Using Raman Spectroscopy: A Direct, Reliable, and Preparation-Free Approach. [PDF]

ACS Omega
Kim Y, Jeong H, Park SC, Aldeek F, Chung H.   +4 more
europepmc   +1 more source

Multiplatform Metabolomics for the Design and Characterization of a Mediterranean Plant-Based Lyophilized Powder from Agro-Industrial By-Products. [PDF]

Foods
Toledo-Gil R, Crupi P, Yuste-Jiménez JE, Vallejo F.   +3 more
europepmc   +1 more source

From reads to results: comparing Oxford Nanopore to Illumina sequencing for citrus virus surveillance. [PDF]

BMC Genomics
Dippenaar M, Maree HJ, Bester R.
europepmc   +1 more source

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Amino acid regulated citrus pectin‐based emulsion stability mediated by pH

Journal of the Science of Food and Agriculture, 2023
AbstractBackgroundCitrus residuals are rich in nutrients like pectin, essential oil, and amino acids, which are wasted in the food industry. Moreover, citrus components often coexist with amino acids during emulsion preparation and application.ResultsAdding glutamic or arginine after emulsification resulted in a stable emulsion compared with adding ...
Guifang Tian, Man Huo, Xiaohan Yang, Kemin Mao, Xiaohan Liu, Yaxin Sang, Jiangtao Li   +6 more
openaire   +2 more sources

Modeling the effect of pH on biosorption of heavy metals by citrus peels

Journal of Hazardous Materials, 2008
Biosorption by materials such as citrus peels could be a cost effective technique for removing toxic heavy metals from wastewater. Orange peels, lemon peels and lemon-based protonated pectin peels (PPP) had Langmuir sorption capacities of 0.7-1.2 mequiv./g (39-67 mg/g) of Cd per biosorbent dry weight.
Silke, Schiewer, Santosh B, Patil
openaire   +2 more sources

Ultrasonic treatment at different pH values affects the macromolecular, structural, and rheological characteristics of citrus pectin

Food Chemistry, 2021
Ultrasonic degradation has become a promising strategy for producing modified pectin (MP). In this study, the impact of ultrasonic treatment at various pH values (4.0, 7.0, and 10.0) on the macromolecular, structural and rheological characteristics of citrus pectin was investigated.
Jing-Kun Yan, Chun Wang, Wen-Yi Qiu, Ting-Ting Chen, Yan Yang, Wen-Han Wang, He-Nan Zhang   +6 more
openaire   +2 more sources