Results 181 to 190 of about 74,483 (340)

Lactic Acid Bacteria as the Green and Safe Food Preservatives: Their Mechanisms, Applications and Prospects. [PDF]

Foods
Zhang Y, Li L, Pang X, Zhang S, Liu Y, Wang Y, Xie N, Li X.   +7 more
europepmc   +1 more source

Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives. [PDF]

Food Chem X, 2022
Masyita A, Mustika Sari R, Dwi Astuti A, Yasir B, Rahma Rumata N, Emran TB, Nainu F, Simal-Gandara J.   +7 more
europepmc   +1 more source

Cold Quad‐Modal Nanocomplex for Precise and Quantitative In Vivo Stem Cell Tracking

Advanced Functional Materials, EarlyView.
Multimodal albumin–bismuth sulfide–superparamagnetic iron oxide (ABS) nanocomplexes are developed for stem cell tracking across four different imaging modalities: MRI, MPI, MSOT, and CT. Combining its flexibility with high sensitivity, this quad‐modal imaging agent enables a robust quantification of ABS‐labeled stem cells in vivo.
Ali Shakeri‐Zadeh, Chao Wang, Shreyas Kuddannaya, Saleem Yousf, Jeff W. M. Bulte   +4 more
wiley   +1 more source

Modifying Antifungal Peptides as Safe Food Preservatives. [PDF]

J Agric Food Chem
Simons E, Yakir I, Malach E, Israyilova A, Hayouka Z.   +4 more
europepmc   +1 more source

Consumer Preferences for Biopreservatives in Beef and Pork Packaging and Testing the Importance of Product Origin [PDF]

Recent food science research on packaging at the University of Alberta has focused on the use of biological agents (biopreservatives) to extend meat shelf life. This potential technology involves the introduction of microbial organisms into food packages
Quagrainie, Kwamena K., Unterschultz, James R., Veeman, Michele M.   +2 more
core   +1 more source

Efficacy of Curcumin in the Modulation of Anxiety Provoked by Sulfite, a Food Preservative, in Rats.

, 2017
Ali Noorafshan, Masoud Vafabin, Saied Karbalay‐Doust, Reza Asadi-Golshan   +3 more
openalex   +1 more source

Preservatives in Food and Food Examination. [PDF]

, 1906
Thresh, John C. (John Clough), 1850-1932, Porter, Arthur E   +1 more
openalex   +1 more source

All‐Aqueous Pullulan Fibers Enabling Visible‐to‐Near‐Infrared Waveguiding with Mechanical and Thermal Resilience

Advanced Functional Materials, EarlyView.
Pullulan, a biomass‐derived polysaccharide, is transformed into transparent optical fibers using a solvent‐free borax hydrogel‐spinning method. The fibers outperform PMMA with ≈200 MPa tensile strength and 200 °C stability, while uniquely guiding visible‐to‐NIR light and enabling additive‐free humidity sensing.
Yuya Fukata, Aayush Kumar Jaiswal, Ari Hokkanen, Hannes Orelma, Tadahisa Iwata   +4 more
wiley   +1 more source

Incorporation of Edible Plant Extracts as Natural Food Preservatives: Green Extraction Methods, Antibacterial Mechanisms and Applications. [PDF]

Foods
Lemoni Z, Evangeliou K, Lymperopoulou T, Mamma D.   +3 more
europepmc   +1 more source

Poly(ε-L-lysine) and poly(L-diaminopropionic acid) co-produced from spent mushroom substrate fermentation: potential use as food preservatives. [PDF]

Bioengineered, 2022
Wang M, Rong C.
europepmc   +1 more source