Results 111 to 120 of about 750 (149)

Green synthesized silver nanoparticles, a sustainable approach for fruit and vegetable preservation: An overview. [PDF]

Food Chem X
Lieu MD, Dang TKT, Nguyen TH.
europepmc   +1 more source

Influence of the Charge Stoichiometry on the Properties of Biopolymer Films Based on a Polyelectrolyte Complex of Chitosan and Carboxymethyl Starch. [PDF]

Polymers (Basel)
Castro D, Brovina V, Litvinov M, Podshivalov A, Castro L, Chamorro D, Oña O, Tapia A.   +7 more
europepmc   +1 more source

Enhancing biodegradable smart food packaging: Fungal-synthesized nanoparticles for stabilizing biopolymers. [PDF]

Heliyon
Rezghi Rami M, Forouzandehdel S, Aalizadeh F.   +2 more
europepmc   +1 more source

A twin xanthan lyase-dependent xanthan degradation system in Paenibacillus taichungensis I5. [PDF]

Appl Microbiol Biotechnol
Han R, Baudrexl M, Frank O, Ludwig C, Berezina OV, Rykov SV, Liebl W.   +6 more
europepmc   +1 more source

The Effect of Borage Seed Oil (<i>Borago officinalis</i> L.) and Matcha Tea Powder (<i>Camellia sinensis</i> L.) on the Physicochemical Properties, Oxidative Stability, Color, and Tenderness of Vacuum-Packed Lamb Meatloaf During Storage. [PDF]

Foods
Latoch A, Libera J, Öncül N, Metli M.
europepmc   +1 more source

Effect of a Gelatin-Based Film Including <i>Gelidium</i> sp. Algal Flour on Antimicrobial Properties Against Spoilage Bacteria and Quality Enhancement of Refrigerated <i>Trachurus trachurus</i>. [PDF]

Foods
Gómez A, López L, Miranda JM, Trigo M, Barros-Velázquez J, Aubourg SP.   +5 more
europepmc   +1 more source

A Comparative Analysis of Antimicrobial properties of silver nanoparticles and selenium nanoparticles coated orthodontic mini-implants [PDF]

Anbarasu, Prema, R, balaji, S J, Harshini, S P, SaravanaDinesh, S, Saravanakumar   +4 more
core   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Structural variability and rheological properties of furcellaran

Food Hydrocolloids, 2021
Abstract Furcellaran (β/κ-carrageenan hybrid) samples were extracted from the drifting (n = 36) and attached (n = 46) forms of red algae Furcellaria lumbricalis, collected from the Estonian waters in the Baltic Sea. The extracted polysaccharides were characterised with 1H NMR and size-exclusion chromatography.
Mihkel Saluri, Kadri-Liis Kaljuvee, Tiina Paalme, Indrek Reile, Rando Tuvikene   +4 more
openaire   +1 more source

Effect of furcellaran incorporation on gel properties of sardine surimi

International Journal of Food Science & Technology, 2021
Abstract Effects of furcellaran, powder (FURP) and solution (FURS), incorporation (2‐8% based on surimi solid content) on gel properties of sardine ( Sardinella albella ) surimi were investigated.
Tanyamon Petcharat, Manat Chaijan, Supatra Karnjanapratum   +2 more
openaire   +1 more source

Furcellaran Gel Creep Study

Food / Nahrung, 1980
AbstractConsideration has been given to the creep of furcellaran gels concentrated to 0.5‐2.0% at temperatures of 25 to 50 °C in the region of linear viscoelasticity. The gel shear modulus (G) corresponding to reversible strain decreases with temperature. The dependence of the shear modulus on concentration at 25 C has the form G ∞ c2.7.
I. G. Plaščina, N. A. Fiškina, E. E. Braudo, V. B. Tolstoguzov   +3 more
openaire   +1 more source