Results 31 to 40 of about 280 (117)
Environmental Microbiology, Volume 23, Issue 6, Page 3130-3148, June 2021., 2021 Summary Polysaccharide particles are important substrates and microhabitats for marine bacteria. However, substrate‐specific bacterial dynamics in mixtures of particle types with different polysaccharide composition, as likely occurring in natural habitats, are undescribed.
Carina Bunse +4 more
wiley +1 more source
Frontiers in Microbiology, 2018 Marine microbes are a rich source of enzymes for the degradation of diverse polysaccharides. Paraglaciecola hydrolytica S66T is a marine bacterium capable of hydrolyzing polysaccharides found in the cell wall of red macroalgae.
Mikkel Schultz-Johansen +6 more
doaj +1 more source
Jurnal Ilmiah Perikanan dan Kelautan, 2015 Seaweed Eucheuma sp. is one of the natural resources of Indonesia. Seaweed many processed in dry form after going through a drying process or processed into food ready for consumption.
Sri Subekti +2 more
doaj +1 more source
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.The growing need to enhance food quality and extend shelf life is driving an increased demand for antimicrobial active packaging solutions. Antimicrobial films based on gelatin (GEL) were synthesized through the incorporation of Satureja kermanshahensis jamzad, “Marzeh Kermanshahi” (MK) in Persian, essential oil nanoemulsion (MKEO‐NE) and various ...
Zahra Roshandel +8 more
wiley +1 more source
Advanced Functional Materials, Volume 35, Issue 47, November 19, 2025.Biopolymers are sustainable, biodegradable alternatives to petroleum‐based plastics for food packaging. Its adoption is often limited by poor mechanical strength, barrier properties, and improved thermal stability through the incorporation of nanofillers.
Himakshi Baishya +2 more
wiley +1 more source
Food Science &Nutrition, Volume 13, Issue 11, November 2025.Fish by‐products, often discarded, are rich sources of bioactive peptides, collagen, and omega‐3s with antioxidant, antihypertensive, and antimicrobial properties. Advanced, sustainable extraction technologies can valorize this waste into functional food, nutraceutical, and biomedical ingredients.
Muhammad Waqar +9 more
wiley +1 more source
Re‐evaluation of gellan gum (E 418) as food additive
EFSA Journal, Volume 16, Issue 6, June 2018., 2018 Abstract The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of gellan gum (E 418) as a food additive. Following the conceptual framework for the risk assessment of certain food additives re‐evaluated under Commission Regulation (EU) No 257/2010, the Panel considered that adequate ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) +27 more
wiley +1 more source
Seaweed Proteins: Properties, Extraction, Challenges, and Prospects
Journal of Food Science, Volume 90, Issue 7, July 2025.ABSTRACT The growing global population and increasing demand for sustainable protein sources have intensified interest in seaweed as a viable plant‐based alternative. Seaweed‐derived proteins and peptides are rich in essential amino acids and exhibit promising functional and bioactive properties, making them attractive for food applications.
Sakhi Ghelichi, Charlotte Jacobsen
wiley +1 more source
ChemistryOpen, Volume 14, Issue 5, May 2025.In this study, the chitosan (CS)‐based biocomposite films enriched with Rhodomyrtus tomentosa leaf extract (SLE) are prepared by 3D printing method. The CS biocomposite film containing 1 wt.% of SLE exhibits an even structure, adequate swelling degree, and good biocompatibility.
Quan Vo‐An +8 more
wiley +1 more source
Peptides From Animal and Fishery Byproducts: Uplifting the Functionality of Fifth Quarter
Food Science &Nutrition, Volume 13, Issue 4, April 2025.Recovery of peptide reduces pollution, increases return, and functionality of products. Meat byproducts and processing techniques raise the sustainability of the meat industry. These peptides can also be used as active components of the packaging system. Umami peptides are used as taste enhancers for the development of new products.
Akhilesh Kumar Verma +7 more
wiley +1 more source