Results 61 to 70 of about 389 (140)

Encapsulation of Doxorubicin in Furcellaran/Chitosan Nanocapsules by Layer-by-Layer Technique for Selectively Controlled Drug Delivery [PDF]

, 2019
Minimization of drug side effects is a hallmark of advanced targeted therapy. Herein we describe the synthesis of polysaccharide-based nanocapsules prepared from furcellaran and chitosan via layer-by-layer deposition using electrostatic interaction ...
Radka Balkova (8067761), Pavel Kopel, Hana Michalkova (8067758), Amitava Moulick (3211197), Amitava Moulick, Vedran Milosavljevic, Zbynek Heger (840197), Zbynek Heger, Vojtech Adam (298355), Milica Gagic (6329108), Hana Michalkova, Radka Balkova, Pavel Kopel (3211200), Lukas Richtera, Vojtech Adam, Barbora Tesarova, Milica Gagic, Ewelina Jamroz, Vedran Milosavljevic (3211194), Yazan Haddad (3124446), Barbora Tesarova (8067764), Lukas Richtera (840203), Ewelina Jamroz (8067755), Yazan Haddad   +23 more
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Storage stability of konjac glucomannan/curdlan films at low temperature and its coating for the preservation of cucumbers

Journal of Food Science, Volume 90, Issue 3, March 2025.
Abstract Fruits and vegetables suffer severe moisture loss during cold storage. To explore the mechanism of water transfer, this study investigated the properties of konjac glucomannan (KGM)/curdlan (KC) composite films after cold storage treatment, the preservation of KC‐coated cucumbers, and the water transfer.
Runmiao Tian, Jun Jiang, Kao Wu, Ying Kuang, Bo Peng, Kai Chen, Fatang Jiang   +6 more
wiley   +1 more source

Vegan gummy candies with low calorie based on celery (Apium graveolens) puree and boswellia gum (Boswellia thurifera)

Food Science &Nutrition, Volume 12, Issue 8, Page 5785-5798, August 2024.
Gummy candy is one of the main snacks for children, and conventional samples with high calorie illustrate no nutritional value; therefore, the aim of present research is to develop functional product on priority. Celery puree (25%–50%), boswellia gum (10%–20%), lemon essential oil (0.25%–0.50%), and sugar (10%–20%) in two levels were considered for ...
Saba Ghodsi, Marjan Nouri
wiley   +1 more source

Advancements in edible films for aquatic product preservation and packaging

Reviews in Aquaculture, Volume 16, Issue 3, Page 997-1020, June 2024.
Abstract This review focuses on the incorporation of various bioactive compounds into edible films/coatings, improving their properties using novel techniques, and discussing their applications in aquatic food products. Aquatic food products with a high nutritional value play an important role in the market.
Aydın Aytaç Gürdal, Turgay Çetinkaya
wiley   +1 more source

The influence of furcellaran adition on selected properties of chicken ham [PDF]

, 2020
Cílem této práce bylo zjistit závislost vybraných texturních a reologických vlastností kuřecí šunky na koncentraci aplikovaného karagenanu a furcellaranu během 336h doby skladování.
Lyčková, Aneta
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Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods

Journal of Food Science, Volume 89, Issue 2, Page 748-772, February 2024.
Abstract Edible coatings and films for food preservation are becoming more popular thanks to their environmentally friendly properties and active ingredient‐carrying ability. Their application can be effective in contrasting quality decay by limiting oxidation and deterioration of foods. Many reviews analyze the different compounds with which films and
Claudia Antonino, Graziana Difonzo, Michele Faccia, Francesco Caponio   +3 more
wiley   +1 more source

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 1, January 2024.
Abstract Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With the rise of food science and technology, novel methods are being developed to overcome these challenges and improve seafood quality, shelf life, and safety. These methods range from high‐pressure processing (HPP)
Giovanni Luca Russo, Antonio L. Langellotti, Elena Torrieri, Paolo Masi   +3 more
wiley   +1 more source

The Effect of Active Packaging Film Based on Chitosan Containing Rosemary (Rosmarinus officinalis L.) Extract on Cheese Shelf Life

Journal of Food Biochemistry, Volume 2024, Issue 1, 2024.
White cheese is an inseparable part of the Persian breakfast table. However, it has limited shelf life owing to microbial growth and chemical changes. Application of active packaging incorporated with essential oils is an innovative technique to retain quality and extend shelf life of foods.
Seyedeh Ommolbanin Ghasemian, Asiye Ahmadi-Dastgerdi, Azin Abdollahi, Fahimeh Ebrahimi Tirtashi, Maryam Zokaei, Neda Fallah, Parisa Izadi NajafAbadi, Fariborz Dolatyari, Akhilesh K. Verma   +8 more
wiley   +1 more source

Enhanced Carboxymethyl Cellulose Based on Empty Fruit Bunches in a High Degree of Substitution and Thermal Stability as a Biocomposite Film Backbone

International Journal of Chemical Engineering, Volume 2024, Issue 1, 2024.
Carboxymethyl cellulose (CMC), a water‐soluble cellulose, can be derived from oil palm empty fruit bunches (OPEFBs). In addition to being highly soluble, it is essential for CMC to exhibit excellent thermal stability when utilized in biocomposites. Reactants in the alkalization and etherification steps to provide high DS of CMC‐based OPEFB have not ...
Susi Susi, Makhmudun Ainuri, Wagiman Wagiman, Mohammad Affan Fajar Falah, Senthil Kumar P   +4 more
wiley   +1 more source

The effect of two-stage homogenization process on the rheological properties of processed cheese sauces during storage [PDF]

, 2020
Diplomová práce zkoumá vliv přídavku furcellaranu a homogenizace na reologické vlast-nosti tavených sýrových omáček [s obsahem sušiny 30 % (w/w) a tuku v sušině 66 % (w/w)].
Michalcová, Nela
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