Results 61 to 70 of about 35,287 (224)

Polysaccharide food matrices for controlling the release, retention and perception of flavours [PDF]

, 2018
Polysaccharides have many roles across both the food and pharmaceutics industries. They are commonly used to enhance viscosity, stabilise emulsions and to add bulk to food products.
Cook, Sarah L., Khutoryanskiy, Vitaliy V., Methven, Lisa, Parker, Jane K.   +3 more
core   +1 more source

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods

Food Chemistry: X
This paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to ...
Shan Zhang, Chuanying Ren, Caiyun Wang, Renjiao Han, Siyu Xie   +4 more
doaj   +1 more source

Student Perceptions of the Implementation of Novel Sonography Phantoms in Radiography Curricula: A Mixed Methods Study

Journal of Medical Radiation Sciences, EarlyView.
Anthropomorphic sonography phantoms can assist radiography students with understanding the theoretical principles of sonography. We examined students' perceptions of participating in tutorials which required students to use four sonography phantoms.
Jad Boutros, Susan Said, Jillian Clarke
wiley   +1 more source

A novel use of purple tulip petal anthocyanins in pH‐sensitive polyvinyl alcohol films for the real‐time monitoring of shrimp freshness

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Shrimp is among the most perishable seafood commodities, and its freshness is still largely assessed through time‐consuming laboratory methods. pH‐responsive colorimetric films have received growing attention as they allow visual, real‐time quality monitoring without specialized equipment.
Tuncay Gümüş, Yasemin Henden, D. Damla Altan Kamer   +2 more
wiley   +1 more source

Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds’ Hydrocolloids

Foods
Hydrocolloids form gel-like structures when dispersed in water and have garnered significant attention for their diverse applications in food, pharmaceuticals, and other industries.
Olakunbi Olubi, Anthony Obilana, Nsenda Tshilumbu, Veruscha Fester, Victoria Jideani   +4 more
doaj   +1 more source

Investigation of the Role of Plasticizers in Film-forming Coats for Protecting Cooled Meat [PDF]

, 2018
As a result of theoretical studies on problems of protection and prolongation of storage terms of meat, it was revealed, that one of promising directions is to use protecting coats, based on natural biopolymers.The topicality of this study is in studying
Garbazhiy, K. (Kateryna), Kotlyar, E. (Evgenii), Kyshenia, A. (Andrii), Vinnikova, L. (Lydmila), Volovik, T. (Tat’yana)   +4 more
core  

Considerations for Initiation and Maintenance of Foslevodopa/Foscarbidopa for Advanced Parkinson's Disease

Movement Disorders Clinical Practice, EarlyView.
Abstract Background As Parkinson's disease (PD) progresses, motor fluctuations become increasingly difficult to manage with oral medications. Foslevodopa/foscarbidopa (LDp/CDp), delivered as a continuous 24‐h/day subcutaneous infusion, offers continuous levodopa delivery and stable plasma levodopa levels that reduce motor fluctuations. LDp/CDp has been
K. Ray Chaudhuri, Bruno Bergmans, Eric Freire‐Alvarez, Lucie Hopes, Drew S. Kern, Robert S. Kirsner, Giulia Lazzeri, Pedro Mendes‐Bastos, Noriko Nishikawa, Per Odin, Karolina Poplawska‐Domaszewicz, Rajesh Pahwa, Yuval Ramot, Klaus Seppi, Tobias Warnecke, Robert Wiggins, Megha B. Shah, Pavnit Kukreja, Bjoern Fritz, Koray Onuk, Stuart H. Isaacson   +20 more
wiley   +1 more source

Characterisation of a phylogenetically distinct PL25 family ulvan lyase from a seaweed biomass enriched metagenome

The FEBS Journal, EarlyView.
Ulvan is a polysaccharide available from green seaweed with beneficial properties for various applications. The full potential of ulvan requires enzymatic degradation of the polymer, thus producing ulvan oligosaccharides. This study expands the armoury of characterised ulvan lyases.
Andrius Jasilionis, Pavithra Sivakumar, Justyna M. Dobruchowska, Sune Fjermedal, Hörður Guðmundsson, Bjorn Thor Adalsteinsson, Guðmundur Ó. Hreggviðsson, Anne S. Meyer, Eva Nordberg Karlsson   +8 more
wiley   +1 more source

Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach

Animals
Hydrocolloids are used in spreadable meat or poultry products to improve consistency, emulsion stability and water retention, resulting in products with desired functional and organoleptic properties. The scope of the work was to evaluate the addition of
Ladislav Šiška, Robert Gál, František Štefunko, Zdeněk Polášek, Zuzana Lazárková, Markéta Pětová, Zdeněk Trvdoň, Richardos Nikolaos Salek   +7 more
doaj   +1 more source