Results 31 to 40 of about 3,671 (176)

Molecular insights into linoleic acid and flavonoid-driven cold stress responses in Amorphophallus muelleri seedlings under chilling stress

Environmental and Experimental Botany
Amorphophallus muelleri possesses significant economic value due to its high glucomannan content and superior quality. However, above-zero low temperatures severely restrict its distribution and yield.
Ying Qi, Dexin Cun, Penghua Gao, Min Yang, Lifang Li, Yongteng Zhao, Jianwei Guo, Jiani Liu, Feiyan Huang, Jianrong Zhao, Lei Yu   +10 more
doaj   +1 more source

Engineered Nature‐Based Sonosensitizer for Broad‐Spectrum Infectious Tissue Repair via Sono‐Ionic Therapy

Exploration, EarlyView.
A schematic illustration of an engineered nature‐based sonosensitizer enables early‐stage high‐power ultrasound to generate substantial reactive oxygen species for antibacterial effects and late‐stage low‐power sono‐ionic therapy for infected bone repair, infected wound biofilm therapy, and wound regeneration.
Liang Ma, Hongchuan Wang, Weidong Liang, Tao Xu, Jie Lei, Li Zhang, Shutao Gao, Xiaoyu Cai, Qian Li, Wenzhao Wang, Chuanhui Xun, Weibin Sheng, Cao Yang, Yingsong Wang   +13 more
wiley   +1 more source

Flexo‐printable glucomannan‐based biofilm

Coloration Technology, EarlyView.
Abstract Biofilms were synthesised from glucomannan and xylan. The ratio of glucomannan: xylan varied from 90:10 (g/g) to 70:30 (g/g). Nanofibrillated cellulose was added to enhance the mechanical properties of the biofilms. In another approach, glucomannan/xylan suspensions were crosslinked with tartaric acid (TA) or citric acid (CA).
Kholoud Al‐Ajlouni, Sinan Sonmez, Alexandra Pekarovicova   +2 more
wiley   +1 more source

Micro‐ and Nanostructured Materials in Edible Coatings for the Preservation of Fruits and Vegetables

eFood, Volume 7, Issue 4, August 2026.
Graphical representation of micro‐ and nanostructured materials in edible coatings for the preservation of fruits and vegetables. ABSTRACT Edible coatings based on advanced nanostructured materials have emerged as effective strategies for extending the shelf life and maintaining the quality of fresh fruits and vegetables.
Carlos Méndez‐Durazno, Katherine Vaca‐Escobar, Fernanda Landeta‐Constante, Santiago Guerrero‐Jaramillo, Milton Villacís‐García, Patricio J. Espinoza‐Montero   +5 more
wiley   +1 more source

Microwave-assisted Acid Hydrolysis of Konjac Products for Determining the Konjac Powder Content

Analytical Sciences, 2013
The complete hydrolysis of konjac glucomannan (KGM) with an acid or enzyme generally takes a long time. To accelerate KGM hydrolysis without diminishing the conventional quality, a diluted acid hydrolysis of KGM with sulfuric acid was conducted using a microwave digestion system. The optimum conditions of microwave-assisted acid hydrolysis for KGM were:
TANAKA, Yuuki, OKAMOTO, Ken, MATSUSHIMA, Ayako, OTA, Tomoki, MATSUMOTO, Yoshitsugu, AKASAKI, Tetsuya   +5 more
openaire   +3 more sources

Effects of Konjac Glucomannan on Retrogradation of Amylose

Foods, 2022
The effect of konjac glucomannan (KGM) on the retrogradation of amylose was explored during storage. The color, rheological properties, texture, water-holding capacity (WHC), low-field nuclear magnetic resonance (LF-NMR), and X-ray diffraction (XRD) were investigated.
Wang, Shishuai, Ding, Lidong, Chen, Shuo, Zhang, Ying, He, Jiaxin, Li, Bin   +5 more
openaire   +3 more sources

The Hidden Burden of Water‐Binding Additives in Meat Products: Biochemical, Clinical, and Psychosocial Implications

Molecular Nutrition &Food Research, Volume 70, Issue 16, 27 August 2026.
Graphical abstract illustrating how brining technology introduces water‐binding additives into processed meat. Their cumulative exposure may promote oxidative stress, inflammation, dysbiosis, and endothelial dysfunction, contributing to cardiovascular disease, chronic kidney disease, colorectal cancer, and metabolic burden, while highlighting the need ...
Oleksandr Kamyshnyi, Iryna Halabitska, Magnar Bjorås, Ingrid Bjørnes Sæther, Trygve Brautaset, Iryna Kamyshna, Oleh Lushchak, Valentyn Oksenych, Pavlo Petakh, Denis E. Kainov   +9 more
wiley   +1 more source

Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

EFSA Journal, 2017
The present opinion deals with the re‐evaluation of konjac (E 425), comprising konjac gum (E 425 i) and konjac glucomannan (E 425 ii) when used as food additives.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Alicja Mortensen, Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Maria Jose Frutos, Pierre Galtier, David Gott, Ursula Gundert‐Remy, Claude Lambré, Jean‐Charles Leblanc, Oliver Lindtner, Peter Moldeus, Pasquale Mosesso, Agneta Oskarsson, Dominique Parent‐Massin, Ivan Stankovic, Ine Waalkens‐Berendsen, Rudolf Antonius Woutersen, Matthew Wright, Maged Younes, Leon Brimer, Anna Christodoulidou, Federica Lodi, Alexandra Tard, Birgit Dusemund   +25 more
doaj   +1 more source

Exosome‐Mediated Delivery of PROTACs for Targeted Protein Degradation in Cancer, Neurodegenerative, Infectious, and Inflammatory Diseases

Journal of Cellular and Molecular Medicine, Volume 30, Issue 15, August 2026.
ABSTRACT Proteolysis‐targeting chimeras (PROTACs) are heterobifunctional molecules that hijack the ubiquitin‐proteasome system to drive catalytic, sub‐stoichiometric degradation of disease‐associated proteins, offering a mechanistic advantage over occupancy‐driven inhibitors and access to ‘undruggable’ targets.
Sruti Bagchi Ghosh, Rumpa Banerjee, Hailah M. Almohaimeed, Amany I. Almars, Tahani Ahmad ALMatrafi, Fayez M. Saleh, Zuhair M. Mohammedsaleh, Kranti Kiran Reddy Ealla, Ajoy Kumer, Bikram Dhara   +9 more
wiley   +1 more source

Effects of Nanocellulose on the Physicochemical‐Digestive Characteristics of Corn Starch

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Hydrogen bonding interacted between CS and NC. NC‐CS complexes exhibited thinner and smoother surfaces. The digestion of NC‐CS complexes decreased due to the increased SDS. The gelatinization temperatures of CS were increased after complexation with NC. ABSTRACT This study investigated the effects of nanocellulose (NC) on the physicochemical properties,
Yanyan Liu, Shuyao Li, Junjie Yuan, Huiying Zhang, Xueli Gao, Yonghui Wang, Shenghua He, Weiyun Guo, Guanghui Li   +8 more
wiley   +1 more source