Results 71 to 80 of about 5,879 (162)

Unlocking the Potential of Sea Bass Skin: Characterization of Gelatin and Edible Gelatin Films

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Sea bass (Dicentrarchus labrax) skin waste was successfully valorized into high‐purity gelatin. SSG exhibited significantly higher oil binding capacity than commercial bovine and fish gelatins. Edible films developed from sea bass skin displayed a smooth, compact, and ordered matrix morphology.
Mehmet Gokcin, Yasemen Yanar, Cigdem Dikel   +2 more
wiley   +1 more source

Nanocellulose‐Based Aerogels for Adsorption Applications in Environmental Remediation: State of Art, Challenges, and Future Outlook

Rare Metals, Volume 45, Issue 9, September 2026.
ABSTRACT The escalating severity of global environmental pollution necessitates the development of sustainable and efficient adsorption materials. Nanocellulose (NC), sourced from the most abundant natural polymer on earth, has shown great potential in this field due to its renewability, biodegradability, and exceptional nanoscale properties.
Yaqian Yu, Yufan Feng, Hongqi Dai, Xuelian Zhou, Huining Xiao, Huiyang Bian   +5 more
wiley   +1 more source

Genome-wide characterization of GRAS gene family and their expression profiles under diverse biotic and abiotic stresses in Amorphophallus konjac

BMC Genomics
Background The GRAS gene family is a plant-specific group of genes that play critical roles in various biological processes, including plant growth and development, responses to adverse stress, light signaling, hormone signaling, and others. To elucidate
Haoliang Shi, Ming Yang, Zhongsi Liu, Jianrong Zhao, Ying Qi, Jianwei Guo, Penghua Gao, Feiyan Huang, Jiani Liu, Lei Yu, Lifang Li   +10 more
doaj   +1 more source

Quality characteristics of duck jerky: combined effects of collagen and konjac

Poultry Science, 2020
: The effects of curing solution prepared using various ratios of a combination of collagen and konjac (100/0, 80/20, 60/40, 40/60, 20/80, and 0/100) on the quality characteristics of duck jerky were investigated.
Tae-Kyung Kim, Hyun-Wook Kim, Yun-Yeol Lee, Hae Won Jang, Young-Boong Kim, Yun-Sang Choi   +5 more
doaj   +1 more source

Biomimetic Design of Biopolymer‐Based Water‐Resistant Food Packaging Materials

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT With the growing demand for sustainable and eco‐friendly food packaging, biopolymer‐based materials are emerging as promising candidates due to their recyclability, biodegradability, and food safety. However, in practical applications dealing with high moisture content or perishable foods, their lack of water resistance poses a significant ...
Ajahar Khan, Zohreh Riahi, Ruchir Priyadarshi, Jong‐Whan Rhim   +3 more
wiley   +1 more source

Preparation of Dialdehyde Konjac Glucomamman

, 2011
Dialdehyde konjac glucomannan (DAKGM) was synthesized by konjac glucomannan via sodium periodate (NaIO4) as an oxidant and characterized by NMR and FTIR spectroscopy techniques.
Dong Ying Xu, Jiao Yan Ren, Mou Ming Zhao, Zheng Fu Liao   +3 more
core   +1 more source

3D Bioprintability of Konjac Glucomannan Hydrogel

Medžiagotyra, 2019
Konjac glucomannan has potential applications in bio-printing, due to its unique properties, such as high viscosity, water-holding capacity and easy gelatinization. In this study, the rheological properties, i.e.
Yulong WANG, Lu HAN, Jia YAN, Kun HU, Luhai LI, Huai ZHANG, Hao AI   +6 more
doaj   +1 more source

The Impact of Environmental, Nutritional, and Animal Welfare Labeling of Plant‐Based Cream Cheese on Consumer Perception

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Plant‐based alternatives (PBAs) to dairy products are increasingly positioned as nutritionally beneficial, sustainable, and ethical food choices; however, consumer acceptance of PBAs remains limited, partly due to sensory challenges and uncertainty surrounding effective product communication strategies. This study investigated the influence of
Cayla E. J. Weiler, Chase D. Morhart, Brianna Power, Zach Adams, Matthew B. McSweeney   +4 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

Development of Konjac (Amorphopha/lus konjac) Pearl Dew Drink

, 2012
蒟篛富含膳食纖維素，對人體有益。但其消費形態為固形物，較不方便。因此需製成易開罐之飲料且又能保有固形物才能便於消費者利用進而開拓蒟篛之市場。故本場乃以蒟篛精粉、生物膠、葡萄抽原汁為材料，添加甘味料（砂糖），先製成液態之蒟篛飲料，在加入經造粒而成之顆粒狀固態蒟篛後，經裝罐、封罐、殺菌、冷卻、包裝即成機能性液固態混合型飲料蒟篛露成品。固態蒟篛珍珠顆粒經試驗結果發現，最佳配量為蒟篛精粉0.2~03%,生物膠0.1~0.3%，砂糖5%，而其吸收速率與溫度及容器直徑有關。 Konjac ...
李興進, Shing-ginn Lee
core