Results 181 to 190 of about 1,342,018 (289)

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

A Review on Climate Change Redefining Tetrodotoxin Accumulation and Ecological Dynamics in Pufferfishes. [PDF]

Mar Drugs
Choudhary G, Hamdani A, Unno H, Kimura M, Venmathi Maran BA.   +4 more
europepmc   +1 more source

Marine Toxins

NIPPON SUISAN GAKKAISHI, 2003
openaire   +2 more sources

Programmable luminescent platform based on carbon quantum dots enables wavelength‐multiplexed optical data storage and encryption

FlexMat, EarlyView.
A carbon‐quantum‐dots (CQDs)‐based programmable luminescent platform is proposed for multidimensional optical information encryption and high‐capacity data storage by leveraging wavelength‐division multiplexing. Furthermore, a prototype tri‐layer optical disk is demonstrated, where data written via laser ablation on different CQD layers are retrieved ...
Honglei Sun, Qingfeng Gui, Yunsong Di, Zihan Ying, Siqi Liu, Mengqi Li, Meng Zhang, Lun Yang, Yushen Liu, Zhixing Gan   +9 more
wiley   +1 more source

A comprehensive study on freshwater pufferfish <i>Pao baileyi</i>: profiles of toxin possession, accumulation, and uptake. [PDF]

Front Vet Sci
Zhu H.
europepmc   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Draft genome sequences of eight biofilm-forming <i>Vibrio</i> spp. strains isolated from marine ecosystems. [PDF]

Microbiol Resour Announc
Berdous C, Gotz D, Noirot-Gros M-F, Leclercq E, Guéneau V, Briandet R.   +5 more
europepmc   +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

Beyond Gut Modulation: A Critical Review of the Therapeutic Potential, Safety, and Clinical Prospects of Natural Polysaccharides for IBD

Food Safety and Health, EarlyView.
In this review, we critically summarized the application of natural polysaccharides (NPs) for the treatment of IBD. This approach combines, in a unique way (right), the basic structure–activity relationships of NPs from different origins (left) with their multipronged mode of action, which involves modulation of the gut microbiota and other ...
Felix Danso, A. M. Abd El‐Aty, Kwaku Amoah, Xianghong Ju   +3 more
wiley   +1 more source

Potential of Seaweed to Improve the Quality and Shelf Life of Fish and Fishery Products

Food Safety and Health, EarlyView.
Growing global demand for safe fish preservation has increased interest in natural alternatives. Seaweed‐derived bioactive compounds possess antioxidant and antimicrobial properties that enhance fish quality, safety, and shelf life. These sustainable preservatives may reduce spoilage and synthetic preservative use, though further research ...
Ashika Banu Rodela, Md. Golam Rasul, Ilias Ebne Kabir, Jahid Hasan, Chunhong Yuan, Bhaskar Chandra Majumdar   +5 more
wiley   +1 more source