Results 121 to 130 of about 31,777 (311)

Effect of Drying Methods on the Physico-chemical Characteristics and Antioxidant Capacity of Taro, Sweetpotato, Stevia and Malunggay Leaves

Annals of Tropical Research, 2018
Fresh leaves are sensitive to high temperature so that appropriate drying method should be selected to dry leaves. This study aimed to determine the effect of drying methods on the physico-chemical characteristics and antioxidant capacity of taro ...
Inish Chris P. Mesias, Daniel Leslie S. Tan, Benjamin L. Cinto Jr.   +2 more
doaj   +1 more source

Effects of Non-Enzymatic Browning and Lipid Oxidation on Color of Ready-to-Eat Abalone during Accelerated Storage and Its Control. [PDF]

Foods, 2023
Fan Y, Yu M, Li D, Zhao G, Zhang M, Wang Z, Liu Y, Zhou D.   +7 more
europepmc   +1 more source

Spatial Patterning of Modular Gelatin‐Peroxide Microspheres in Melt‐Electrowritten Scaffolds Provides Controlled Oxygen Generation and Mitigates Hypoxia and Cytotoxicity

Advanced Healthcare Materials, EarlyView.
A bioassembly approach is described using photo‐crosslinked gelatin‐based microgels containing calcium peroxide (CaO2) to generate oxygen (O2) and enhance cell survival in hypoxic conditions (1% O2). Bioassembly enables spatial patterning of individual CaO2‐laden and mesenchymal stem cell (MSC)‐laden microgels and allows for decoupling and mitigating ...
Axel E. Norberg, F. Max Yavitt, Ezgi Bakirci, Khoon Lim, Tim B. F. Woodfield, Gabriella C. J. Lindberg   +5 more
wiley   +1 more source

Redefining Therapies for Drug‐Resistant Tuberculosis: Synergistic Effects of Antimicrobial Peptides, Nanotechnology, and Computational Design

Advanced Healthcare Materials, EarlyView.
Antimicrobial peptide (AMP)‐loaded nanocarriers provide a multifunctional strategy to combat drug‐resistant Mycobacterium tuberculosis. By enhancing intracellular delivery, bypassing efflux pumps, and disrupting bacterial membranes, this platform restores phagolysosome fusion and macrophage function.
Christian S. Carnero Canales, Jessica Ingrid Marquez Cazorla, Renzo Marianito Marquez Cazorla, Aline Martins dos Santos, Jonatas Lobato Duarte, Letícia Oliveira Catarin Nunes, Túlio Custódio Reis, Lara Cerazi Salvador, Norival Alves Santos‐Filho, Rafael Miguel Sábio, Hélder A. Santos, Fernando Rogério Pavan   +11 more
wiley   +1 more source

Furan content and non-enzymatic browning in starchy food model systems [PDF]

, 2012
Mariotti Celis, M., Pedreschi, F., Granby, Kit, Fromberg, Arvid, Risum, Jørgen   +4 more
openaire   +3 more sources

The deterioration of intermediate moisture foods [PDF]

, 1971
Deteriorative reactions are low and food quality high if intermediate moisture content of a food is held at a water activity of 0.6 to 0.75.
Labruza, T. P.
core   +1 more source

siRNA Delivery via Cross‐Linked Gelatin Microparticles Enables Targeted Modulation of Osteogenic‐Vascular Cross‐Talk: An Advanced Human 3D in Vitro Test System for Therapeutic siRNA

Advanced Healthcare Materials, EarlyView.
Osteogenic‐angiogenic cross‐talk is a vital prerequisite for vascularized bone regeneration. In this study, we investigated the effects of siRNA‐mediated silencing of two inhibitory proteins, Chordin and WWP‐1, via CaP‐NP‐loaded gelatin microparticles in osteogenically differentiated microtissues.
Franziska Mitrach, Jonas Kubat, Stefan Simm, Alexandra H. Springwald, Burak Demir, Anton Liebezeit, Michael C. Hacker, Michaela Schulz‐Siegmund   +7 more
wiley   +1 more source

Changes in antioxidant activity and chemical composition of apple filllings after thermal processing and 6-month storage [PDF]

Journal on Processing and Energy in Agriculture, 2015
The goal of the study was to determine the effect of thermal treatment and 6-months storage on antioxidant activity and chemical composition of heat-stable apple fillings.
Cropotova Janna, Tylewicz Urszula, Cocci Emiliano, Romani Santina, Dalla-Rosa Marco   +4 more
doaj  

Hydroxymethylfurfural: an indicative parameter of heat damage in cereal products

Czech Journal of Food Sciences, 2004
The main chemical changes occurring during biscuit cooking result from two complex reactions involving reducing sugars: the Maillard reaction and caramelisation, both of them being responsible for non enzymatic browning.
L. Ait Ameur, M. Zude, G. Trystram, I. Birlouez-Aragon   +3 more
doaj   +1 more source

3D‐Printed Titanium Implants with Bioactive Peptide‐Polysaccharide Scaffolds for Personalized Bone Reconstruction

Advanced Healthcare Materials, EarlyView.
Porous 3D‐printed titanium implants are made bioactive by integration with a supramolecular peptide‐hyaluronic acid nanofibrillar scaffold, without the addition of exogenous cells or growth factors. Uniform filling of the implant architecture promotes vascularized, spatially homogeneous bone regeneration, significantly enhancing osteogenesis throughout
Noam Rattner, Vladimir Perlis, Eran Golden, Ariel Pokhojaev, Rachel Sarig, Itzhak Binderman, Michal Halperin‐Sternfeld, Solomon Dadia, Lihi Adler‐Abramovich   +8 more
wiley   +1 more source