Results 171 to 180 of about 93,534 (317)

Chitosan‐Based pH‐Responsive Films and Edible Coatings to Enhance Fruit Shelf‐Life: Impact of Plant Biomolecules and Composition

Food Chemistry International, EarlyView.
Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley   +1 more source

Nutations in plants

, 2007
This chapter aims to explore and describe the physiological aspects of oscillating growth patterns in rapidly elongating plant organs, such as roots, hypocotyls, shoots, branches and flower stalks. After a brief description of the phenomena, the theories and models proposed to explain circumnutation are reported, focusing largely on the internal ...
MUGNAI, SERGIO, AZZARELLO, ELISA, MASI, ELISA, C. PANDOLFI, MANCUSO, STEFANO   +4 more
openaire   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Differentiating Between Enantiomers with Nuclear Quadrupole Coupling Using Microwave Three-Wave Mixing. [PDF]

J Phys Chem Lett
Berggötz FEL, Leibscher M, Sun W, Koch CP, Schnell M.   +4 more
europepmc   +1 more source

Cold plasma‐induced modifications in the physico‐functional properties of glucan exopolysaccharide derived from Enterococcus hirae OL616073

Food Biomacromolecules, EarlyView.
Abstract This study evaluated the influence of cold plasma treatment on the physicochemical characteristics of glucan exopolysaccharide (EPS) produced by Enterococcus hirae OL616073 isolated from idli batter. The glucan EPS was exposed to pin‐to‐plate atmospheric cold plasma at 170–230 V for 5–15 min, generating cold plasma‐treated glucan (CPTG ...
Irshad Ahmad Shah, Swati Tiwari, Palanisamy Bruntha Devi, Ranjitha Gracy T. Kalaivendan, Uday S. Annapure, Digambar Kavitake, Prathapkumar Halady Shetty   +6 more
wiley   +1 more source

Optimized shaped pulses for a 2D single-frequency technique for refocusing (SIFTER). [PDF]

Magn Reson (Gott)
Trenkler PAS, Endeward B, Sigurdsson ST, Prisner TF.   +3 more
europepmc   +1 more source

Development and in vitro evaluation of chitosan nanoparticles encapsulating Phoenix dactylifera L. (Ajwah) seed extract with supporting in silico molecular docking analysis

Food Biomacromolecules, EarlyView.
Abstract This research describes the engineering of chitosan nanoparticles (CS NPs) via ionic gelation to I'm double or somethingencapsulate Ajwah seed extract (ASE), repurposing a plant waste product for its documented antioxidant and anticancer potential.
Jailan E. Elhalawani, Amro Shetta, Wael Mamdouh   +2 more
wiley   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Natural extracts of soursop flowers, aged green tea leaves, and ginger rhizomes mitigate thermo‐oxidative degradation of palm olein during plantain chip deep‐frying

Food Biomacromolecules, EarlyView.
Addition of old green tea leaves, soursop flowers and ginger root extract at concentrations 1000, 1400, and 1800 ppm in palm olein significantly extend its shelf‐life during frying of plantain chips. These plants' extracts are potential alternative to the use of synthetic antioxidants in preserving oil quality. Abstract This work was designed to assess
Valerie Demgne Loungaing, Gires Boungo Teboukeu, Sab Sharon Mbape, Fabrice Tonfack Djikeng, Hilaire Macaire Womeni   +4 more
wiley   +1 more source

The IMAP Observatory Overview. [PDF]

Space Sci Rev
Hegarty KP, Kubota S, Cully M, McComas DJ, Christian ER, Schwadron NA, Gkioulidou M, Bushman S, Collura C, Dauberman M, Drabenstadt C, Driesman A, Dubill A, Duffy B, Coleman E, Eng D, Ercol CJ, Gerger A, Hall R, Hahn J, Haque M, Hefter S, Jeong D, Jones D, Kelman J, Krupiarz C, Kujawa F, Lippe C, Matlin D, Monaco C, Myers D, Rivera Sepulveda E, Rodriguez D, Roufberg L, Scherrer J, Schwinger M, Shin A, Siddique F, Smith E, Smith R, Tapley M, Vernon S, Vigil C, Weidner S.   +43 more
europepmc   +1 more source