Results 101 to 110 of about 75,700 (314)

Pectination [PDF]

Nature, 1891
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openaire   +2 more sources

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Research progress on the separation, purification, characterization, biological activity and application of pectin from Premna microphylla Turcz leaves

Shipin yu jixie
This review categorizes and summarizes the separation and purification approaches of pectin from Premna microphylla Turcz; Recapitulates the structural methods of pectin from Premna microphylla Turcz; Briefly delineates the biological activities and ...
QIU Shunli, ZHANG Shuting, XUAN Hualong, HUANG Kai, LIU Shuang, MA Kuan, TANG Huali   +6 more
doaj   +1 more source

Pectinesterases from the orange fruit : their purification, general characteristics and juice cloud destabilizing properties

, 1979
Twelve forms of pectinesterase were detected in citrus fruits. Two forms, representing over 90% of the total pectinesterase activity in Navel oranges, were purified.
Versteeg, C.
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Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Optimization of Pectin Extraction Process from Albedo of Citrus Lemon (Citrus limon) Using Ultrasonic Method

Industria: Jurnal Teknologi dan Manajemen Agroindustri
Pectin is an industrial raw material that can form gels, thickeners, and emulsifiers widely applied in the food and non-food industries. Extracting pectin with citric acid solvent using ultrasonic waves is considered more effective and efficient.
Fitry Filianty, Rachma Nur Alifia, Tri Yuliana, Asep Yusuf, Selly Harnesa Putri   +4 more
doaj   +1 more source

Cerium Binding Activity of Pectins Isolated from the Seagrasses Zostera marina and Phyllospadix iwatensis

Marine Drugs, 2012
Cerium binding activity of three different water soluble pectin compounds of different origin was studied in a batch sorption system. The Langmuir, Freundlich and BET sorption models were adopted to describe the binding reactions between metal ions and ...
Valeri Kovalev, Maxim Khotimchenko, Yuri Khotimchenko, Elena Khozhaenko   +3 more
doaj   +1 more source

Unlocking the Multifunctional Properties of Litsea cubeba Essential Oil: Composition, Antimicrobial, Antibiofilm and Insecticidal Activities

Flavour and Fragrance Journal, EarlyView.
Unveiling the chemical and biological properties of Litsea cubeba essential oil. ABSTRACT Litsea cubeba essential oil (LCEO) is recognised for its broad spectrum of biological activities, including antimicrobial and insecticidal effects, making it a promising natural alternative to synthetic agents.
Miroslava Kačániová, Minhang Qiao, Alessandro Bianchi, Joel Horacio Elizondo‐Luevano, Anis Ben Hsouna, Rania Ben Saad, Zhaojun Ban, Li Li, Jian Lou, Wissem Mnif, Stefania Garzoli   +10 more
wiley   +1 more source

Non-methylesterified pectin from pitaya (Hylocereus undatus) fruit peel: optimization of extraction and nanostructural characterization

Food Innovation and Advances
The peel of pitaya fruit is a promising source of pectin, and non- or low-methylesterified pectin has multiple bioactivities and application scenarios. In this study, non-methylated pectin was prepared from pitaya peel and the structure was characterized.
Yubei Wang, Qiong Fang, Chang Shu, Tingting Zhang, Jiankang Cao   +4 more
doaj   +1 more source

Preparation and Characterization of Pectin Hydroxamates from Citrus Unshiu Peels [PDF]

Pectin was extracted from unshiu orange (Citrus unshiu) peels and was subjected to chemical modification using hydroxamic acid. The structural and physical properties of the resulting derivatives were investigated as a function of hydroxamic acid content
In Young Bae, Hyeon Gyu Lee, Suyong Lee, Hyun Jae Rha   +3 more
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