Results 221 to 230 of about 100,894 (310)

Modeling of enzyme inactivation and quality changes during blanching of green beans. [PDF]

Curr Res Food Sci
van der Sman RGM, Delbaere SM, Timmermans RAH.   +2 more
europepmc   +1 more source

The Impact of Oral‐Gut Microbiota Structure and Its Manipulation on RA Development and Management

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
(A) Schematic representation of oral–gut microbiota composition in health and rheumatoid arthritis (RA), highlighting the enrichment of beneficial microorganisms (green) under healthy conditions and the expansion of pathogenic microorganisms (orange) in RA‐associated dysbiosis.
Parisa Ahmadi, Mahmoud Mahmoudi, Sina Mozaffari‐Jovin, Ramiar Kamal Kheder, Tola Abdulsattar Faraj, Samaneh Mollazadeh, Jafar Hajavi, Hanieh Kolahdooz, Seyed‐Alireza Esmaeili   +8 more
wiley   +1 more source

Biocompatible and Antimicrobial Cellulosic Support via Bioactive Emulsion-Based Film. [PDF]

Polymers (Basel)
Danila A, Chirila L, Popescu CM, Voinea IC, Rimbu CM, Türkoğlu GC, Muresan EI, Costea M.   +7 more
europepmc   +1 more source

Root development progression involves RALF peptide-mediated ROS signaling and pectin dynamics in rice. [PDF]

Nat Commun
Jia M, Yang H, Li B, Xie Z, Cao S, Pan L, Zhang B, Zhou Y.   +7 more
europepmc   +1 more source

Effect of Biopolymer Additives on Functional Properties of Alginate-Based Composite Hydrogels. [PDF]

Gels
Krunic T, Ilic N, Osmokrovic A.
europepmc   +1 more source

β-Xylosidase Overexpression Alters Pectin and Cellulose Distribution and Modulates Blast Disease Resistance in Rice. [PDF]

Plants (Basel)
Ohara T, Watanabe T, Bamba R, Nakamura A, Iwai H.   +4 more
europepmc   +1 more source

Safety evaluation of a food enzyme containing endo-polygalacturonase, pectinesterase and pectin lyase activities from the non-genetically modified <i>Aspergillus niger</i> strain CCTCC M 2023236. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano M, Van Loveren H, Vernis L, Criado A, Cavanna D, Andryszkiewicz M, Gomes A, Liu Y.   +17 more
europepmc   +1 more source

Pectine

, 1949
openaire   +1 more source

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Recent progress in pectin extraction, characterization, and pectin-based films for active food packaging applications: A review

International Journal of Biological Macromolecules, 2023
Pectin is an abundant complex polysaccharide obtained from various plants. Safe, biodegradable, and edible pectin has been extensively utilized in the food industry as a gelling agent, thickener, and colloid stabilizer.
Ruchir Priyadarshi, Łukasz Łopusiewicz, Swarup Roy   +2 more
exaly   +2 more sources