Results 241 to 250 of about 100,894 (310)
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, 2021
Background The perishable nature of fruits and vegetables makes their shelf-life limited. Environmental factors, transportation and preservation conditions through postharvest could decrease the storage time and quality. Therefore, prolonging supply time
Sima Panahirad +6 more
semanticscholar +1 more source
Background The perishable nature of fruits and vegetables makes their shelf-life limited. Environmental factors, transportation and preservation conditions through postharvest could decrease the storage time and quality. Therefore, prolonging supply time
Sima Panahirad +6 more
semanticscholar +1 more source
Carbohydrate Polymers, 2020
pH-responsive pectin-based functional films have been prepared by incorporating curcumin and sulfur nanoparticles (SNP). FTIR and SEM results indicated that curcumin and SNP were uniformly dispersed in the pectin to form a well-developed composite film ...
P. Ezati, J. Rhim
semanticscholar +1 more source
pH-responsive pectin-based functional films have been prepared by incorporating curcumin and sulfur nanoparticles (SNP). FTIR and SEM results indicated that curcumin and SNP were uniformly dispersed in the pectin to form a well-developed composite film ...
P. Ezati, J. Rhim
semanticscholar +1 more source
Pectin/pullulan blend films for food packaging: Effect of blending ratio.
Food Chemistry, 2021Edible films were prepared using various pectin and pullulan mixing ratios and evaluated for their properties in food packaging applications. FTIR characterization showed that an intermolecular H-bond was formed between the hydroxyl group of pullulan and
Ruchir Priyadarshi, Se-Mi Kim, J. Rhim
semanticscholar +1 more source
Pectin as a natural agent for reinforcement of pea protein gel.
Carbohydrate Polymers, 2022Pectin has been used as a gel strengthening agent, but its role in pea protein gels remains unclear. The present study investigated the effects of low-methyl pectin on the physicochemical and rheological properties of pea protein gels at neutral pH and ...
Daniel Zhang +3 more
semanticscholar +1 more source
Food Chemistry, 2022
Recently, there has been a great interest in enhancing the emulsifying properties of soy protein isolate (SPI) by Maillard reaction. As a commonly-used grafting polysaccharide, pectin has proved useful in modifying proteins.
Xiaobin Ma +4 more
semanticscholar +1 more source
Recently, there has been a great interest in enhancing the emulsifying properties of soy protein isolate (SPI) by Maillard reaction. As a commonly-used grafting polysaccharide, pectin has proved useful in modifying proteins.
Xiaobin Ma +4 more
semanticscholar +1 more source
Food reviews international (Print), 2020
Pectin, a polysaccharide, is ubiquitously found in cell wall of higher plants. It is traditionally used in the preparation of jam, jellies, and marmalades as a gelling agent.
Marie Carene Nancy Picot-Allain +2 more
semanticscholar +1 more source
Pectin, a polysaccharide, is ubiquitously found in cell wall of higher plants. It is traditionally used in the preparation of jam, jellies, and marmalades as a gelling agent.
Marie Carene Nancy Picot-Allain +2 more
semanticscholar +1 more source
Trends in Food Science & Technology, 2018
Background A large amount of food wastes and by-products are produced from farm to plate. They represent valuable sources for the production of high-added value compounds such as pectin.
M. Marić +5 more
semanticscholar +1 more source
Background A large amount of food wastes and by-products are produced from farm to plate. They represent valuable sources for the production of high-added value compounds such as pectin.
M. Marić +5 more
semanticscholar +1 more source
Advances and prospects in the food applications of pectin hydrogels
Critical reviews in food science and nutrition, 2021Pectin hydrogel is a soft hydrocolloid with multifaceted utilities in the food sector. Substantial knowledge acquired on the gelation mechanisms and structure-function relationship of pectin has led to interesting functions of pectin hydrogel.
P. Ishwarya, S, S. R., P. Nisha
semanticscholar +1 more source
Pectin therapy and pectin types
American Journal of Digestive Diseases, 1940Commercial pectins are commonly adjusted as to “Grade” by dilution with cerelose, glycerine, etc. The physician should know whether his preparation is all pectin, the grade of the pectin, and what diluents are present. In addition he needs to know ash content and the chief ash constituents, as well as the combining weight.
openaire +1 more source