Results 91 to 100 of about 14,597 (245)

Pectins as Brakes? Their Potential Implication in Adjusting Mesophyll Conductance Under Water Deficit and Salt Stresses

Plants
Water and salt stresses reduce net CO2 assimilation (AN) primarily by restricting stomatal conductance (gs) and mesophyll conductance (gm), while altering leaf structure, anatomy, and cell wall composition.
Margalida Roig-Oliver, Josefina Bota, Jaume Flexas   +2 more
doaj   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Amino-dealkoxylation of hm citruc pectin with n-alkylamines: a kinetic study

Czech Journal of Food Sciences, 2004
Pectins are plant polysaccharides that are widely used in food industry. Chemical modification of pectins influences their technological properties. Amidated pectins are important pectin derivatives with good gelling properties at low-sugar conditions ...
L. Sihelniková, A. Synytsya, J. Čopíková   +2 more
doaj   +1 more source

Beyond Gut Modulation: A Critical Review of the Therapeutic Potential, Safety, and Clinical Prospects of Natural Polysaccharides for IBD

Food Safety and Health, EarlyView.
In this review, we critically summarized the application of natural polysaccharides (NPs) for the treatment of IBD. This approach combines, in a unique way (right), the basic structure–activity relationships of NPs from different origins (left) with their multipronged mode of action, which involves modulation of the gut microbiota and other ...
Felix Danso, A. M. Abd El‐Aty, Kwaku Amoah, Xianghong Ju   +3 more
wiley   +1 more source

Quantifying structural characteristics of partially de-esterified pectins

, 2011
Pectins of varying degree and pattern of methylesterification were produced through controlled de-esterification of a parent citrus pectin using Daucus carota pectin methylesterase (PME), Aspergillus aculeatus PME or sodium hydroxide (NaOH ...
Duvetter, Thomas, Tengweh, Forkwa F., Thomas Duvetter, Hendrickx, Marc, Paula Moldenaers, Moldenaers, Paula, Ann Van Loey, Ilse Fraeye, Doungla Ngouemazong, Eugenie, Fraeye, Ilse, Doungla E. Ngouémazong, Van Loey, Ann, Forkwa F. Tengweh, Marc Hendrickx   +13 more
core   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

MAIN APPLICATIONS OF PECTINS IN FOOD TECHNOLOGY

The aim of the study is to systematize data on the use of pectins in bakery, dairy and meat product technologies, taking into account their structural and functional characteristics.
Semen Semenihin, Vladimir Gorodetsky, Alla Fabritskaya, Nailya Daisheva   +3 more
core   +1 more source

Biosensors for Food Safety and Adulteration Monitoring: Applications, Smart Packaging Integration, and Pathways to Intelligent, Field‐Deployable Detection Systems

Food Safety and Health, EarlyView.
Biosensors enable rapid, sensitive, and portable detection of pathogens, contaminants, allergens, and food adulteration. Integration with smart packaging, smartphones, IoT, and machine learning supports real‐time monitoring and intelligent decision‐making, whereas microfluidics, biodegradable materials, explainable AI, and blockchain offer pathways ...
Mohima Akther Any, Abid Hassan Arnab, Liza Akter, Yusuf Chowdhury, Md. Hassan Bin Nabi, Md Abu Rayhan, Nazmul Islam, Wahidu Zzaman   +7 more
wiley   +1 more source

Potential of Seaweed to Improve the Quality and Shelf Life of Fish and Fishery Products

Food Safety and Health, EarlyView.
Growing global demand for safe fish preservation has increased interest in natural alternatives. Seaweed‐derived bioactive compounds possess antioxidant and antimicrobial properties that enhance fish quality, safety, and shelf life. These sustainable preservatives may reduce spoilage and synthetic preservative use, though further research ...
Ashika Banu Rodela, Md. Golam Rasul, Ilias Ebne Kabir, Jahid Hasan, Chunhong Yuan, Bhaskar Chandra Majumdar   +5 more
wiley   +1 more source

Citrus Essential Oils in Food Safety and Health: Advances in AI‐Assisted Authentication, Antimicrobial Applications, Sustainable Extraction, and Regulatory Translation

Food Safety and Health, EarlyView.
Citrus essential oils combine sustainable extraction, AI‐assisted authentication, multi‐omics profiling, antimicrobial activity, and regulatory safety to enhance food quality, detect adulteration, and promote consumer health, and support intelligent, sustainable food systems through innovative industrial applications and circular bioeconomy strategies.
Md. Hassan Bin Nabi, Liza Akter, Yusuf Chowdhury, Mohima Akther Any, Nazmul Islam, Erni Sofia Murtini, Nurul Huda, Wahidu Zzaman   +7 more
wiley   +1 more source