Results 111 to 120 of about 14,597 (245)

EXPERIENCE IN TOPICAL TREATMENT OF AN EXTENSIVE TRAUMATIC WOUND WITH SOLUTIONS CONTAINING PECTINS OR AG NANOPARTICLES (CASE REPORT)

Неотложная медицинская помощь, 2016
. An extensive traumatic wound in the patient who suffered in a road traffic accident was treated with water solutions containing pectins or silver nanoparticles. An accelerated wound clearance of purulent discharge was observed.
E. B. Lazareva, M. V. Shakhlamov, E. D. Menshikova, I. N. Ponomarev   +3 more
doaj  

Influence of CU2+ and AL3+ ions on zeta potential change of pectin and protein preparates extracted from sugar beet [PDF]

Journal on Processing and Energy in Agriculture, 2010
All models which are used to describe the behavior of electrically charged colloidal particles are based on the presence of two basic layers which surround a particle - stationary and diffused layer known as electric double layer.
Kuljanin Tatjana, Mišljenović Nevena, Koprivica Gordana, Lević Ljubinko, Filipčev Bojana   +4 more
doaj  

Studies on the intra- and intermolecular distributions of substituents in commercial pectins [PDF]

, 2005
Commercial pectins are mainly used for the gelling, thickening and stabilizing properties in food products. The different physical properties of pectins strongly depend on the galacturonic acid level and the level of methyl-esterification as well as on ...
Guillotin, S.E.
core  

Degradation kinetics of postharvest quality attributes of rocket leaves grown under different nitrogen rates

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Diplotaxis tenuifolia L. cv Dallas (rocket leaves) is one of the most widely consumed fresh‐cut salad vegetables in Europe, especially in southern Italy, being appreciated for its pungent taste and health promoting phytochemicals. However, its short postharvest shelf‐life is still a major drawback.
Aysha Saleem, Maria Luisa Amodio, Pramod V Mahajan, Maria Gonnella, Lucia Bonelli, Giancarlo Colelli   +5 more
wiley   +1 more source

Degree of esterification of orange and grapefruit pectins.

, 2016
Degree of esterification of orange and grapefruit pectins.
Hanan Touzani (3126885), Youssef Rodi Kandri (3126876), Hamid Benyahia (3126894), Rachida Chabir (3126879), Mohamed Yassine Sayah (3126882), Fouad Ouazzani Chahdi (3126891), Faouzi Errachidi (3126888)   +6 more
core   +1 more source

Composition and functionalities of peanut protein concentrates using ethanol as a defatted solvent and a precipitating agent

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Defatted solids (DSs) from vegetable oil extraction represent valuable feedstocks for producing protein concentrates with tailored functional properties. In the present study, using peanut protein concentrates obtained from press cakes defatted with ethanol (DSEt) or hexane (DSHx), we aimed to evaluate ethanol as a green solvent for
Paloma Jamily Cristina Magalhães, Luiza Cardoso Stumm, Paola de Cássia Franco Visioli, Keila Kazue Aracava, Rafaela Torrezan Privatti, Maria Carolina Capellini, Silvana Marina Piccoli Pugine, Daniel Gonçalves, Christianne Elisabete da Costa Rodrigues   +8 more
wiley   +1 more source

Modulation of oxidative metabolism and quality preservation of strawberries by a CMC–alginate bilayer edible coating during cold storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Strawberries are highly perishable fruits characterized by rapid postharvest deterioration, leading to significant quality losses and reduced marketability. In this study, a bilayer edible coating based on carboxymethylcellulose and sodium alginate was evaluated for its ability to preserve strawberry quality during cold storage ...
Ilenia Pellicano, Riccardo Riggi, Elvira Ferrara, Danilo Cice, Margherita Modesti, Milena Petriccione, Andrea Bellincontro   +6 more
wiley   +1 more source

Structure, Physicochemical Properties and Antioxidant Activities of Pectin Obtained from Different Varieties of Potato Residue

Shipin gongye ke-ji
In this study, pectin was extracted using an acid method from potato residues of four cultivars, including Marco Gaoshan from Enshi, Hubei (HP), red-skinned and yellow-fleshed potatoes from the Yunnan Plateau (YP), russet-skinned potatoes from Dingxi ...
Ruiping GAO, Wei TANG, Mingyan LIANG, Wenbin ZHOU, Li WU, Qiaoyu WU, Ruoruo WANG, Jia LIU   +7 more
doaj   +1 more source

Mechanism of Combined Improvement of Saline‐Alkali Soil by Artificial Humic Acid and Microbial Inoculant

Land Degradation &Development, EarlyView.
ABSTRACT To address the widespread constraints imposed by saline‐alkaline soils on agricultural production worldwide, the combined reclamation and carbon cycle regulation effects of artificial humic acid (AHA) and a multifunctional microbial inoculant were evaluated through pot experiments. Results demonstrated that co‐application of AHA (4 g·kg−1) and
Ying Zhao, Rui Zhang, Zeyu Zhang, Fan Yang, Zhuqing Liu   +4 more
wiley   +1 more source

Pectins from apple pomace

, 2005
Extractions of apple pectins from apple pomace were performed using an experimental design with 2² factorial. The extractor agent was 5 % (w/v) citric acid and the variables were time (30, 50 and 80 min) and temperature (50, 75 and 100 °C).
Beleski-Carneiro, Eliana, Marcon, Márcia V., Petkowicz, Carmen L. O., Lúcia C. Vriesmann, Eliana Beleski-Carneiro, Vriesmann, Lúcia C., Wosiacki, Gilvan, Carmen L. O. Petkowicz, Gilvan Wosiacki, Márcia V. Marcon   +9 more
core   +1 more source