Potential of Bio-Sourced Oligogalacturonides in Crop Protection. [PDF]
MoleculesCarton C +4 more
europepmc +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2139-2153, 15 March 2026.Abstract BACKGROUND Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumption and juice production. To ensure microbiological safety and extend shelf life, juice products typically undergo thermal pasteurization, which can alter their ...
Alexandre MA Fonseca +4 more
wiley +1 more source
Assessment of Quality Indices in Japanese Quince (<i>Chaenomeles japonica</i> L.) Juice and Concentrate: Evaluating the Impact of Hydrolytic Enzymes and Clarifiers. [PDF]
Food Technol BiotechnolSegliņa D +6 more
europepmc +1 more source
Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation
Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2300-2310, 15 March 2026.Abstract BACKGROUND Starch–fiber interactions play a paramount role in determining the functional quality and stability of starch‐based food products. This study systematically examined how maize arabinoxylans (MAX) influences the hydration, pasting, textural, and microstructural properties of maize starch gels.
Nicola Gasparre +2 more
wiley +1 more source
Swelling, Serosal Adhesion, Protein Adsorption, and Biocompatibility of Pectin-TEOS Gels. [PDF]
GelsPaderin N, Sokolova A, Popov S.
europepmc +1 more source
The Canadian Journal of Chemical Engineering, Volume 104, Issue 3, Page 1283-1297, March 2026.Combination of ANN modelling and process optimization to achieve the maximum % dye removal. Abstract The present work reports on the use of artificial neural networks to predict the adsorption of 5G blue reactive dye (5GBRD) on yellow passion fruit pomace in a fixed‐bed process and the % dye removal optimization.
Maraísa Lopes de Menezes +2 more
wiley +1 more source
Physicochemical Characterization and Antioxidant Properties of Cellulose-Rich Extracts Obtained from Carob (Ceratonia siliqua L.) Pulp for Preparation of Cellulose-Rich Gels. [PDF]
GelsLlompart B +3 more
europepmc +1 more source
Food Frontiers, Volume 7, Issue 2, March 2026.It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley +1 more source
Innovative Non‐Releasing Polyphenol Systems as a New Strategy Against Rosé Wine Oxidation
Food Frontiers, Volume 7, Issue 2, March 2026.An innovative system was developed to covalently immobilize polyphenols from grape must on chitosan beads. The resulting beads, containing stable and non‐releasing polyphenols, were applied to rosé wine under oxidative stress. This strategy enhanced rosé wine color stability and oxidation, offering a valuable alternative to sulfur dioxide.
Lucia Parafati +6 more
wiley +1 more source
Structural Elucidation of a Novel Pectic Polysaccharide from <i>Zizyphus jujuba</i> cv. <i>Muzao</i>, a Potential Natural Stabiliser. [PDF]
Plants (Basel)Ye Z, Wang W, Li Y, Yang C, Mao K.
europepmc +1 more source