Results 201 to 210 of about 11,404 (259)

Novel GH115 xylan α‐1,2‐glucuronidases with distinct preferences for xylan‐derived oligomers and polymers

Protein Science, Volume 35, Issue 5, May 2026.
Abstract Natural polymers are promising sustainable materials for diverse applications. Xylans, major components of hemicellulose, exhibit origin‐dependent substitution patterns that determine their physicochemical properties. Targeted enzymatic modification of these substituents offers a mild and precise approach for tailoring the polymer's ...
Savvina Leontakianakou, Simone Balzer Le, Anders Sundin, Andrius Jasilionis, Giang‐Son Nguyen, Anna Nordborg, Lalitha D. Gottumukkala, Carl Grey, Anna Sofia Lewin, Eva Nordberg Karlsson   +9 more
wiley   +1 more source

A Review of Metal–Organic Framework (MOF) Based Active Food Packaging: Materials Selection, Cellulose Matrices Current Advances, Synthesis and Characterizations

Packaging Technology and Science, Volume 39, Issue 5, Page 533-572, May 2026.
Active packaging offers an effective approach to extending food shelf life. This review summarizes the past decade of progress in metal‐organic framework (MOF)‐based active food packaging, highlighting material selection, characterization, challenges, and future prospects.
Belladini Lovely, Young‐Teck Kim, Haibo Huang, Novitri Hastuti, Su Jung Hong   +4 more
wiley   +1 more source

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos, Aniela Pinto Kempka   +1 more
wiley   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Sulfated Seaweed Polysaccharides

2021
Mankind has used natural resources for many different applications, from food and clothes to drugs, but only recently is giving the due attention to the need for a responsible management of these resources toward sustainability. One of the approaches is to take the most out of its resources, addressing the several components of natural resources, which
Inácio, Ana Rita Matos, Carvalho, Ana C., Oliveira, Catarina, Reys, Lara Priscila Lopes, Silva, Simone S., Neves, N. M., Martins, Albino, Reis, R. L., Silva, Tiago H.   +8 more
openaire   +2 more sources

Sulfation of Polysaccharides using Monomethyl Sulfate

Journal of Carbohydrate Chemistry, 2000
ABSTRACT The polysaccharides, curdlan, starch and dextran were sulfated when heated in DMSO with sodium methyl sulfate and a catalytic amount of H2SO4 or with pyridinium methyl sulfate. Use of diminished pressure and anhydrous CaSO4 as a desiccant improved the degree of sulfation and recovery.
Ryo Takano, Tomomi Nagai, Xiaofen Wu, Xin-Yan Xu, Nguyen Tien Huy, Kaeko Kamei, Saburo Hara   +6 more
openaire   +1 more source

Synthetic photocrosslinkable polysaccharide sulfates

European Polymer Journal, 2010
Abstract Photoactive derivatives of dextran and pullulan with high degree of substitution were prepared by an efficient and mild esterification of the biopolymers with [(4-methyl-2-oxo-2H-chromen-7-yl)oxy] acetic acid via in situ activation of the carboxylic acid with N,N′- carbonyldiimidazole.
Holger Wondraczek, Annett Pfeifer, Thomas Heinze   +2 more
openaire   +1 more source

Antioxidant activities of sulfated pumpkin polysaccharides

International Journal of Biological Macromolecules, 2019
Pumpkin polysaccharide was extracted by hot water extraction method. It was modified with chlorosulfonic acid-pyridine to obtain sulfated pumpkin polysaccharides (SP1, SP2) with different degrees of substitution, which was 0.35 and 0.65, respectively.
Ling, Chen, Gangliang, Huang
openaire   +2 more sources

Anticoagulant properties of semisynthetic polysaccharide sulfates

Thrombosis Research, 1991
Several naturally occurring polysaccharides were purified and subsequently sulfated by chlorosulfonic acid-pyridine complex. These were isolated as the sodium salt and further purified by ECTEOLA cellulose chromatography. Anticoagulant properties of the sulfated polysaccharides were compared with commercial heparin by measuring their in vitro effects ...
V M, Doctor, D, Lewis, M, Coleman, M T, Kemp, E, Marbley, V, Sauls   +5 more
openaire   +2 more sources