Zobrazeno 1 - 10
of 1 753
pro vyhledávání: '"κ-carrageenan"'
Autor:
Alex Rodrigues Silva, Grasiele Soares Cavallini, Humberto de Mello Brandão, Luiz Fernando Cappa Oliveira, Nelson Luis Gonçalves Dias Souza
Publikováno v:
Discover Water, Vol 4, Iss 1, Pp 1-19 (2024)
Abstract Cadmium is a highly toxic metal, and its presence can have adverse effects on both human health and aquatic ecosystems. The efficient removal of cadmium from wastewater is therefore of crucial importance, but traditional methods have proved
Externí odkaz:
https://doaj.org/article/5f1881aa15ab456e813ddf4610b8f7b8
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101850- (2024)
Intelligent biodegradable packaging has gained significant attention recently due to its great potential for food freshness monitoring. In this study, we developed intelligent labels using pea starch (PS), κ-carrageenan (KC) and black raspberry extr
Externí odkaz:
https://doaj.org/article/c7c3846baed9482daa0cb1ccae5a4585
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 33-41 (2024)
The combination of carrageenan and casein had a certain protective effect on the intestinal barrier. In order to study whether the digestive enzymes of the κ-carrageenan and casein in vitro digestion simulation were the main factors affecting the co
Externí odkaz:
https://doaj.org/article/18ec47f7c845485cb8a542f9e787d90c
Publikováno v:
BMC Chemistry, Vol 18, Iss 1, Pp 1-13 (2024)
Abstract The current study effectively designed novel cross-linked tosyl-carrageenan/alginate (Ts-Car/Alg) beads to remove Pb2+ ions from their aqueous solutions. To confirm the structure of the produced matrix, characterization methods such as XRD,
Externí odkaz:
https://doaj.org/article/90cea4a97d88451388efa5469f7660a9
Publikováno v:
Gels, Vol 10, Iss 10, p 659 (2024)
Protein-based emulsion gels are an ideal delivery system due to their unique structure, remarkable encapsulation efficiency, and tunable digestive behavior. Freshwater mussel (Solenaia oleivora) protein isolate (SoPI), an emerging sustainable protein
Externí odkaz:
https://doaj.org/article/ab4d65c5ab3a43659a57735b2807c27b
Autor:
Wiramsri Sriphochanart, Warawut Krusong, Nialmas Samuela, Pichayada Somboon, Panmanas Sirisomboon, Jiraporn Onmankhong, Soisuda Pornpukdeewattana, Theppanya Charoenrat
Publikováno v:
PeerJ, Vol 12, p e17650 (2024)
Background This study explored the utilization of luffa sponge (LS) in enhancing acetification processes. LS is known for having high porosity and specific surface area, and can provide a novel means of supporting the growth of acetic acid bacteria (
Externí odkaz:
https://doaj.org/article/f61d1305057742968514f4d63c777a1e
Autor:
Qing-Jun Wei, Wang-Wei Zhang, Jing-Jing Wang, Kiran Thakur, Fei Hu, Mohammad Rizwan Khan, Jian-Guo Zhang, Zhao-Jun Wei
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101497- (2024)
The demand for crayfish surimi products has grown recently due to its high protein content. This study examined the effects of varying κ-carrageenan (CAR) and crayfish surimi (CSM) concentrations on the gelling properties of CAR-CSM composite gel an
Externí odkaz:
https://doaj.org/article/e10e629ab8de4789af696516b8d9762e
Autor:
Ziyu Li, Kit-Leong Cheong, Bingbing Song, Huan Yin, Qian Li, Jing Chen, Zhuo Wang, Baojun Xu, Saiyi Zhong
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101294- (2024)
To accurately, efficiently, and environmentally prepare carrageenan oligosaccharides, we have developed a method that uses H2O2 and TiO2 as catalysts for the photodegradation of κ-carrageenan (KC). The photodegradation of KC was monitored using vari
Externí odkaz:
https://doaj.org/article/94d4f5372dae4f9893753128023b7061
Autor:
Ramin Ramezani Kalmer, Afzal Karimi, Hamed Ramezanalizadeh, Mojgan Ghanbari, Dariush Samandarian, Atefeh Sadjadinia, Samira Gholizadeh dogaheh, Seyedehmaryam Moosavi
Publikováno v:
Heliyon, Vol 10, Iss 7, Pp e28969- (2024)
Plant-based hard capsules have gained considerable attention because of their great properties. Accordingly, designing and developing of these kinds of capsules will be a difficult task. Herein, an innovative pullulan-based hard capsule formulation w
Externí odkaz:
https://doaj.org/article/58626c5683ef49f19b2758d89c6c6b40
Publikováno v:
Journal of Future Foods, Vol 3, Iss 4, Pp 364-373 (2023)
ABSTRACT: The demand for plant protein is increasing significantly due to the shortage of protein resources. Walnut protein, the main by-product of preparing walnut oil, has limited application in the food industry due to its poor solubility. It was
Externí odkaz:
https://doaj.org/article/6b53a1b4987248bda746e503e97dbc96