Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Albert Linton, Charles"'
Autor:
Lesly Samedi, Albert Linton Charles
Publikováno v:
Annals of Agricultural Sciences, Vol 64, Iss 1, Pp 55-62 (2019)
Bacteria strains isolated from plant leaves of papaya, cassava, sugarcane, yam, and taro, were investigated for their potential probiotic properties. Four isolates from food crop plant leaves were identified as Lactobacillus plantarum, Enterococcus f
Externí odkaz:
https://doaj.org/article/e41d0233e7a94378aacb0bfd148b358b
Publikováno v:
International Journal of Biological Macromolecules. 211:316-327
Increasing trends in food safety awareness drive consumer demands for fresher healthier diets and has led to the development of low-cost pH-sensitive indicator films to evaluate deterioration levels in fresh foods. Arrowroot starch/iota-carrageenan-b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab7de726b01bcea0f7ad3798ba4904f9
https://doi.org/10.1016/j.ijbiomac.2022.05.076
https://doi.org/10.1016/j.ijbiomac.2022.05.076
Publikováno v:
International Journal of Biological Macromolecules. 191:618-626
Future food packaging trends are shifting to natural and eco-friendly materials developed from biopolymers such as starch and other hydrocolloids, to reduce pollution from synthetic polymers. Arrowroot starch (AS) (3.5, 3, 2.5, and 2%) and iota-carra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::157fbdb233c1ab64eb95452e0adb63c5
https://doi.org/10.1016/j.ijbiomac.2021.09.141
https://doi.org/10.1016/j.ijbiomac.2021.09.141
Publikováno v:
Polymers; Volume 15; Issue 2; Pages: 338
Studies of renewable polymers have highlighted starch’s role to replace petroleum-based components to produce biodegradable films with plastic-like qualities. In this study, the novelty of taro peel starch (TPS) to produce such films using the cast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aae5c8b2e53240ca11db73c8af08a181
Publikováno v:
Journal of Traditional and Complementary Medicine, Vol 5, Iss 1, Pp 51-55 (2015)
The relationship between the antioxidant activities and inhibitory effect of 14 Chinese medicinal herbs against oxidized low-density lipoprotein (LDL) formation was evaluated. Prolongation of the lag phase of LDL oxidation depended on the concentrati
Externí odkaz:
https://doaj.org/article/33aaf9ed1f0c4307be246c4117a506b1
Publikováno v:
Polymers; Volume 14; Issue 17; Pages: 3462
Potatoes are a source of starch, which is an eco-friendly alternative to petrochemicals in plastic production. Increasing potato production also creates agricultural waste that could be converted to potato peel starch (PPS) and developed as films. A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a485167b62981a358cd397907f3381aa
Autor:
Kandi Sridhar, Albert Linton Charles
Publikováno v:
International Journal of Food Science & Technology. 56:4434-4443
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::633d59a6e351a6fe7e7f77987b51a530
https://doi.org/10.1111/ijfs.15211
https://doi.org/10.1111/ijfs.15211
Autor:
Lesly Samedi, Albert Linton Charles
Publikováno v:
Antioxidants, Vol 8, Iss 6, p 165 (2019)
Grape foods with probiotics are sources of beneficial bacteria for the gastrointestinal (GI) tract and also have a high antioxidant capacity. The addition of probiotics to dairy food is a traditional process; therefore, probiotic non-dairy products m
Externí odkaz:
https://doaj.org/article/031484dca8324c83a3195fc2c3656db3
Autor:
Lesly Samedi, Albert Linton Charles
Publikováno v:
Foods, Vol 8, Iss 5, p 175 (2019)
Probiotic bacteria are usually encapsulated to increase their survival through passage of the simulated gastrointestinal tract (GIT). Four Lactobacilli were freeze-dried and encapsulated with maltodextrin (maltodextrin 1.25 g, whey 0.25 g, bacteria 0
Externí odkaz:
https://doaj.org/article/d6206e7d13b244bca9f2d0e5d98ff359
Autor:
Kandi Sridhar, Albert Linton Charles
Publikováno v:
International Journal of Food Science & Technology. 56:3742-3751
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5de6b42bf4bd9cf67d9d6b3745007d8
https://doi.org/10.1111/ijfs.15001
https://doi.org/10.1111/ijfs.15001