Zobrazeno 1 - 10
of 360
pro vyhledávání: '"Edible packaging"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 24, Pp 376-383 (2023)
Sodium alginate is a natural polysaccharide material with good gel properties. Presently, the sodium alginate-based gel beads prepared by gel properties are mainly used as microcapsules in the encapsulation of probiotics, the immobilization of cells
Externí odkaz:
https://doaj.org/article/eb72fe054b7241b0945a3a7358e2fdfc
Autor:
Irene Dini
Publikováno v:
Antioxidants, Vol 13, Iss 6, p 742 (2024)
The cosmetics industry plays a significant role in the global economy and consumer lifestyles. Its dynamic and adaptable characteristics make it a key player worldwide. The cosmetics industry generates enormous profits globally, injecting billions of
Externí odkaz:
https://doaj.org/article/f11db4fdfece475ebb0e49c135c9c6f8
Autor:
Shubam Singh, Hina F. Bhat, Sunil Kumar, Rana Muhammad Aadil, Gholamreza Abdi, Zuhaib F. Bhat
Publikováno v:
Heliyon, Vol 10, Iss 7, Pp e29036- (2024)
The objective of this study was to prepare an insect protein-based composite film containing plant extract-based nanoparticles to augment the lipid and microbial stability of cheese. An ultrasonication-mediated green method of synthesis was followed
Externí odkaz:
https://doaj.org/article/3d4e9fc0b03c43979bb5e55deb953d05
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 15, Iss 1 (2024)
Edible film is a thin sheet plastic-like biodegradable film that can be used for food packaging material. Edible film can be developed into smart edible film packaging by combining it with smart packaging principles by adding active ingredients. This
Externí odkaz:
https://doaj.org/article/20952833e69d48cbb4ffa733a84f6673
Autor:
Zuhaib F. Bhat, Hina F. Bhat, Mehnaza Manzoor, Gholamreza Abdi, Rana Muhammad Aadil, Abdo Hassoun, Abderrahmane Aït-Kaddour
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101185- (2024)
Foods of animal origin are prone to oxidation due to their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way of preserving animal-derived foods and have been reported to retard lipid oxidation using antioxi
Externí odkaz:
https://doaj.org/article/4ab3c82b9523454e91331bdeab9be230
Autor:
L. Havlová, M. Pospiech, Z. Javůrková, M. Bartlová, K. Těšíková, D. Dordevic, S. Dordevic, J. Zemancová, B. Tremlová
Publikováno v:
Food and Agricultural Immunology, Vol 34, Iss 1 (2023)
ABSTRACTThe aim of this study was evaluated the effect of selected bioactive substances and nanoparticles on the immunoreactivity of edible packages based on chitosan using the ELISA. The analysed protein was the tropomyosin. The results confirmed th
Externí odkaz:
https://doaj.org/article/7a584247e3d943ebbb9d61873f3014bf
Autor:
Shubam Singh, Hina F. Bhat, Sunil Kumar, Rana Muhammad Aadil, Maneesha S. Mohan, Charalampos Proestos, Zuhaib F. Bhat
Publikováno v:
Ultrasonics Sonochemistry, Vol 100, Iss , Pp 106594- (2023)
The study aimed to develop a locust protein (Loct-Prot)-based film to enhance the lipid oxidative and storage stability of chocolate. The E. purpurea flower extract based-nanoparticles (EFNPs) were developed using ultrasonication (500 W and 20 kHz fo
Externí odkaz:
https://doaj.org/article/5bdd19c3fda84e5e818febe69d027158
Autor:
E. Hebishy, A.A. Tas
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100289- (2023)
The short shelf-life of avocados poses problems in the food supply chain, including economic losses due to food waste. This study aimed at developing a new active packaging with antioxidant potential to extend the shelf life of Hass avocados. The fru
Externí odkaz:
https://doaj.org/article/3bb7b3b1b13a4694a79663b7358dc09c
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Akademický článek
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