Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Sawsan, Affes"'
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
In this work, silver nanoparticles (AgNPs) were elaborated using a simple, low-cost, and reproducible method by thermal treatment at 90°C of chitooligosaccharides (COSs), produced by chitosan depolymerization using the digestives chitosanases from P
Externí odkaz:
https://doaj.org/article/318ff3284b38495da87214f0dd299b27
Publikováno v:
Biomass Conversion and Biorefinery.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4ba3ffc2b1212f1ffdb87284b62e6f3
https://doi.org/10.1007/s13399-022-02662-3
https://doi.org/10.1007/s13399-022-02662-3
Publikováno v:
International Journal of Biological Macromolecules. 144:279-288
This study reports the enzymatic depolymerization of chitosan by the chitosanolytic preparation of Bacillus licheniformis GA11. For this purpose, chitosanase production and biochemical characterization of the crude enzyme preparation from GA11 were f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28f26f2e1a60ddfd183ccee315e80672
https://doi.org/10.1016/j.ijbiomac.2019.12.062
https://doi.org/10.1016/j.ijbiomac.2019.12.062
In order to improve functional and biological properties of shrimp chitosan and to facilitate its utilization, chitosan derivatives were prepared by chemical depolymerization using hydrochloric acid (6 M) during 2 h. The obtained chitosan depolymeriz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7354583ecd37a15928dfe7985bee47c2
https://doi.org/10.21203/rs.3.rs-371342/v1
https://doi.org/10.21203/rs.3.rs-371342/v1
Publikováno v:
International journal of biological macromolecules. 182
The purpose of this study was to develop and characterize chitosan (Ch)-based films incorporated with varying molecular weight (Mw) and acetylation degree (AD) chitosan-depolymerization-products (CDP), to be applied as drug delivery materials. As com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8c14d346822854344db5af25c3b7dc0
https://pubmed.ncbi.nlm.nih.gov/33836191
https://pubmed.ncbi.nlm.nih.gov/33836191
Publikováno v:
International Journal of Molecular Sciences, Vol 22, Iss 1070, p 1070 (2021)
International Journal of Molecular Sciences
Volume 22
Issue 3
International Journal of Molecular Sciences
Volume 22
Issue 3
This study reports on the purification and characterization of a digestive &alpha
amylase from blue crab (Portunussegnis) viscera designated Blue Crab Amylase (BCA). The enzyme was purified to homogeneity by ultrafiltration, Sephadex G-100 gel f
amylase from blue crab (Portunussegnis) viscera designated Blue Crab Amylase (BCA). The enzyme was purified to homogeneity by ultrafiltration, Sephadex G-100 gel f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8514eb177cc8998e26b6492817048d4c
https://www.mdpi.com/1422-0067/22/3/1070
https://www.mdpi.com/1422-0067/22/3/1070
Publikováno v:
International Journal of Molecular Sciences
This study reports on the purification and characterization of a digestive α-amylase from blue crab (Portunus segnis) viscera designated Blue Crab Amylase (BCA). The enzyme was purified to homogeneity by ultrafiltration, Sephadex G-100 gel filtratio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::094613870123aaa75329a0b42f3391c5
https://pubmed.ncbi.nlm.nih.gov/33499004
https://pubmed.ncbi.nlm.nih.gov/33499004
Autor:
Sawsan Affes, Rim Nasri, Moncef Nasri, Suming Li, Hana Maalej, Thierry Thami, Arie Van Der Lee
Publikováno v:
Carbohydrate Polymers
Carbohydrate Polymers, Elsevier, 2021, 255, pp.117341. ⟨10.1016/j.carbpol.2020.117341⟩
Carbohydrate Polymers, Elsevier, 2021, 255, pp.117341. ⟨10.1016/j.carbpol.2020.117341⟩
International audience; This work focused on studying the physicochemical and antioxidant properties changes of varying molecular weight (Mw) chitosan-depolymerization products (CDP)-based films occurring after crosslinking by heat-treatment and Mail
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c18ea88b8d8540be1bf1236ca873dfc
https://pubmed.ncbi.nlm.nih.gov/33436184
https://pubmed.ncbi.nlm.nih.gov/33436184
Publikováno v:
Food Chemistry. 366:130530
In this study, the effects of different temperatures, incubation times and types of reducing sugars, including glucose and different low molecular weight (Mw) chito-oligosaccharides (COS) with varying acetylation degree (AD), on the extent of Maillar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c019ba1bbafc3f73e6c5fb8c4f36a93
https://doi.org/10.1016/j.foodchem.2021.130530
https://doi.org/10.1016/j.foodchem.2021.130530
Publikováno v:
Food Hydrocolloids. 83:375-392
The aim of this study was to prepare chitosan (CS) edible films containing shrimp carotenoproteins (CP) and plasticized with glycerol and polyvinyl alcohol (PVA) using the casting method. The effects of CS (1–3%), glycerol (0–10%) and CP (0–3%)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3db5d8f9d3ff7c8ae5aeb625c739cef1
https://doi.org/10.1016/j.foodhyd.2018.05.013
https://doi.org/10.1016/j.foodhyd.2018.05.013