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Akademický článek
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Publikováno v:
Food Science and Technology, Volume: 43, Article number: e130022, Published: 20 MAR 2023
Polysaccharides are a class of biological macromolecules made up of sugar chains with multiple glycosidic bonds. To explore the extracted, purified, carboxymethylated and phosphorylated modified to obtained carboxymethylated polysaccharides (HSPS) an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cc1ccd4f4a9770e32ab744402611601
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100607&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100607&lng=en&tlng=en
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 8, Pp 4335-4348 (2021)
Polysaccharides are good chelating agents for metal ions, which are often used to synthesize polysaccharide metal ion complexes. With carboxymethyl pachymaran (CMP) as the substrate, carboxymethyl pachymaran iron (CMPF), carboxymethyl pachymaran sele
Autor:
You-Yu Yan, Shu Chang, Xi-Feng Zhang, Wang Qing, Yi-Lan Yao, Hongxun Wang, Yang Yi, Ge Feng, Wang Limei
Publikováno v:
International Journal of Biological Macromolecules. 150:1162-1174
This study used response surface methodology to determine the optimal conditions for extraction of polysaccharides from Pyracantha. fortuneana (PSPF), and studied the mechanism of PSPF-inducing apoptosis in human ovarian carcinoma Skov3 cells. Respon
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e17822, Published: 02 MAY 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e17822, Published: 02 MAY 2022
In this study, we extracted lotus root polysaccharide (LRP) and synthesized carboxymethylated lotus root polysaccharide (CM-LRP) using response surface methodology (RSM). The monosaccharide component of LRP was analyzed by pre-column derivatization h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b2d7e2056f3ad10287b84be1b5ca21b
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101105
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101105
Akademický článek
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Publikováno v:
Food Science and Technology, Issue: ahead, Published: 18 OCT 2021
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e82221, Published: 18 OCT 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e82221, Published: 18 OCT 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
A response surface method (RSM) was employed to optimize polysaccharide extraction from Panax japonicus (PJPS). Also, carboxymethyl substitution of PJPS (CM-PJPS) was studied using a response surface methodology. A three-variable Box–Behnken design
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b480a45109c983a5234ff6385a44c779
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005053207&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005053207&lng=en&tlng=en
Publikováno v:
Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 11 OCT 2021
Food Science and Technology, Volume: 42, Article number: e82121, Published: 11 OCT 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 11 OCT 2021
Food Science and Technology, Volume: 42, Article number: e82121, Published: 11 OCT 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
In this study, we extracted lotus root polysaccharide (LRP) and synthesised phosphorylated lotus root polysaccharide (PLP) using response surface methodology (RSM). RSM analyses revealed that the optimal conditions for PLP synthesis were a reaction d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ae83f4dda721f3830961e4680916f76
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005052209&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005052209&tlng=en
Thesis (M.A.)--香港中文大學, 1988.
Reprint ed.
Includes bibliographical references: leaves 103-107.
Zhu Yingnü.
Thesis (M.A.)--Xianggang Zhong wen da xue, 1988.
簡語表 --- p.I
前言 --- p.III
Chapter
Reprint ed.
Includes bibliographical references: leaves 103-107.
Zhu Yingnü.
Thesis (M.A.)--Xianggang Zhong wen da xue, 1988.
簡語表 --- p.I
前言 --- p.III
Chapter
Externí odkaz:
http://library.cuhk.edu.hk/record=b5895512
http://repository.lib.cuhk.edu.hk/en/item/cuhk-320509
http://repository.lib.cuhk.edu.hk/en/item/cuhk-320509
Publikováno v:
Food Science & Nutrition
Polysaccharides are good chelating agents for metal ions, which are often used to synthesize polysaccharide metal ion complexes. With carboxymethyl pachymaran (CMP) as the substrate, carboxymethyl pachymaran iron (CMPF), carboxymethyl pachymaran sele