Zobrazeno 1 - 10
of 445
pro vyhledávání: '"apple pectin"'
Autor:
Hamed Jamshidian, Ali Rafe
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-14 (2024)
Abstract d-limonene is a volatile compound widely used in food flavorings, but it is chemically unstable in the presence of air, light, moisture, and high temperatures. Coacervation is a well-established technique which involves the formation of biop
Externí odkaz:
https://doaj.org/article/94a89eda0dbc485d93a14758cca3f46b
Publikováno v:
Foods, Vol 13, Iss 14, p 2163 (2024)
In this study, for enhancing the resistance of probiotics to environmental factors, we designed a microgel beads delivery system loaded with synbiotics. Multiple droplets of W1/O/W2 emulsions stabilized with zein–apple pectin hybrid nanoparticles (
Externí odkaz:
https://doaj.org/article/4810e06721414654ae8a94f3e9395043
Publikováno v:
International Journal of Biomedicine, Vol 12, Iss 3, Pp 450-453 (2022)
The purpose of this work was to research the encapsulation of lactic acid bacteria (LAB) of the probiotic "Evitalia" in pectic gel particles (PGPs) formed on the basis of apple pectin and citrus pectin. Methods and Results: Commercial apple pectin (A
Externí odkaz:
https://doaj.org/article/92c9fe070cac4fd99f46dc5d7ca5668f
Autor:
Shamil F. Nasibullin, Julia V. Dunaeva, Lilija A. Akramova, Venera R. Timergalieva, Rouslan I. Moustafine
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 24, p 17622 (2023)
Given that pectin is a well-known substance used for drug delivery, we aimed to obtain and further examine the efficacy of interpolyelectrolyte complexes based on citrus or apple pectin and the Eudragit® EPO for using these carriers in oral drug del
Externí odkaz:
https://doaj.org/article/4e20244990e845a58fe2c5caa186cd63
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Foods and Raw Materials, Vol 10, Iss 1, Pp 155-162 (2022)
Introduction. We studied the use of fermented oat milk to produce sauce and evaluated its properties. The research was motivated by the current demand for so called “plant milk” commonly perceived as an alternative to cow’s milk. Study objects
Externí odkaz:
https://doaj.org/article/5515eb629e0b48a19509e479ea03c0b0
Autor:
Bahareh Sarmadi, Parang Nikmaram, Amir-Mohammad Mortazavian-Farsani, Hossein Kiani, Mohammad Mousavi, Elham Khanniri, Reza Mohammadi, Adriano G da Cruz
Publikováno v:
Applied Food Biotechnology, Vol 9, Iss 2, Pp 91-102 (2022)
Background and Objective: Use of pectin has attracted interests in food and nutraceutical industries, owing to its positive effects on stability of dairy drinks and potential health benefits to humans. Furthermore, demands for the production of stabl
Externí odkaz:
https://doaj.org/article/9cf7d770ee6a4a55bae31567cc941aa9
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 634-641 (2022)
The relative importance of the physical resistances to mass transfer have been explored by using halved 13 mm diameter apple-pectin tablets containing caffeine, in different external stirring environments within a beaker containing simulated gastric
Externí odkaz:
https://doaj.org/article/bd5ec3e5771c4c38b9bcb3a75e6dd419