Zobrazeno 1 - 10
of 932
pro vyhledávání: '"chitosan coating"'
Autor:
Nguyen Thi Nhu Ha, Pham Thi Dan Phuong, Nguyen Cong Minh, Vo Trung Nguyen, Nguyen Thi Huynh Giao, Le Thi Minh Thuy
Publikováno v:
Fisheries and Aquatic Sciences, Vol 27, Iss 9, Pp 600-613 (2024)
This study assessed the applicability of medium molecular weight chitosan solution at different concentrations (0.5%, 1%, 1.5% and 2% w/v) in houndfish preservation. Furthermore, by comparing chitosan-coated fish and the uncoated ones (i.e., treated
Externí odkaz:
https://doaj.org/article/3a56427fabe04de085347aa6447653b0
Publikováno v:
Results in Surfaces and Interfaces, Vol 16, Iss , Pp 100244- (2024)
In this work, chitosan and chitosan/salicylate coatings were prepared by EPD on AZ91D Mg alloy to improve the corrosion resistance of the substrate in a simulated physiological solution. The effect of two concentrations of salicylate on the morpholog
Externí odkaz:
https://doaj.org/article/63279dc23d244d61902aac1691b28d93
Autor:
Rasim Masimov, Ellen K. Wasan
Publikováno v:
Journal of Pharmacy & Pharmaceutical Sciences, Vol 27 (2024)
Chitosan is an extensively used polymer for drug delivery applications in particulate and non-particulate carriers. Chitosan-based particulate, nano-, and microparticle, carriers have been the most extensively studied for the delivery of therapeutics
Externí odkaz:
https://doaj.org/article/ee45f593f5264ec183b31018d7bc1e14
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 4, Pp 447-463 (2024)
IntroductionRecently, the use of new packaging materials and natural additives for improving the durability and preservation of foods has been increasingly considered. Edible coatings containing plant extracts lead to increase the shelf life of food,
Externí odkaz:
https://doaj.org/article/985e458d60a24057b21beed7340448e2
Autor:
Daiva Zadeike, Zydrune Gaizauskaite, Loreta Basinskiene, Renata Zvirdauskiene, Dalia Cizeikiene
Publikováno v:
Gels, Vol 10, Iss 10, p 641 (2024)
This study focuses on evaluating the efficiency of acid-tolerant Lacticaseibacillus paracasei bacteria encapsulated in an alginate-based gel matrix during repeated sourdough fermentation cycles, as well as their preservation during storage and throug
Externí odkaz:
https://doaj.org/article/9f9ed7f503844d7fbe43e628dab8d0fb
Autor:
Micaela Triunfo, Elena Tafi, Anna Guarnieri, Dolores Ianniciello, Carmen Scieuzo, Rosanna Salvia, Thomas Hahn, Susanne Zibek, Patrizia Falabella
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 10, Iss 1, Pp 1-13 (2023)
Abstract Background Fruit and vegetables are highly perishable. In an era where reducing food waste is absolutely essential, packaging is important for maintaining the postharvest quality of these fresh products. Research is working to reduce the use
Externí odkaz:
https://doaj.org/article/d704f7939efa437aa19e6286849a6e8e
Publikováno v:
Pharmaceutics, Vol 16, Iss 7, p 871 (2024)
The need to create safe materials for biomedical and pharmaceutical applications has become a significant driving force for the development of new systems. Therefore, a chitosan-coated copolymer of itaconic acid, acrylic acid, and N-vinyl caprolactam
Externí odkaz:
https://doaj.org/article/c50ff2b96afb4e8c86909d0372932c43
Publikováno v:
Shipin Kexue, Vol 44, Iss 13, Pp 159-165 (2023)
In order to investigate the effect of ultraviolet-C (UV-C) irradiation combined with chitosan (CH) coating on the storage quality of Hami melon, changes in the physiological quality and antioxidant enzyme activities of ‘Xizhoumi 17’ Hami melon fr
Externí odkaz:
https://doaj.org/article/62ceaad0f90a423f99f3b87e3431fd08
Autor:
Farzaneh Sadeghzadeh, Hasti Nasiraei Haghighi, Mahdiyeh Ghiyamati, Fateme Hajizadenadaf, Masoud Homayouni Tabrizi
Publikováno v:
Cancer Nanotechnology, Vol 14, Iss 1, Pp 1-15 (2023)
Abstract Anethole (Ant) is a herbal compound with unique properties, which is limited in its clinical use due to its low solubility in aqueous solutions. Therefore, in this study, albumin nanocarrier modified with chitosan-folate was used to transfer
Externí odkaz:
https://doaj.org/article/ee0f611224c44defb1eb73a5623957b2
Publikováno v:
Foods, Vol 13, Iss 10, p 1585 (2024)
Fresh-cut apple preservation is a critical concern in the food industry due to the rapid deterioration of texture, color, and flavor. While our previous study introduced apple essence microencapsulation (AEM) to enhance flavor during storage, its imp
Externí odkaz:
https://doaj.org/article/b197a374d064487f8f08880fb89c01d9