Zobrazeno 1 - 10
of 1 753
pro vyhledávání: '"citrus pectin"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 16, Pp 213-222 (2024)
Mustard essential oil (MEO) nanoemulsions fortified with citrus pectin and tween-80 (MEO-NE-PT) or tween-80 (MEO-NE-T) were prepared by high-pressure homogenization followed by ultrasonication, and comparative analysis was performed on the microstruc
Externí odkaz:
https://doaj.org/article/62c5168eecf04d0a98b2279fcecfdc98
Publikováno v:
Poultry Science, Vol 103, Iss 12, Pp 104293- (2024)
ABSTRACT: Citrus pectin (CP) is a dietary fiber used in animal nutrition with anti-inflammatory properties. CP downregulates chicken immunoregulatory monocytes' functions, like chemotaxis and phagocytosis, in vitro. The molecular underlying backgroun
Externí odkaz:
https://doaj.org/article/1a614d20c8d946ecbd98eb11dd66a684
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101990- (2024)
Pullulan (PUL) is a widely used agent for electrospinning. However, nanofibers electrospun solely from PUL exhibit a highly hydrophilic nature and a bead-like structure. In this study, 1–5 wt% citrus pectin (CP) was introduced to construct a hybrid
Externí odkaz:
https://doaj.org/article/358e20f107e1402297c2f432d9d53fae
Autor:
Ming-Yu Jin, Luobang Wu, Yahui Yu, Long-Qing Li, Xiangying Yu, Xiaozhen Liu, Fengyuan Liu, Yuting Li, Jing-Kun Yan
Publikováno v:
Food Physics, Vol 1, Iss , Pp 100021- (2024)
This study examined the effect of magneto-induced electric field (MIEF) treatment under varying pH conditions on the physicochemical, structural, and rheological properties of citrus pectin (CP). The results indicate that as the pH increased (to 4.0,
Externí odkaz:
https://doaj.org/article/9a48251c88ab49b78dc23b4c55c728e9
Autor:
Ai, Chao a, Liu, Shangxing a, Zhao, Yuanyuan a, Huang, Xuanxiang a, Teng, Hui a, ⁎, Li, Songnan b, ⁎, Chen, Lei a, ⁎
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Autor:
Ávila, G. *, Bonnet, M. †, Viala, D. †, ‡, Dejean, S. §, Grilli, G. *, Lecchi, C. *, Ceciliani, F. *, 1
Publikováno v:
In Poultry Science December 2024 103(12)
Publikováno v:
Foods, Vol 13, Iss 22, p 3542 (2024)
This study explored the structural features and foaming properties of ovalbumin (OVA) and its glycosylated conjugates with citrus pectin (CP) formed through the Maillard reaction. The results demonstrated that OVA and CP were successfully conjugated,
Externí odkaz:
https://doaj.org/article/b875bdaf590643f7ae393027b230f0d4
Akademický článek
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Autor:
Karolina Szulc, Sabina Galus
Publikováno v:
Molecules, Vol 29, Iss 8, p 1880 (2024)
Crispbread is gaining popularity as a healthy snack or bread substitute. This is a lightweight dry type of flat food that stays fresh for a very long time due to its lack of water and usually contains different types of grain flour, including gluten-
Externí odkaz:
https://doaj.org/article/ff0c0397fa4e40eaaba977595050d38e
Publikováno v:
Food Hydrocolloids for Health, Vol 4, Iss , Pp 100161- (2023)
Cadmium chloride (CdCl2) is a toxic compound found as a pollutant in the environment due to agricultural and industrial sources. Exposure to Cd2+ is known to promote malignant tumors such as lung cancer and leukemia. While the current medications for
Externí odkaz:
https://doaj.org/article/a68b54a4cb174cc2b7bb4c87424c75bd