☆ 4.7 Article

Replacement of polyethylene oxide by peach gum to produce an active film using Litsea cubeba essential oil and its application in beef

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2023)

Related references

Note: Only part of the references are listed.

Article Chemistry, Applied

Effects of isochoric freezing on freezing process and quality attributes of chicken breast meat

Tsekwi Gracious Rinwi et al.

Summary: This study investigated the potential of isochoric freezing for chicken breast meat for the first time. The effects of temperature, pressure, and solution concentration on quality characteristics of the meat were evaluated. The results showed that increasing NaCl concentrations depressed freezing temperature and pressure, and samples treated in 2.5% NaCl solution at -4℃ and -8℃ exhibited no significant difference compared with the control.

FOOD CHEMISTRY (2023)

Add to Collection

Article Food Science & Technology

Effects of ginger essential oil on physicochemical and structural properties of agar-sodium alginate bilayer film and its application to beef refrigeration br

Bin Zhang et al.

Summary: In order to maintain the freshness of meat products, an agar-sodium alginate (AS) bilayer antibacterial film incorporated with ginger essential oil (GEO) was developed. The effects of different concentrations of GEO on the physical properties, micro-structure, and antibacterial activity of the AS film for beef refrigeration were studied. The AS bilayer active film improved the shelf life of beef by delaying lipid oxidation, reducing microbial contamination, and extending the comprehensive shelf life by 4-6 days compared to commercial polyethylene (PE) packaging.

MEAT SCIENCE (2023)

Add to Collection

Article Food Science & Technology

Effect of freezing raw meat on the physicochemical characteristics of beef jerky

Huilin Cheng et al.

Summary: The effect of freezing raw meat on the quality characteristics of beef jerky was investigated. Frozen-thawed beef showed lower moisture content, lower drying yield, and higher shear force compared to fresh or frozen beef. Freezing raw beef resulted in decreased fat content and increased color characteristics of the jerky. The microstructure of beef jerky was altered by freezing. Longer curing times increased the moisture content of jerky made using frozen meat. Jerky made using frozen or frozen-thawed meat was tougher due to excessive fat and moisture loss.

MEAT SCIENCE (2023)

Add to Collection

Article Chemistry, Applied

The incorporation of peach gum polysaccharide into soy protein based microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage

Haodong Yao et al.

Summary: The aim of this study was to investigate the in vitro gastrointestinal digestion and storage properties of Lactobacillus plantarum 550 encapsulated in soy protein isolate (SPI) and peach gum polysaccharide (PG) through spray drying. The combination of SPI and PG showed positive effects on both gastric resistance and storage stability of cells. The study demonstrates that SPI combined with PG may provide effective protection to cells not only during spray drying, but also during storage and gastrointestinal digestion.

FOOD CHEMISTRY (2023)

Add to Collection

Article Food Science & Technology

Effect of peach gum polysaccharide, a new fat substitute, on sensory properties of skimmed milk

Guanglei Song et al.

Summary: The study showed that adding peach gum polysaccharide (PGP) to skimmed milk has a significant impact on its rheological friction behavior, structure, and sensory properties, indicating the potential for PGP to become a new polysaccharide-based fat substitute.

INTERNATIONAL DAIRY JOURNAL (2022)

Add to Collection

Article Chemistry, Analytical

Evaluation of the binding effect and cytotoxicity assay of 2-Ethyl-5-(4-methylphenyl) pyramido pyrazole ophthalazine trione on calf thymus DNA: spectroscopic, calorimetric, and molecular dynamics approaches

Narges Marjani et al.

Summary: This study investigated the interaction between PPF and calf thymus DNA (ct DNA) in the absence or presence of histone H1 using multiple spectroscopic techniques. PPF showed high binding affinity towards ct DNA in binary and ternary systems, with intercalation binding mode suggested by fluorescence quenching data and thermodynamic parameters. MD simulation suggested that PPF as an intercalating agent can distort the DNA structure.

LUMINESCENCE (2022)

Add to Collection

Review Chemistry, Applied

A review on peach gum polysaccharide: Hydrolysis, structure, properties and applications

Sihua Zeng et al.

Summary: Peach gum polysaccharide (PGP) is a renewable polysaccharide with various functions and advantages, which has been widely applied in multiple fields.

CARBOHYDRATE POLYMERS (2022)

Add to Collection

Article Chemistry, Applied

Intelligent colorimetric pH sensoring packaging films based on sugarcane wax/agar integrated with butterfly pea flower extract for optical tracking of shrimp freshness

Sulafa B. H. Hashim et al.

Summary: The study developed a novel pH colorimetric film using sugarcane wax for monitoring shrimp freshness, demonstrating good physical and mechanical properties as well as complete protection against UV light.

FOOD CHEMISTRY (2022)

Add to Collection

Article Chemistry, Physical

Novel perspective into the interaction behavior study of the cyanidin with human serum albumin-holo transferrin complex: Spectroscopic, calorimetric and molecular modeling approaches

Sattar Khashkhashi-Moghadam et al.

Summary: Through various experiments and simulations, the induction of interaction between cyanidin and human serum albumin and human holo transferrin was studied. Fluorescence spectroscopy showed the occurrence of this interaction, while thermodynamic parameters indicated the spontaneous binding of cyanidin to carrier proteins.

JOURNAL OF MOLECULAR LIQUIDS (2022)

Add to Collection

Review Food Science & Technology

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives

Maria Schirone et al.

Summary: This review analyzes the presence and role of biogenic amines in meat and meat products, as well as the effect of technological conditions. The provided data can be useful in developing solutions for controlling biogenic amines formation and protecting perishable products.

FOODS (2022)

Add to Collection

Article Chemistry, Physical

Exploring the HSA/DNA/lung cancer cells binding behavior of p-Synephrine, a naturally occurring phenyl ethanol amine with anti-adipogenic activity: multi spectroscopic, molecular dynamic and cellular approaches

Reza Taheri et al.

Summary: This study investigates the interaction between p-Synephrine (SN), human serum albumin (HSA), and calf thymus DNA (ctDNA) using various biophysical methods and molecular dynamics simulation techniques. The results show that SN binds to HSA and ctDNA, leading to conformational changes, stability enhancement, and inhibition of lung cancer cell viability through the downregulation of the PI3K/AKT/mTOR signaling pathway.

JOURNAL OF MOLECULAR LIQUIDS (2022)

Add to Collection

Article Chemistry, Physical

Glucokinase activity enhancement by cellulose nanocrystals isolated from jujube seed: A novel perspective for type II diabetes mellitus treatment ( In vitro )

Hamid Maheri et al.

Summary: In this study, cellulose nanocrystals (CNCs) were extracted from jujube seeds and characterized in terms of morphology, thermal stability, and chemical composition. The synthesized CNCs exhibited good dispersion, spherical shape, and negative surface charge. Furthermore, the CNCs demonstrated a potent activation effect on glucokinase.

JOURNAL OF MOLECULAR STRUCTURE (2022)

Add to Collection

Article Chemistry, Applied

Multiomics analysis reveals that peach gum colouring reflects plant defense responses against pathogenic fungi

Jia Liu et al.

Summary: This study investigated the differences in antioxidant capability, metabolite composition, and fungal diversity in peach gum with different colors. Metabolomic analysis revealed that most polyphenols showed a positive relationship with color deepening, total phenol content, and antioxidant capability. Fungal diversity analysis showed that the abundance of certain fungi increased with peach gum color deepening, and these fungi were positively correlated with defense hormones and most polyphenols. The findings suggest that peach gum color might reflect plant defense responses against pathogenic fungi.

FOOD CHEMISTRY (2022)

Add to Collection

Article Chemistry, Applied

Controlled release and antibacterial properties of PEO/casein nanofibers loaded with Thymol/β-cyclodextrin inclusion complexes in beef preservation

Jinming Dai et al.

Summary: This study successfully inserted thymol into beta-cyclodextrin to form a stable inclusion complex, which was further loaded onto functionalized nanofibers for long-term antimicrobial activity in chilled beef preservation. It presents a feasible strategy for the development of natural extracts for meat preservation.

FOOD CHEMISTRY (2022)

Add to Collection

Article Chemistry, Applied

Fabrication and characterization of chitosan/gelatin films loaded with microcapsules of Pulicaria jaubertii extract

Qais Ali Al-Maqtari et al.

Summary: This study evaluated the influence of microcapsules containing Pulicaria jaubertii extract on chitosan and gelatin films, and identified the optimal blend ratio. The films blended with microcapsules exhibited improved glass transition temperature, thermal stability, and barrier properties against UV and visible light. Additionally, the microcapsules contributed to a rougher surface and homogeneous distribution, making the films suitable for preserving lipid-rich foods.

FOOD HYDROCOLLOIDS (2022)

Add to Collection

Article Chemistry, Analytical

Enzyme activity inhibition properties of new cellulose nanocrystals from Citrus medica L. pericarp: A perspective of cholesterol lowering

Fateme Kalhori et al.

Summary: In this study, cellulose nanocrystals (CNCs) were successfully extracted from Citrus medica L. pericarp using alkaline pretreatment and two-step bleaching. The extracted CNCs showed good morphological properties, no cytotoxic effects, and interaction with HMG-CoA reductase.

LUMINESCENCE (2022)

Add to Collection

Article Food Science & Technology

Centrifugally spun micro-nanofibers based on lemon peel oil/gelatin as novel edible active food packaging: Fabrication, characterization, and application to prevent foodborne pathogens E. coli and S. aureus in cheese

Nurcan Dogan et al.

Summary: This study developed micro-nano fibers loaded with lemon peel essential oil for food packaging using centrifugal spinning. The fibers showed antimicrobial efficiency against Staphylococcus aureus and extended the shelf life of cheese.

FOOD CONTROL (2022)

Add to Collection

Article Biochemistry & Molecular Biology

Oil-in-water nanoemulsions comprising Berberine in olive oil: biological activities, binding mechanisms to human serum albumin or holo-transferrin and QMMD simulations

Atena Sharifi-Rad et al.

Summary: The study successfully developed Berberine nanoparticles (Nano-Ber) with significant antioxidant activity and strong binding constants in complexes with human serum albumin and holo-transferrin. Simulation results showed that Nano-Ber molecules were stabilized on the surface of aggregates through hydrophilic and hydrophobic interactions.

JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS (2021)

Add to Collection

Article Food Science & Technology

Nano-emulsification improves physical properties and bioactivities of litsea cubeba essential oil

Yanbo Wang et al.

Summary: This study successfully formulated highly stable and water-dispersible litsea cubeba essential oil nanoemulsions using ultrasonic emulsification, medium-chain triacylglycerol (MCT) and phosphate-buffered saline (PBS). The nanoemulsions showed improved water solubility, stability, and bioactivities (antibacterial, antioxidant and antibiofilm properties) after emulsification, making them a potential novel food preservative.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Article Food Science & Technology

Application of argun fruit polysaccharide in microencapsulation ofCitrus aurantiumL. essential oil: preparation, characterization, and evaluating the storage stability and antioxidant activity

Jalaleldeen Khaleel Mohammed et al.

Summary: This study evaluated the impact of replacing maltodextrin with argun fruit polysaccharide on Citrus aurantium microcapsules, finding that the addition of argun fruit polysaccharide can increase the yield and efficiency of microcapsules, improve solubility and density, while enhancing antioxidant properties.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)

Add to Collection

Article Engineering, Electrical & Electronic

Influence of Co2+ on the Structure, Conductivity, and Electrochemical Stability of Poly(Ethylene Oxide)-Based Solid Polymer Electrolytes: Energy Storage Devices

Sharanappa Chapi

Summary: In this study, PEO-doped CoCl2 solid polymer electrolytes were prepared using a simple solution cast technique, leading to an increase in ionic conductivity. Various studies were conducted to understand the enhanced conductivity, with a focus on the fundamental interplay of ion content and segmental motion. The resulting SPEs showed excellent electrical performance and are potential candidates for use in solid-state batteries and other energy storage devices.

JOURNAL OF ELECTRONIC MATERIALS (2021)

Add to Collection

Review Food Science & Technology

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Alaa El-Din A. Bekhit et al.

Summary: The use of total volatile basic nitrogen (TVB-N) as a freshness marker for different meat types is still lacking understanding and consistent recommendations. The current research has not adequately addressed the mechanisms behind TVB-N generation and its association with meat freshness. Further studies and investigations are needed to establish more accurate and reliable freshness indicators for various meat types.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Add to Collection

Article Food Science & Technology

Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage

Liangting Shao et al.

Summary: This study discussed the characteristics of microbial meat spoilage and the necessary prerequisites for prevention, highlighting the importance of redefining dominant spoilage organisms and contamination sources. It emphasized the need for insight into spoilage determinants to understand the molecular mechanisms of microbial spoilage during storage of meat and meat products.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Add to Collection

Article Food Science & Technology

Chitosan Films Functionalized with Different Hydroxycinnamic Acids: Preparation, Characterization and Application for Pork Preservation

Huimin Yong et al.

Summary: Hydroxycinnamic acids were grafted onto chitosan to create functionalized films with improved barrier, mechanical, antioxidant, and antimicrobial properties. Among the different hydroxycinnamic acid-g-CS films, caffeic acid-g-CS film exhibited the best performance in various functionalities. Additionally, the caffeic acid-g-CS film packaging effectively extended the shelf life of pork to 10 days at 4 degrees Celsius, indicating its potential application in active food packaging.

FOODS (2021)

Add to Collection

Article Food Science & Technology

Application of glycyrrhiza polysaccharide nanofibers loaded with tea tree essential oil/gliadin nanoparticles in meat preservation

Meihong Cai et al.

Summary: Encapsulating tea tree essential oil in nanoparticles and applying them to food packaging helps inhibit the growth of Salmonella typhimurium on meat surfaces, while also delaying oxidation. The use of nanofiber packaging effectively suppresses bacterial growth during storage without affecting the texture and color of the meat products.

FOOD BIOSCIENCE (2021)

Add to Collection

Article Food Science & Technology

Enhancement of antioxidant activity, antifungal activity, and oxidation stability of Citrus reticulata essential oil nanocapsules by clove and cinnamon essential oils

Amer Ali Mahdi et al.

Summary: The addition of cinnamon and clove essential oils significantly enhanced the antioxidant activity, antifungal activity, and oxidation stability of Citrus reticulata essential oil nanocapsules. These additions increased the total phenolic content and antioxidant activity, as well as improving the inhibition of various fungi and reducing peroxide values.

FOOD BIOSCIENCE (2021)

Add to Collection

Article Biochemistry & Molecular Biology

Determining the Interaction Behavior of Calf Thymus DNA with Anastrozole in the Presence of Histone H1: Spectroscopies and Cell Viability of MCF-7 Cell Line Investigations

Najmeh Zare-Feizabadi et al.

Summary: The interaction between calf thymus DNA and anastrozole was studied, indicating a potential intercalative binding mode. The presence of histone H1 increased the Stern-Volmer quenching constant, showing exothermic binding behavior. Hydrogen bonds and hydrophobic contributions play significant roles in anastrozole association with DNA, potentially inhibiting cell proliferation.

DNA AND CELL BIOLOGY (2021)

Add to Collection

Article Biotechnology & Applied Microbiology

Litsea cubeba fruit essential oil and its major constituent citral as volatile agents in an antimicrobial packaging material

Julian Thielmann et al.

Summary: The study demonstrated that citral and Litsea cubeba essential oil coatings at different concentrations have significant bactericidal effects against Escherichia coli and Staphylococcus aureus. Additionally, these coatings also exhibit good inactivation effects on yeast and mold in a simulated packaging system.

FOOD MICROBIOLOGY (2021)

Add to Collection

Article Biochemistry & Molecular Biology

Effects of cinnamon essential oil on the physical, mechanical, structural and thermal properties of cassava starch-based edible films

Yue Zhou et al.

Summary: The addition of cinnamon essential oil significantly improved the physical and mechanical properties of edible films, including elongation at break, water resistance, and barrier properties. Cinnamon essential oil showed good compatibility with other components, facilitating the stable release of active ingredients.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Add to Collection

Article Biochemistry & Molecular Biology

Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat

Xi Zhou et al.

Summary: The addition of camellia oil in KGM/KC coatings showed significant antimicrobial and antioxidant effects, leading to an extension of the shelf-life of chicken meat by reducing weight loss, pH, TBARS, TVN, and microbial counts.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Add to Collection

Article Food Science & Technology

Preparation of self-assembling Litsea cubeba essential oil/ diphenylalanine peptide micro/nanotubes with enhanced antibacterial properties against Staphylococcus aureus biofilm

Mei Bai et al.

Summary: This study demonstrated the antibacterial activity of Litsea cubeba essential oil (LC-EO) against S. aureus biofilms by weakening bacterial adhesion and inhibiting the expression of biofilm-related genes. LC-EO-loaded peptide micro/nanotubes structure (LC-EO/FNTs) showed enhanced eradication effect on S. aureus biofilm and improved penetrability across the extracellular polymers matrix. The stable antibacterial effect of LC-EO/FNTs on different handmade soybean products highlights the potential of natural antibacterial agents for biofilm applications in food matrix.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Article Materials Science, Multidisciplinary

Sensitive Cu2+detection by reversible on-off fluorescence using Eu3+complexes in SiO2, in chitosan/polyethylene oxide nanofibers

Xiaozhen Wang et al.

Summary: This study investigates the sensitivity of luminescent europium complexes for detecting Cu2+ ions. By combining Eu3+ complexes with SiO2 nanoparticles doped in chitosan, the fluorescence performance is enhanced, enabling the detection of Cu2+ concentrations as low as 10 lmol/L.

MATERIALS & DESIGN (2021)

Add to Collection

Article Food Science & Technology

Assessment of the performance of several novel approaches to improve physical properties of guar gum based biopolymer films

Emrah Kirtil et al.

Summary: Biopolymer-based films, particularly those using guar gum, show potential for enhanced physical properties when incorporating orange peel oil and halloysite nanotubes, as well as crosslinking with sodium trimetaphosphate. Despite some decrease in mechanical strength, the addition of oil improves hydrophobicity and water barrier properties, while crosslinking reduces solubility and improves overall film properties.

FOOD PACKAGING AND SHELF LIFE (2021)

Add to Collection

Article Biochemistry & Molecular Biology

Microencapsulation of fingered citron extract with gum arabic, modified starch, whey protein, and maltodextrin using spray drying

Amer Ali Mahdi et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection

Article Biochemistry & Molecular Biology

Characterization of natural gums via elemental and chemometric analyses, synthesis of silver nanoparticles, and biological and catalytic applications

Nargis Jamila et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection

Article Chemistry, Physical

Development of poly (ethylene oxide) bioactive nanocomposite films functionalized with zein nanoparticles

Cleonice Goncalves da Rosa et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2020)

Add to Collection

Article Chemistry, Applied

Improvement of the water resistance and ductility of gelatin film by zein

Shabbir Ahammed et al.

FOOD HYDROCOLLOIDS (2020)

Add to Collection

Article Biochemistry & Molecular Biology

Effect of high-intensity ultrasound treatment in combination with transglutaminase and nanoparticles on structural, mechanical, and physicochemical properties of quinoa proteins/chitosan edible films

Antonia Vera et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection

Article Chemistry, Applied

Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-L-lysine on the shelf life of ready-to-eat carbonado chicken

Mingyuan Huang et al.

FOOD HYDROCOLLOIDS (2020)

Add to Collection

Article Food Science & Technology

Moisture sorption properties and glass transition temperature of a non-conventional exudate gum (Prosopis alba) from northeast Argentine

Franco Emanuel Vasile et al.

FOOD RESEARCH INTERNATIONAL (2020)

Add to Collection

Article Biochemistry & Molecular Biology

The effects of fatty acids chain length on the techno-functional properties of basil seed gum-based edible films

Hadi Hashemi Gahruie et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection

Article Biochemistry & Molecular Biology

Modeling of the release kinetics of phenolic acids embedded in gelatin/chitosan bioactive-packaging films: Influence of both water activity and viscosity of the food simulant on the film structure and antioxidant activity

Nasreddine Benbettaieb et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection

Article Chemistry, Applied

Preparation and characterization of curdlan/polyvinyl alcohol/ thyme essential oil blending film and its application to chilled meat preservation

Yu Zhang et al.

CARBOHYDRATE POLYMERS (2020)

Add to Collection

Article Chemistry, Applied

Physicochemical properties and conformations of water-soluble peach gums via different preparation methods

Chaoyang Wei et al.

FOOD HYDROCOLLOIDS (2019)

Add to Collection

Article Agricultural Engineering

Antibacterial activity and mechanism of Litsea cubeba essential oil against methicillin-resistant Staphylococcus aureus (MRSA)

Wei Hu et al.

INDUSTRIAL CROPS AND PRODUCTS (2019)

Add to Collection

Article Biochemistry & Molecular Biology

Rheological properties of Prunus persica exudate: Potential effects of proteins and polyphenols

Jun Ding et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Add to Collection

Review Biochemistry & Molecular Biology

A review on latest innovations in natural gums based hydrogels: Preparations & applications

Suhail Ahmad et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Add to Collection

Article Pharmacology & Pharmacy

Lidocaine loaded gelatin/gelatinized tapioca starch films for buccal delivery and the irritancy evaluation using chick chorioallantoic membrane

Suchipha Wannaphatchaiyong et al.

SAUDI PHARMACEUTICAL JOURNAL (2019)

Add to Collection

Review Chemistry, Applied

Recent developments in gum edible coating applications for fruits and vegetables preservation: A review

Haroon Elrasheid Tahir et al.

CARBOHYDRATE POLYMERS (2019)

Add to Collection

Article Agricultural Engineering

Enhancing stability of Eucalyptus citriodora essential oil by solid nanoliposomes encapsulation

Lin Lin et al.

INDUSTRIAL CROPS AND PRODUCTS (2019)

Add to Collection

Article Agricultural Engineering

Preparation and antibacterial activity of Litsea cubeba essential oil/dandelion polysaccharide nanofiber

Haiying Cui et al.

INDUSTRIAL CROPS AND PRODUCTS (2019)

Add to Collection

Article Chemistry, Physical

Shear Stability of Highly Concentrated Emulsions

I. Masalova et al.

COLLOID JOURNAL (2018)

Add to Collection

Article Food Science & Technology

Chitosan coatings on lecithin stabilized emulsions inhibit mycotoxin production by Fusarium pathogens

Dianhui Wu et al.

FOOD CONTROL (2018)

Add to Collection

Article Agricultural Engineering

Preparation and characterization of biocomposite chitosan film containing Perilla frutescens (L.) Britt. essential oil

Zhi-Jun Zhang et al.

INDUSTRIAL CROPS AND PRODUCTS (2018)

Add to Collection

Article Biochemistry & Molecular Biology

Physical, antibacterial and antioxidant properties of chitosan films containing hardleaf oatchestnut starch and Litsea cubeba oil

Kewang Zheng et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Add to Collection

Article Food Science & Technology

Edible films and coatings based on mango (var. Ataulfo) by-products to improve gas transfer rate of peach

Cristian Torres-Leon et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Add to Collection

Review Emergency Medicine

User's guide to correlation coefficients

Haldun Akoglu

TURKISH JOURNAL OF EMERGENCY MEDICINE (2018)

Add to Collection

Article Biochemistry & Molecular Biology

Multi-spectroscopic and molecular modeling studies of interaction between two different angiotensin I converting enzyme inhibitory peptides from gluten hydrolysate and human serum albumin

Reza Assaran Darban et al.

JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS (2017)

Add to Collection

Article Polymer Science

Electrospun multilayer chitosan scaffolds as potential wound dressings for skin lesions

Rafael Bergamo Trinca et al.

EUROPEAN POLYMER JOURNAL (2017)

Add to Collection

Article Food Science & Technology

Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils

Lucia Redondo-Cuevas et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

Add to Collection

Article Chemistry, Multidisciplinary

A PEO-based gel polymer electrolyte for lithium ion batteries

Wangyu Li et al.

RSC ADVANCES (2017)

Add to Collection

Article Chemistry, Applied

Fractionation and some physicochemical properties of almond gum (Amygdalus communis L.) exudates

Atefe Rezaei et al.

FOOD HYDROCOLLOIDS (2016)

Add to Collection

Review Food Science & Technology

Essential oils as additives in biodegradable films and coatings for active food packaging

Lorena Atares et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Add to Collection

Article Chemistry, Applied

Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

Alejandra Acevedo-Fani et al.

FOOD HYDROCOLLOIDS (2015)

Add to Collection

Article Biochemistry & Molecular Biology

Structural data and biological properties of almond gum oligosaccharide: Application to beef meat preservation

Fatma Bouaziz et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2015)

Add to Collection

Article Chemistry, Applied

Peach gum polysaccharide polyelectrolyte: Preparation, properties and application in layer-by-layer self-assembly

Jiachang Huang et al.

CARBOHYDRATE POLYMERS (2014)

Add to Collection

Article Chemistry, Applied

Physical, antioxidant and antimicrobial properties of chitosan-cinnamon leaf oil films as affected by oleic acid

Angela Perdones et al.

FOOD HYDROCOLLOIDS (2014)

Add to Collection

Article Engineering, Chemical

Microencapsulation of astaxanthin with blends of milk protein and fiber by spray drying

Qian Shen et al.

JOURNAL OF FOOD ENGINEERING (2014)

Add to Collection

Article Biochemistry & Molecular Biology

Antioxidant activity and antibacterial activity of peach gum derived oligosaccharides

Xing-Cun Yao et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2013)

Add to Collection

Article Engineering, Chemical

Physico-mechanical properties of chitosan films with carvacrol and grape seed extract

Javiera F. Rubilar et al.

JOURNAL OF FOOD ENGINEERING (2013)

Add to Collection

Article Chemistry, Medicinal

Chemical composition and biological evaluation of essential oils of Pulicaria jaubertii

Ghada A. Fawzy et al.

PHARMACOGNOSY MAGAZINE (2013)

Add to Collection

Article Chemistry, Multidisciplinary

Synthesis and properties of poly(acrylamide-aniline)-grafted gum ghatti based nanospikes

Kashma Sharma et al.

RSC ADVANCES (2013)

Add to Collection

Article Engineering, Chemical

Natamycin release from alginate/pectin films for food packaging applications

Andrea Cristiane Krause Bierhalz et al.

JOURNAL OF FOOD ENGINEERING (2012)

Add to Collection

Article Chemistry, Applied

Influence of concentration, ionic strength and pH on zeta potential and mean hydrodynamic diameter of edible polysaccharide solutions envisaged for multinanolayered films production

Maria G. Carneiro-da-Cunha et al.

CARBOHYDRATE POLYMERS (2011)

Add to Collection

Article Chemistry, Applied

Fractionation and physicochemical characterization of peach gum polysaccharides

H. F. Qian et al.

FOOD HYDROCOLLOIDS (2011)

Add to Collection

Article Food Science & Technology

Effect of freeze-thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle

Jin-Yeon Jeong et al.

FOOD RESEARCH INTERNATIONAL (2011)

Add to Collection

Article Biochemistry & Molecular Biology

Chemical Composition and Antibacterial Activity of Essential Oils from Different Parts of Litsea cubeba

Hongwu Wang et al.

CHEMISTRY & BIODIVERSITY (2010)

Add to Collection

Article Chemistry, Applied

Rheological and structural characteristics of peach tree gum exudate

F. F. Simas-Tosin et al.

FOOD HYDROCOLLOIDS (2010)

Add to Collection

Review Chemistry, Physical

A review of factors that affect contact angle and implications for flotation practice

T. T. Chau et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2009)

Add to Collection

Article Food Science & Technology

Complexation and molecular microcapsules of Litsea cubeba essential oil with β-cyclodextrin and its derivatives

Ying Wang et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)

Add to Collection

Article Food Science & Technology

Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers

Henriette M. C. Azeredo et al.

JOURNAL OF FOOD SCIENCE (2009)

Add to Collection

Article Biotechnology & Applied Microbiology

Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4°C

Athina G. Ntzimani et al.

FOOD MICROBIOLOGY (2008)

Add to Collection

Article Chemistry, Applied

Miscibility studies of polysaccharide Xanthan gum and PEO (polyethylene oxide) in dilute solution

K. C. Basavaraju et al.

CARBOHYDRATE POLYMERS (2007)

Add to Collection

© Peeref 2019-2024. All rights reserved.