☆ 4.1 Article

Development and Characterization of Functional Low Calorie Gelatin Gummies Enriched with Glycosaminoglycans Extracted from Mackerel Fish Waste

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Food Science & Technology

Shelf-life, nutritional and sensory quality of cereal and herb based low glycaemic index foods for managing diabetes

Arpita Das et al.

Summary: Low-GI foods developed in this study, based on barley or wheat and three herbs, were found to be stable for consumption for up to 5 months without altering their functional properties, making them suitable for diabetic individuals. The products inhibited glycolytic enzymes, making them effective in managing hyperglycemia.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

Development of a novel rheological method for determining melting properties of gelatin-based gummies

Didem Sozeri Atik et al.

Summary: In this study, a novel rheometer-based method was developed to determine the melting point of gummy. This method utilizes the vertical deformation of a solid sample to determine the melting point. The method was verified by conducting additional experiments, confirming its reliability and reproducibility.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

Studies on the partial characterization of extracted glycosaminoglycans from fish waste and its potentiality in modulating obesity through in-vitro and in-vivo

V. Geetha et al.

Summary: In this study, glycosaminoglycans (GAGs) were extracted from mackerel fish waste using chemical and enzymatic methods. The extracted GAGs showed good lipase inhibition and bile acid binding properties, and demonstrated potential hypolipidemic activity in in-vitro and in-vivo studies. Additionally, the GAGs regulated various proteins linked to obesity and its associated complications, indicating their potential as a therapeutic agent for lipid disorders.

GLYCOCONJUGATE JOURNAL (2022)

添加到收藏夹

Article Chemistry, Applied

Re-understanding of structure and anticoagulation: Fucosylated chondroitin sulfate from sea cucumber Ludwigothurea grisea

Ronghua Yin et al.

Summary: In this study, the physicochemical properties and derivatives of Fucosylated chondroitin sulfate from sea cucumber Ludwigothurea grisea (FCSLg) were analyzed to decipher its structure. Oligosaccharides analysis revealed the presence of mono-fucose and heterodisaccharide branches in FCSLg, with the di-fucosyl branch being determined as D-GalNAcR1-(alpha 1,2)-LFucR2. The diverse sulfation patterns in the branches complicated the structure. This study provides a new understanding of FCSLg and offers a reliable method for deciphering FCS with complex branches.

CARBOHYDRATE POLYMERS (2022)

添加到收藏夹

Article Food Science & Technology

Effects of cryoconcentrate blueberry juice incorporation on gelatin gel: A rheological, textural and bioactive properties study

Nidia Casas-Forero et al.

Summary: Adding 20 g/100 g of cryoconcentrate blueberry juice (CBJ) can enhance the gel structure, showing the highest gelling and melting temperatures, as well as significantly increasing initial gel strength, hardness, gumminess, and chewiness. Furthermore, CBJ contains rich bioactive components, maintaining the quality of the gelatin gel.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Article Food Science & Technology

Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds

Roy Rivero et al.

Summary: The objective of this work was to develop sensory acceptable fruit-based alternative gelatin candies without the addition of free sugars. Two gelatin candies were developed containing orange and raspberry juices as a source of color, flavor and bioactive compounds. The developed candies have potential functional properties and are microbiologically stable for 90 days at 25 degrees C.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Article Agriculture, Multidisciplinary

Development and characterization of healthy gummy jellies containing natural fruits

Edite Teixeira-Lemos et al.

Summary: The study developed two varieties of gummy jellies using natural ingredients, one with orange juice and honey (ORH) and the other with a mixture of berries (BEM), which meet microbiological standards according to EU legislation and have lower caloric values and higher antioxidant capacity compared to similar commercial products. Despite being slightly less preferred in sensory evaluation, the developed gummy jellies were generally well received by panel members, especially the ORH variant.

OPEN AGRICULTURE (2021)

添加到收藏夹

Article Food Science & Technology

Impact of processing, packages, and storage on quality of mangaba (Hancornia speciosaGomes) jelly

Elidio Zaidine Mauricio Zitha et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

添加到收藏夹

Article Food Science & Technology

Impact of processing and packaging on the quality of murici jelly [Byrsonima crassifolia (L.) rich] during storage

Mariana Crivelari Da Cunha et al.

NUTRITION & FOOD SCIENCE (2020)

添加到收藏夹

Article Biochemistry & Molecular Biology

Natural Ingredients-Based Gummy Bear Composition Designed According to Texture Analysis and Sensory Evaluation In Vivo

Ugne Cizauskaite et al.

MOLECULES (2019)

添加到收藏夹

Article Chemistry, Applied

Study on foaming, rheological and thermal properties of gelatin-free marshmallow

Marieh Mardani et al.

FOOD HYDROCOLLOIDS (2019)

添加到收藏夹

Review Food Science & Technology

The Importance of Sensory Lexicons for Research and Development of Food Products

Suntaree Suwonsichon

FOODS (2019)

添加到收藏夹

Article Endocrinology & Metabolism

Added sugar: Nutritional knowledge and consumption pattern of a principal driver of obesity and diabetes among undergraduates in UAE

Amal H. Khawaja et al.

DIABETES & METABOLIC SYNDROME-CLINICAL RESEARCH & REVIEWS (2019)

添加到收藏夹

Review Cell & Tissue Engineering

Medical application of glycosaminoglycans: a review

Alexander Koewitsch et al.

JOURNAL OF TISSUE ENGINEERING AND REGENERATIVE MEDICINE (2018)

添加到收藏夹

Article Food Science & Technology

Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies

Paola Delgado et al.

CYTA-JOURNAL OF FOOD (2018)

添加到收藏夹

Article Food Science & Technology

Production of a minimally processed jelly candy for children using honey instead of sugar

Ceren Mutlu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

添加到收藏夹

Article Food Science & Technology

Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics

Nevzat Konar et al.

JOURNAL OF FUNCTIONAL FOODS (2018)

添加到收藏夹

Article Chemistry, Applied

Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin

Luyun Cai et al.

FOOD HYDROCOLLOIDS (2017)

添加到收藏夹

Article Biochemistry & Molecular Biology

Anti-Obesity Effect of Bombus ignitus Queen Glycosaminoglycans in Rats on a High-Fat Diet

Mi Young Ahn et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)

添加到收藏夹

Review Biotechnology & Applied Microbiology

Glycosaminoglycans from marine sources as therapeutic agents

Jesus Valcarcel et al.

BIOTECHNOLOGY ADVANCES (2017)

添加到收藏夹

Review Microbiology

The Sea as a Rich Source of Structurally Unique Glycosaminoglycans and Mimetics

Ariana A. Vasconcelos et al.

MICROORGANISMS (2017)

添加到收藏夹

Article Food Science & Technology

Anti-obesity and insulin-sensitising effects of a glycosaminoglycan mix

Barbara Reynes et al.

JOURNAL OF FUNCTIONAL FOODS (2016)

添加到收藏夹

Review Nutrition & Dietetics

Relationship between Added Sugars Consumption and Chronic Disease Risk Factors: Current Understanding

James M. Rippe et al.

NUTRIENTS (2016)

添加到收藏夹

Article Food Science & Technology

Influences of red pitaya fruit puree and gelling agents on the physico-mechanical properties and quality changes of gummy confections

Norziah M. Hani et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)

添加到收藏夹

Article Chemistry, Applied

Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam

Noureddine Touati et al.

FOOD CHEMISTRY (2014)

添加到收藏夹

Review Food Science & Technology

Sugar replacement in sweetened bakery goods

Susanne Struck et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)

添加到收藏夹

Review Biochemistry & Molecular Biology

Hyaluronic Acid Conjugates as Vectors for the Active Targeting of Drugs, Genes and Nanocomposites in Cancer Treatment

Silvia Arpicco et al.

MOLECULES (2014)

添加到收藏夹

Article Food Science & Technology

QUALITY ALTERATIONS DURING STORAGE OF SUGAR-FREE GUAVA JAM WITH ADDED PREBIOTICS

Karina Scatolino Mesquita et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2013)

添加到收藏夹

Review Surgery

The effectiveness of hyaluronic acid intra-articular injections in managing osteoarthritic knee pain

D. Trigkilidas et al.

ANNALS OF THE ROYAL COLLEGE OF SURGEONS OF ENGLAND (2013)

添加到收藏夹

Article Biochemistry & Molecular Biology

Calorimetric analysis of gelatine-glycosaminoglycans blend system

Ivy Kanungo et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2011)

添加到收藏夹

Review Food Science & Technology

Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects

P. Burey et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2009)

添加到收藏夹

Article Energy & Fuels

Determination of chondroitin sulfate from different sources of cartilage

W. Garnjanagoonchorn et al.

CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2007)

添加到收藏夹

Article Cell Biology

Effect of bitter gourd and spent turmeric on constituents of glycosaminoglycans in different tissues in streptozotocin induced diabetic rats

G. Suresh Kumar et al.

MOLECULAR AND CELLULAR BIOCHEMISTRY (2006)

添加到收藏夹

Article Food Science & Technology

A review of Maillard reaction in food and implications to kinetic modelling

SIFS Martins et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.