4.7 Article

Antibacterial Activity against Escherichia coli and Cytotoxicity of Maillard Reaction Product of Chitosan and Glucosamine Prepared by Gamma Co-60 Ray Irradiation

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。
Review Nutrition & Dietetics

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Shuyun Liu et al.

Summary: The Maillard reaction plays a crucial role in food processing by improving flavor through the production of various flavor compounds. Additionally, MR significantly affects the color and odor of food products, highlighting the need to regulate various influencing factors.

FRONTIERS IN NUTRITION (2022)

Review Chemistry, Applied

Functional properties of chitosan derivatives obtained through Maillard reaction: A novel promising food preservative

Jawhar Hafsa et al.

Summary: The Maillard reaction enhances the functional properties of chitosan, leading to improved antimicrobial, antioxidant, and emulsifying capabilities that effectively extend the shelf life and quality of food products.

FOOD CHEMISTRY (2021)

Article Biochemistry & Molecular Biology

Physicochemical characterization of water-soluble chitosan derivatives with singlet oxygen quenching and antibacterial capabilities

Noelia L. Vanden Braber et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Article Biochemistry & Molecular Biology

Preparation, characterization and toxicology properties of α- and β-chitosan Maillard reaction products nanoparticles

Hongcai Zhang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)

Review Biochemistry & Molecular Biology

Evaluation of different factors affecting antimicrobial properties of chitosan

Mahmoud Hosseinnejad et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)

Article Pharmacology & Pharmacy

Methods for in vitro evaluating antimicrobial activity: A review

Mounyr Balouiri et al.

JOURNAL OF PHARMACEUTICAL ANALYSIS (2016)

Article Plant Sciences

Mutagenicity, antimutagenicity and cytotoxicity evaluation of South African Podocarpus species

Halima S. Abdillahi et al.

JOURNAL OF ETHNOPHARMACOLOGY (2012)

Article Chemistry, Applied

Chitosan glucose complex - A novel food preservative

Sweetie R. Kanatt et al.

FOOD CHEMISTRY (2008)

Article Chemistry, Applied

Antioxidant formation by γ-irradiation of glucose-amino acid model systems

S. P. Chawla et al.

FOOD CHEMISTRY (2007)