Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1007/s12630-012-9739-z | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Quinoa Polysaccharides: Extraction, Purification, Structure, Functional Properties, and Applications in Food Science and Health.
Plant Foods Hum Nutr
January 2025
College of Food Science and Engineering, Ningbo University, Ningbo, 315832, PR China.
Quinoa polysaccharides have attracted significant research interest in recent years due to their diverse biological activities, including antiviral, anti-inflammatory, antioxidant, and immunoregulatory properties. These attributes align with the growing global demand for natural, functional food ingredients, positioning quinoa polysaccharides as a valuable resource in food science and technology. This review presents an overview of the various bioactivities of quinoa polysaccharides, critically evaluates the methods used for their extraction and purification, describes their structural characteristics, and discusses their practical applications across multiple areas within the food industry, including food additives, meat products, health foods, and innovative food packaging.
View Article and Find Full Text PDFSafety and immunogenicity of Ad26.COV2.S in adolescents: Phase 2 randomized clinical trial.
Hum Vaccin Immunother
December 2025
Crucell Integration, Janssen Research and Development, Beerse, Belgium.
We conducted a randomized, Phase 2 trial to assess the safety and humoral immunogenicity of reduced doses/dose volume of the standard dose of Ad26.COV2.S COVID-19 vaccine (5 × 10 viral particles [vp]) in healthy adolescents aged 12-17 years.
View Article and Find Full Text PDFA sulfonated and nitrated polyether ether ketone/polyvinyl chloride modified atmosphere packaging delays the deterioration of grapes.
J Sci Food Agric
January 2025
College of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Background: Polyether ether ketone (PEEK) was modified by a sulfuric and nitric acid mixed system to improve the solubility of the material and the gas selective permeability of the film. SN1 and SN5, synthesized from mixed acid systems (with ratios of nitric acid and sulfuric acid of 1:1 and 1:5, respectively) were chosen because they had comparable nitro groups but differing sulfonyl groups. To investigate the impact of the type and content of sulfonated and nitrated polyether ether ketone (SNPEEK) on the structure and physicochemical properties of the films, SN1/polyvinyl chloride (PVC) and SN5/polyvinyl chloride films were made by adding varying amounts of SN1 and SN5 (0.
View Article and Find Full Text PDFDevelopment of heat sealable film from tapioca and potato starch for application in edible packaging.
J Food Sci Technol
February 2025
Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, 44150 Thailand.
This study aimed to fabricate edible films from tapioca (T) and potato (P) starch, assessing their physicochemical properties and biodegradation across different ratios (T100P0, T70P30, T50P50, and T30P70). The films underwent evaluation for moisture content, thickness, water vapor permeability, and color values. T100P0 and T30P70 formulations exhibited the highest film transparency at 43.
View Article and Find Full Text PDFFormulation of catechin hydrate nanoemulsion for fortification of yogurt.
J Food Sci Technol
February 2025
Department of Food Process Engineering, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Chengalpattu 603203 India.
Unlabelled: Catechin hydrate (CH) is a kind of polyphenol present in many plantsincluding green tea, fruits, red wine and cocoa with very good antioxidant effect. The formulation of CH nanoemulsion increased the bioavailability and stability of catechin, allowing for easier food incorporation and faster absorption by the body. The major goal of the current study was to create a nanoemulsion as a reliable delivery mechanism for catechin hydrate and its incorporation into yogurt to increase its antioxidant activity.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!