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Abstract

In order to provide references for applying chitosan in pitaya storage, chitosan in varying concentration and viscosity was sprayed on pitaya 5 d, 15 d and 25 d after flowering, after harvest they were storaged in normal temperature and low temperature respectively, and then the effects of...

Author(s)
Zhang LvPing; Xie Pu; Yuan QiFeng; Wang LiJuan
Publisher
Guizhou Agricultural Sciences, Guizhou, China
Citation
Guizhou Agricultural Sciences, 2017, 45, 6, pp 40-44
Abstract

In recent years, increasing attention has been paid to the grafting of phenolic acid onto chitosan in order to enhance the bioactivity and widen the application of chitosan. Here, we present a comprehensive overview on the recent advances of phenolic acid grafted chitosan (phenolic acid-g-chitosan) ...

Author(s)
Liu Jun; Pu HuiMin; Liu Shuang; Kan Juan; Jin ChangHai
Publisher
Elsevier Ltd, Oxford, UK
Citation
Carbohydrate Polymers, 2017, 174, pp 999-1017
Abstract

Patulin contamination of juice is an important food safety issue throughout the world. In this paper, magnetic Fe3O4@CTS nanoparticles were coated with inactivated C. utilis CICC1769 cells and used as a new biosorbent for the removal of patulin in fruit juice. Prepared nanoparticles were...

Author(s)
Ge Na; Xu JingJing; Li FuLing; Peng BangZhu; Pan SiYi
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2017, 82, pp 83-90
Abstract

Sunset yellow (SY) belongs to the azo group, commonly used in food industry. Highly consumption of SY may lead toxicity and photogenic to human health. Herein, a simple and highly sensitive electrochemical sensor was developed based on the modified glassy carbon electrode (GCE) with graphene (GO),...

Author(s)
Kobun Rovina; Shafiquzzaman Siddiquee; Sharifudin Md Shaarani
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2017, 82, pp 66-73
Abstract

Cellulose nanofibrils (CNFs) are superfine cellulose fibrils with a nanoscale diameter and have gained increasing attention due to their great potential in the food industry. However, the applications of CNFs in active food packaging are still limited. The objectives of this study were to develop...

Author(s)
Yu ZhiLong; Alsammarraie, F. K.; Nayigiziki, F. X.; Wang Wei; Bongkosh Vardhanabhuti; Azlin Mustapha; Lin MengShi
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2017, 99, Part 1, pp 166-172
Abstract

A sodium lactate loaded chitosan-polyvinyl alcohol/montmorillonite (NaL-CS/PVA/MMT) barrier film with antibacterial activity was developed by coating method and the effectiveness and diffusion behavior were investigated. An intercalated structure was achieved for CS/PVA/MMT film and the interfacial ...

Author(s)
Zhang LiDan; Wang HuaLin; Jin ChongYang; Zhang Ru; Li LinLin; Li XingJiang; Jiang ShaoTong
Publisher
Elsevier Ltd, Oxford, UK
Citation
Innovative Food Science & Emerging Technologies, 2017, 42, pp 101-108
Abstract

Fresh-cut carrot slices were treated with 2% calcium chloride, 2% calcium propionate, 0.01% chlorine, 0.5% hydrogen peroxide, chitosan (0.5 and 1%), 5% sesame oil emulsion, 0.5% ascorbic acid and a mixture of 0.5% ascorbic acid and 0.03% EDTA, low methoxyl pectin (0.75 and 1.5%), methyl cellulose,...

Author(s)
Ranjitha, K.; Rao, D. V. S.; Shivashankara, K. S.; Oberoi, H. S.; Roy, T. K.; Bharathamma, H.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Innovative Food Science & Emerging Technologies, 2017, 42, pp 91-100
Abstract

A facile electrostatic deposition method was proposed to encapsulate quercetin within chitosan/lecithin polymeric nanocapsules, with the aim to protect quercetin against degradation and enhance its biocompatibility. Quercetin loaded polymeric nanocapsules (Q-NPs) were characterized in terms of...

Author(s)
Hao JianPeng; Guo Bing; Yu ShaoXuan; Zhang WenTao; Zhang DaoHong; Wang JianLong; Wang YanRu
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2017, 85 Part A, pp 37-44
Abstract

Nanoencapsulation can provide a means to effectively deliver antimicrobial compounds and enhance the safety of fresh produce. However, to date there are no studies which directly compares how different nanoencapsulation systems affect fresh produce safety and quality. This study compared the...

Author(s)
Hill, L. E.; Oliveira, D. A.; Hills, K.; Giacobassi, C.; Johnson, J.; Summerlin, H.; Taylor, T. M.; Gomes, C. L.
Publisher
Wiley, Boston, USA
Citation
Journal of Food Science, 2017, 82, 5, pp 1132-1141
AbstractFull Text

This study was conducted to extract and encapsulate anthocyanins from black rice bran using chitosan-alginate nanoparticles. Ten black rice varieties were screened for the anthocyanin content and the variety with the highest anthocyanins was used for the encapsulation. The anthocyanins were...

Author(s)
Bulatao, R. M.; Samin, J. P. A.; Salazar, J. R.; Monserate, J. J.
Publisher
Canadian Center of Science and Education, Toronto, Canada
Citation
Journal of Food Research, 2017, 6, 3, pp 40-47

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