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Abstract

Acrylamide (AA) is a neurotoxin and carcinogen which is mainly formed in foods containing large quantities of starch processed at high temperatures and its determination is very important to control the quality of foods. In this work, a novel electrochemical biosensor based on...

Author(s)
Varmira, K.; Abdi, O.; Gholivand, M. B.; Goicoechea, H. C.; Jalalvand, A. R.
Publisher
Elsevier B.V., Amsterdam, Netherlands
Citation
Talanta, 2018, 176, pp 509-517
Abstract

The response surface methodology was applied to optimize an edible composite film made from Chinese channel catfish skin collagen glycerol and chitosan. On the basis of single factor tests, the response surface experiment was designed by the software of Design-Expert and the comprehensive effects...

Author(s)
Xu Meng; Bao JianQiang; Huang Wen; Wang JinMei
Publisher
China Association for Science and Technology, Beijing, China
Citation
Marine Fisheries, 2017, 39, 4, pp 463-470
Abstract

Among fungal infections that affect the grapevine post-harvest is dry rot caused by Lasiodiplodia theobromae, which leads to losses greater than those in the field since they are added to the costs of harvest, transport and storage. Natural products have been used to control plant diseases, showing ...

Author(s)
Peixinho, G. de S.; Ribeiro, V. G.; Amorim, E. P. da R.
Publisher
Grupo Paulista de Fitopatologia, Jaboticabal, Brazil
Citation
Summa Phytopathologica, 2017, 43, 1, pp 26-31
Abstract

Effects of beta-cyclodextrin (β-CD), chitosan, and collagen on tocopherol and oxidative stability in heated oils were determined under moisture added condition at 180°C in this study. Collagen was added in the form of a mesh structure with different pore sizes (50, 100, 200, and 300 µm) whereas ...

Author(s)
Gim SeoYeong; Jung JinYeong; Kwon YongJun; Kim MiJa; Kim GeunHyung; Lee JaeHwan
Publisher
Wiley, Weinheim, Germany
Citation
European Journal of Lipid Science and Technology, 2017, 119, 10, pp 1700124
Abstract

As an edible coating material, chitosan coating (CS) has been widely reported to extend the storage quality of fruits and sulfur dioxide fumigation (SDF) is used to inhibit pathogens in grape preservation. CS and SDF treatments were simultaneously (CS+SDF) applied in fresh areca nut preservation at ...

Author(s)
Zhang JiaoJiao; Hao XiaoLei; Li XiHong; Wang Wei
Publisher
Wiley, Boston, USA
Citation
Journal of Food Processing and Preservation, 2017, 41, 3, pp e12974
Abstract

The coating effects of Origanum vulgare oil and allicin combined with chitosan (CH) on the characteristics of Japanese sea bass (Lateolabrax japonicas) at 4±0.5C storage were evaluated. Four different treatments were used: control without coating, chitosan coating (CH), chitosan-O. vulgare oil...

Author(s)
Li TingTing; Jiang Yang; Li JianRong; Hu WenZhong
Publisher
Wiley, Boston, USA
Citation
Journal of Food Processing and Preservation, 2017, 41, 3, pp e12918
Abstract

The alternate deposition of oppositely charged materials (layer-by-layer technique) is an effective approach to functionalize materials. Biopolymer-based nanolaminates obtained by the layer-by-layer technique can also be used to change the surface properties of food products or food contact...

Author(s)
Acevedo-Fani, A.; Salvia-Trujillo, L.; Soliva-Fortuny, R.; Martín-Belloso, O.
Publisher
Springer, New York, USA
Citation
Food Biophysics, 2017, 12, 3, pp 299-308
Abstract

The aim of this work was to produce biodegradable films based on the pectin and cocoa puree reinforced with chitosan nanoparticles. Nanoparticles were obtained by the ionotropic gelation. Films were produced according to the "casting" method, through a colloidal solution composed of water, cocoa...

Author(s)
Melo, P. T. S.; Aouada, F. A.; Moura, M. R. de
Publisher
Sociedad Brasileira de Química, São Paulo, Brazil
Citation
Química Nova, 2017, 40, 3, pp 247-251
Abstract

The effect of anti-browning by exogenous of chitosan/polyvinyl alcohol (CS/PVA) blended with oxalic acid (OA) at different concentration (0, 10, 15 and 20 mM) on 'Williams' banana coating to minimize fruit peel browning during shelf life/marketing. Fruits were immersed in different CS/PVA-OA...

Author(s)
Lo'ay, A. A.; Dawood, H. D.
Publisher
Elsevier Ltd, Amsterdam, Netherlands
Citation
Scientia Horticulturae, 2017, 226, pp 208-215
Abstract

The effect of chitosan coating on the storage life and quality of 'Santa Rosa' plum was investigated. The plum fruits were treated with 2% chitosan coating and stored at 1±1°C under 90±5% RH. During storage, observations on weight loss, fruit firmness, colour, rates of respiration and ethylene...

Author(s)
Pushpendra Kumar; Shruti Sethi; Sharma, R. R.; Manish Srivastav; Varghese, E.
Publisher
Elsevier Ltd, Amsterdam, Netherlands
Citation
Scientia Horticulturae, 2017, 226, pp 104-109

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