Biotechnological synthesis of water‐soluble food‐grade polyphosphate with Saccharomyces cerevisiae
Sign Up to like & getrecommendations! Published in 2020 at "Biotechnology and Bioengineering"
DOI: 10.1002/bit.27337
Abstract: Inorganic polyphosphate (polyP) is the polymer of phosphate. Water‐soluble polyPs with average chain lengths of 2–40 P‐subunits are widely used as food additives and are currently synthesized chemically. An environmentally friendly highly scalable process to… read more here.
Keywords: polyp; food grade; water soluble; soluble food ... See more keywords
Enzymatic preparation of food‐grade l‐α‐glycerylphosphorylcholine from soy phosphatidylcholine or fractionated soy lecithin
Sign Up to like & getrecommendations! Published in 2019 at "Biotechnology Progress"
DOI: 10.1002/btpr.2910
Abstract: l‐α‐Glycerylphosphorylcholine (l‐α‐GPC) is a biosynthetic precursor for the neurotransmitter acetylcholine in humans, making it a useful as a cognitive enhancer for treating patients with stroke and dementia, including Alzheimer's disease. The aim of this study… read more here.
Keywords: soy phosphatidylcholine; soy; soy lecithin; fractionated soy ... See more keywords
The effect of the food grade additive phosphate pre-treatment prior to the industrial cooking process in the quality of cooked peeled shrimp (Litopenaeus vannamei).
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9543
Abstract: BACKGROUND The food-grade additive phosphates have been highlighted as a potential alternative as a humectant agent to avoid large yield losses. Thus, the combined effect of phosphate with industrial cooking on shrimp quality was evaluated.… read more here.
Keywords: quality; treatment; food grade; shrimp ... See more keywords
Isolation and purification of food-grade C-phycocyanin from Arthrospira platensis and its determination in confectionery by HPLC with diode array detection.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of separation science"
DOI: 10.1002/jssc.201701151
Abstract: C-Phycocyanin is the major phycobiliprotein in Arthrospira platensis, also known as Spirulina, which is a cyanobacterium used as a dietary supplement because of its powerful effects on body and brain. C-phycocyanin is a blue-colored accessory… read more here.
Keywords: grade phycocyanin; phycocyanin; arthrospira platensis; purification ... See more keywords
Food-grade γ-aminobutyric acid production by immobilized glutamate decarboxylase from Lactobacillus plantarum in rice vinegar and monosodium glutamate system.
Sign Up to like & getrecommendations! Published in 2021 at "Biotechnology letters"
DOI: 10.1007/s10529-021-03164-4
Abstract: OBJECTIVES γ-amino butyric acid (GABA) is a non-protein amino acid, considered a potent bioactive compound. This study focused on biosynthesis of food-grade GABA by immobilized glutamate decarboxylase (GAD) from Lactobacillus plantarum in the rice vinegar… read more here.
Keywords: system; rice; gadb; rice vinegar ... See more keywords
Elucidation of larvicidal potential of metallic and environment friendly food-grade nanostructures against Aedes albopictus
Sign Up to like & getrecommendations! Published in 2020 at "Environmental Geochemistry and Health"
DOI: 10.1007/s10653-020-00771-4
Abstract: To combat health challenges associated with mosquito-borne diseases, the larvicidal activity of metallic nanoparticles, food-grade polymeric nano-capsules and insecticides was investigated against larvae of Aedes albopictus as an effective alternate control approach. The Ae. albopictus… read more here.
Keywords: microscopy; spectroscopy; aedes albopictus; food ... See more keywords
Production of a food grade blueberry extract rich in anthocyanins: selection of solvents, extraction conditions and purification method
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9502-9
Abstract: Blueberries are recognized, by the scientific community and consumers, for their health promoting potential. This fact makes blueberries, and blueberry derived products, prime candidates to aid in the development of healthier foodstuffs that are easily… read more here.
Keywords: extraction; extract; food; food grade ... See more keywords
Application of food-grade magnesium stearate microparticles as stabilizer in preparation of biocompatible Pickering emulsions
Sign Up to like & getrecommendations! Published in 2020 at "Chemical Papers"
DOI: 10.1007/s11696-020-01428-3
Abstract: In this paper, the application of food-grade magnesium stearate microparticles as a stabilizer in the preparation of a novel biocompatible Pickering emulsions was reported. Water-in-oil (W/O) Pickering emulsions were successfully prepared in various solvents such… read more here.
Keywords: stearate; pickering emulsions; food grade; food ... See more keywords
Evaluation of the in vitro and in vivo antioxidant potentials of food grade Phycocyanin
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04922-4
Abstract: Excessive generation of oxygen free radicals plays a pivotal role in destruction of biological molecules like DNA, proteins, lipids, carbohydrates and results in various pathologies including neuronal disorders. Antioxidant molecules from natural products are reported… read more here.
Keywords: antioxidant; grade phycocyanin; vitro vivo; phycocyanin ... See more keywords
Novel food grade dispersants: Review of recent progress
Sign Up to like & getrecommendations! Published in 2017 at "Current Opinion in Colloid and Interface Science"
DOI: 10.1016/j.cocis.2017.03.004
Abstract: Many foreseen advances in the design of food structures, suitable for ever demanding nutrient delivery systems, tailored controlled release, microencapsulation and protection of active ingredients, require a generation of superior dispersants than those currently provided… read more here.
Keywords: grade dispersants; food; recent progress; novel food ... See more keywords
Understanding leaf membrane protein extraction to develop a food-grade process.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.08.093
Abstract: Leaf membrane proteins are an underutilised protein fraction for food applications. Proteins from leaves can contribute to a more complete use of resources and help to meet the increasing protein demand. Leaf protein extraction and… read more here.
Keywords: protein extraction; extraction; leaf membrane; food ... See more keywords