Enriching antimicrobial peptides from milk hydrolysates using pectin/alginate food-gels.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129220
Abstract: Cationic antimicrobial peptides have raised interest as attractive alternatives to classical antibiotics, and also have utility in preventing food spoilage. We set out to enrich cationic antimicrobial peptides from milk hydrolysates using gels containing various… read more here.
Keywords: peptides milk; pectin alginate; milk hydrolysates; hydrolysates using ... See more keywords
Biopolymer scaffold of pectin and alginate for the application of health hazardous fluoride removal studies by equilibrium adsorption, kinetics and thermodynamics
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DOI: 10.1016/j.molliq.2019.03.155
Abstract: Abstract About 200 million people worldwide drink groundwater containing fluoride concentrations which are above the WHO recommended a maximum permissible level of 1.5 mg/L. In this study, we have used pectin-alginate based biomaterial scaffolds (BMS) within… read more here.
Keywords: adsorption fluoride; thermodynamics; pectin alginate; adsorption ... See more keywords
Application of pectin‐alginate and pectin‐alginate‐laurolyl arginate ethyl coatings to eliminate Salmonella enteritidis cross contamination in egg shells
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DOI: 10.1111/jfs.12567
Abstract: Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy Interdepartmental Research Centre BIOGEST-SITEIA, University of Modena and Reggio Emilia, Reggio Emilia, Italy Correspondence Andrea Pulvirenti, Department of Life Sciences, University of… read more here.
Keywords: reggio emilia; salmonella; pectin alginate; egg shells ... See more keywords