Food Hydrocolloids for Health最新文献_第6页

Antioxidant and immunomodulatory properties of aqueous acetic acid macromolecular extract from Saccharina japonica holdfast and its effects on the caecal microbiota of mice fed a high-sucrose and low-fibre diet 高糖低纤维日粮小鼠盲肠菌群的影响及其对食糜乙酸大分子水提物的抗氧化和免疫调节作用

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-03-22 DOI: 10.1016/j.fhfh.2023.100132

Gayang Lee , Takashi Kuda , Yuko Midorikawa , Makoto Nishizawa , Takashi Yamagishi , Ayaka Nakamura , Hajime Takahashi

{"title":"Antioxidant and immunomodulatory properties of aqueous acetic acid macromolecular extract from Saccharina japonica holdfast and its effects on the caecal microbiota of mice fed a high-sucrose and low-fibre diet","authors":"Gayang Lee , Takashi Kuda , Yuko Midorikawa , Makoto Nishizawa , Takashi Yamagishi , Ayaka Nakamura , Hajime Takahashi","doi":"10.1016/j.fhfh.2023.100132","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100132","url":null,"abstract":"<div><p>A large quantity of <em>Saccharina japonica</em> holdfast (SjH) is discarded as an unused by-product of the cultivation process. In this study, we isolated a functional fucoidan extract (FE) from SjH as an aqueous acetic acid macromolecular (>3 kDa) fraction. The main compounds in FE were fucoidans and phenolic compounds (phlorotannins). FE demonstrated notable superoxide anion radical-scavenging capacity in vitro, promoted nitric oxide (NO) secretion in RAW264.7 cells in the absence of lipopolysaccharide (LPS) from <em>E. coli</em> O111, and exerted an inhibitory effect on NO secretion in the presence of LPS. Mice were fed a high-sucrose diet containing no fibre (NF), 0.5% FE (FL) or 1.0% FE (FH) for 14 days. Compared with that in the spleen tissue of NF group mice, pro-inflammatory cytokines such as interleukin (IL)-1<em>β</em>, IL-6, and tumour necrosis factor-<em>α</em> were suppressed in FL- and FH-fed mice. Interferon-<em>γ</em> was suppressed by FH. The caecal microbiota was analysed using 16S rDNA (V4) amplicon sequencing. <em>Allobaculum</em>- and <em>Bacteroides acidifaciens</em>–like bacteria were abundant in FL- and FH-fed mice. In contrast, the abundances of <em>Desulfovibrionaceae</em>, which are inflammation- and gut dysbiosis–related microbes, and <em>Prevotellaceae-</em>like bacteria were reduced in FH-fed mice. These results suggest that SjH FE is a functional food with antioxidant and immunomodulatory properties that correlates with beneficial gut microbiota composition.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49722659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorization of surplus onion for the development and characterization of antioxidant-rich gummies 利用剩余洋葱开发和表征富含抗氧化剂的软糖

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-03-21 DOI: 10.1016/j.fhfh.2023.100130

Krishnan Abinaya , Kumar Sharmila , Santhanvelayudham Priya , Marimuthu Ponmozhi , Radhakrishnan Linekha

{"title":"Valorization of surplus onion for the development and characterization of antioxidant-rich gummies","authors":"Krishnan Abinaya , Kumar Sharmila , Santhanvelayudham Priya , Marimuthu Ponmozhi , Radhakrishnan Linekha","doi":"10.1016/j.fhfh.2023.100130","DOIUrl":"10.1016/j.fhfh.2023.100130","url":null,"abstract":"<div><p><em>Allium cepa</em> is an herbaceous biennial plant cultivated for its edible bulb and the elementary ingredient in Indian cooking. The surplus onion presents a huge loss due to drying rotting, sprouting, fungal damage, etc. Formulating an onion gummy is a rich source of antioxidants that can promote healthy living and prevent diseases. Our study developed an antioxidant-rich gummy using red onion transforming its pungent taste using tamarind. The gummy samples were subjected to physicochemical analysis where the pH of the samples was in the range of 5.64 to 5.51, the moisture and sugar content ranged from 59.6 to 57.9 and 60.97 to 59.10 respectively, the texture properties of the gummy jelly showed hardness in the range from 571.81±0.2 to 378.26±0.9 g, chewiness from 1,819.1 ± 64.22 to 1,390.9 ± 56.7 g, adhesiveness from 57.4 ± 1.33 to 58.6 ± 1.55, and springiness from 48.78±0.2 to 40.73±0.4 and finally the chromaticity values (L*, a*, and b*) of gummy jelly were, lightness in the range from 7.78±0.08 to 5.83±0.08, redness from 3.39±0.10 to 0.54±0.08 and yellowness from 1.65±0.05 to 1.27±0.05. The antioxidant activity was analyzed using DPPH and ABTS radical scavenging activity and was in the range of 29.75 to 78.85% and 18 to 62% respectively. The sensory evaluation showed that buying intention was highly ranked followed by appearance, taste, flavor, overall preference, and texture. In this study, we conclude that the antioxidant-rich red onion gummy jelly (ROGJ) developed with potential antioxidant activity can be commercialized and could be a healthy substitute for commercial unhealthy gummy jellies.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42278240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits 植物粘液及其在食品工业中的应用研究进展：提取、功能特性和健康益处

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-03-18 DOI: 10.1016/j.fhfh.2023.100131

Hulya Cakmak , Hulya Ilyasoglu-Buyukkestelli , Ece Sogut , V. Hazal Ozyurt , Cansu Ekin Gumus-Bonacina , Sebnem Simsek

{"title":"A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits","authors":"Hulya Cakmak , Hulya Ilyasoglu-Buyukkestelli , Ece Sogut , V. Hazal Ozyurt , Cansu Ekin Gumus-Bonacina , Sebnem Simsek","doi":"10.1016/j.fhfh.2023.100131","DOIUrl":"10.1016/j.fhfh.2023.100131","url":null,"abstract":"<div><p>Plant mucilages have been used for many applications as stabilizers, emulsifiers, thickening or gelling agents, viscosity modifiers, encapsulating agents and food packaging materials (stand-alone films, coatings). In these studies, it has been reported that plant mucilages have potential to extend the shelf-life of food products when applied as coatings or packaging films by reducing the oxidative reactions, microbial spoilage. Besides, they exert required mechanical integrity, and/or barrier against water, and provide active properties as carriers of aroma compounds or antioxidant and antimicrobial agents. Along with their digestive health promoting activities, mucilages also can be used as a fat replacer to reduce the calorie of added food product. Acting as biopolymeric encapsulating agent, mucilages can protect antioxidant and antimicrobial compounds or retain viability of probiotic bacteria in gastrointestinal system with their controlled release properties.</p><p>This review shows an overview of literature concerning the chemistry, extraction and recent uses of seed mucilage in food industry including encapsulation, emulsion/stabilization, edible film or coating applications, as well as their possible health benefits or employement for drug delivery purposes.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43709147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8

Effects of hydrocolloids on the qualities of pureed banana inflorescences prepared for individuals with dysphagia 水胶体对为吞咽困难患者制备的香蕉果浆品质的影响

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-03-15 DOI: 10.1016/j.fhfh.2023.100129

Chunkamol Panyayong , Khongsak Srikaeo

{"title":"Effects of hydrocolloids on the qualities of pureed banana inflorescences prepared for individuals with dysphagia","authors":"Chunkamol Panyayong , Khongsak Srikaeo","doi":"10.1016/j.fhfh.2023.100129","DOIUrl":"10.1016/j.fhfh.2023.100129","url":null,"abstract":"<div><p>This research aimed to develop banana inflorescence purees and the recipes suitable for individuals with dysphagia. The effects of hydrocolloids (modified tapioca starch; MTS, gum acacia; GA, xanthan gum; XG, carboxymethyl cellulose; CMC, gelatin; GEL) and freeze-thaw cycles (first and second cycle) on the qualities of purees were investigated. Banana inflorescences served as a good choice for preparation of purees that complied to “Level 4 Pureed Food for Adults” as examined by the International Dysphagia Diet Standardization Initiative (IDDSI) methods. During the freeze-thaw cycles, the qualities of the purees degraded. The control sample (puree without hydrocolloid) failed the IDDSI tests when subjected to the second freeze-thaw cycle. Utilizing XG and CMC enhanced the quality and extended the shelf life. However, the effects of hydrocolloids were dependent on types and concentrations used. Some hydrocolloids, such as GA and GEL, have been discovered to be unsuitable. The recipes, including Massaman curry with chicken, Tom-yum soup, and galangal coconut soup with chicken, were successfully prepared from pureed banana inflorescences (with XG). All recipes adhered to the IDDSI guidelines for “Level 3 Liquidized Food for Adults”. The finding in this study demonstrated the balance between safety and palatability of purees specially prepared as dysphagia diets.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42456157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Developing dietary fiber moringa gum based ciprofloxacin encapsulated hydrogel wound dressings for better wound care 开发膳食纤维辣木胶基环丙沙星水凝胶伤口敷料，改善伤口护理

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-03-02 DOI: 10.1016/j.fhfh.2023.100128

Baljit Singh , Ashima Sharma , Nistha Thakur , Rajesh Kumar

引用次数: 3

Antioxidant and immunomodulatory properties of aqueous acetic acid macromolecular extract from Saccharina japonica holdfast and its effects on the cecal microbiota of mice fed a high-sucrose and low-fibre diet 日本糖精大分子乙酸水提取物的抗氧化和免疫调节特性及其对高糖低纤维日粮小鼠盲肠微生物群的影响

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-03-01 DOI: 10.1016/j.fhfh.2023.100132

Ga-Soon Lee, T. Kuda, Yuko Midorikawa, M. Nishizawa, T. Yamagishi, Ayaka Nakamura, Hajime Takahashi

引用次数: 0

Development and characterization of bimodal chrono modulated drug delivery of methylphenidate hydrochloride 盐酸哌醋甲酯双峰时调给药的研制与表征。

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-02-22 DOI: 10.1016/j.fhfh.2023.100127

Rajasekhar Reddy Poonuru, Ashwini Penala

{"title":"Development and characterization of bimodal chrono modulated drug delivery of methylphenidate hydrochloride","authors":"Rajasekhar Reddy Poonuru, Ashwini Penala","doi":"10.1016/j.fhfh.2023.100127","DOIUrl":"10.1016/j.fhfh.2023.100127","url":null,"abstract":"<div><p>The study's goal was to develop chrono modulated pulsatile tablets of methylphenidate hydrochloride with an extended-release pattern in the morning and an immediate burst release in the afternoon for exaggerated symptoms of attention deficit hyperactivity disorder match the circadian rhythm of disease, where high levels of l-3, 4-dihydroxyphenylalanine (DOPA) are observed in the afternoon, necessitating higher drug concentrations. The core tablets were made with Kollidon CL-SF as a super disintegrant at 4% and 8% concentrations, with microcrystalline cellulose PH 102 (Pharma grade) and Ludipress as diluents.</p><p>The core tablets were then compress coated with a slow-release component blend containing different grades of hydroxypropyl methylcellulose (HPMC) at various concentrations of HPMC E50, HPMC E15M, or HPMC E4M, as well as 4% Ethocel. Among all formulations, the F10 formulation containing HPMC E50 at 70% showed the best drug release, with 60% of the dose released slowly over 4 h, followed by an immediate burst of the remaining 40% at the 5th hour. The effect of different diluents on <em>in vitro</em> drug release kinetics and <em>in vitro</em> dissolution studies were performed for all formulations, and A1 formulation containing Cellactose-80 as a diluent showed the best results, with results matching the circadian variations in the disease condition.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49241295","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

In silico and in vitro assessment of yellowfin tuna skin (Thunnus albacares) hydrolysate antioxidation effect 黄鳍金枪鱼皮肤(Thunnus albacares)水解物抗氧化作用的体外和室内评价

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-02-18 DOI: 10.1016/j.fhfh.2023.100126

Dian Wahyu Wardani , Andriati Ningrum , Manikharda , Nurul Vanidia , Heli Siti Helimatul Munawaroh , Eko Susanto , Pau-Loke Show

{"title":"In silico and in vitro assessment of yellowfin tuna skin (Thunnus albacares) hydrolysate antioxidation effect","authors":"Dian Wahyu Wardani , Andriati Ningrum , Manikharda , Nurul Vanidia , Heli Siti Helimatul Munawaroh , Eko Susanto , Pau-Loke Show","doi":"10.1016/j.fhfh.2023.100126","DOIUrl":"10.1016/j.fhfh.2023.100126","url":null,"abstract":"<div><p>The protein hydrolysate that contains bioactive peptides of yellowfin tuna (<em>Thunnus albacares</em>) skin collagen with antioxidant activity has been successfully studied by using <em>in silico</em> and <em>in vitro</em> assays. We found that using the <em>in silico</em> assessment, the antioxidant peptides can be found from the precursor (type I α1 and α2 collagen of yellowfin tuna). Applying papain as a protease will also provide the greatest degree of hydrolysis for antioxidative peptides. The highest peptide rank peptides sequence such as Pro-Trp-Gly (PWG), Pro-His-Gly (PHG), His-Leu (HL), Ile-Arg (IR), Ala-His (AH), Glu-Leu (EL) that predicted using papain <em>in silico</em>. Molecular docking analysis showed all peptides derived from yellowfin tuna have hindered the substrate to access the active site of <em>myeloperoxidase</em> (MPO). Interestingly, the substitution of the amino acid from His (PHG, 7.1 kcal/mol) to Trp (PWG, 8.0 kcal/mol) has increased the affinity of the peptide towards MPO. They have antioxidative activities used <em>in silico</em> approach to MPO enzyme. We also confirm the <em>in vitro</em> assays for the protein hydrolysate after proteolysis using papain. The concentration and hydrolysis time will give influence the degree of hydrolysis, and antioxidant activities (<em>P</em> < 0.05). In conclusion, hydrolysate protein of type I α1 and α2 collagen from yellowfin tuna produced by papain hydrolysis has the potential to be used in food, active packaging material until health applications..</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48769284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Delivering β-carotene from O/W emulsion-based systems: Influence of phase ratio and carrier lipid composition 从O/W乳化体系输送β-胡萝卜素:相比和载体脂质组成的影响

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-02-13 DOI: 10.1016/j.fhfh.2023.100125

Andresa Gomes , Ana Letícia Rodrigues Costa , Paulo José do Amaral Sobral , Rosiane Lopes Cunha

{"title":"Delivering β-carotene from O/W emulsion-based systems: Influence of phase ratio and carrier lipid composition","authors":"Andresa Gomes , Ana Letícia Rodrigues Costa , Paulo José do Amaral Sobral , Rosiane Lopes Cunha","doi":"10.1016/j.fhfh.2023.100125","DOIUrl":"10.1016/j.fhfh.2023.100125","url":null,"abstract":"<div><p>The functional performance of emulsified delivery systems depends on the nature of the ingredients, emulsifier type, bioactive compound, droplet volume fraction, and interfacial tension between the oil and aqueous phases. In this context, this study evaluated the effect of β-carotene incorporation in oil-in-water (O/W) emulsions with different volume fractions of the dispersed phase (20, 40 and 60%) assessing the characteristics and <em>in vitro</em> digestibility of these emulsions, using palm or sunflower oil as the oil phase. The presence of the bioactive compound did not influence the rheological behavior of the emulsions, which presented Newtonian fluid behavior. However, emulsions showed higher mean droplet size with adding β-carotene and increasing the O/W ratio. In general, systems with a higher O/W ratio (40:60 and 60:40) showed excellent kinetic stability due to the limitation of droplet movement caused by the high viscosity, regardless of the oil type. Overall, palm oil emulsions showed better characteristics as delivery systems, such as smaller droplet size, better stability, and less color change after 7 days of storage than sunflower oil emulsions. Furthermore, a higher release of free fatty acids from palm oil emulsions was observed, indicating a more significant action of lipase and bile salts at the droplet interface during <em>in vitro</em> digestion. However, sunflower oil emulsion showed a higher bioaccessibility of β-carotene than those incorporated in palm oil one since the fat crystal network inside the palm oil droplets slowed down the β-carotene diffusion from the droplet core to the interface during the digestion process.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42867009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Hydrogen-assisted facile synthesis of N,N,N-trimethyl chitosan stabilized zinc oxide nanoparticles and its influence on the quality of Solanum lycopersicum L 氢辅助合成N，N，N-三甲基壳聚糖稳定氧化锌纳米粒子及其对番茄品质的影响

IF 1.9

Food Hydrocolloids for Health Pub Date : 2023-02-04 DOI: 10.1016/j.fhfh.2023.100124

Yakubu Adekunle Alli , Moyosoreoluwa Temitayo Ogunleye , Onome Ejeromedoghene , Sheriff Adewuyi , Jacob Goke Bodunde , Fall Balla , Olubunmi Kolawole Akiode , Peter Olusakin Oladoye , Kehinde Samson Oluwole , Sabu Thomas

{"title":"Hydrogen-assisted facile synthesis of N,N,N-trimethyl chitosan stabilized zinc oxide nanoparticles and its influence on the quality of Solanum lycopersicum L","authors":"Yakubu Adekunle Alli , Moyosoreoluwa Temitayo Ogunleye , Onome Ejeromedoghene , Sheriff Adewuyi , Jacob Goke Bodunde , Fall Balla , Olubunmi Kolawole Akiode , Peter Olusakin Oladoye , Kehinde Samson Oluwole , Sabu Thomas","doi":"10.1016/j.fhfh.2023.100124","DOIUrl":"10.1016/j.fhfh.2023.100124","url":null,"abstract":"<div><p>The climacteric nature of tomatoes results in the rapid deterioration of the fruit which in turn reduces the shelf-life. Herein, the role of N,N,N-trimethyl chitosan zinc oxide nanoparticles (NTMC-ZnONPs) and the additive advantage in the quality and/or shelf-life extension of post-harvested tomato fruits was investigated. NTMC-ZnONPs was synthesized through green reduction of zinc salt in the presence of clean hydrogen gas and water-soluble N,N,N-Trimethyl chitosan as a stabilizing agent. The UV–Vis spectroscopic measurement shows that NTMC-ZnONPs exhibit a strong surface plasmon resonance at 360 nm which is true for ZnONPs. The detailed characterization of NTMC-ZnONPs confirmed the formation of ZnONPs with an average particle size of 37.6 nm. Furthermore, varied concentrations of NTMC-ZnONPs were applied by dipping unblemished tomato fruit in the solution of NTMC-ZnONPs for 60 s and thereafter stored in a plastic container. Physicochemical quality parameter data of the NTMC-ZnONPs-treated tomato fruit were collected, namely: color, total suspended solids (TSS), vitamin C, lycopene, pH, β-carotene, shelf life, and firmness. NTMC-ZnONPs were found to significantly improve the fruit firmness, color, β-carotene content, shelf-life, and taste of tomato fruit while the TSS was found to increase as ripening progresses. Therefore, this study ascertains the applicability and/or suitability of green NTMC-ZnONPs in the enhancement of fruit quality when coated with NTMC-ZnONPs during storage.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43520318","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4