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Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions
(Springer, New York, 2020)
The suitability of natural hydrogel carriers with probiotic starter culture as whey beverages supplements was examined by assessing their rheological and structural changes during the fermentation and gastrointestinal ...
Preclinical functional characterization methods of nanocomposite hydrogels containing silver nanoparticles for biomedical applications
(Springer, New York, 2020)
Nanocomposite hydrogels that contain silver nanoparticles (AgNPs) are especially attractive for various biomedical applications (e.g., antimicrobial wound dressings, coatings and soft tissue implants) due to strong ...
Structural insight into the fiber dyeing ability: Pyridinium arylazo pyridone dyes
(Elsevier Ltd., 2021)
Herein, we report the synthesis and characterization of nine 6-hydroxy-4-methyl-3-pyridinium-2-pyridone based azo dyes, wherein, eight of them being novel. Used building blocks ensured water solubility of six dyes and made ...
Development of protease nanobiocatalysts and their application in hydrolysis of sunflower meal protein isolate
(John Wiley and Sons Inc., 2021)
In this study, the suitability of fumed silica nanoparticles (FNS) and its derivatives (amino-modified FNS (AFNS), cyanuric chloride-activated AFNS (CCAFNS) and epoxy-modified FNS (GFNS)), for covalent immobilisation of ...
Cytotoxicity of the gold complex based on mercaptotriazole - A comparison with the conventional cyanide electrolyte
(Journal of the Indian Chemical Society, 2021)
The study presents the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay results on human erythroleukemia K562 cell line to compare the toxicity of electrolytes based on the mercaptotriazole gold ...
Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition
(Academic Press, 2021)
Wheat bran is a by-product of wheat flour production used as a nutritious and economic feed ingredient, but since it possesses several anti-nutritional factors that entrap nutrients and interfere with digestion and absorption, ...