Претраживање
Приказ резултата 1-6 од 6
Antioxidants of Edible Mushrooms
(MDPI, Basel, 2015)
Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of ...
Prospect of Polysaccharide-Based Materials as Advanced Food Packaging
(MDPI, Basel, 2020)
The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic ...
Use of chènevotte, a valuable co-product of industrial hemp fiber, as adsorbent for pollutant removal. Part i: Chemical, microscopic, spectroscopic and thermogravimetric characterization of raw and modified samples
(MDPI AG, 2021)
FINEAU (2021–2024) is a trans-disciplinary research project involving French, Serbian, Italian, Portuguese and Romanian colleagues, a French agricultural cooperative and two surface-treatment industries, intending to propose ...
Biosorbents from Plant Fibers of Hemp and Flax for Metal Removal: Comparison of Their Biosorption Properties
(MDPI AG, 2021)
Lignocellulosic fibers extracted from plants are considered an interesting raw material for environmentally friendly products with multiple applications. This work investigated the feasibility of using hemp- and flax-based ...
Application of Supercritical Solvent Impregnation for Production of Zeolite Modified Starch-Chitosan Polymers with Antibacterial Properties
(MDPI, Basel, 2020)
In the present study, supercritical solvent impregnation (SSI) has been applied to incorporate thymol into bio-composite polymers as a potential active packaging material. Thymol, a natural component with a proven antimicrobial ...
White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics
(Molecules, 2021)
Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white ...