Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation
reactions, which lead to the formation of off-flavor, due to side-reaction products that …

Protein and peptides are usually sensitive to environmental stresses, such as pH changes,
high temperature, ionic strength, and digestive enzymes amongst other, which limit their …

Background Lipid oxidation gives rise to the formation of off-flavors and is therefore a major
concern for food quality. When present in food emulsions (eg, milk, yogurts, salad …

In the present study, chitooligosaccharide (COS) and salicylic acid (SA) conjugates were
synthesized using H 2 O 2-induced grafting polymerization and oxidized alginate (OA) and …

This study investigates the effect of Maillard reactions (MR) on the physico-chemical and
biological properties of fish gelatin based edible films. Glucose was incorporated in gelatin …

This study aims to assess the effect of heating temperatures on structure, physicochemical
and antioxidant properties of fish gelatin films crosslinked by the temperature and/or with …

Fish scales are usually discarded or used to produce fish meal, etc. In order to enhance their
utility, we produced the gelatin hydrolysates from fish scales (FSGH) and they were heated …

In this work, the alginate-gelatin conjugates were developed by Maillard reaction. The
aerogel templates were obtained by freeze-drying the conjugates, and they were …

This work focused on studying the physicochemical and antioxidant properties changes of
varying molecular weight (Mw) chitosan-depolymerization products (CDP)-based films …

Herein, thermal-induced modification of the properties of neat chitosan film was studied
during the heating process at 90–130° C for 24 h. By tracing the consumption of-NH 3+, we …