Potential toxicity of iron oxide magnetic nanoparticles: a review
N Malhotra, JS Lee, RAD Liman, JMS Ruallo… - Molecules, 2020 - mdpi.com
The noteworthy intensification in the development of nanotechnology has led to the
development of various types of nanoparticles. The diverse applications of these …
development of various types of nanoparticles. The diverse applications of these …
Maillard reaction in different food products: Effect on product quality, human health and mitigation strategies
D Kathuria, S Gautam, A Thakur - Food Control, 2023 - Elsevier
Maillard reaction is a non-enzymatic reaction takes place between reducing sugar and free
amine in food products. This reaction alters the organoleptic properties and possess …
amine in food products. This reaction alters the organoleptic properties and possess …
Phytochemical delivery through nanocarriers: A review
In recent times, phytochemicals encapsulated or conjugated with nanocarriers for delivery to
the specific sites have gained considerable research interest. Phytochemicals are mostly …
the specific sites have gained considerable research interest. Phytochemicals are mostly …
Acrylamide in bakery products: A review on health risks, legal regulations and strategies to reduce its formation
Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as
such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has …
such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has …
Acrylamide in human diet, its metabolism, toxicity, inactivation and the associated European Union legal regulations in food industry
A Koszucka, A Nowak, I Nowak… - Critical reviews in food …, 2020 - Taylor & Francis
Nowadays acrylamide is known not only as synthetic material used in industry, but also as
carcinogenic, cyto-and genotoxic compound which forms during heat-induced process (due …
carcinogenic, cyto-and genotoxic compound which forms during heat-induced process (due …
Microbial L-asparaginase for application in acrylamide mitigation from food: Current research status and future perspectives
R Jia, X Wan, X Geng, D Xue, Z **e, C Chen - Microorganisms, 2021 - mdpi.com
L-asparaginase (EC 3.5. 1.1) hydrolyzes L-asparagine to L-aspartic acid and ammonia,
which has been widely applied in the pharmaceutical and food industries. Microbes have …
which has been widely applied in the pharmaceutical and food industries. Microbes have …
Detection of food spoilage and adulteration by novel nanomaterial-based sensors
Z Mohammadi, SM Jafari - Advances in colloid and interface Science, 2020 - Elsevier
Food industry is always looking for more innovative and accurate ways to monitor the food
safety and quality control of final products. Current detection techniques of analytes are …
safety and quality control of final products. Current detection techniques of analytes are …
COVID-19 and SARS-CoV-2 variants: current challenges and health concern
M Zeyaullah, AM AlShahrani, K Muzammil… - Frontiers in …, 2021 - frontiersin.org
The ongoing coronavirus disease 2019 (COVID-19) outbreak in Wuhan, China, was
triggered and unfolded quickly throughout the globe by severe acute respiratory syndrome …
triggered and unfolded quickly throughout the globe by severe acute respiratory syndrome …
Recent Strategies and Applications for l-Asparaginase Confinement
l-asparaginase (ASNase, EC 3.5. 1.1) is an aminohydrolase enzyme with important uses in
the therapeutic/pharmaceutical and food industries. Its main applications are as an …
the therapeutic/pharmaceutical and food industries. Its main applications are as an …
Microbial l-asparaginase: purification, characterization and applications
Abstract l-asparaginase (EC 3.5. 1.1) is an important enzyme that has been purified and
characterized for over decades to study and evaluate its anti-carcinogenic activity against …
characterized for over decades to study and evaluate its anti-carcinogenic activity against …