Enhancing Emulsifying Properties of HBCD with octenyl succinic anhydride
Octenyl succinic anhydride (OSA) modification is an effective strategy to improve the emulsifying properties of carbohydrates. OSA-highly branched cyclic dextrin
Tag: Food
Cyclodextrin-based polymer materials and their applications – A review covering a 20-year period
Cyclodextrins (CDs) have undergone a remarkable evolution over the past three decades, transitioning from classical solubilizing agents to multifunctional platforms
Pufferfish (fugu) sushi wih CD-stabilized sauce
In the world of Japanese culinary culture, few ingredients carry as much mystique as fugu, the infamous pufferfish delicacy known
Innovations in Food Science and Human Nutrition
The 11th Edition of Innovations in Food Science and Human Nutrition (IFHN-2026) conference is scheduled to take place on July
First EMA regulation on the residues of betadex sulfobutylether sodium in foodstuffs of animal
Regulation (European Commission) No. 470/2009 lays down Community procedures for the establishment of residue limits of pharmaceutical active substances, excipients
Cyclodextrins for UV Protection in Food, Beverages, and Agricultural Products
Ultraviolet radiation (UVR) poses a significant threat to the stability and shelf-life of food, beverages, and agricultural products. This exposure
Annual International Conference on Food Science & Nutrition
the Annual International Conference on Food Science & Nutrition is taking place on June 12-13, 2025 in Oxford, United Kingdom/
Food from waste
A patent application of CycloChem and Japan Tuna Bait Co. discloses a food composition which is full of flavor, effectively
Sausage with BCD as stabilizer
Sausage (Chorizo Bratwurst) produced by Biella company (Armenia) contains BCD as stabilizer. The whole list of ingredients: chicken breast, ham,
9th Edition of Innovations in Food Science and Nutrition (IFHN-2024)
The “9th Edition of Innovations in Food Science and Nutrition (IFHN-2024) is scheduled to take place from June 26-27, 2024