Search results

The aim of this study is to investigate the water (moisture vapor and liquid) transfer properties of two‐layer weft knitted fabric and some related factors. Some experimental fabrics with specific yarns and stitch densities were prepared. Water vapor permeability rate through the fabrics and liquid water transfer from inner to outer layers were measured. The results show that the permeability rate is closely related to the porosity within the fabric while the transfer depends mainly upon the water absorption properties of the fibers on the two layers and degree of their difference.

The purpose of this paper is to highlight the biological activities of low-calorie natural sweetener, i.e. monk fruit (Siraitia grosvenorii), which are associated with its bioactive constituents.

Recent investigations focused on biochemical characterization and nutraceutical potential of monk fruit (traditional Chinese perennial vine) have been critically reviewed. Also, the safety and influence of monk fruit on organoleptic characteristics of prepared food products have been documented.

Biochemistry of monk fruit revealed that mogrosides are the principal compounds responsible for the high-intensity sweetness in the monk fruit. The fruit induces several biological activities including anti-oxidative effect, hypoglycemic response, anti-allergic properties, anti-carcinogenic and anti-tissue damage activities. Attributing to great potential as a bio-functional sweetener in food products, monk fruit extract has been approved as Generally Regarded as Safe.

This paper highlights the biological potential of monk fruit opening the doors to future investigations for its utilization in products of commercial importance including food and pharmaceutical preparations.