Results 91 to 100 of about 7,625 (261)
Fire and Materials, EarlyView.ABSTRACT This research was conducted within the framework of project SI2.825082, funded by the European Commission—DG GROW. The project's objective was to finalise a European approach for assessing the fire performance of façades under medium and large fire exposure conditions.
Péter Tóth +7 more
wiley +1 more source
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan +2 more
wiley +1 more source
Мінеральні ресурси України, 2015 The mineral-geochemical description and spatial distribution of weakly altered rocks, that are described at the level of erosive cut of crystalline foundation in central part of the Ukrainian shield, the origin of which paragenetically are related to ...
B. N. Ivanov, І. І. Mihalichenko
doaj
Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
Food Safety and Health, EarlyView.Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley +1 more source
Geological Journal, EarlyView.This study reports the exceptional preservation of the Eocene freshwater bivalve Batissa sitakaraensis from Hokkaido, Japan. Multimodal analyses reveal that both the aragonitic shell mineralogy and the delicate organic periostracum retain their original structural and chemical characteristics after millions of years.
Taro Yoshimura +4 more
wiley +1 more source
Geological Journal, EarlyView.Integrated petrographic, mineralogical and geochemical data from the Hastanetepe Pb–Zn deposit (Balya, Türkiye) reveal multi‐stage hydrothermal alteration and a magmatic sulphur source. Fluid inclusion and sulphur isotope results indicate a complex fluid evolution responsible for skarn‐type Pb–Zn mineralization along limestone–dacite contacts ...
Esra Ünal‐Çakır
wiley +1 more source