Results 201 to 210 of about 2,852,590 (237)

Mapping the Flammability Space of Sustainable Refrigerant Mixtures through an Artificial Neural Network Based on Molecular Descriptors. [PDF]

ACS Sustain Chem Eng
Albà CG, Alkhatib III, Vega LF, Llovell F.   +3 more
europepmc   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

The Trend and Prospect of CFCs & HCFCs Alternative Refrigerants

Zhileng xuebao, 2000
朱明善
doaj   +2 more sources

Essential Per- and Polyfluoroalkyl Substances (PFAS) in Our Society of the Future. [PDF]

Molecules
Dams R, Ameduri B.
europepmc   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Experimental study on the impact of indoor unit airflow velocity on the performance of an automotive heat pump system with a suction line heat exchanger. [PDF]

Heliyon
Alkan A.
europepmc   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

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, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Finding non-fluorinated alternatives to fluorinated gases used as refrigerants.

Environ Sci Process Impacts
Glüge J, Breuer K, Hafner A, Vering C, Müller D, Cousins IT, Lohmann R, Goldenman G, Scheringer M.   +8 more
europepmc   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

Performance assessment of a refrigeration system with an integrated condenser under different environmental conditions. [PDF]

Heliyon
Banjo SO, Bolaji BO, Oyelaran OA, Babalola PO, Afolalu AS, Salawu EY, Emetere ME.   +6 more
europepmc   +1 more source