Results 41 to 50 of about 7,290 (147)

Changing a Winning Team—Replacement of Brominated Flame Retardant and Antimony Trioxide in Acrylonitrile–Butadiene–Styrene

Journal of Applied Polymer Science, EarlyView.
This comprehensive study investigates reducing the amount of brominated flame retardant (Br) and/or antimony trioxide (ATO) in acrylonitrile–butadiene–styrene. Therefore, condensed‐phase flame‐retardant mechanisms are introduced into the flame‐inhibition system.
Sebastian M. Goller, Bernhard Schartel, Simone Krüger   +2 more
wiley   +1 more source

Pectinase‐Based Bioprocesses for Circular Bioeconomy and Sustainable Industrial Development

Biotechnology and Bioengineering, EarlyView.
This picture demonstrates a unified strategy for sustainable pectinase production, focusing on microbial bioproduction, innovative strategies in enzyme engineering (Protein engineering, rational enzyme design, directed evolution and heterologous expression) and various applications in industry, including food, textiles, pulp and paper, agriculture and ...
Nisha Sharma, Dimple Tanwar, Usha Grewal, Murugesan Mohana Keerthi, Yogesh K. Ahlawat, Nitin Pandey, Chirag G. Makvana   +6 more
wiley   +1 more source

Photoinduced ROS Production by Poly(3‐hexylthiophene) (P3HT) is due to Autoxidation Rather Than Catalysis

Chemistry – A European Journal, EarlyView.
P3HT is widely treated as a photocatalyst that generates ROS under light. We show otherwise: ROS production comes at the expense of the polymer itself. Photoexcited P3HT acts as a self‐sacrificial photosubstrate, undergoing irreversible autoxidation during light‐driven oxygen reduction—a distinction critical for interpreting its behavior in emerging ...
Roman Gańczarczyk, Renata Rybakiewicz‐Sekita, Eric D. Głowacki   +2 more
wiley   +1 more source

Beer Molecules and Its Sensory and Biological Properties: A Review

Molecules, 2019
The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced.
Bruno Vieira Humia, Klebson Silva Santos, Andriele Mendonça Barbosa, Monize Sawata, Marcelo da Costa Mendonça, Francine Ferreira Padilha   +5 more
doaj   +1 more source

Screening Interactive Impact of Dietary Bivalent Metallic Ions on S. anguivi Bioactive Components: Bitterness Attenuation and Antioxidant Activities Augmentation

Food Chemistry International, EarlyView.
Unpleasant bitterness associated with bioactive components of S. anguivi, a vegetal fruit with many therapeutics functionalities, was attenuated on interaction with dietary bivalent metallic ions with concomitant augmentation of antioxidant activity. ABSTRACT Bioactive components of S.
Daramola Bode
wiley   +1 more source

Impact of Brown Rice as Adjunct on Beer Brewing

Foods
The utilization of alternative cereals for brewing beer has garnered significant interest in contemporary times. The utilization of alternative cereals as adjuncts has great potential for creating novel beer flavour profiles and cost savings. Brown rice (
Yufeng Wang, Xinyi Zhao, Suya Liu, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +5 more
doaj   +1 more source

Antioxidant Effect of Beer Polyphenols and Their Bioavailability in Dental-Derived Stem Cells (D-dSCs) and Human Intestinal Epithelial Lines (Caco-2) Cells

Stem Cells International, 2020
Beer is one of the most consumed alcoholic beverages in the world, rich in chemical compounds of natural origin with high nutritional and biological value. It is made up of water, barley malt, hops, and yeast.
Marina Di Domenico, Antonia Feola, Pasqualina Ambrosio, Federica Pinto, Giovanni Galasso, Armando Zarrelli, Giovanni Di Fabio, Marina Porcelli, Salvatore Scacco, Francesco Inchingolo, Lucio Quagliuolo, Andrea Ballini, Mariarosaria Boccellino   +12 more
doaj   +1 more source

Biochemical Composition and Antioxidant Activity of Different Preparations from Microbial Waste of the Beer Industry

Acta Universitatis Cibiniensis. Series E: Food Technology, 2022
The purpose of this research was to evaluate the biochemical composition and antioxidant activity of different natural preparations obtained from the yeast biomass of beer industry waste.
Chiseliţa Natalia, Chiseliţa Oleg, Beşliu Alina, Efremova Nadejda, Tofan Elena, Sprincean Ana, Daniliş Marina, Rotari Doina, Rotaru Ana   +8 more
doaj   +1 more source

Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

Food Safety and Health, EarlyView.
This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu, Zhiqiang Kong, Lin Li, Yifan Zhang, Bei Fan, Minmin Li   +5 more
wiley   +1 more source

Poor Diet and Oral Cavity Cancer Risk in Smoking and Non‐Smoking Men and Women: An Analysis of Three US Cohorts

Head &Neck, EarlyView.
ABSTRACT Introduction Oral cavity cancer (OCC) incidence is rising among non‐smokers and younger individuals without traditional risk factors. While carcinogenic exposures such as tobacco and alcohol are well studied, the association between unhealthy dietary patterns and OCC has been minimally explored.
Mateo Useche, Luis Gomez‐Castillo, Kara Cushing‐Haugen, Rocco Ferrandino, Neal Futran, Emily Marchiano, Cristina P. Rodriguez, Holly R. Harris, Brittany Barber   +8 more
wiley   +1 more source