Results 51 to 60 of about 20,128 (193)

Sustainable Revival of Spent Lithium Iron Phosphate Cathodes in Li‐Ion Batteries: Recycling and Surface Engineering Approaches

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
Schematic illustration of the lifecycle of LiFePO4 cathodes. Lithiation and delithiation reactions happen through its discharging and charging processes. Recycling pathways including hydrometallurgy, pyrometallurgy, and direct regeneration enable sustainable reuse of spent LFP materials. Surface modification approaches (carbon, polymer, and metal/metal
Yan He, Ruigang Wang
wiley   +1 more source

Influence of Apple Juice Type on Fermentation Process and Volatile Compounds of Hard Apple Cider

Applied Sciences
Fermented apple cider is a refreshing alcoholic drink known since ancient times, and it is obtained by fermenting apple fruit juice. Using the standards of alcohol concentration (up to 8%) and carbonation, it belongs to drinks similar to beer.
Kristina Habschied, Ivana Ivić, Vinko Krstanović, Dragan Kovačević, Andreja Kovačević, Krešimir Mastanjević   +5 more
doaj   +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

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

Surveillance of Patulin in Apple, Grapes, Juices and Value-Added Products for Sale in Pakistan

Foods, 2020
The prime objective of the current study was to investigate the occurrence of mycotoxin patulin (PAT) in apples, grapes and their value added products. PAT was determined by a validated method based on HPLC with UV detector.
Shabbir Hussain, Muhammad Rafique Asi, Mazhar Iqbal, Muhammad Akhtar, Muhammad Imran, Agustín Ariño   +5 more
doaj   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

RSM–ANFIS‐Based Process Optimization of Thermo‐Sonication of Amla Juice: Effect on Enzyme Inactivation, Physico‐Chemical, Phytochemical, Sensory, and Microbiological Quality

Food Chemistry International, EarlyView.
Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley   +1 more source

Productive manifestations and technological parameters of juice of selected yellow-green apple hybrids

Растениевъдни науки, 2022
The purpose of the present study was to evaluate the productivity, fruit quality, and suitability for technological processing of the fruits of apple selections with yellow-green fruit color for the production of cold-pressed cloudy juice. The study was
Dimitar Sotirov, Stanislava Dimitrova, Anton Sotirov, Pavel Zhelyazkov   +3 more
doaj  

Optimization of fermentation process of apple juice with mixed strains based on response surface method [PDF]

Zhongguo niangzao
In this study, fermented apple juice was prepared using Zhaotong plateau apple as raw material and Oenococcus oeni and Bifidobacterium as fermentation strains.
YANG Li, SUN Zeping, REN Lilin, TANG Shuangqing, WEI Qin
doaj   +1 more source

Purification of crude cellulase obtained from Aspergillus foetidus and its immobilization in agar xerogel: A comparative study with commercial cellulase immobilized in similar support

Food Biomacromolecules, EarlyView.
Agar xerogel was used to immobilize cellulase. Properties of partially purified cellulase from Aspergillus foetidus and commercial cellulase were compared after immobilization. Abstract This research study is a comparative study of the characteristics of partially purified cellulase produced from Aspergillus foetidus through solid‐state fermentation ...
Bhaskar Jyoti Kalita, Nandan Sit
wiley   +1 more source