Results 81 to 90 of about 6,336 (199)

Inferential communication: The primacy of external representations

Mind &Language, EarlyView.
We argue that intentionalist accounts of ostensive‐inferential communication fail to adequately explain the role of external representations in human communication. We propose that the contents of a specific form of representational communication, symbolic depictions via spatio‐temporal arrangements of objects, can be inferred without attributing ...
Nima Mussavifard, Gergely Csibra
wiley   +1 more source

The intervention of banana peel smoothies products to lower blood pressure in prehypertensive patients

AcTion: Aceh Nutrition Journal
The incidence of hypertension in Indonesia is increasing, affecting not only the elderly population but also young adults aged 18–39 years. Prehypertension is an early indicator of hypertension; however, the application of fruit-based interventions ...
Dini Nur Khairina, Mira Dewi, Rimbawan Rimbawan   +2 more
doaj   +1 more source

UJI AKTIVITAS ANTIFUNGAL EKSTRAK KULIT PISANG BARANGAN (MUSA ACUMINATA COLLA.) TERHADAP PERTUMBUHAN JAMUR PITYROSPORUM OVALE

BioLink, 2019
Clean and Healthy Lifestyle is essential to be endeavored by society for preventing variety of infectious diseases which one of the most common is dandruff or seborrhea sicca that caused by the growth of Pityrosporum ovale fungi.
Fioni Chandra, I Nyoman Ehrich Lister
doaj   +1 more source

Micro‐ and Nanostructured Materials in Edible Coatings for the Preservation of Fruits and Vegetables

eFood, Volume 7, Issue 4, August 2026.
Graphical representation of micro‐ and nanostructured materials in edible coatings for the preservation of fruits and vegetables. ABSTRACT Edible coatings based on advanced nanostructured materials have emerged as effective strategies for extending the shelf life and maintaining the quality of fresh fruits and vegetables.
Carlos Méndez‐Durazno, Katherine Vaca‐Escobar, Fernanda Landeta‐Constante, Santiago Guerrero‐Jaramillo, Milton Villacís‐García, Patricio J. Espinoza‐Montero   +5 more
wiley   +1 more source

Physicochemical properties, proximate composition and sensory characteristics of salad dressing made with banana peel pulp (Musa acuminata)

Discover Food
Banana processing industry generates substantial by-products, particularly banana peel, which can be utilized as value-added food ingredients due to their numerous health benefits. The objective of this research was to develop a salad dressing formulated
Palida Tanganurat, Unchalin Singkhum
doaj   +1 more source

Sustainable Ball Milling‐Assisted Synthesis of Bread Waste‐Derived Highly Porous Carbons for Adsorption‐Based Applications

ChemPhysChem, Volume 27, Issue 13, 14 July 2026.
A simple strategy is proposed to convert food waste such as dry bread into highly porous carbons that can be used for catalysis and adsorption‐related applications. Namely, a fast ball milling of dry bread and a mild activation agent, followed by carbonization at 800°C, is used to obtain porous carbons with surface areas up to 2400 m2/g.
Barbara Szczęśniak, Adam Kapusta, Jerzy Choma, Mietek Jaroniec   +3 more
wiley   +1 more source

The effect of banana peel flour (Musa paradisiaca) as additional feed raw materials for common carp (Cyprinus carpio) [PDF]

BIO Web of Conferences
Banana peel flour has a high nutritional content and can be used as a raw material for fish feed. The study was to find out the effect of banana peel flour as a raw material for feed on enhancing common carp fish growth.
Melanie Kavinta, Nazlia Suraiya, Saputra Juwanda, Purnama Febri Suri, Rezvani Aprita Ika   +4 more
doaj   +1 more source

Interactions of Plant Protein and Natural Colorant: A Structural and Functional Relationship of Broccoli Protein and Marigold Color Compounds

Food Frontiers, Volume 7, Issue 4, July 2026.
Graphical representation of the interactions of the structural and functional relationships of broccoli flower protein (BFP) and marigold color compounds (MCC). This research examines BFP–MCC interactions of extracted marigold color, chemical composition, and functional attributes.
Fidele Benimana, Kentaro Kawata, Anand Mohan   +2 more
wiley   +1 more source

Characterization of Physicochemical Properties, Volatile Compounds, and Sensory Attributes of Tonto, a Traditional Ugandan Banana‐Based Alcoholic Beverage

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Traditional Ugandan Tonto is produced through the spontaneous fermentation of banana juice and roasted sorghum. Fermentation decreased pH and total soluble solids while increasing ethanol and titratable acidity. A total of 38 volatile compounds were identified, with esters contributing characteristic fruity and banana‐like aromas.
Ambrose Atwine, Abel Atukwase, Ivan Muzira Mukisa, Stellah Byakika, Albert Nuwagira, Charles M. B. K. Muyanja, Abubakar Sadik Mustafa   +6 more
wiley   +1 more source

Synergistic Effects of Microwave and Osmotic Dehydration on Food Processing: A Comprehensive Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT The combination of osmotic dehydration (OD) and microwave radiation (MW), referred to as microwave‐assisted osmotic dehydration (MWOD), has emerged as a promising hybrid strategy for optimizing food processing by enhancing mass transfer and preserving bioactive compounds.
Amanda Aparecida de Lima Santos, Jhenifer Cristina Carvalho Santos, Gabriela Fonsêca Leal, Matheus de Souza Cruz, Guilherme Mathias Lopes, Natália de Oliveira Souza, Jefferson Luiz Gomes Corrêa   +6 more
wiley   +1 more source