Results 121 to 130 of about 845,527 (343)
Applied SciencesCarrot (Daucus carota L.) is a globally consumed root vegetable, enjoyed both raw and after thermal processing. This study aimed to evaluate the effect of different heat treatment methods (traditional boiling in water, steaming in a steel pot, steaming ...
Agnieszka Narwojsz +3 more
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Andalasian International Journal of Agricultural and Natural Sciences, 2023 This study aimed to determine the effect of boiling time on polyphenol compounds and antioxidant activity ciplukan (leaves, stems, fruit, roots and mixture of each plant part).
Tuty Anggraini +3 more
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さつまいもの加熱調理直後、冷蔵保存及び再加熱によるレジスタントスターチ量の変化 [PDF]
, 2019 Resistant starch（RS）escapes digestion until reaching colon and acts like dietary fiber. Recently,many studies suggest that RS, in addition to dietary fiber, may be beneficial for our health.
亀井 文, 高橋 遥
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Advanced Materials, EarlyView.This review highlights the role of self‐assembled monolayers (SAMs) in perovskite solar cells, covering molecular engineering, multifunctional interface regulation, machine learning (ML) accelerated discovery, advanced device architectures, and pathways toward scalable fabrication and commercialization for high‐efficiency and stable single‐junction and
Asmat Ullah, Ying Luo, Stefaan De Wolf
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Influence of Boiling Time on Chemical Composition and Properties of Tender and Mature Moringa Pods
FoodsMoringa oleifera is a plant native to India that is well adapted to warm climates with a high yield and low agronomic requirements. Pods are one of the edible parts of this plant and are commonly consumed in some places, (India, Morocco, etc.) when in an
María Luisa Castelló +4 more
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Advanced Materials, EarlyView.This work reports a direct, biocompatible method to synthesize UiO‐66, enabling one‐step encapsulation of proteins without compromising crystallinity or activity. Using advanced in situ and ex situ techniques, the study reveals that proteins integrate concurrently with MOF growth, forming crystalline protein@UiO‐66 nanoparticles, and provide insight ...
Jesús Cases Díaz +5 more
wiley +1 more source
Parameters of Modular Microwave Vacuum Evaporators
Техника и технология пищевых производствMicrowave energy facilitates evaporation, thus producing more solids of higher quality than other concentration methods and traditional evaporators. Despite its effectiveness, the food industry has no methods for industrial microwave evaporation.
Alexander V. Gavrilov, Yuriy B. Gerber
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Multifactoring concept – A key to investigation of forced-eoiling in microsystems [PDF]
, 2009 This paper was presented at the 2nd Micro and Nano Flows Conference (MNF2009), which was held at Brunel University, West London, UK. The conference was organised by Brunel University and supported by the Institution of Mechanical Engineers, IPEM, the ...
2nd Micro and Nano Flows Conference (MNF2009) +1 more
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Advanced Materials, EarlyView.The field of polymer thermoelectrics is entering a new era, featuring breakthroughs in addressing the conventional performance disparity between p‐type and n‐type polymers, pioneering doping frontiers, and sophisticated decoupling strategies. This review explores innovations in molecular design and superior stabilities, bridging the gap from ...
Suhao Wang
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Frontiers in NutritionChicken meatballs are well received by consumers. This study evaluated the physicochemical properties and sensory attributes of Lueyang black-bone chicken meatballs prepared via three different cooking methods—steaming, boiling, and frying—and further ...
Wen Su +11 more
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