Results 41 to 50 of about 88,011 (255)

ANALYSIS OF DIFFERENCES IN THE QUALITY OF GALAMAI USING BROWN SUGAR AND PALM SUGAR

Jurnal Pendidikan Tata Boga dan Teknologi, 2022
The study aimed to analyze differences in galamai quality using cane and palm brown sugar which includes shape, color, aroma, texture and taste. The type of research used is a pure experiment with quantitative methods, namely conducting direct experiments on the manufacture of galamai using sugarcane and palm brown sugar. This research was conducted at
Muhammad Rizki, Elida Elida
openaire   +1 more source

Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue

International Journal of Food Properties, 2018
In this study, the taste contribution of brown sugar in chicken seasoning was evaluated. Chicken seasonings containing brown sugar (AB), white sugar (AW), and liquid sugar (AL) were compared by the detection of taste compounds, sensory evaluation, and ...
Huai-Xiang Tian, Ya-Jing Zhang, Lan Qin, Chen Chen, Yuan Liu, Hai-Yan Yu   +5 more
doaj   +1 more source

Structural studies and functional engineering of NanX: an anhydro‐sialic acid transporter from Escherichia coli

FEBS Open Bio, EarlyView.
Biophysical characterisation shows that NanX, a membrane transport protein from the major facilitator superfamily (MFS), forms both monomers and dimers after purification. AlphaFold modelling and substrate docking provide information on residues likely involved in substrate recognition for NanX and another MFS member, NanT.
Michael C. Newton‐Vesty, Kelsi R. Hall, Zachary D. Tillett, Liam S. Turk, James S. Davies, Michael J. Currie, Hamish G. Brown, Sepideh Valimehr, Peter D. Mace, Andrew E. Whitten, Santosh Panjikar, Eric Hanssen, Rachel A. North, Renwick C.J. Dobson   +13 more
wiley   +1 more source

Water Permeates and Plasticizes Amorphous Carbon Dots: Unraveling the Inner Accessibility of the Nanoparticles by Glass Transition Studies

Advanced Materials, EarlyView.
The water permeability of amorphous carbon dots (CDs) is demonstrated by investigating their plasticization. Novel polyamide‐based and amorphous nanoparticles are synthesized by controlling their inner packing density. Water plasticization is evidenced by the decrease of the CDs glass transition temperature with increasing the hydration degree.
Elisa Sturabotti, Valerio Di Lisio, Lucia Cardo, Alessandro Camilli, Estela Moretón Alfonsín, Daniele Cangialosi, Amaia Iturrospe Ibarra, Arantxa Arbe, Maurizio Prato   +8 more
wiley   +1 more source

Electrically Coded Retinomorphic Spectrophotodetector

Advanced Materials, EarlyView.
Self‐powered retinomorphic pyro‐photodetector is demonstrated that avoids machine‐learning post‐processing and covers 365–940 nm. Electrostatic balancing of built‐in potential produces an electrical wavelength code, delivering <3 nm wavelength decoding accuracy with ∼46 µs response.
Mohit Kumar, Hyunmin Dang, Hyungtak Seo
wiley   +1 more source

ANALISIS FAKTOR-FAKTOR DAYA TARIK KEMASAN GULA MERAH TERHADAP MINAT PEMBELIAN ULANG KONSUMEN

Agrointek, 2016
Brown sugar is human’s daily need that tends to increasingly change. The brown sugar is produced in Sumenep and delivered widely to Sampang region and surrounds it.
Sumrotul Hoiriyah, Banun Diyah Probowati, Umi Purwandari   +2 more
doaj   +1 more source

High‐Performance Bio‐Glue From the Berries of a Parasitic Plant

Advanced Materials, EarlyView.
We report a fully bio‐based adhesive derived primarily from a (poly)saccharide extract obtained from the berries of the hemi‐parasitic plant mistletoe (Viscum album), supplemented with tannic and malic acid without any further chemical functionalization.
Ufuk Gürer, Jana T. Reh, Jonas Röder, Umut Günsel, Chiara Gunnella, Lisa Schöbel, Franz Hagn, Aldo R. Boccaccini, Oliver Lieleg   +8 more
wiley   +1 more source

Effect of different types of sugar on guava jams´ physical, physicochemical, and sensory properties

Acta Scientiarum: Technology, 2022
Consumers preference for healthier foods is increasing, especially regarding sugar intake as it is related to many diseases such as obesity and diabetes.
Derlyene Lucas Salgado , Érica Resende de Oliveira , Luan Alberto Andrade, Karina Carvalho Guimaraes , Gabriel Ribeiro Carvalho , Alline Emannuele Chaves Ribeiro , Fabiana Queiroz , Elisângela Elena Nunes Carvalho   +7 more
doaj   +1 more source

Polyphenol‐Inspired Materials for Agricultural Applications

Advanced Materials, EarlyView.
This review outlines the use of polyphenol‐inspired materials for sustainable agriculture, highlighting their molecular design, interfacial assembly, structure–property relationships, and prospects toward precision agriculture, climate resilience, ecosystem protection, and circular bioeconomy strategies.
Haofu Liu, Omid Mazaheri, Zhixing Lin, Tianzheng Wang, Jingqu Chen, Yuang Gu, Xia Liang, Deli Chen, Frank Caruso   +8 more
wiley   +1 more source

Sustainable Plant‐Based Water Repellent Coatings Using Hydrophobic Pine and Palm Pollen

Advanced Materials Interfaces, EarlyView.
A novel formulation strategy for creating superhydrophobic coatings using plant‐derived waxes and chemically treated pine and palm pollen. By employing acid modification, the hydrophobicity of the pollen surface is enhanced, resulting in water contact angles exceeding 150°.
Brenda Resendiz‐Diaz, Emma Sadler, Colin Roger Crick   +2 more
wiley   +1 more source