Results 21 to 30 of about 52,844 (241)

Neophobia: socio-ethical problems of innovative technologies of the food industry

Пищевые системы, 2023
The purpose of this review work is to consider the impact of socio-ethical problems on the acceptance of new food products by potential consumers and the issues  of manufacturers of these products when introducing innovative technologies.
I. T. Smykov
doaj   +1 more source

Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk

Пищевые системы
The article presents the results of a study of the quality indicators of brine-ripened cheeses produced from defrosted sheep’s milk. The objects of the study were natural and defrosted sheep’s milk, brine-ripened cheeses from this milk.
V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov   +3 more
doaj   +1 more source

Colorimetric method for estimating the intensity of heat load during milk pasteurization

Пищевые системы
The authors proposed a method for determining the intensity of heat load during milk pasteurization based on the transformation of the products of the initial stage of the Maillard reaction (lactosylated amino acids) contained in milk into intensely ...
E. V. Topnikova, D. S. Myagkonosov, D. V. Abramov, O. G. Kashnikova   +3 more
doaj   +1 more source

Novel Functional Materials via 3D Printing by Vat Photopolymerization

Advanced Functional Materials, EarlyView.
This Perspective systematically analyzes strategies for incorporating functionalities into 3D‐printed materials via Vat Photopolymerization (VP). It explores the spectrum of achievable functionalities in recently reported novel materials—such as conductive, energy‐storing, biodegradable, stimuli‐responsive, self‐healing, shape‐memory, biomaterials, and
Sergey S. Nechausov, Patrick Fesser, Boris A. Bulgakov, Ulrich S. Schubert   +3 more
wiley   +1 more source

IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE

Пищевые системы, 2020
The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions
О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova   +4 more
doaj   +1 more source

Ammonium Salts as Curing Agents to Obtain Ionic Epoxy Resins With a Thermoplastic‐to‐Thermoset Transition

Advanced Materials, EarlyView.
Ionic epoxy networks are prepared using ammonium salts as hardeners, leading to a two‐stage curing process with a thermoplastic‐like intermediate. This uncommon behavior enables extrusion and fabrication of thermoplastic prepregs that can be cured into thermoset composites.
Izabela Kurowska, Leire Unanue, Itxaso Calafel, Dorleta Otaegui, Jorge L. Olmedo‐Martínez, Lourdes Irusta, Daniel Vinagre, Nora Aranburu, Nerea Casado, Ibon Odriozola, David Mecerreyes   +10 more
wiley   +1 more source

THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES

Пищевые системы, 2020
The effect of the type and dose of milk-clotting enzymes (Chy-max® M based on recombinant camel chymosin, Fromase® TL based on Rhizomucor miehei protease) on the physicochemical, functional properties and shelf life of pizza-cheeses was studied.
D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova   +4 more
doaj   +1 more source

Enhanced Self‐Phase Modulation in Silicon Nitride Waveguides Integrated With 2D MoS2 Films

Advanced Materials Technologies, EarlyView.
ABSTRACT On‐chip integration of 2D materials provides a promising route toward next‐generation integrated optical devices with performance beyond existing limits. Here, significantly enhanced spectral broadening induced by self‐phase modulation (SPM) is experimentally demonstrated in silicon nitride (Si3N4) waveguides integrated with 2D monolayer ...
Shahaz S. Hameed, Di Jin, Aihao Zhao, Jiayang Wu, Junkai Hu, Irfan H. Abidi, Sebastien Cueff, Christian Grillet, Yuning Zhang, Houssein El Dirani, Corrado Sciancalepore, Sebastien Kerdiles, Quentin Wilmart, Sumeet Walia, Christelle Monat, David J. Moss   +15 more
wiley   +1 more source

Shelf life of indigenous tengkawang butter: Storage kinetic and effect of antioxidant to oxidation stability index

Heliyon, 2023
Tengkawang butter is an indigenous and traditional butter from Borneo that can be a lipid source for pharmaceutical and food applications. Studies found that Tengkawang butter is a cheaper cocoa butter substitution without compromising its quality ...
Muhammad Arif Darmawan, Muhammad Yusuf Arya Ramadhan, Catia Angli Curie, Muryanto, Muhammad Sahlan, Tania Surya Utami, Suraini Abd-Aziz, Misri Gozan   +7 more
doaj   +1 more source

A Soft Robotic Device for Targeted Massage Therapy of Residual Limbs

Advanced Robotics Research, EarlyView.
Residual limb edema after amputation can hinder recovery and delay prosthetic fitting. This study presents a soft‐robotic wearable device that delivers sequential compression through pneumatic McKibben actuators. By replicating the principles of manual lymphatic drainage, the device generates controlled mechanotherapeutic pressure patterns, providing a
Maria Grazia Polizzotto, Alessio Capecchi, Maartje Van der Lingen, Emanuele Gruppioni, Arianna Menciassi, Linda Paternò   +5 more
wiley   +1 more source