Results 111 to 120 of about 123,098 (352)
Development of photocatalysis‐membrane separation reactor systems for aqueous pollutant removal
PhotoMat, EarlyView., 2023 Abstract Background In our rapidly expanding society, the demand for clean water has steadily emerged as one of the most critical issues, promoting the development of numerous water treatment strategies. Aims Coupling photocatalysis and membrane separation technology provides an energy saving and environment‐friendly as well as sustainable method for ...
Junyang Zhang +3 more
wiley +1 more source
Elaboração de bolo com farinha de Yacon Cake developed with Yacon flour
Ciência Rural, 2009 A batata Yacon apresenta carboidratos na forma de frutooligossacarídeos (FOS). Estudos comprovam que os FOS aumentam a saciedade e reduzem o índice glicêmico. Os produtos da fermentação podem minimizar a resposta glicêmica, além de estimular a glicólise,
Claudia Severo da Rosa +4 more
doaj
, 2010 Green/cream enamelled tinware cake tin (circular) with hinged lid, 'CAKES' on side. Date: 1950 - 1959 (circa) - from the The Betty Smithers Design Collection at Staffordshire University.
The Betty Smithers Design Collection at Staffordshire University +1 more
core
Purification and concentration of model viruses using single‐pass tangential flow filtration
Biotechnology Progress, EarlyView.Single‐pass TFF was developed for an enveloped and non‐enveloped virus for use in continuous downstream purification processes. Enveloped virus was concentrated and purified. Abstract The vaccine and viral vector industry is growing at an accelerated rate.
Luis Alberto Mejía‐Manzano +6 more
wiley +1 more source
Journal of Consumer Behaviour, EarlyView.ABSTRACT Many brands have added highly incongruent products to their product lines, such as Lay's Chicken and Waffles Potato Chips, Blueberry Cheerios, and Carrot Cake Oreos. This paper investigates how highly incongruent products influence the choice of pre‐existing items in the product line.
Brittney Stephenson +4 more
wiley +1 more source
Journal of Medicinal Plants, 2012 Background: Oxidation of lipids causes reduction of different properties of products that contains lipids. Nowadays, there is a growing demand for the natural antioxidants due to the harmful effects of synthetic antioxidants such as BHA, BHT and TBHQ.
Z Sabouri +3 more
doaj
Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis
FoodsDespite the nutritional and environmental benefits of pulses, their incorporation into bakery products has been impeded by their characteristic off-flavour. This study characterizes five pulses (faba bean, chickpea, whole lentil, split pea and pinto bean)
Ine Heetesonne +6 more
doaj +1 more source
ChemFoodChem, EarlyView.This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi +4 more
wiley +1 more source
Water‐based drilling fluids formulated with mature fine tailings
The Canadian Journal of Chemical Engineering, EarlyView.Abstract Mature fine tailings (MFT) are persistent, highly stable colloidal suspensions generated as byproducts of bitumen extraction from oil sands. Given their environmental risks, identifying viable applications for MFT could reduce their accumulation while offsetting natural resource use.
Haichao Li +2 more
wiley +1 more source