Results 141 to 150 of about 123,098 (352)
Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
wiley +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Chemical and Microbiological Studies on Some Agricultural Waste of Sesame (sesamum indicum) Plant [PDF]
Food Technology Research JournalThis study investigated the chemical composition, antioxidant and antimicrobial activity of some sesame plant parts such as stems, leaves and fruit covers.
Aziza, A. Salah-Eldin
doaj
Stabilization/solidification treatments for filter cake, a by-product of asphaltene gasification
, 2012 Filter Cake, which contains leachable nickel and vanadium above the criteria in the Alberta Waste Control Regulation, is produced at an oil sands facility operated by Nexen Inc. and is currently being disposed in a landfill. Bench scale and field tests
Bower, Charles
core
Feminist Anthropology, EarlyView.Abstract This article advances three claims regarding the matrilineal organization of Wiradjuri society in central New South Wales. Drawing on the late nineteenth and early twentieth century ethnographic record, it demonstrates that Wiradjuri descent, totem, moiety identity, and ceremonial authority were and are matrilineally organized, despite ...
Jessa Rogers
wiley +1 more source
Effect of rice microgreen powder and microbial transglutaminase on the baking characteristics, microstructure and functional properties of sponge cake [PDF]
Hossein Jooyandeh +2 more
openalex +1 more source
Bioavailability through lactic fermentation in millet for combating hidden hunger
Food Biomacromolecules, EarlyView.Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan +3 more
wiley +1 more source
Improving stamped coal cake strength using chemical binders: Implications for resource efficiency in coke-making technology [PDF]
Agata Czardybon +7 more
openalex +1 more source
Food Biomacromolecules, EarlyView.Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya +3 more
wiley +1 more source