Results 31 to 40 of about 38,970 (264)
Foods, 2022 Gluten-free and ketogenic bakery products are gaining momentum. This study aims to develop a better understanding of the nutritional quality of gluten-free bakery products labeled ketogenic and/or low-carb.
Nicola Gasparre +3 more
doaj +1 more source
Foods, 2023 The increasing demand for functional foods has pushed the food industry to produce fiber-enriched products. In this study, rheological, microstructural, physicochemical, and functional characteristics were investigated for whole proso millet dough and ...
Jing Xiao +6 more
doaj +1 more source
Ciência Rural, 2018 : Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed.
Mônica Ikeda +5 more
doaj +1 more source
The Potential Use of Synbiotic Combinations in Cereal-Based Solid Food Products—A Review
Biology and Life Sciences Forum, 2023 To date, the most commonly used probiotics in potential synbiotic combinations (SCs) in cereal-based solid food (CSF) products belong to the Lactobacillaceae family.
Gamze Nil Yazici +4 more
doaj +1 more source
The EMBO Reports, 2014 In the past year or so, I have devoted a lot of time to compiling manuscripts that incorporate outputs from genome‐wide screens or profiles, which has required a lot of manual inspection of database entries. While those who work in computational biology may groan and advise me to let data‐mining tools do the work—and do it more accurately ...
openaire +2 more sources
Social Sciences and Humanities OpenEmile Durkheim (1858–1917) believed that mechanical solidarity–a type of social solidarity that emerges from the homogeneity of actors' social realities–is only able to flourish in traditional societies.
Samantha B. Cake, JoEllen Pederson
doaj +1 more source
From Food to Power: Hydrogel Thermoelectrics for Ingestible Electronics
Advanced Functional Materials, EarlyView.We introduce a fully edible thermoelectric–electrochromic platform that harvests heat from food and converts it into a visible color change. N‐type and p‐type hydrogel thermoelectric generators connected in series power anthocyanin‐based electrochromic displays, demonstrating the feasibility of safe, biodegradable, ingestible systems for on‐food ...
Antonia Georgopoulou +3 more
wiley +1 more source
Advanced Healthcare Materials, EarlyView.A biocompatible sodium alginate‐based hydrogel is developed as a next‐generation submucosal lifting agent intended for EMR and ESD. The optimized formulation exhibits a composition devoid of endotoxins, high viscosity, demonstrates reliable injectability, and ensures prolonged mucosal elevation.
Iram Maqsood +9 more
wiley +1 more source
Advanced Healthcare Materials, EarlyView.This study explores how the brain responds to implants of different properties. Hydrogels with various mechanical properties and pore sizes were implanted in adult rat brains. It is observed that hydrogels with mechanical property closely matched to the brain and 40 µm pore size elicit a pro‐healing response from the brain by modulating the immune ...
Ian Dryg +8 more
wiley +1 more source
Transformations of the energy supply sector towards EU’s net-zero goal
Environmental Research: EnergyThis study explores the implications of technology availability constraints on the decarbonisation pathways of the EU power sector, drawing on scenario results from five European energy supply models: MEESA, LIMES, ENERTILE, ACSG, and OSeMBE.
Maro Baka +11 more
doaj +1 more source