Results 41 to 50 of about 1,444 (174)

Exergy‐Based Simulation and Optimization of Multiagent MSW Gasification for Sustainable Energy Recovery Using Aspen Plus

Energy Science &Engineering, EarlyView.
ABSTRACT Thermochemical gasification is one of the most efficient methods for producing solid waste synthesis gas. Therefore, to predict and analyze the process of gasification of municipal solid waste (MSW) in a downdraft fixed‐bed gasification reactor with a thermal capacity of 2.1 kW, a comprehensive numerical modeling approach based on Gibbs free ...
Mohammad Reza Gharib, Payam Danesh, Ali Delarami   +2 more
wiley   +1 more source

Structural and Functional Stability of Natural Actomyosin From Freshwater Snail (Bellamya bengalensis): Unraveling Thermal and pH Effects

Food Chemistry International, EarlyView.
Natural actomyosin from B. bengalensis exhibited maximum solubility (∼69.9%) at 40°C and stability near neutral pH, with minimum solubility at pH 4. Surface hydrophobicity and emulsifying activity peaked at 50°C, whereas Ca2+‐ATPase and foaming peaked at 40°C. DSC and SDS–PAGE confirmed denaturation above 40°C.
Krishan Kumar Yadav, Naresh Kumar Mehta, Sanjeev Sharma, M. Bhargavi Priyadarshini, Himanshu Priyadarshi, Prasenjit Pal, Harjeet Nath, Sneha Chaudhury   +7 more
wiley   +1 more source

Morphological Map Analysis in Design Cashew Sheller (Kacip) As a Creative Proccess to Produce Design Concept

International Journal of Applied Sciences and Smart Technologies, 2019
The design of cashew nut or cashew nut sheller uses appropriate or low technology with consideration of low cost for tool material. This pengkacip tool will be used at Ngudi Koyo, Imogiri, Bantul, Yogyakarta.
Bertha Bintari Wahyujati
doaj   +1 more source

CNSL, a Promising Building Blocks for Sustainable Molecular Design of Surfactants: A Critical Review

Molecules, 2022
Surfactants are crystallizing a certain focus for consumer interest, and their market is still expected to grow by 4 to 5% each year. Most of the time these surfactants are of petroleum origin and are not often biodegradable.
Audrey Roy, Pauline Fajardie, Bénédicte Lepoittevin, Jérôme Baudoux, Vincent Lapinte, Sylvain Caillol, Benoit Briou   +6 more
doaj   +1 more source

Advances in organic UV filters for sunscreens over the past decade

Photochemistry and Photobiology, EarlyView.
Highlighted organic UV filter frameworks that have been described for sunscreens over the past decade divided into three groups: derivatives of or inspired by approved organic UV filters, natural product‐based compounds, and miscellaneous. Abstract Ultraviolet (UV) radiation is a major environmental factor in photoaging, erythema, and skin cancer ...
Gabriela Zanella Marcon, Maria Carolina Theisen, Andressa Motta Castro, Giovana Jones Radke, Fernando Fumagalli   +4 more
wiley   +1 more source

Synthesis of a Grease Thickener from Cashew Nut Shell Liquor

Molecules, 2023
Thickener, also known as a gelling agent, is a critical component of lubricating greases. The most critical property of thickener, temperature resistance, is determined by the molecular structure of the compounds. Currently, all high-temperature-resistant thickeners are based on 12-hydroxystearic acid, which is exclusively produced from castor oil ...
Son A. Hoang, Khanh D. Pham, Nhung H. Nguyen, Ha T. Tran, Ngoc Hoang, Chi M. Phan   +5 more
openaire   +3 more sources

A Comprehensive Review of Cashew By-Products in Animal Feed: Nutritional Potential, Processing, Safety, Microbiome Impacts, and Sustainability

Turkish Journal of Agriculture: Food Science and Technology
Cashew by-products, including cashew nut shell (CNS), cashew apple, and cashew apple pomace, are underutilized resources that contribute to environmental pollution in cashew-producing regions. This review synthesizes studies (2015–2024) to evaluate their
Mikail Yeniçeri, Ayşe Gül Filik, Gökhan Filik   +2 more
doaj   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

Autoclaved Peanuts Exhibit Reduced Immunoglobulin E Binding and Improved Oral Tolerability

Allergy, Volume 81, Issue 6, Page 2133-2144, June 2026.
This study evaluates the effects of heat and pressure autoclaving on peanut proteins, IgE binding, and oral tolerability. Heat and pressure autoclaving breaks down peanut proteins and allergens, contributing to reduced peanut‐specific IgE binding. Autoclaved peanuts are associated with decreased skin test reactivity and greater oral tolerability in ...
Casey G. Cohen, Diana Toscano‐Rivero, Eisha A. Ahmed, Adnan Al Ali, Wei Zhao, Danbing Ke, Duncan Lejtenyi, Liane Beaudette, Hana Chazbey, Abdulaziz S. Alrafiaah, Carmen H. Li, Kurt Dejgaard, Albert M. Berghuis, Bertrand J. Jean‐Claude, Christine McCusker, Thomas Eiwegger, Moshe Ben‐Shoshan, Bruce D. Mazer   +17 more
wiley   +1 more source