Results 51 to 60 of about 693,849 (295)

Microstructural Evolution and Vacancy Defect Formation in Mn–Mo–Ni RPV Steel Under Low Cycle Fatigue: Insights From EBSD and PALS

open access: yesAdvanced Engineering Materials, EarlyView.
Low‐cycle fatigue damage in Mn–Mo–Ni reactor pressure vessel steel is examined using a combined electron backscatter diffraction and positron annihilation lifetime spectroscopy approach. The study correlates texture evolution, dislocation substructure development, and vacancy‐type defect formation across uniform, necked, and fracture regions, providing
Apu Sarkar   +2 more
wiley   +1 more source

Antioxidant Effect of Buckwheat Hulls Flavonoid Extract in Cereal Bars and Its Impact on Storage Stability

open access: yesLiang you shipin ke-ji
To systematically evaluate the compositional characteristics of buckwheat hull flavonoid extract(BHF) and its antioxidant function within a cereal bar system, this study comprehensively analyzed the primary active components, effects on storage stability,
WANG Xiao-ya   +5 more
doaj   +1 more source

Advances in probiotic incorporation into cereal-based baked foods: Strategies, viability, and effects–A review

open access: yesApplied Food Research, 2023
Probiotic foods are widely consumed due to their health benefits. Foods with high daily intake, such as cereal-based products, are good vehicles to supplement probiotics.
Emma Mani-López   +2 more
doaj   +1 more source

[Development of cereal bar with pineapple skin].

open access: yesArchivos latinoamericanos de nutricion, 2012
The cereal bars are multi-component products consisting of cereals, dried fruit and syrup binder and may be added to the consumable parts of fruits and vegetables which usually are not exploited and have high nutritional value, thereby reducing food waste.
Renata Siqueira Fonseca   +3 more
openaire   +2 more sources

Current and emerging trends in cereal snack bars: implications for new product development

open access: yesInternational Journal of Food Sciences and Nutrition, 2022
The change in consumers' lifestyle promoted "snackification" favouring the commercialisation of on-the-go products such as cereal bars (CBs). Manufacturers are encountering challenges to develop healthy, natural, tasty, and affordable CBs. This article focuses on production methods, the current and emerging market trends, and practical implications for
Fatma Boukid   +6 more
openaire   +5 more sources

Density Measurement of Irradiated and Nonirradiated Zirconium Oxide by Ptychographic X‐Ray Computed Tomography (PXCT)

open access: yesAdvanced Engineering Materials, EarlyView.
Mass density governs the protective behavior of oxide layers on nuclear fuel cladding. Ptychographic X‐ray computed tomography measures zirconium oxide grown on Zircaloy‐4 under reactor and autoclave conditions, revealing nearly identical bulk densities of 5.1 ± 0.80 g cm−3.
Okan Yetik   +9 more
wiley   +1 more source

A Pilot Approach Investigating the Potential of Crop Rotation With Sainfoin to Reduce Meloidogyne enterolobii Infection of Maize Under Greenhouse Conditions

open access: yesFrontiers in Plant Science, 2021
Root-knot nematodes (RKNs) are one of the most important plant-parasitic nematodes of cereal crops in sub-Saharan Africa. This study was designed to evaluate the rotation effects of different cultivars of sainfoin (Esparsette, Perly, Taja and Visnovsky),
Milad Rashidifard   +4 more
doaj   +1 more source

Influence of Scan Strategies in Electron Beam Powder Bed Fusion on Solidification, Microstructure, and High‐Temperature Compressive Properties of γ′‐Strengthened Inconel 738LC

open access: yesAdvanced Engineering Materials, EarlyView.
Experiments and thermophysical simulations were conducted to investigate the electron beam powder bed fusion electron beam (PBF‐EB/M) process for the γ′‐strengthened nickel‐based superalloy Inconel 738LC. The results demonstrate the impact of process‐induced microstructural variations on high‐temperature mechanical behavior, providing a basis for ...
Jan Niklas Petenati   +11 more
wiley   +1 more source

Cereal bar with added chayote peel flour: physico-chemical and sensory characteristics among children

open access: yesSemina: Ciências Biológicas e da Saúde, 2015
The study aimed to verify the sensory acceptability of traditional cereal bars and cereal bars added with chayote peel flour, and determine the physico-chemical compositions of their formulations.
Tatiane Wendler de Cristo   +5 more
doaj   +1 more source

Refinery of Gamma- Aminobutyric Acid (GABA) from the Fermentation of Rice Bran Extract by Ultrafiltration

open access: yesChemical Engineering Transactions, 2020
Gamma- Aminobutyric Acid (GABA) has been known as a bioactive related to the hyperglycemia, boosting the immune system, lowering blood pressure, inhabitation of development of cancer cells and assists the treatment of anxiety disorders.
Dat Quoc Lai, Tam Thanh Pham
doaj   +1 more source

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