Results 101 to 110 of about 249,758 (364)
Food and Nutrition Bulletin, 2018 Background: Production of rice and wheat increased dramatically in India over the past decades, with reduced proportion of coarse cereals in the food supply.
R. DeFries +8 more
semanticscholar +1 more source
Low‐Activation Compositionally Complex Alloys for Advanced Nuclear Applications—A Review
Advanced Engineering Materials, EarlyView.Low‐activation compositionally complex alloys (LACCAs) are advanced metallic materials primarily composed of low‐activation elements, offering advantages such as rapid compliance with operational standards and safe recyclability. This review highlights their potential for extreme high‐temperature irradiation environments as structural materials for ...
Yangfan Wang +8 more
wiley +1 more source
Probiotic lactic acid bacteria in biotechnology and the food industry: A review
Czech Journal of Food SciencesThis review explores the diverse applications and health benefits of probiotic lactic acid bacteria (LAB) through biotechnological applications in the food industry.
Damla Avci +4 more
doaj +1 more source
Advanced Engineering Materials, EarlyView.Laser surface texturing significantly improves the corrosion resistance and mechanical strength of 3D‐printed iron polylactic acid (Ir‐PLA) for marine applications. Optimal laser parameters reduce corrosion by 80% and enhance tensile strength by 25% and ductility by 15%.
Mohammad Rezayat +6 more
wiley +1 more source
Crystallinity of starch, food composition, and digestibility of starch
Czech Journal of Food SciencesStarch granules in their native state are insoluble and semi-crystalline. There are three forms of starch/amylopectin in nature: A, B, and C: in cereals (A), tubers and high amylose starches (B), and some varieties of peas and beans (C).
Evžen Šárka +2 more
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Advanced Engineering Materials, EarlyView.This article investigates optimal processing conditions for the laser‐based powder bed fusion of WE43. To limit the interaction with remaining oxygen, a 3 vol% hydrogen admixture to the inert gas is investigated. Furthermore, heat treatments are investigated in the range of 250–350 °C for 48 h.
Arvid Abel +9 more
wiley +1 more source
Glycaemic Index of Bakery Products and Possibilities of Its Optimization
Applied SciencesCommon bakery and many other cereal products are characterised by high glycaemic index values. Given the increasing number of people suffering from type 2 diabetes at a very young age, technological approaches to reduce the glycaemic index of cereal ...
Pavel Skřivan +6 more
doaj +1 more source
Phytic acid and the rickets-producing action of cereals [PDF]
, 1939 Douglas Creese Harrison, Edward Mellanby
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Advanced Engineering Materials, EarlyView.This study explores aerosol jet‐printed (AJP) surface roughness, its effects on the performance of microwave electronics, and its process contributors. First, an electromagnetic model is vetted for AJP's unique roughness signature. Simulations are built which show process‐induced roughness is as significant as conductor resistivity in driving microwave
Christopher Areias, Alkim Akyurtlu
wiley +1 more source