Results 131 to 140 of about 29,068 (237)
Food Chemistry: XThis study investigates the potential of Australian Traditional foods as novel sources of natural colourants for food applications, employing untargeted metabolomics and chemometrics.
Thomas Owen Hay +2 more
doaj +1 more source
New Zealand Journal of Crop and Horticultural Science, Volume 54, Issue 1, March 2026.Pulsatilla tongkangensis, an endemic species growing in the limited areas in Korea, is considered endangered species, and is growing in sympatric with P. koreana enabling natural hybridization. To characterize the true to the type of P. tongkangensis, we integrated morphological traits and molecular analyses of the nuclear ribosomal ITS (nrITS) and the
Hyun Min Kim +3 more
wiley +1 more source
Ingeniería Mecánica, 2015 En este trabajo se presentan los resultados de un sistema servocontrol visual de un brazo robótico de seis grados de libertad. Para esto, se utiliza una red neuronal de tipo feed forward, entrenada por back propagation, para determinar la distancia entre
Germán Buitrago Salazar +1 more
doaj
Packaging Technology and Science, Volume 39, Issue 3, Page 257-270, March 2026.PET trays pose recycling challenges due to multilayer structures with polyethylene (PE) tie‐layers and barrier materials. In this study, a delamination process using a hot alkaline solution was applied to postindustrial multilayer PET/PE thermoforming waste to recover PET flakes and produce sheets.
Isabela F. A. Daras +6 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.Process of obtaining peanut protein isolate from South American peanuts, highlighting extraction optimization and its potential as a sustainable functional food ingredient. ABSTRACT The agri‐food industry seeks sustainable and plant‐based protein sources that valorize industrial by‐products to meet the nutritional demands of the growing population and ...
Amadeo O. Martín Costa +6 more
wiley +1 more source
ChemPlusChem, Volume 91, Issue 2, February 2026.Iron gall inks percipitates (right), and mockups upon artificial ageing (left) Iron gall inks (IGIs) played a central role as a writing medium in Western countries, leaving behind a vast legacy and significant conservation challenges. This study presents a twofold methodological approach to investigate the physicochemical behaviour of IGI‐based ...
Margarida Nunes +9 more
wiley +1 more source
eFood, Volume 7, Issue 1, February 2026.Physicochemical, rheological, and functional properties of treated Irvingia gabonensis kernels from Eastern Cameroon. ABSTRACT This study aimed to investigate and assess the effects of cooking treatments on the techno‐functional properties of Irvingia gabonensis kernels. Roasting, smoking, and solar drying were the main processing methods used.
Ulrich Landry Kamdem Bemmo +6 more
wiley +1 more source
Acta Universitaria, 2012 Nowadays many industries want to replace synthetic dyes by natural, due to its harmful effects and the high contamination of the environment. Dactylopius coccus Costa (cochineal) is an insect to obtain natural products that are used as dyes.
Lorena Vargas Rodríguez +3 more
doaj
Journal of Food Science, Volume 91, Issue 2, February 2026.ABSTRACT Anthocyanins, valued for their health‐promoting properties and their role as natural pigments, are highly susceptible to degradation, highlighting the need for strategies to improve their stability. Biopolymer‐based systems are an alternative for interacting with and safeguarding these bioactive compounds.
Camila Yamashita +7 more
wiley +1 more source
Coloration Technology, Volume 142, Issue 1, Page 67-74, February 2026.Abstract There is a growing demand in the printing industry for pigment‐based inks with excellent lightfastness and rub resistance qualities. In this work, a novel ink with the formulation ethyl 2‐[4‐(1,3,4‐oxadiazole‐2(3H)‐thione‐5‐yl)phenylhydrazono]‐3‐oxobutyrate (OXKT) was prepared as a pigment and its printability was investigated for use in ...
Ahmet Akgül +3 more
wiley +1 more source