Results 251 to 260 of about 268,029 (346)

Incorporation of Coconut Fibers Into Clay‐Based Mortars: A Study on Mechanical and Microscopic Behavior

International Journal of Ceramic Engineering &Science, Volume 8, Issue 2, March 2026.
Clay‐based mortar reinforced with coconut fibers showed improved flexural strength and promising mechanical performance, despite shrinkage‐induced cracks. The study highlights the potential of using waste and natural fibers in eco‐efficient mortars, emphasizing the importance of curing and moisture control.
Gabriela Machado Guimarães Ferreira, Sebastião Ribeiro   +1 more
wiley   +1 more source

Co-Formulation of Edamame-Based Beverage with Coconut Derivatives Enhances Nutritional Quality, Antioxidant Capacity, Flavor Profile, and Physical Stability. [PDF]

Foods
Klinmalai P, Promhuad K, Srisa A, Sathawarintu A, Harnkarnsujarit N.   +4 more
europepmc   +1 more source

Recent Insights on Synthesis, Stability, and Complexities of Water‐in‐Oil Pickering Emulsion: From Theory to Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley   +1 more source

Correction: Chen et al. Evolutionary Insights and Flowering Regulation of <i>SPLs</i> in Coconut Palm. <i>Plants</i> 2025, <i>14</i>, 2532. [PDF]

Plants (Basel)
Chen R, Feng Y, Zhou J, Wang Y, Zhang F, Rehman S, Yang Z, Lao Z, Xu H, Xiao Y, Luo J, Xia W.   +11 more
europepmc   +1 more source

Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization

Food Frontiers, Volume 7, Issue 2, March 2026.
Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng, Caili Zhang, Shuying Li, Yayuan Xu, Yaqiong Wan, Hansong Yu, Fengzhong Wang, Jianghua Cheng   +7 more
wiley   +1 more source

Nutritional Profiling and Glycemic Index Assessment of a Soup Powder Formulation From Squash, Green Banana, Black Beans, and Coconut. [PDF]

Int J Food Sci
Doline GTR, Adelaïde DM, William DA, Fideline TM, Roland Jethro EMN, Solange LM, Modestine KSM, Inocent G.   +7 more
europepmc   +1 more source

Major threats to coconut genetic resources. Chapter 1. Introduction to the Global Coconut Strategy [PDF]

, 2018
Hegde, Vinayaka, Omuru, Eric, Pilet, Fabian   +2 more
core  

Plant‐Derived Oleosomes: Biotechnological Advancements on the Composition, Membrane Proteins, and Food and Pharmaceutical Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
Plant‐derived oleosome; structural morphology, extraction, oleosome‐membrane proteins extraction, fabrication techniques, and cutting‐edge food and pharmaceutical applications. ABSTRACT Oleosomes are spherical subcellular organelles comprising triacylglycerols and sterol esters (lipid core) surrounded by a specialized monolayer membrane, composed of ...
Zafarullah Muhammad, Abdullah, Buntora Pasaribu, Shahzad Farooq, Sohail Khan, Rabia Ramzan, Warda Mustfa, Francis Padi Lamptey   +7 more
wiley   +1 more source

Integrating traditional and herbal medicine into heatwave resilience and care. [PDF]

Front Pharmacol
Manoj ML, Akula KK, Hegde H, Roy S.
europepmc   +1 more source

Cocos nucifera (with a focus on Oceania) [PDF]

, 2018
Batugal, Pons, Bourdeix, Roland
core