Results 51 to 60 of about 136,801 (297)

From Food to Power: Hydrogel Thermoelectrics for Ingestible Electronics

Advanced Functional Materials, EarlyView.
We introduce a fully edible thermoelectric–electrochromic platform that harvests heat from food and converts it into a visible color change. N‐type and p‐type hydrogel thermoelectric generators connected in series power anthocyanin‐based electrochromic displays, demonstrating the feasibility of safe, biodegradable, ingestible systems for on‐food ...
Antonia Georgopoulou, Bokeon Kwak, Dario Floreano, Esther Amstad   +3 more
wiley   +1 more source

Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

Antioxidants, 2016
The objective of this study was to determine the effect of tannic acid (TA) on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1) control (none added), (2) 2.5 ppm TA, (3) 5 ppm TA, (4) 10
Marwan Al-Hijazeen, Eun Joo Lee, Aubrey Mendonca, Dong Uk Ahn   +3 more
doaj   +1 more source

Coacervates Made of Elastin‐Like Polypeptides Fused with Melanocyte‐Stimulating Hormone and Monocyte Chemoattractant Protein Enhance Skin Wound Healing in Spinal Cord‐Injured Mice

Advanced Healthcare Materials, EarlyView.
Pressure skin wounds are frequent complications after spinal cord injury (SCI), with impaired healing due to vascular and immune deficits. Elastin‐like polypeptides (ELP) fused to α‐MSH (MSH‐ELP) or MCP‐1 (MCP‐ELP) are developed and tested on these wounds. The resulting nanoparticles are non‐toxic and bioactive, and they enhance macrophage recruitment,
Suneel Kumar, Dhruv Patel, Greeshma Manjunath, Shashank Madhavan, Ashley Mathew, Dnyaneshwari Rananavare, Jahnavi Shah, Francois Berthiaume   +7 more
wiley   +1 more source

Nutritional, physical, and flavour properties of cooked marinated meat products

Food Science of Animal Products, 2023
Protein, fat, shear force, color, and chewiness were the primary factors to evaluate the characteristics of cooked marinated meat products. Overall contents of protein and fat of cooked marinated meat products in black pigs (144.0 g/100 g) were higher ...
Haitang Wang, Shouwei Wang, Yan Zhao, Rui Li, Qiang Li, Xitao Jing, Xiance Liu, Hai Liu, Junna Yang, Hao Zou, Jiapeng Li   +10 more
doaj   +1 more source

Stable Protein‐Based G‐Quadruplex‐Derived Supramolecular Bioinks as Tunable ECM‐Mimetic Constructs Assembled by Combining Non‐Covalent and Covalent Strategies

Advanced Materials, EarlyView.
Harnessing the synergistic interplay of supramolecular self‐assembly, under macromolecular crowding conditions, and enzymatic‐mediated covalent crosslinking toward a stable protein‐based G‐quadruplex‐derived supramolecular bioink. This bioinspired strategy enables the biofabrication of complex and tunable ECM‐mimetic constructs, providing a platform ...
Vera Sousa, Rita Sobreiro‐Almeida, Bart W. L. van den Bersselaar, E. W. Meijer, Ghislaine Vantomme, João Borges, João F. Mano   +6 more
wiley   +1 more source

Additive Manufacturing of Patient‐Specific Intracranial Aneurysm Cell Culture Models

Advanced Materials Technologies, EarlyView.
Patient‐specific intracranial aneurysm models were fabricated using chocolate moulding, 3D printed water‐soluble cores, and direct resin 3D printing. Moulding PDMS around sacrificial cores made of chocolate or 3D printed water‐soluble resin yielded accurate, expandable, and endothelializable models that outperformed resin‐based approaches.
Chloe M. de Nys, Jaimee‐Lee Wood, James I. Novak, Danilo Carluccio, Craig D. Winter, Ashley R. Murphy, Mark C. Allenby   +6 more
wiley   +1 more source

Physicochemical, Organoleptic and Nutritional Properties of Nila (Oreochromis niloticus) Pekasam at Different Concentrations of Cooked Rice

International Journal of Food Studies
Pekasam is a traditional fermented fish dish from West Kalimantan, prepared using salt and cooked rice. However, the optimal concentration of cooked rice for making pekasam is unknown.
Entin Daningsih, Titin S.Pd.Si., M.Si., Friza Isnaeni   +2 more
doaj   +1 more source

Effects of labeling and consumer health trends on preferred ground beef color characteristics, fat content, and palatability in simulated retail display [PDF]

, 2017
Nutritional concerns and attempts to limit fat in the diet over the past decades have impacted the protein market, decreasing red meat consumption as well as prompting the advent of lean and extra lean ground beef.
Pohlman, Fred W, II
core   +2 more sources

Variability in Color, Cooking Times, and Internal Temperature of Beef Patties under Controlled Cooking Conditions

Journal of Food Protection, 1996
Four studies were performed to document the variability in cooking properties of beef patties when considerable control was exerted on several cooking procedures. Two replications of beef patties produced from the same facility, to the same fat content (10%), and with similar raw materials were panfried to internal temperatures of 68, 71 or 74°C.
Martha Neale, Liu, Bradford W, Berry
openaire   +2 more sources

High Humidity Exacerbates Psoriasiform Skin Disease Relapse by Increasing Tissue‐Resident Memory T Cells via Altering Skin Microbiota

Advanced Science, EarlyView.
We demonstrated that high humidity worsened psoriasis relapse in murine psoriasiform skin inflammation by increasing skin‐resident memory CD8+ cells via upregulating IL‐15Rα on keratinocytes. The increases in IL‐15Rα and memory CD8+ cells were attributed to S. nepalensis and its metabolite ADMA in skin exposed to high humidity.
Chun‐Ling Liang, Yuchao Chen, Chuanjian Lu, Huazhen Liu, Fenglian Qin, Sisi Dai, Feifei Qiu, Haiming Chen, Weihui Lu, Jonathan S. Bromberg, Zhenhua Dai   +10 more
wiley   +1 more source