Results 41 to 50 of about 7,721,428 (246)
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 +3 more
wiley +1 more source
Technological quality of common bean landraces from organic cropping system
Revista de Ciências AgroveterináriasBeans are an important constituent of the Brazilian diet, and the search for cultivars with good culinary characteristics and adapted to the place of cultivation is necessary.
Kali Simioni +3 more
doaj +1 more source
, 2014 I am a Spaniard with a passion for food.I\u27ve always loved cooking, a skill that I learnt from an early age helping my mum in the kitchen. Over the years my cooking skills have been perfected cooking for family and friends and also working in Food ...
Cooking Spain
core
Advanced Materials, EarlyView.Metal‐free carbon catalysts enable the sustainable synthesis of hydrogen peroxide via two‐electron oxygen reduction; however, active site complexity continues to hinder reliable interpretation. This review critiques correlation‐based approaches and highlights the importance of orthogonal experimental designs, standardized catalyst passports ...
Dayu Zhu +3 more
wiley +1 more source
Utilization of Chia Seeds Powder in Wet Noodle Substituted with Modified Cassava Flour
Caraka Tani: Journal of Sustainable AgricultureThe Indonesian food industry needs to utilize local food commodities as an alternative to wheat, supporting local farmers as part of sustainable agriculture.
Intan Cidarbulan Matita +2 more
doaj +1 more source
Storage Stability of Durum Wheat Pasta Enriched with Seaweeds Flours
Foods, 2021 The enrichment of semolina pasta with nutritionally rich ingredients has been targeted as a health strategy in recent years. In this work, the storage stability of seaweed-enriched pasta was assessed at different combinations of temperature and relative ...
Ana Ramalho Ribeiro +3 more
doaj +1 more source
Impact of cooking on the protein quality of Russet potatoes
Food Science & Nutrition, 2023 AbstractDespite being low in crude protein, on a fresh weight basis, given their overall contribution to the North American diet, potatoes contribute approximately 2%–4% of the population's protein intake. However, the quality of the protein remains ill‐defined. To that end, Russet potatoes were secured and subjected to various cooking conditions (raw [
Taryn Bailey +3 more
openaire +2 more sources
Rab1A Promotes Hepatic Steatosis by Suppressing Mitophagy via the Raf‐1/ERK1/2/PINK1 Signaling Axis
Advanced Science, EarlyView.Why does fat accumulate in the liver? Our study reveals Rab1A as the molecular switch that silences the cell's mitochondrial cleanup crew. Turning Rab1A off reactivates mitophagy, clears excess fat, and reverses fatty liver disease in mice—offering a promising new therapeutic target for MASLD, a growing global health challenge.
Li Zhang +9 more
wiley +1 more source
Interrelationship Among Grain Quality Characteristics in Various Egyptian Rice Cultivars [PDF]
Journal of Plant ProductionA key goal of rice breeding initiatives is to produce new cultivars that exhibit superior grain quality. This investigation assessed the characteristics of grain quality in four rice varieties and examined their interrelations.
K. Abdelsalam, Germine Abou El-Soud
doaj +1 more source
Frontiers in Nutrition, 2022 Mung bean proteins (MBPs) are highly nutritious food ingredients, but their lack of gluten limits their use in staple foods such as noodles. In this study, MBPs were modified by hydrothermal treatment, and their gel properties and the major structural ...
Jingjing Diao +5 more
doaj +1 more source