Results 71 to 80 of about 561,877 (305)
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 +7 more
wiley +1 more source
Production of pasta from Moringa leaves _ oat _ wheat composite flour
The objective of this study was to produce pasta from the composite flour of wheat, oat, and moringa leaves and to evaluate the effect of blending proportion of the individual flour on the physico-chemical properties and sensory qualities of pasta ...
Marido Getachew, Habtamu Admassu
doaj +1 more source
The Effect of Concentration and Old Mixing Cider of Bilimbi (Averrhoa Bilimbi L.) on Changes in Quality Waste Cooking Oil From Fried Trader [PDF]
Fried traders tend to use waste cooking oil, a waste cooking oil is without never replaced and only add some new cooking oil in waste cooking oil. Waste cooking oil to frying can lead to the emergence of free radicals that very dangerous for health ...
Kandari, A. (Adelia) +1 more
core
Enhanced Endoscopic Internal Drainage of Gastric Abscess Through Additively Manufactured Stents
Postoperative gastric leaks are often treated with off‐label biliary double‐pigtail stents, yet conventional extruded designs are not optimized for leak anatomy, can migrate, and may limit abscess evacuation. PETALS is introduced to optimize transmural drainage geometry and enable patient‐specific 3D‐printable stents.
Parima Phowarasoontorn +14 more
wiley +1 more source
Effect of sous vide cooking combined with bromelain on beef tenderness and eating quality
To enhance beef tenderness and eating quality, this study optimized the sous vide (SV) cooking process combined with bromelain treatment using response surface methodology.
Wei Huang +12 more
doaj +1 more source
Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks [PDF]
We used 162 inside rounds to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler Shear force (WBS, tenderness).
George-Evins, C.D. +3 more
core +2 more sources
QUALITY EVALUATION OF QUICK COOKING BASMATI RICE [PDF]
ABSTRACTBasmati rice is valued for its flavor and long, bold grains. Traditionally this variety of rice demands a special cooking method of pre‐soaking, boiling with an optimum amount of water and spreading for cooling. The technology to develop Quick Cooking Rice (QCR) hitherto used for nonscented rice has been extended to basmati rice, and the effect
M.N. RAMESH +2 more
openaire +1 more source
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
Triply‐twinned architected lattices transform deformation from bending to stretching of struts, delivering up to threefold increases in stiffness and strength across polymeric and metallic systems. High‐resolution synchrotron XCT and image‐based simulations reveal how meta‐grain architecture, defects, and AM build orientation govern failure pathways ...
David McArthur +7 more
wiley +1 more source
Review of Functional Markers for Improving Cooking, Eating and the Nutritional Qualities of Rice
After yield, quality is one of the most important aspects of rice breeding. Preference for rice quality varies among cultures and regions; therefore, rice breeders have to tailor the quality according to the preferences of local consumers.
Wendy Chui Phing Lau +7 more
doaj +1 more source

