Results 31 to 40 of about 17,449 (255)

The application of natural organic compounds in bakery industry [PDF]

Hemijska Industrija, 2010
Investigations include the analysis of the impact of commercial products: complex additive (0.1, 0.3, and 0.5%), L-ascorbic acid (0.002, 0.004 and 0.012%), diacetyl ester of tartaric acid with monoglycerides (DATEM E472e, 0.1, 0.3, and 0.5%), α-amylase ...
Davidović Dejan N., Dodić Siniša N., Mastilović Jasna S., Dodić Jelena M., Popov Stevan D., Lazić Miodrag L.   +5 more
doaj   +1 more source

Large‐Scale In Situ Formation Perovskite Quantum Dots/Elastomer Composite for High‐Performance White Light‐Emitting Diodes

Advanced Science, EarlyView.
A solvent‐free, open‐mill shear protocol nucleates 2.6 nm CsPbBr3 QDs uniformly within brominated butyl rubber. The emitters showed 91% PLQY, 1189 ns lifetime, and > 90% retention after 30‐day ambient storage and water immersion, respectively. Board‐to‐board forms 17 × 17 cm2 flexible films for 132% NTSC white LEDs, scintillators, and stretchable ...
Yuxian Su, Shirong Yu, Hao Shen, Dongdong Kang, Beibei Wang, Xuebin Yu, Yongyin Kang   +6 more
wiley   +1 more source

Effect of Electrochemically Activated Water on the Quality Indicators of Dough and Wheat Flour Products

Техника и технология пищевых производств, 2022
Electrochemically activated water has a high physicochemical and biological activity. It interacts with food ingredients and affects the baking process in a different way than untreated water.
Alexander G. Pogorelov, Artem I. Panait, Alexander L. Kuznetsov, Elena N. Molchanova, Oleg A. Suvorov, Larisa G. Ipatova   +5 more
doaj   +1 more source

Self‐Healing Starch‐Based Ionogels with Hydroneutral Dipole–Dipole Interactions

Advanced Science, EarlyView.
This work introduces starch‐based, conductive, underwater‐healable, and transparent ionogels for soft electronics (SCUTEs). Starch macromolecules are partially substituted with cyanoethyl groups and incorporated with hydrophobic ionic liquid. The polar yet hydroneutral cyanoethyl groups facilitate strong dynamic dipole–dipole interactions that remain ...
J. Justin Koh, Jiayi Liu, Xue Qi Koh, Binting Huang, Szu Cheng Lai, Jayce Jian Wei Cheng, Gwendolyn J. H. Lim, Warintorn Thitsartarn, Yong‐Wei Zhang, Zhigen Yu, Chaobin He   +10 more
wiley   +1 more source

Physicochemical Properties and Processing Performance of Black Wheat Flour Dough Based on Glucose Oxidase Action

Liang you shipin ke-ji
To improve the physicochemical properties and processing performance of black wheat flour dough, the effects of adding Glucose oxidase (GOD) on the gelatinization, thermomechanics dough tensile, rheology properties, and microstructure of black wheat ...
JIANG Yu-lu, DENG Li-ling, CHEN Yuan-yuan, LIU Ding-yu, ZHANG Shi-pei, ZHOU Bin, ZHONG Geng   +6 more
doaj   +1 more source

Sulfide‐Based Electrolytes for All‐Solid‐State Sodium Batteries

Advanced Energy Materials, EarlyView.
This review covers the structural features and synthesis strategies of sulfide‐based solid electrolytes, as well as critical challenges related to conductivity, interfacial and moisture stability, and scaling‐up for practical application in Sodium‐based All Solid‐State Batteries.
Han Yang, Luca Weckelmann, Baolin Wu, Chih‐Long Tsai, Luc Raijmakers, Rüdiger‐A. Eichel, Anna Windmüller   +6 more
wiley   +1 more source

Effects of Purple Rice and Morchella esculenta Powder Substitution on the Quality of Dough and Bread

Shipin gongye ke-ji
In order to meet people's demand for diversified and functional bread products, the effects of wheat flour substituted with purple rice (0, 3%, 6%, 9%, and 12%) and Morchella esculenta (0 and 3%) powder on the rheological behavior of dough, dietary fiber
Yuyue QIN, Hongda YU, Kejun CHEN, Guiguang CHENG, Jiliang ZHANG, Thanapop SOTEYOME   +5 more
doaj   +1 more source

Evaluation of physicochemical, rheological and thermo-mechanical properties in various cultivars of common buckwheat (Fagopyrum esculentum Moench) [PDF]

Journal on Processing and Energy in Agriculture, 2013
In order to improve the use of common buckwheat (Fagopyrum esculentum Moench) in various food applications, it is important to better understand the impact of buckwheat inherent characteristics on product textural characteristics and palatability ...
Filipčev Bojana, Bodroža-Solarov Marija, Berenji Janoš, Latković Dragana, Šimurina Olivera   +4 more
doaj  

Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn

Техника и технология пищевых производств, 2023
Processed fruit and berry raw materials often become part of bakery formulations. They increase the nutritional value of the finished product and change the rheological properties of the dough.
Svetlana I. Koneva, Alexandra S. Zakharova, Larisa E. Meleshkina, Elena Yu. Egorova, Iryna A. Mashkova   +4 more
doaj   +1 more source

Development, Nutritional Evaluation, and Shelf‐Life Study of a Jackfruit‐Based Meat Analogue Enriched With Legumes and Spirulina

AgriFood: Journal of Agricultural Products for Food, EarlyView.
A jackfruit‐based meat analog enriched with legumes and spirulina was developed, optimized, and evaluated for sensory, nutritional, and shelf‐life qualities. The best formulation offered superior taste, texture, nutrient density, and maintained safety and quality for up to 60 days under frozen storage. ABSTRACT This study focuses on the development and
Hannah Mary Thomas, Kanicheril Ambikalekshmi Anju   +1 more
wiley   +1 more source