Results 81 to 90 of about 38,680 (303)

Sweet cherry:composition, postharvest preservation, processing and trends for its future use [PDF]

, 2016
Background Sweet cherries (Prunus avium L.) are a nutritious fruit which are rich in polyphenols and have high antioxidant potential. Most sweet cherries are consumed fresh and a small proportion of the total sweet cherries production is value added to ...
Chockchaisawasdee, Suwimol, Golding, John B., Papoutsis, Konstantinos, Stathopoulos, Costas E., Vuong, Quan V.   +4 more
core   +2 more sources

Scalable Wheat Bran‐Algae Composites for Edible Electronics with Spray‐Coated Food‐Grade Conductive Inks

Advanced Electronic Materials, EarlyView.
A fully edible wheat bran–algae substrate is fabricated through scalable mould‐compression and spray‐coating, enabling robust, food‐grade platforms for sustainable electronics. A chitosan barrier improves water resistance and ink compatibility, while activated‐carbon conductive films form uniform electrodes with Ohmic behaviour.
Jaz Johari, Muhua Zhu, Zhiging Wang, Yichen Lang, Georgios Nikiforidis, Mingqing Wang, Mengyan Nie, Shahab Akhavan   +7 more
wiley   +1 more source

CAUIM: Amazonian Cassava‐Based Programmable Biocolloid

Advanced Intelligent Systems, EarlyView.
Bridging indigenous heritage and computation, this work introduces the usage of cauim, a traditional Amazonian cassava fermented beverage, as a programmable memristive‐like substrate and resistance switching. The material exhibits frequency‐dependent dynamics enabling reconfigurable Boolean logic operations.
Raphael Fortulan, Noushin Raeisi Kheirabadi, Clay Palmeira, Davin Browner, Alessandro Chiolerio, Andrew Adamatzky   +5 more
wiley   +1 more source

KOMBINASI NANOPARTIKEL KITOSAN DAN MODIFIED TAPIOCA-WHEY PROTEIN DALAM PEMBUATAN EDIBLE COATING TERHADAP AKTIVITAS ANTIBAKTERI DAN ORGANOLEPTIK OTAK-OTAK TENGGIRI

Journal of Aquaculture Science
Produk otak-otak ikan tenggiri merupakan produk diversifikasi perikanan yang menjanjikan namun rentan terhadap pembusukan. Edible coating dapat membantu memperlambat pembusukan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh formulasi edible
Farras Rana Hafizhah, A. Shofy Mubarak, Gunanti Mahasri   +2 more
doaj   +1 more source

Effects of edible film of sodium alginate on quality changes of dressed kilka in frozen storage [PDF]

, 2011
The likely effects of sodium alginate edible coating on the quality of dressed kilka fish in the frozen storage was investigated. Sodium alginate edible coating was prepared in four concentrations (0.25, 0.75, 1.25, and 1.75%).
Khanedan, A., Khanipour, A.A., Motallebi, A.A.   +2 more
core  

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

Journal of the American Oil Chemists' Society, EarlyView.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes   +5 more
wiley   +1 more source

KAJIAN TEKNOLOFI EDIBLE COATING DARI PATI DAN APLIKASINYA UNTUK PENGEMAS PRIMER LEMPOK DURIAN [Technological Assessment of Starch Edible Coating and Its Application on Primary Packaging of Durian Sweets]

Jurnal Teknologi dan Industri Pangan, 2004
The study objective was to determine the shelf life of edible coating packaged of durian lempok. The experimental method used in this study was Factorial Randomized Block Design consisting of three factors.
Budi Santoso1), Daniel Saputra2), Rindit Pambayun2)   +2 more
doaj  

Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes

Foods, 2020
Edible coatings have attracted significant interest in maintaining quality and improving the shelf life of fresh fruit and vegetables. This study aimed to improve tomato storability by using edible coatings, based on alginate cross-linked with calcium ...
Annachiara Pirozzi, Vittoria Del Grosso, Giovanna Ferrari, Francesco Donsì   +3 more
doaj   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Electrospun Gelatin/OSA‐Starch Nanofibers for Encapsulation and Controlled Release of Sage Extract

Journal of Applied Polymer Science, EarlyView.
Schematic representation of electrospun gelatin/OSA‐starch nanofibers encapsulating sage extract, illustrating fabrication, nanofiber formation, and sustained antioxidant release. ABSTRACT In recent years, increasing research efforts have focused on assessing the potential of polymeric nanofibers to improve the bioavailability and stability of active ...
Rozhin Mohagheghian, Akram Pezeshki, Babak Ghanbarzadeh, Maryam Mohammadi, M. Ali Aboudzadeh   +4 more
wiley   +1 more source