Results 261 to 270 of about 2,558,902 (342)

Understanding Plasma–Liquid Interactions and Plasma‐Induced Free‐Radical Polymerisation in Liquid‐Assisted Atmospheric Plasma Polymerisation—Application to Antioxidant Coating

Plasma Processes and Polymers, Volume 23, Issue 6, June 2026.
Liquid‐assisted atmospheric plasma polymerisation enables rapid curing of monomer layers into functional polymer films without chemical initiators. This study investigates plasma‐induced free‐radical polymerisation of TMPTA‐PO and how layer thickness and plasma exposure affect curing efficiency, revealing a clear relationship between film thickness and
Angelica Maria Lanza, Kamal Baba, François Loyer, Lotfi Boudjema, Riadh Bourzami, Fabio Palumbo, Pietro Favia, Nicolas D. Boscher   +7 more
wiley   +1 more source

Nutritional, Oxidative, and Sensory Quality of Whiteleg (Penaeus vannamei) and Pink Shrimp (Penaeus paulensis) From Different Production Systems During Frozen Storage

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT This study compared the nutritional composition, fatty acid profile, oxidative stability, and sensory quality of whiteleg shrimp (Penaeus vannamei) and pink shrimp (Penaeus paulensis) obtained from semi‐intensive, organic, and wild systems. Four groups were evaluated: Semi‐intensive P.
Sarita Correa Rosa, Milena Padilha, Bibiana Alves dos Santos, Pamela Cristiele Oliveira Trindade, Géssica Hollweg, Manoela Meira Balzan, Priscila Rossato Fracari, Alexandre José Cichoski, Roger Wagner, Natalia Fernandes Pereira, Giovanni Lemos de Mello, Márcio Vargas‐Ramella, Paulo Cezar Bastianello Campagnol   +12 more
wiley   +1 more source

Can a lizard ride on a housefly?: Navigating uncertainty and moral life in an Accra Zongo, Ghana

Ethos, Volume 54, Issue 2, June 2026.
Abstract How can uncertainty become a resource for ethical life rather than a threat to it? Focusing on a Zongo community in Accra, Ghana—also known as a “traveler's camp” or “stranger's quarters”—this article examines how people use a creative form of communication called the practice of folding to sustain relationships shaped by conditions of ...
Emily A. Williamson
wiley   +1 more source

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Characterization and functional properties of a pectin/tara gum based edible film with ellagitannins from the unripe fruits of Rubus chingii Hu

Food Chemistry, 2020
Edible films are popular for the development of food packaging. The suitable additive is the key point for the improvement of edible film performance.
Yue Chen, Zhongqin Chen, Haixia Chen
exaly   +2 more sources

Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends

Trends in Food Science and Technology, 2020
Background Researchers are now focusing on the development of edible films made from food by-products to minimize waste. Cheese whey, which is usually drained, is one of those products that are harmful to the environment.
Deepak Kumar Verma, Gemilang Lara Utama, Ami Patel   +2 more
exaly   +2 more sources

Film formation and deposition methods of edible coating on food products: A review

Food Research International, 2020
The greatest challenge encountered by the food manufacturer is the loss of quality of food products during storage, which eventually adds to the waste.
Rajat Suhag, Nishant Kumar, Anka Trajkovska Petkoska   +2 more
exaly   +2 more sources

Chitosan-acorn starch-eugenol edible film: Physico-chemical, barrier, antimicrobial, antioxidant and structural properties

International Journal of Biological Macromolecules, 2019
Edible films from chitosan (CH) containing various amount of acorn starch (AS) and eugenol (Eu) were developed by casting and solvent-evaporation method, and their physico-chemical, barrier, antimicrobial, antioxidant and structural properties were also ...
Kewang Zheng, Caiqin Qin
exaly   +2 more sources

Development of a vegetable oil and egg proteins edible film to replace preservatives and primary packaging of sweet baked goods

Food Control, 2020
An innovative edible film made with vegetable oil and egg proteins was evaluated as a replacement for preservatives and primary plastic packaging for sweet goods.
TERESA De Pilli
exaly   +2 more sources

Edible Coating and Edible Film as Food Packaging Material: A Review

Journal of Packaging Technology and Research, 2021
Shubham Chhikara, Dharmender Kumar
openaire   +2 more sources

Preparation and characterization of lotus root starch based bioactive edible film containing quercetin-encapsulated nanoparticle and its effect on grape preservation.

Carbohydrate Polymers, 2023
The present work aimed to develop a novel bioactive edible film prepared by adding quercetin-encapsulated carboxymethyl lotus root starch nanoparticles (QNPs)，gellan gum and lotus root starch.
Ya-Fan Zeng, Ying-Ying Chen, Yuan-yuan Deng, Chao Zheng, Cheng-Zhi Hong, Qiang‐Ming Li, Xue-Fei Yang, Li-Hua Pan, Jian-ping Luo, Xue-ying Li, X. Zha   +10 more
semanticscholar   +1 more source