Results 71 to 80 of about 15,065 (264)

The Application of Carbon Dots in Crops for Sustainable Agriculture

ChemistryEurope, EarlyView.
Carbon dots serve as versatile nanoagents across the crop life cycle. They promote plant growth and photosynthesis, enhance resilience to biotic and abiotic stresses, aid in postharvest preservation, and enable sensitive detection of contaminants.
Xue Li, Lei Jin, Gurpreet Singh Selopal, Federico Rosei, Jinhua Li   +4 more
wiley   +1 more source

Review for "Preparation and characterisation of arabinoxylan and (1,3)(1,4)‐β‐glucan alternating multilayer edible films simulated those of wheat grain aleurone cell wall"

, 2020

  +5 more sources

Characterizing the Phenolic Compounds in Iron Walnut Oil (Juglans sigillata Dode) Across Chinese Regions

Foods
This study examines the chemical composition and antioxidant properties of iron walnut oil (IWO) from different Chinese regions, using ultra-high-performance liquid chromatography–quadrupole time-of-flight mass spectrometry for the analysis of phenolic ...
Pan Gao, Kairui Chang, Shu Wang, Yuling Zheng, Jiaojiao Yin, Xinghe Zhang, Martin J. T. Reaney   +6 more
doaj   +1 more source

Integrated and closed‐loop biorefinery strategies for efficient waste valorization and biofuel production

The Canadian Journal of Chemical Engineering, EarlyView.
Abstract Advancements in biofuel production technologies are essential for reducing global dependence on fossil fuels and addressing their overexploitation. Many valuable components of biomass, such as cellulose, hemicellulose, and lignin, remain underused in traditional biorefineries, which typically rely on a single feedstock to produce a primary ...
Marcos Paulo Patta Granado, Prakhar Talwar, Sahil Sahil, Andrea Cressoni De Conti, Sonil Nanda, Janusz A. Kozinski   +5 more
wiley   +1 more source

Comparative Analysis of Frying Performance: Assessing Stability, Nutritional Value, and Safety of High-Oleic Rapeseed Oils

Foods
Frying is a critical process in the food industry, where selecting appropriate vegetable oils is key to achieving optimal results. In this study, French fries were fried at 175 °C with five different oils, the changes in the physicochemical indexes and ...
Zhenglin Zhou, Pan Gao, Yuan Zhou, Xingye Wang, Jiaojiao Yin, Wu Zhong, Martin J. T. Reaney   +6 more
doaj   +1 more source

The Formation of Covalent Linkages in Lignocellulosic Biomass via the Oxocarbenium Intermediate

ChemPhysChem, EarlyView.
Density functional theory models show that the hydrated and acidic hemicellulose matrix in lignocellulosic biomass can generate oxocarbenium ions. These reactive intermediates can participate in the stable formation of glycosidic lignin‐carbohydrate covalent linkages, promoting recalcitrance in plant biomass.
Eduardo Romero‐Montalvo, Samir H. Mushrif   +1 more
wiley   +1 more source

Enzymatically Interesterified Triadica sebifera Oil: A Novel Shortening for Enhanced Nutritional Quality and Sustainability

Foods
Trans-fatty acids (TFAs) in conventional shortenings are associated with health concerns. Here, we explore approaches to produce a healthier alternative using Triadica sebifera oil (TSO) and soybean oil (SO).
Ying Liu, Pan Gao, Yong Yang, Chunxiao Liu, Wu Zhong, Jiaojiao Yin, Martin J. T. Reaney   +6 more
doaj   +1 more source

Mapping Instrument Preferences for Deforestation Policies Based on EU Public Consultation Data

Environmental Policy and Governance, EarlyView.
ABSTRACT Policy makers can choose among many alternative policy instruments to reduce the impact of EU commodity imports on forests and related biodiversity loss in the world. Changes in the instrument mix affect a wide range of stakeholder groups with varying strategic interests and corresponding policy preferences.
Daniel Braun, Dennis Abel, Jan Börner
wiley   +1 more source

Antioxidant Activity and Inhibition of Carbohydrate Hydrolyzing Enzymes by Underutilized Parts From Some Plant‐Based Foods and Their Effect on Postprandial Hyperglycemia

Food Chemistry International, EarlyView.
The underutilized parts viz: pawpaw seed, banana, plantain, and potato peels showed promising antioxidant and inhibition of α‐amylase and α‐glucosidase activities (IC50 values ≤ 100 μg/mL). Similarly, pawpaw seed, banana, plantain, and potato peels reduced postprandial hyperglycemia in sucrose‐ and maltose‐induced hyperglycemia in rats.
Aminu Mohammed, Buhari Shehu Saidu, Nuhu Aliyu, Michael Peter Simon   +3 more
wiley   +1 more source

Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil

Food Chemistry: X
Enzymatically prepared aromatic oils commonly have high purity and aroma quality. However, amino acid type and content vary greatly according to the type of oil, which impacts overall aroma and quality.
Pan Gao, Bobo Sun, Zhe Chen, Qiaona Yuan, Wu Zhong, Jiaojiao Yin, Chuanrong Hu, Dongping He, Xingguo Wang   +8 more
doaj   +1 more source