Results 71 to 80 of about 17,013 (294)

Propriedades físico-químicas de soluções formadoras e de filmes de caseinato de sódio plastificados como sorbitol [PDF]

, 2003
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Físicas e Matemáticas. Programa de Pós-Graduação em Química.As propriedades reológicas de soluções formadoras de filmes de caseinato de sódio foram estudadas em termos de ...
Barreto, Pedro Luiz Manique
core  

Environmental Control for Edible Fungi Cultivation Based on Temporal Information and Deep Learning

Food Bioengineering, EarlyView.
ABSTRACT Currently, there are still prevalent issues in greenhouse environmental regulation, such as response lag, low control accuracy, and difficulty in coping with sudden environmental disturbances. To achieve high‐precision and dynamic control of the edible fungi cultivation environment, this study proposes an edible fungi environmental control ...
Xiangyan Wang, Shuangcheng Huang, Qingbo Lu, Xinyi Guo   +3 more
wiley   +1 more source

Multivariate analysis of regional variations in quality, safety, and flavor of commercial fragrant rapeseed oils in China

Food Chemistry: X
This study analyzed commercial fragrant rapeseed oils (CFROs) from the Southwestern aera, the Central area, the Eastern area, and the Northwestern area in China. Headspace solid-phase microextraction (HS-SPME)-gas chromatography–mass spectrometry (GC–MS)
Yu Li, Baijun Chu, Shu Wang, Wu Zhong, Jiaojiao Yin, Pan Gao   +5 more
doaj   +1 more source

A New Vista of Opportunity in Diabetes Management: Natural Product‐Based β‐cell Preservation

Food Chemistry International, EarlyView.
Preserving functional β‐cells via natural products offers promising strategy for diabetes treatment. ABSTRACT A defining characteristic of diabetes is β‐cell failure, in which β‐cells cannot modulate insulin secretion to compensate for escalating insulin resistance, pushing forward disease development.
Yi‐San Lee, Tien‐Fen Kuo, Chun‐Yen Yang, Greta Yang, Wen‐Chin Yang   +4 more
wiley   +1 more source

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

Effect of Ferulic Acid on Thermo-Mechanical Properties of Whole Wheat Dough and Texture Quality of Whole Wheat Steamed Bread [PDF]

Shipin Kexue
This study investigated the effects of adding ferulic acid (FA) on the structural and thermo-mechanical properties of whole wheat dough as well as the texture quality and pore distribution of steamed whole wheat bread.
SU Anxiang, YANG Qin, LI Wen, PEI Fei, MA Gaoxing, MA Ning, HU Qiuhui
doaj   +1 more source

CMC-based edible coating composite films from Brewer's spent grain waste: a novel approach for the fresh strawberry package

, 2023
This study points to the coated strawberry with new edible films originating from the components of Brewer’s spent grain (BSG) obtained as a large amount of waste during brewing.
Öztuna Taner, Öznur, Lalehan Akyuz, Ekici, Lütfiye, Akyuz, Lalehan, Oznur Oztuna Taner, Taner, Oznur Oztuna, Lutfiye Ekici   +6 more
core   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 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

Genetic and phenotypic characterization of rice grain quality traits to define research strategies for improving rice milling, appearance, and cooking qualities in Latin America and the Caribbean

The Plant Genome, 2021
Rice (Oryza sativa L.)grain quality is a set of complex interrelated traits that include grain milling, appearance, cooking, and edible properties. As consumer preferences in Latin America and the Caribbean evolve, determining what traits best capture ...
Maribel Cruz, Juan David Arbelaez, Katherine Loaiza, Juan Cuasquer, Juan Rosas, Eduardo Graterol   +5 more
doaj   +1 more source