Results 71 to 80 of about 39,346 (214)

Xylose Acetals ‐ a New Class of Sustainable Solvents and Their Application in Enzymatic Polycondensation

ChemSusChem, Volume 18, Issue 6, March 15, 2025.
Novel organic solvents with an unmodified carbohydrate core were synthesised both from D‐xylose and directly from biomass and were successfully used as reaction media for lipase biocatalysts to synthesise aliphatic and aromatic polyesters. Abstract The use of organic solvents in academic research and industry applications is facing increasing ...
Anastasia O. Komarova, Cicely M. Warne, Hugo Pétremand, Laura König‐Mattern, Johannes Stöckelmaier, Chris Oostenbrink, Georg M. Guebitz, Jeremy Luterbacher, Alessandro Pellis   +8 more
wiley   +1 more source

Multi‐Objective RSM Optimization of Emission and Performance Characteristics in a Diesel Engine Fueled With BaTiO3 Nano‐Enhanced Jojoba Biodiesel

Energy Science &Engineering, EarlyView.
This study uses response surface methodology to optimize Jojoba biodiesel blended with BaTiO3 nanoparticles in a single‐cylinder diesel engine. Results show that ~48.95–51.31 ppm of BaTiO3 achieves balanced performance and emission, decreasing CO and NOx while increasing torque and brake thermal efficiency.
Arif Savaş, Ramazan Şener, Stefano Mauro, Oğuzhan Der, Samet Uslu   +4 more
wiley   +1 more source

Upgrading sesame cake-extracted oil via enzymatic glycerolysis: Production and characterization of diacylglycerol-enriched oil

Food Chemistry: X
Solvent-extracted oil from pressed sesame cake has limited value due to flavor loss. This study developed an enzymatic strategy to convert it into diacylglycerol (DAG)-enriched oil via Novozym 435-catalyzed glycerolysis. Under optimized conditions (molar
Li Zhou, Yue Mu, Jin Zhang, Meiyu Zheng, Lei Chen, Qingyang Zhang, Jinglun Zhou, Zhengting Zhu, Shu Wang, Bin Li, Zhigang Hu, Kangyu Zhao, Dongping He, Fenfen Lei   +13 more
doaj   +1 more source

Synthetic Biology and Food: Applications and Prospects

Food Bioengineering, EarlyView.
Synthetic biology would provide revolutionary technological solutions to produce new food and feed components, such as artificial starch, animo acids, microbial protein, lipids, sweeteners, vitamins.
Yi‐Heng P. Job Zhang
wiley   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Structural and Functional Stability of Natural Actomyosin From Freshwater Snail (Bellamya bengalensis): Unraveling Thermal and pH Effects

Food Chemistry International, EarlyView.
Natural actomyosin from B. bengalensis exhibited maximum solubility (∼69.9%) at 40°C and stability near neutral pH, with minimum solubility at pH 4. Surface hydrophobicity and emulsifying activity peaked at 50°C, whereas Ca2+‐ATPase and foaming peaked at 40°C. DSC and SDS–PAGE confirmed denaturation above 40°C.
Krishan Kumar Yadav, Naresh Kumar Mehta, Sanjeev Sharma, M. Bhargavi Priyadarshini, Himanshu Priyadarshi, Prasenjit Pal, Harjeet Nath, Sneha Chaudhury   +7 more
wiley   +1 more source

Optimization of Deastringency Process for Compound Bacteria-Fermented Rosa roxburghii Juice and Analysis of Differences in Nutritional Components and Metabolites

Shipin gongye ke-ji
This study aimed to investigate the deastringency process of Rosa roxburghii juice fermented with a composite starter culture of Acetobacter and Rhizopus arrhizus, as well as the associated changes in nutritional components and metabolite profiles. Using
Qinghua HUANG, Jiaqi HUANG, Lining WANG, Biao HU, Qingfu WANG, Fuyong XU   +5 more
doaj   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source