Results 121 to 130 of about 1,427,148 (344)

Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment [PDF]

, 2018
Pectin powder is degraded during storage and transport by demethoxylation and depolymerisation. The degradation mechanisms and especially the influence of pre-treatments on the degradation reactions are not completely understood.
Drusch, Stephan, Einhorn-Stoll, Ulrike, Kastner, Hanna, Kroh, Lothar W., Urbisch, Alexandra   +4 more
core   +1 more source

Toward the 3rd Generation of Smart Farming: Materials, Devices, and Systems for E‐Plant Technologies

Advanced Functional Materials, EarlyView.
This review explores the latest developments in e‐plant technologies, which are revolutionizing smart farming by enabling real‐time monitoring of plant and environmental conditions. It covers the design, applications, and systems of e‐plant devices, detailing how they integrate data analytics to optimize agricultural practices, enhance crop yields, and
Daegun Kim, Jonghyun Won, Hyeongmin Park, Jun‐Gyu Choi, Sungjun Park, Giwon Lee   +5 more
wiley   +1 more source

A Novel Energy Efficient Adsorption Drying with Zeolite For Food Quality Product: A Case Study in Paddy and Corn Drying [PDF]

, 2013
Nowadays, the importance of powdered food products as for example soups, sauces, dried yeasts, and herbal medicine is increasing for consumer convenience. Mostly, these products have been produced with drying process either, direct sunlight, conventional,
Aishah, Nurul, Djaeni, Mohamad, Kiono, Berkah Fajar Tamtomo, van Boxtel, AJB   +3 more
core  

Apricot melanoidins prevent oxidative endothelial cell death by counteracting mitochondrial oxidation and membrane depolarization [PDF]

, 2012
The cardiovascular benefits associated with diets rich in fruit and vegetables are thought to be due to phytochemicals contained in fresh plant material.
Capobianco, Giampiero, Cossu, Annalisa, Emanueli, Costanza, Giordo, Roberta, Piga, Antonio <1965- >, Pintus, Gianfranco, Piscopo, Amalia, Poiana, Marco, Posadino, Anna Maria, Sanguinetti, Anna Maria   +9 more
core   +2 more sources

Insight into non-enzymatic browning of shelf-stable orange juice during storage: A fractionation and kinetic approach.

The Journal of the Science of Food and Agriculture, 2020
BACKGROUND Non-enzymatic browning (NEB) is the main quality defect of shelf-stable orange juice and other fruit juices during storage. Previous studies on NEB focused solely on the soluble fraction of orange juice, regardless of both soluble and ...
H. T. Pham, A. Bista, Biniam T. Kebede, C. Buvé, M. Hendrickx, A. V. Van Loey   +5 more
semanticscholar   +1 more source

Self‐Immolative Activatable Nanoassembly toward Immuno‐Photodynamic Therapy in TME

Advanced Functional Materials, EarlyView.
A quinone methide‐gated, self‐immolative, H2O2‐responsive nano‐photosensitizer (Pyz/PS) is developed for targeted immuno‐photodynamic therapy. Pyz/PS selectively activates within tumor microenvironments, restores photosensitizer activity, generates ROS, and depletes intracellular GSH, enhancing oxidative stress.
Jing Li, E Pang, Snehasish Debnath, Jia Hong, Aojun Qiu, Dongeun Kim, Goeun Kim, Minhuan Lan, Min‐Goo Lee, Qian‐Yong Cao, Jong Seung Kim   +10 more
wiley   +1 more source

Inhibition Test of Browning Reaction in Apple (Malus domestica Borkh.) by Low NaCl Concentration

Journal of Applied Food Technology, 2018
Reaction of enzymatic browning in fruit is a reaction that occurs due to the oxidation of phenol and involves the enzyme polyphenol oxidase (PPO). Prevention of browning reactions can be done by inhibiting PPO activity, one of alternative is to use NaCl.
Maulana Yusuf, Anang Mohamad Legowo, Ahmad Ni'matullah Al-Baarri   +2 more
doaj   +1 more source

Impact of deep-fat-frying on some plantain micronutrients [PDF]

, 2008
Plantains and bananas are one of the major staple foods of sub-Saharan Africa and Latin-America. These fruit are source of dietary minerals and vitamins.
Avallone, Sylvie, Bohuon, Philippe, Rojas-Gonzalez, Juan Alfredo, Trystram, Gilles   +3 more
core  

Thermally induced degradation of citrus pectins during storage – Alterations in molecular structure, colour and thermal analysis [PDF]

, 2013
Commercial citrus pectins (17 samples from 3 different suppliers) were stored at 60 °C and 80% humidity for two weeks. Molecular parameters (galacturonan content, degree of methoxylation, intrinsic viscosity), colour and behaviour in thermal analysis ...
Drusch, Stephan, Einhorn-Stoll, Ulrike, Kastner, Hanna   +2 more
core   +1 more source

Microplastics from Wearable Bioelectronic Devices: Sources, Risks, and Sustainable Solutions

Advanced Functional Materials, EarlyView.
Bioelectronic devices (e.g., e‐skins) heavily rely on polymers that at the end of their life cycle will generate microplastics. For research, a holistic approach to viewing the full impact of such devices cannot be overlooked. The potential for devices as sources for microplastics is raised, with mitigation strategies surrounding polysaccharide and ...
Conor S. Boland
wiley   +1 more source