Results 101 to 110 of about 696,395 (294)

Emulsions stabilized by pea protein-rich ingredients as an alternative to dairy proteins for food sustainability: Unveiling the key role of pea endogenous lipids in the surface-induced crystallization of milk fat

Current Research in Food Science
In the current context of food transition, the growing demand of consumers for sustainable plant-based protein sources has stimulated interest of food scientists in plant protein ingredients as alternatives to dairy protein ingredients. In this study, we
Christelle Lopez, Magalie Weber, Hanitra Rabesona, Javier Pérez, Franck Artzner, Thomas Bizien   +5 more
doaj   +1 more source

Is fat the sixth taste primary? Evidence and implications [PDF]

, 2015
Explores our tongue\u27s ability to detect fat as a distinct taste similar to our ability to sense sweet, sour, bitter, acid and savory. Abstract Taste is the chemical sense responsible for the detection of non-volatile chemicals in potential foods. For
Russell Keast, Andrew Costanzo, Russell SJ Keast   +2 more
core   +1 more source

Hyperbranched poly‐L‐lysine surface‐engineered bioprosthetic heart valves with anti‐calcification, anti‐infection, and durability

BMEMat, EarlyView.
The challenges of bioprosthetic heart valves (BHV) with respect to calcification, infection, and poor durability are tackled by surface engineering of hyperbranched poly‐L‐lysine (HBPL), providing a translational solution to improve long‐term valve performance.
Pai Peng, Dongchao Qiu, Yongyuan Kang, Qiaoxuan Wang, Xuelong Wang, Boyana Parvanova, Miroslav Karabaliev, Changyou Gao   +7 more
wiley   +1 more source

Advances in Sustainable Production of Bio‐Derived 5‐Alkoxymethylfurfural and Levulinate Esters: A Comprehensive Review

Carbon Energy, EarlyView.
The present review discusses the advancement in the catalytic synthesis of 5‐alkoxymethylfurfural (AMF) and levulinate esters (LEs) from the aspects of catalytic systems, reaction mechanisms, product isolation, and techno‐economic analysis, supplying valuable insights toward future sustainable and efficient manufacture of AMF and LEs. ABSTRACT The huge
Jun Zhang, Chunxiang Yang, Yuhe Liao, Jiawei Wang, Chengyu Li, Rui Shan, Haoran Yuan   +6 more
wiley   +1 more source

Handbook Of Industrial Crystallization

, 2002
Crystallization is an important separation and purification process used in industries ranging from bulk commodity chemicals to specialty chemicals and pharmaceuticals.
Allan S. Myerson, Myerson, Allan S.
core  

Experimental methods in chemical engineering: The scientific method versus engineering design methodology

The Canadian Journal of Chemical Engineering, EarlyView.
Abstract Engineering graduate students confuse the scientific method and problem solving when presenting their pre‐doctoral exams and theses: Science discourse adopts question and hypotheses to assert and establish a study's rationale, while it is problem and objectives in engineering design.
Gregory S. Patience, Alexander R. P. Harrison, Nicolas A. Patience, Paul A. Patience, Robert S. Weber   +4 more
wiley   +1 more source

Impact de la cristallisation des corps gras sur les propriétés des produits finis

Oléagineux, Corps gras, Lipides, 2005
In various food products, the fat phase which is almost essentially composed of triacylglycerols is found in a crystallized form at temperature of use or of storage.
Cansell Maud
doaj   +1 more source

Crystallization of model fat blends containing symmetric and asymmetric triacylglycerols

, 2010
In this study, the crystallization and melting properties of four different fat blends with the same saturated fat content (30%) but with different ratios of symmetric and asymmetric monounsaturated triacylglycerols were investigated using pNMR, DSC and ...
Dewettinck, Koen, Foubert, Imogen, Smith, Kevin W, Vereecken, Jeroen   +3 more
core   +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

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source