Results 91 to 100 of about 187,289 (309)

Feasibility Study of Basic Steel Slag as Anode of Li‐Ion Batteries

CleanMat, EarlyView.
This study presents a low‐cost, eco‐friendly approach to utilize basic steel slag as a sustainable anode for lithium‐ion batteries, demonstrating good cyclic stability, rate capability, and long‐term electrochemical performance. ABSTRACT The elevated expenses and utilization of hazardous chemicals in traditional chemical synthesis of anode materials of
Rudra Barua, Konok Chandra Bhowmik, Md. Arafat Rahman   +2 more
wiley   +1 more source

Analysis of Azodicarbonamide in Wheat Flour and Prepared Flour Mixes

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 2016
Azodicarbonamide (ADA) is used in some countries as a flour bleaching agent and a dough conditioner. However, ADA is prohibited for use as a food additive in Japan. Therefore, it is necessary to establish an efficient and sensitive method to determine ADA in wheat flour.
Akiko, Yasui, Mitsuo, Oishi, Chieko, Hayafuji, Chigusa, Kobayashi, Tetsuya, Shindo, Hideki, Ozawa, Mitsuo, Nakazato   +6 more
openaire   +3 more sources

Goofy/123Cre lineage tracing differentiates olfactory and vomeronasal neurons from GnRH‐1 and terminal nerve neurons during neuronal migration and reveals additional olfactory placode‐derived cells in the brain

Developmental Dynamics, EarlyView.
Abstract The olfactory placode (OP) generates a broad array of chemosensory neurons in the nasal region, including olfactory sensory neurons, vomeronasal sensory neurons, neurons of the septal organ, and Grueneberg ganglion. During invagination, the OP also generates migratory neuronal populations, including gonadotropin‐releasing hormone‐1 (GnRH‐1 ...
Enrico Amato Jr., Mia V. Call, Noah M. LeFever, Mya Aviles‐Carlos, Nikki M. Dolphin, Paolo E. Forni   +5 more
wiley   +1 more source

Evaluating the criteria for flour quality based on Fuzzy DEMATEL [PDF]

فناوری‌های جدید در صنعت غذا
Considering the importance of physicochemical characteristics on the quality of produced flour, and the fact that the quality of flour depends on many physicochemical parameters, choosing the most important physicochemical characteristics to evaluate ...
Mohammad Noshad, Mohammad Hojjati
doaj   +1 more source

Bio‐Inspired Sclerotization of Lignin: A Robust Adhesive for Photothermal Wood‐Based Panels

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
A high‐performance lignin adhesive is engineered via an insect‐inspired sclerotization strategy involving oxidation and hyperbranched polymer grafting, overcoming lignin's adhesion failure, and yielding a wet shear strength of 1.02–1.21 MPa. The adhesive endows wood‐based panels with photothermal functionality; building energy simulations indicate HVAC‐
Zihao Ye, Zheng Liu, Jiahao Wu, Canling Wen, Tingting Xie, Yonggang Chen, Chusheng Qi, Pingan Song, Qiang Gao   +8 more
wiley   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Flour dust exposure variability in flour mills and bakeries

The Annals of Occupational Hygiene, 1995
As part of a longitudinal study to explore the exposure-response relationship between flour dust exposure and work-related symptoms and skin sensitivity the authors formed exposure groups and estimated various components of variability. This paper describes the between-exposure group, the between-worker and the within-worker variation of personal flour
Nieuwenhuijsen, M, Lowson, D, Venables, K, Newman Taylor, A   +3 more
openaire   +3 more sources

ANALYSIS OF CONSUMER ATTITUDES TOWARD NEW FRIED FOOD PREPARED FROM COWPEA FLOUR [PDF]

American consumers are exposed to thousands of new food products on supermarket shelves each year. For new products, such as akara products, it is crucial to determine consumer preferences and buying intentions.
Resurreccion, Anna V.A., McWatters, Kay H., Fletcher, Stanley M.   +2 more
core  

Healthy Snacks Elaborated With Decoction Residues of Hibiscus sabdariffa L: Physical and Sensory Characteristics

Food Chemistry International, EarlyView.
Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista, Edith Agama‐Acevedo, Erik Heredia‐Olea, Luis A. Bello‐Pérez   +3 more
wiley   +1 more source

Etiological and Epidemiological Characteristics of Severe Mastitis and the Outcomes Treatment Following a Single Dose of Fluoroquinolones Administered During On-Farm Veterinary Interventions

Antibiotics
Background/objectives: severe mastitis is one of the leading causes of mortality in dairy cows. Its primary complication is shock, predominantly associated with systemic inflammatory response syndrome, which remains extremely challenging for ...
Olivier Salat, Philippe Pottié, Nolwenn Prigent, Catherine Lutz, Alicia Nurit, Vincent Herry, Arnaud Sartelet, Charly De Campos, Laurent Dravigney   +8 more
doaj   +1 more source