Results 61 to 70 of about 90,989 (265)
Shipin gongye ke-jiIn this study, we focused on the preparation of hydrogels with good biocompatibility of sodium alginate (SA), chitosan (CS), and calcium carbonate (CaCO3) by physical cross-linking.
Wenhao WANG +5 more
doaj +1 more source
Chronic Diseases and Translational Medicine, EarlyView.ABSTRACT Background Diabetes mellitus (DM) commonly coexists with dyslipidemia and elevated cardiovascular risk. Food‐based interventions containing antioxidants and polyphenols may support lipid metabolism. This study evaluated the short‐term effects of Golden Rice cookies enriched with active Piper crocatum extract on lipid profiles in adults with DM.
Altje Suwardi Abram +2 more
wiley +1 more source
Molecules, 2018 The importance of consuming functional foods has led the food industry to look for alternative sources of ingredients of natural origin. Eggplants are a type of vegetable that is valued for its content in phytochemical compounds and it is due to the fact
Jenny R. Rodriguez-Jimenez +5 more
doaj +1 more source
Carbon Energy, EarlyView.Integrating renewable energy with electrochemical conversion and storage is crucial for sustainable energy solutions. Nitrogen‐doped biomass‐derived carbon materials have emerged as effective catalysts for key reactions such as ORR, HER, and CO2RR. This review explores their synthesis, functionalization, characterization, and catalytic applications ...
Shilong Fu +3 more
wiley +1 more source
ChemFoodChem, EarlyView.Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu +4 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 +6 more
openaire +3 more sources
ChemFoodChem, EarlyView.Comprehensive two‐dimensional gas chromatography (GC×GC) is gaining importance in food analysis, particularly for volatile and aroma‐related compounds. This review examines recent applications across plant‐, animal‐, and other food matrices, revealing trends in sample preparation, column selection, modulation and detection, while highlighting ...
Ana Jano +3 more
wiley +1 more source
Evaluating the criteria for flour quality based on Fuzzy DEMATEL [PDF]
فناوریهای جدید در صنعت غذاConsidering 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
The Canadian Journal of Chemical Engineering, EarlyView.Timeline of key academic milestones and individuals that shaped chemical engineering at FQ‐UNAM and in Mexico. Abstract One hundred years after the beginning of the teaching of Chemical Engineering in Mexico, which started in 1925 in the former National School of Chemical Sciences, currently Faculty of Chemistry (FQ) at National Autonomous University ...
Patricia Pérez‐Salinas +2 more
wiley +1 more source
KIF1A‐Mediated Axonal Transport of Netrin‐1 in iPSC‐Derived Human Forebrain Neurons
Cytoskeleton, EarlyView.ABSTRACT Netrin‐1 is a secreted laminin‐like protein that functions as a guidance cue for axon pathfinding in development. Netrin‐1 also modulates synapse formation in developing neurons and long‐term potentiation in mature neurons. Netrin‐1 is expressed in human neurons; however, its intracellular distribution and trafficking have not been assessed ...
T. Y. Leung +5 more
wiley +1 more source