Results 91 to 100 of about 122,645 (313)

Prediction of rye dough behaviour and bread quality using response surface methodology

, 2011
peer-reviewedBread making is a hydro-thermal process; therefore, knowing the behaviour of the main constituents of the flour at different temperatures allows control of the quality of the end-product.
Constantin, O.E., Vasilean, I., Banu, I., Aprodu, I.   +3 more
core  

Chemical and Nutritional Evaluation of Complementary Food from Blends of Quality Protein Maize and Conophor nuts (Tetracarpidium conophorum)

, 2018
Complementary food was formulated from Quality protein Maize (QPM) and Conophor Nuts (Tetracarpidum conophorum). The effectiveness of the blend in meeting nutritional requirement in complementary diet was investigated.
Oboh, G., Fagbemi, T. N., Adedokun, O. A.   +2 more
core   +1 more source

Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

, 2021
Blackcurrant pomace, rich in fiber and polyphenols, can be used as added-value ingredient for food formulation. However, the bounding of polyphenols to pomace and the interactions that take place with food nutrients modify polyphenol bioaccessibility ...
Elena Diez-Sánchez, Amparo Quiles, Isabel Hernando   +2 more
core   +1 more source

Printed Integrated Logic Circuits Based on Chitosan‐Gated Organic Transistors for Future Edible Systems

Advanced Functional Materials, EarlyView.
Edible electronics needs integrated logic circuits for computation and control. This work presents a potentially edible printed chitosan‐gated transistor with a design optimized for integration in circuits. Its implementation in integrated logic gates and circuits operating at low voltage (0.7 V) is demonstrated, as well as the compatibility with an ...
Giulia Coco, Valerio Francesco Annese, Valerio Galli, Ilaria Penna, Debora Russo, Marina Veronesi, Rita Scarpelli, Stefania Sabella, Mario Caironi   +8 more
wiley   +1 more source

Optimizing the co-feeding strategy of Persian sturgeon (Acipenser persicus) larvae using Artemia nauplii and formulated diet

International Journal of Aquatic Biology, 2013
High mortality and labor costs are associated with first-feeding sturgeon culture, particularly during the period of dietary transition from live to formulated feed.
Naser Agh, Reza Asgari, Farzaneh Noori
doaj  

FTIR: A novel method for identifying fish gut contents [PDF]

تغذیه آبزیان
Introduction: If the composition of ingested food changes along the digestive tract in such a way that fish feces reflect the initial composition of the consumed food, there would be no need to sacrifice fish to identify the contents of their gut ...
Abolfazl Aminimehr, Mohammad Amini Chermahini, Laleh Moosavi Dehmoordi   +2 more
doaj   +1 more source

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

, 2020
Since its invention in 1872 by Samuel Percy, the spray drying of food products has been widely used, whether in products consumed by babies in milk formulations, powdered sweets and cocoa soluble in milk for children, or food supplements rich in proteins,
María Z. Saavedra-Leos, César Leyva-Porras, Vicente Espinosa-Solís, Claudia I. Piñón-Balderrama, Claudia Álvarez-Salas, Yolanda Terán-Figueroa   +5 more
core   +1 more source

Laser‐Induced Graphene from Waste Almond Shells

Advanced Functional Materials, EarlyView.
Almond shells, an abundant agricultural by‐product, are repurposed to create a fully bioderived almond shell/chitosan composite (ASC) degradable in soil. ASC is converted into laser‐induced graphene (LIG) by laser scribing and proposed as a substrate for transient electronics.
Yulia Steksova, Anna Chiara Bressi, Marina Galliani, Attilio Marino, Gianni Ciofani, Eduardo Machado‐Charry, Hilda Gomez Bernal, Alessandra Francini, Luca Sebastiani, Francesco Greco   +9 more
wiley   +1 more source

Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems

Foods, 2017
Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies.
Marta Mesías, Francisco J. Morales
doaj   +1 more source

Composites of Shellac and Silver Nanowires as Flexible, Biobased, and Corrosion‐Resistant Transparent Conductive Electrodes

Advanced Functional Materials, EarlyView.
Shellac, a centuries‐old natural resin, is reimagined as a green material for flexible electronics. When combined with silver nanowires, shellac films deliver transparency, conductivity, and stability against humidity. These results position shellac as a sustainable alternative to synthetic polymers for transparent conductors in next‐generation ...
Rahaf Nafez Hussein, Tiago Carneiro Gomes, Eliza Ng, Simon Rondeau‐Gagné, Tricia Breen Carmichael   +4 more
wiley   +1 more source