Results 201 to 210 of about 140,939 (263)

Valorization of By-Products for Functional Ingredients in Meat and Meat Replacers: A Circular Bioeconomy Approach. [PDF]

Foods
Leite A, Vasconcelos L, Teixeira A, Rodrigues SSQ.   +3 more
europepmc   +1 more source

3D Printing of Stretchable, Compressible and Conductive Porous Polyurethane for Soft Robotics

Advanced Materials Technologies, EarlyView.
A 3D‐printable porous dopamine‐polyurethane acrylate elastomer results in conductive, stretchable, and compressible structures that can be metallized in situ through catechol‐mediated silver reduction. The resulting material function as both compliant soft robot with a and strain sensors without complex assemblies, enabling fully 3D‐printed soft ...
Ouriel Bliah, Konstantin Sakharov, Pooi See Lee, Shlomo Magdassi   +3 more
wiley   +1 more source

A desirability index framework for the bioprospecting of carrots grown in the Andean region for fresh, feed, cosmetic and nutraceutical applications. [PDF]

Front Plant Sci
Henao-Rojas JC, Umbacia-Ramirez C, Rodriguez-Quiroz T, Ramirez-Gil JG, Osorio E.   +4 more
europepmc   +1 more source

LaksData: Comprehensive database of salmon fillets images for use in vision-based food automation applications. [PDF]

Data Brief
Singh AP, Fenelon MAA, Wold JP, Leite AC.   +3 more
europepmc   +1 more source

Editorial: Rheological properties of functional and future foods. [PDF]

Front Nutr
Yazar G, Demirkesen I, Duvarci OC, Rosell CM.   +3 more
europepmc   +1 more source

Curcumin in Food Technology: Trends, Challenges, and Innovative Perspectives Through Bibliometrics. [PDF]

Food Sci Nutr
Bueno VD, Souto AA.
europepmc   +1 more source

Agri-Food Biowaste Bioactives for Biopesticides: A Circular Economy Solution with Industry 4.0? [PDF]

Molecules
Soares TF, Alves RC, Oliveira MBPP.
europepmc   +1 more source

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Exopolysaccharides in Food Processing Industrials

2021
Microbial exopolysaccharides are a class of extracellular carbohydrates based on biopolymeric materials produced and secreted by bacteria, yeast, molds, and microalgae. Cellulose, pullulan, xanthan gum, dextran, kefiran, curdlan, emulsan, alginate, gellan, carrageenans, hyaluronic acid, levan, colanic acid, welan, glucuronides, succinoglycans, and ...
Dilhun Keriman Arserim Ucar, Dilara Konuk Takma, Figen Korel   +2 more
openaire   +1 more source