Results 61 to 70 of about 4,449,313 (264)
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 +4 more
wiley +1 more source
Background: Nowadays food processing technology to extend life or improve the appearance, composition, texture, taste, color, smell, and nutrition value of the food is brought to the use of food additives.
Sakineh Molaei Tavani1 +3 more
doaj
From Food to Power: Hydrogel Thermoelectrics for Ingestible Electronics
We introduce a fully edible thermoelectric–electrochromic platform that harvests heat from food and converts it into a visible color change. N‐type and p‐type hydrogel thermoelectric generators connected in series power anthocyanin‐based electrochromic displays, demonstrating the feasibility of safe, biodegradable, ingestible systems for on‐food ...
Antonia Georgopoulou +3 more
wiley +1 more source
BD Insulin syringe (K3) loaded with 1.0 mL of ethyl alcohol and green food coloring.
BD Insulin syringe (K3) loaded with 1.0 mL of ethyl alcohol and green food coloring.
Apoorv Kulkarni (16548806) +2 more
core +1 more source
Advances in Sustainable and Wearable Textile Based Soft Robotics
This Review examines advances in wearable textile‐based soft robotics, focusing on sustainable materials, integrated sensing, and scalable actuation. It discusses manufacturing and system integration across healthcare, assistive robotics, prosthetics, and human–machine interfaces, and highlights key challenges in circular design, including life‐cycle ...
Zahir Abbas +6 more
wiley +1 more source
A multicomponent supramolecular hydrogel integrating cell‐adhesive and antibacterial peptides within an alginate‐cellulose nanofibril matrix is developed. Peptide co‐assembly simultaneously strengthens the hydrogel network, improves extrusion printability, and imparts cell‐adhesive and antibacterial functions, offering a versatile platform for ...
Mor Tsuriano‐Zernichov +4 more
wiley +1 more source
The use of synthetic azo dyes as coloring agents in food products has dramatically increased. This study evaluated the effect of perinatal exposure to tartrazine (TZ) on mice offspring, focusing on neurobehavioral alterations and oxidative stress.
Gadah Albasher +7 more
doaj +1 more source
This study advances SafeWax, a bio‐inspired, fatty‐acids‐based superhydrophobic coating, by identifying an agriculturally compliant solvent and revealing how solvent‐controlled Fatty acid crystallization governs the coating's microscopic structure and performance.
Niv Ben‐Arie +13 more
wiley +1 more source
Bakalářská práce se zabývá charakteristikou potravinářských barviv. Je zpracován přehled jednotlivých skupin potravinářských barviv, jejich výskyt a použití. Uvedena je také legislativa používání potravinářských barviv.
Šafránková, Šárka
core +1 more source
Existence of Synthetic Dyes in Foodstuffs: A Retrospective Study of Food Safety Concerns [PDF]
Background: The use of additives, especially food colors, has attracted the attention of food industries. The purpose of this study is to retrospectively investigate the use of food colors in food products offered in Urmia, Iran.
R. Sakooei vayghan +3 more
doaj

