Results 141 to 150 of about 383,025 (313)

Corrosion in the Food Industry and Its Control

, 2012
Benjamn Valdez, Μ. Schorr, Margarita Stoytcheva, Roumen Zlatev, Mónica Carrillo   +4 more
openalex   +2 more sources

Microencapsulation Applications of Essential Oils Used in Food Industry [PDF]

, 2019
Sevi BOSNALI, Özgül Özdestan
openalex   +1 more source

Photonic Engineering Enables All‐Passive Upconversion Imaging with Low‐Intensity Near‐Infrared Light

Advanced Functional Materials, EarlyView.
A passive upconversion imaging system enables the observation of scenes illuminated by low‐intensity incoherent near‐infrared light from 750 to 930 nm, by converting it into the visible without the use of external power. The upconverter is enabled by triplet–triplet annihilation in a bulk heterojunction, with absorption enhanced by plasmonic resonators
Rabeeya Hamid, Demeng Feng, Pournima Narayanan, Justin S. Edwards, Manchen Hu, Emma Belliveau, Minjeong Kim, Shenwei Yin, Sanket Deshpande, Chenghao Wan, Linda Pucurimay, David A. Czaplewski, Daniel N. Congreve, Mikhail A. Kats   +13 more
wiley   +1 more source

Role of <i>Bacillus</i> Species in Food Industry: Advantages and Limitations. [PDF]

J Microbiol Biotechnol
Raman J, Noh JS, Kim JS, Cho G, Kim DH, Song J, Kim SJ.   +6 more
europepmc   +1 more source

Transformation of fresh yams (Dioscorea trifida) into flours and starches: sustainable options for the food industry contributing to the development of this production chain

Maria Cristina Ferrari, Roseli Aparecida Ferrari   +1 more
openalex   +1 more source

pH‐Tunable Material Properties of Glycine‐Rich Condensates from Tick Bioadhesive

Advanced Functional Materials, EarlyView.
This work studies the influence of pH on the phase separation behavior of a disordered glycine‐rich protein found in tick bioadhesive. The results show profound impact on the propensity of coacervation, condensate microstructure and viscosity, amphiphilicity of the peptides, and effective encapsulation of therapeutic molecules.
Manali Nandy, Udit Ghosh, Ketan A. Ganar, Hans Ippel, Ingrid Dijkgraaf, Siddharth Deshpande   +5 more
wiley   +1 more source

Editorial: Bacterial persister cells in the food industry. [PDF]

Front Microbiol
Rodríguez-López P, Giarratana F, Nalbone L.   +2 more
europepmc   +1 more source

The role of training in facilitating innovation in small food industries in rural Iran

, 2010
Shohreh Soltani, Saeed Hosseini, S M Mirdamadi   +2 more
openalex   +2 more sources

Tailoring the Properties of Functional Materials With N‐Oxides

Advanced Functional Materials, EarlyView.
The properties of materials bearing N‐oxide groups are often dominated by the polar N+─O− bond. It provides hydrophilicity, selective ion‐binding, electric conductivity, or antifouling properties. Many of the underlying mechanisms have only recently been discovered, and the interest in N‐oxide materials is rapidly growing.
Timo Friedrich, Michelle Kobus, Shirin Mesgarha, Erica Moretto, Laurens Grosche, Wolfgang Maison   +5 more
wiley   +1 more source

Oleogels: Uses, Applications, and Potential in the Food Industry. [PDF]

Gels
Abe AA, Aiello I, Oliviero Rossi C, Caputo P.   +3 more
europepmc   +1 more source