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Advanced Functional Materials, EarlyView.A regenerated cellulose (RC) hydrogel‐based SERS substrate integrating a Marangoni‐transferred gold nanoparticle self‐assembled monolayer (Au‐SAM) is fabricated. Reswelling‐induced hotspot formation enhances polystyrene micro/nanoplastics (PS MNPs) detection in complex matrices, providing reproducible, high‐throughput SERS signals across diverse ...
Youngho Jeon +5 more
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Food Multiphosphates—Preparation and Properties
Journal of Agricultural and Food Chemistry, 2009Test results of the equilibrium between potassium mono- (ortho), di-, and triphosphates present in products of condensation of potassium orthophosphate mixtures, with regard to the molar ratio K/P, are discussed. Tests were performed within the molar ratio K/P range of 1.5 to 2.0.
Barbara, Cichy +2 more
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Alcohol retention in food preparation
Journal of the American Dietetic Association, 1992We conducted this study to document the extent of alcohol lost in food preparation. Six recipes were selected to examine alcohol loss due to various methods of preparation. The preparation methods included applying no heat and refrigerating overnight, adding alcohol to a hot sauce, flaming, oven baking, simmering for a short time, and simmering for a ...
J, Augustin +4 more
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Revolutionizing Food Preparation
The emergence of artificial intelligence (AI) is transforming the culinary scene, especially within ghost kitchens that function exclusively on delivery services. This study examines how AI-driven solutions optimize cooking procedures and improve operational effectiveness.S. Thandayuthapani +2 more
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