Results 161 to 170 of about 2,881,113 (343)

3D Concrete Printing of Triply Periodic Minimum Surfaces for Enhanced Carbon Capture and Storage

Advanced Functional Materials, EarlyView.
A 3D‐printable and carbon‐capturing concrete is developed by replacing cement with diatomaceous earth (DE), which enhances rheology, provides hierarchical porosity, and serves as a nucleation site for carbonation. Maximum absorption of 488.7 gCO2 kgcement−1 is achieved in 7 days, a 142% increase over conventional concrete, and the triply periodic ...
Kun‐Hao Yu, Teng Teng, So Hee Nah, Hua Chai, Yefan Zhi, Kun‐Yu Wang, Yinding Chi, Peter Psarras, Masoud Akbarzadeh, Shu Yang   +9 more
wiley   +1 more source

Antibacterial Food Packaging with Chitosan and Cellulose Blends for Food Preservation. [PDF]

Polymers (Basel)
Qu T, Wang X, Zhang F.
europepmc   +1 more source

Applications of Prolamin-Based Edible Coatings in Food Preservation: A Review. [PDF]

Molecules, 2023
Zhang S, Kuang Y, Xu P, Chen X, Bi Y, Peng D, Li J.   +6 more
europepmc   +1 more source

Studies on Effects of Cooking Methods on Preservation of Foods (Report 1)

, 1960
Susumu Nagai
openalex   +2 more sources

Bio‐Responsive Hydrogel for Targeted on‐Demand Release of a Phage Cocktail for Treatment of Pseudomonas aeruginosa Infection

Advanced Functional Materials, EarlyView.
This study presents an injectable hydrogel that responds to Pseudomonas aeruginosa infection by releasing a dual‐phage cocktail on demand. The system degrades selectively in infected wounds, enhances phage localization and stability, and shows potent antibiofilm activity and biocompatibility in an ex vivo human skin model—offering a promising strategy ...
Siyuan Tao, Anna Hu, Elnaz Bavel, Chien‐Hsun Yu, Sixuan Zhang, Vera Maria Kissling, Zhihao Li, Thomas Fintan Moriaty, Katharina Maniura‐Weber, Qun Ren   +9 more
wiley   +1 more source

Exploring Sustainable Carbon Dots as UV-Blocking Agents for Food Preservation. [PDF]

Compr Rev Food Sci Food Saf
Riahi Z, Khan A, Ebrahimi M, Rhim JW, Shin GH, Kim JT.   +5 more
europepmc   +1 more source

Studies on Effects of Cooking Methods on Preservation of Foods (Report 2)

, 1960
Susumu Nagai, Masaru Sakurai, Ryuji Moriyama   +2 more
openalex   +2 more sources

Understanding Functional Materials at School

Advanced Functional Materials, EarlyView.
This review outlines strategies for effectively teaching nanoscience in schools, focusing on challenges such as scale comprehension and curriculum integration. Emphasizing inquiry‐based learning and chemistry core concepts, it showcases hands‐on activities, digital tools, and interdisciplinary approaches.
Johannes Claußnitzer, Jürgen Paul
wiley   +1 more source

Effect of formulation on physiochemical, phytochemical, functional, and sensory properties of the bioactive sauce blended with tomato and pumpkin pulp

Applied Food Research
Incorporating pumpkin pulp into tomato sauces could serve as a viable solution to meet the growing consumer demand for healthy foods that offer functional benefits.
Md. Mokhlisur Rahman, S.M. Kamrul Hasan, Shampa Sarkar, Md. Arman Islam Ashik, Md. Al Mamun Somrat, Araf Ibn Asad   +5 more
doaj  

Advancements in Chitosan-Anthocyanin Composite Films: Sustainable Food Preservation with Biodegradable Packaging. [PDF]

Foods
Li L, Li Q.
europepmc   +1 more source