Results 31 to 40 of about 13,781 (263)

Comparison of Triply Periodic Minimal Surface Energy Absorbers Under Uniaxial Compressive Loading

Advanced Engineering Materials, EarlyView.
This study investigates LCD 3D printed Triply Periodic Minimal Surface (TPMS) structures as mechanical energy absorbers. By comparing various base designs and layered combinations under uniaxial compression, it identifies that a Diamond‐Gyroid sandwich structure offers superior performance.
Sergej Grednev, Noah‐Lean Roschlaub, Anne Jung   +2 more
wiley   +1 more source

Characterization of Droplet Formation in Ultrasonic Spray Coating: Influence of Ink Formulation Using Phase Doppler Anemometry and Machine Learning

Advanced Materials Technologies, EarlyView.
This study explores how machine learning models, trained on small experimental datasets obtained via Phase Doppler Anemometry (PDA), can accurately predict droplet size (D32) in ultrasonic spray coating (USSC). By capturing the influence of ink complexity (solvent, polymer, nanoparticles), power, and flow rate, the model enables precise droplet control
Pieter Verding, Danny E. P. Vanpoucke, Yunus T. Aksoy, Tobias Corthouts, Maria R. Vetrano, Wim Deferme   +5 more
wiley   +1 more source

A simple procedure to evaluate the performance of fats and oils at frying temperatures.

Grasas y Aceites, 1997
A standard procedure is proposed to evaluate the performance of fats and oils at frying temperatures, taking the advantages provided by the Rancimat apparatus, i.
D. Barrera-Arellano, G. Márquez-Ruiz, M. O. Dobarganes   +2 more
doaj   +1 more source

Co- Encapsulation of Vitamin D and Calcium for Food Fortification [PDF]

Journal of Fasting and Health, 2019
Introduction: Getting enough vitamin D and Calcium is important in keeping bones healthy and reducing the risk of developing osteopenia or osteoporosis.
Aram Bostan, Arash Ghaitaranpour
doaj   +1 more source

Intramolecular Interactions between Folded and Disordered Regions Shape Ubiquilin Structure and Function

Advanced Science, EarlyView.
Ubiquilin (UBQLN), like many other human proteins, contains both well‐folded and disordered regions. Here, we show that intramolecular interactions between disordered regions and folded domains modulate between open and closed topologies of UBQLN proteins, altering their structure and function.
Jessica K. Niblo, Nirbhik Acharya, Maxwell B. Watkins, Carlos A. Castañeda, Shahar Sukenik   +4 more
wiley   +1 more source

Effect of phenolic extracts on trans fatty acid formation during frying

Grasas y Aceites, 1999
Olive oil (blend of refined and virgin) and sunflower oil containing added methanol phenolic extracts of dry rosemary and olive vegetable water or the synthetic antioxidant BHA in combination with the extracts, were used in a frying process. Eight frying
TH Gamel, A. Kiritsakis, Ch. Petrakis
doaj   +1 more source

The Cost of a Nutritious Diet in Cafeterias: Evidence From US Military Dining Facilities

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Providing nutritious meals in institutional settings with financial constraints, such as military dining facilities, is challenging. The US Department of War (DoW) and US Department of Agriculture (USDA) collaborated to modernize the Basic Daily Food Allowance (BDFA) using an optimization model that incorporates service members' consumption ...
Linlin Fan, Yiwen Zhao, Andrea Carlson, Parke Wilde, Joanna Reagan, Julianna Jayne, Starr Seip, Denise Laursen, Matthew P. Rabbitt   +8 more
wiley   +1 more source

Quality changes of Moringa oleífera, variety Mbololo of Kenya, seed oil during frying.

Grasas y Aceites, 1999
The frying performance of Moringa oleífera variety Mbololo of Kenya seed oil (produced by cold pressure, extraction with n-hexane and a mixture of chloroform-methanol) was studied especially as regards repeated frying operations.
John Tsaknis, Vasilis Spiliotis, Stavros Lalas, Vlasis Gergis, Vasilis Dourtoglou   +4 more
doaj   +1 more source

EFFECT OF THERMAL PROCESSING AND TYPES OF FOODS ON STABILITY OF COTTONSEED OIL PROPERTIES AND FORMATION OF TRANS COMPONENTS DURING DEEP FRYING [PDF]

Journal of Food and Dairy Sciences, 2000
This investigation was carried out to study the effect of heat treatment at 170oC and 200oC at different times (0, 15, 45 and 90 min.) and different types of fried foods (fish, Taamia and Potatoes) on stability of some properties of cottonseed oil before
A. El-Zainy, A. El-Shawaf,, Mona Khalil,
doaj   +1 more source

Extreme Weather Events and Consumer Food Responses

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley   +1 more source