Results 211 to 220 of about 3,351,246 (295)

Nanophotonic Biosensors and the Paradigm of Trans‐Scale Autonomous Bio‐Integrated Diagnostics for Addressing Health Complexities

Electron, EarlyView.
Physics‐driven advances in optical nanobiosensors for rapid, miniaturized, and point‐of‐care diagnostics for next‐generation decentralized and personalized healthcare based on sensor intelligence. ABSTRACT Public health emergencies and the escalating burden of chronic diseases necessitate a paradigm shift from centralized laboratory testing to rapid ...
Vishal Chaudhary, Harsh Sable, Sonu Sonu, Lakshita Phor, Reddicherla Umapathi, Pradeep Bhadola   +5 more
wiley   +1 more source

High‐Performance and Reversible Bitter Taste Sensing Using Aptamer‐Functionalized Graphene Channel for Real‐Time Electronic Tongue

Exploration, EarlyView.
A graphene sensor functionalized with a DNA aptamer selectively detects quinine, a bitter compound, and recovers for repeated measurements. Combined with other taste sensors and wireless electronics, it distinguishes beverage taste profiles, demonstrating an electronic tongue with potential for beverage quality assessment.
Hyuk Jin Kim, Haesoo Hwang, Jun Uh Hyun, Sungwoo Park, Sohyeon Park, Yeong Jae Kim, Hyeon‐Ji Lee, Hee Ryeong Kwon, Seon Ju Park, Gi Baek Nam, Min Gyeong Choe, Byungsoo Kim, Soo‐Yeon Cho, Je Oh Choi, Jong‐Hoon Kang, Dong Sung Kim, Jun Min Suh, Youngeun Kim, Ho Won Jang   +18 more
wiley   +1 more source

A study on incorporation of giloy (Tinosporacordifolia) for the development of shelf-stable goat milk based functional beverage. [PDF]

J Food Sci Technol
Sharma H, Singh AK, Rao PS, Deshwal GK, Singh R, Kumar MD.   +5 more
europepmc   +1 more source

Precision Fermentation for Next Generation Food Ingredients: Technological Foundations, Food Applications, Sustainability, and Regulatory Challenges

Food Bioengineering, EarlyView.
Precision fermentation uses engineered microorganisms to produce targeted food ingredients, including proteins, enzymes, lipids, flavors, vitamins, and bioactives. This review examines its technological foundations, food applications, safety, sustainability, economics, regulation, and consumer acceptance, emphasizing that performance depends on host ...
Nora Ali Hassan, Rawaa H. Tlay, Tarek Gamal Abedelmaksoud   +2 more
wiley   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Supercritical CO₂ Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments. [PDF]

Molecules, 2020
Silva EK, Bargas MA, Arruda HS, Vardanega R, Pastore GM, Meireles MAA.   +5 more
europepmc   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Evaluation of Nutritional and Bioactive Compounds in Tea and Botanical Marc Following Industrial Liqueur Maceration

Food Chemistry International, EarlyView.
Industrial botanical marc retained valuable phytochemicals, antioxidants, catechins, and caffeine after ethanol maceration, with composition varying by botanical source and processing. These underutilized by‐products represent promising, safe, and sustainable feedstocks for recovering bioactive compounds for food, nutraceutical, and functional ...
Veronika Šimora, Ľuboš Harangozo, Július Árvay, Anton Monka, Hana Ďúranová, Emmanuel Duah Osei, Newlove Akowuah Afoakwah, Eva Ivanišová   +7 more
wiley   +1 more source