Results 51 to 60 of about 582 (212)

Recent Advances in Prussian Blue Analogs as Capacitive Deionization Electrode Materials: Fundamentals, Structure–Performance Relationships, and Design Strategies

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
This review systematically examines the fundamental ion‐storage mechanisms, the structural chemistry, and redox behavior of Prussian blue analogs as Faradaic electrodes in capacitive deionization, their intrinsic limitations and engineering optimization strategies, and the critical materials‐to‐device considerations required to advance PBA‐based CDI ...
Adekunle Adedapo Obisanya, Long Pan, Yao Dong, Faming Gao, Jianren Wang   +4 more
wiley   +1 more source

Electrolyte Engineering for High‐Energy Conversion‐Type Cathodes in Lithium Metal Batteries: Progress and Challenges

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
A critical overview of electrolyte engineering for conversion‐type cathodes in lithium metal batteries is presented. Advanced electrolyte systems are summarized with emphasis on Li+ solvation‐structure‐driven interfacial chemistry and electrochemical performance.
Yihan Qiu, Yufan Peng, Jiale Xia, Jinping Liu   +3 more
wiley   +1 more source

Effects of extraction method on chemical composition and functional properties of yam starch (Dioscorea alata)/
Efeito do método de extração na composição química e nas propriedades funcionais do amido de inhame (Dioscorea alata)

Semina: Ciências Agrárias, 2005
Yam tubers (Dioscorea alata) are a non-traditional starch source. Yam starch had been studied as a promising polymer for biofilm production because it contains about 30% of amylose, and amylose is responsible for the film-forming capacity of starches ...
Maria Victória Eiras Grossmann, Suzana Mali, Juliana Suriano Nascimento Liporacci   +2 more
doaj   +1 more source

OPTIMIZATION OF FUNCTIONAL PASTA BASED ON DURUM WHEAT SEMOLINA

, 2015
The aim of the research was the production of functional pasta with a low glycemic index (GI). So the manufacturing of spaghetti based on durum wheat semolina (obtained from roll-milling), wholemeal flour (stone-milling) and durum wheat semolina enriched with bran was studied.
openaire   +2 more sources

Healthy Snacks Elaborated With Decoction Residues of Hibiscus sabdariffa L: Physical and Sensory Characteristics

Food Chemistry International, EarlyView.
Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista, Edith Agama‐Acevedo, Erik Heredia‐Olea, Luis A. Bello‐Pérez   +3 more
wiley   +1 more source

Nutritional, antioxidant, microstructural and pasting properties of functional pasta

Journal of the Saudi Society of Agricultural Sciences, 2018
AbstractThe present study aimed to characterize millet-pomace based pasta on the basis of functional, morphological, pasting and nutritional properties with control pasta (100% durum semolina). Functional pasta was developed by using blend of 20% finger millet flour, 12% pearl millet flour, 4% carboxy methyl cellulose (CMC) and 64% composite flour ...
Amir Gull, Kamlesh Prasad, Pradyuman Kumar   +2 more
openaire   +2 more sources

Bioactive compounds in insects—Composition, extraction, functionality, food applications, and safety concerns

Food Biomacromolecules, EarlyView.
This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Dietary management and feeding considerations of pediatric aerodigestive and upper gastrointestinal motility disorders: A position paper by the North American Society for Pediatric Gastroenterology, Hepatology, and Nutrition (NASPGHAN) Neurogastroenterology and Motility Committee

Journal of Pediatric Gastroenterology and Nutrition, EarlyView.
Abstract Objective Pediatric aerodigestive and upper gastrointestinal (UGI) motility disorders are common and may be associated with compromised nutritional status and decreased quality of life. Traditional dietary recommendations for aerodigestive and UGI motility disorders have been rudimentary and largely based upon experience and common sense ...
Khalil El‐Chammas, Kirsten B. Jones, Joan Arvedson, Mary Boruta, Erick Toro‐Monjaraz, Anita Sicolo, Anil Darbari, Rachel Rosen, Julie Khlevner   +8 more
wiley   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source