Results 51 to 60 of about 3,745,042 (240)

Physical, chemical and functional features of apple starch /
Propriedades físicas, químicas e funcionais de amido de maçã

Semina: Ciências Agrárias, 2003
Physical, chemical and functional features of apple starch. Apple juice contains some chemical agents like starch that may cause long-term turbidity, both in room temperature and refrigerated storage, with depreciation of the commercial value explained ...
Gilvan Wosiacki, Alessandro Nogueira, Priscila Sandrino Belchior de Lara, Ivo Mottin Demiate   +3 more
doaj   +1 more source

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

Proximal characteristics, phenolic compounds profile, and functional properties of Ullucus tuberosus and Arracacia xanthorrhiza

Exploration of Foods and Foodomics
Aim: The Andean tubers Ullucus tuberosus and Arracacia xanthorrhiza are of great international importance due to their nutritional value (carbohydrates, fiber), functional and phenolic compounds. This study aimed to determine the proximate composition of
Steffanny Sanchez-Portillo, Margarita del Rosario Salazar-Sánchez, Lizeth Guadalupe Campos-Muzquiz, Juan Alberto Ascacio-Valdés, José Fernando Solanilla-Duque, Claudia Magdalena Lopez Badillo, Adriana Carolina Flores-Gallegos, Raúl Rodríguez-Herrera   +7 more
doaj   +1 more source

Development of functional pasta from pineapple pomace with soyflour protein

Food Chemistry Advances, 2023
Dietary fiber (DF) from pineapple pomace (PP) was extracted using alkaline and combined alkaline and ultrasound-assisted extraction methods. The FTIR was used to identify the functional groups present in the extracted dietary fiber of pineapple pomace.
Y.B. Devi, P. Dhar, T. Kumari, S.C. Deka
openaire   +2 more sources

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 Allium ursinum L. Leaves and Egg Amount on Quality Attributes, Polyphenol Content, and Antioxidant Capacity of Pasta

Applied Sciences
Pastas enriched with vegetables are premium nutritious products and their consumption can bring significant health benefits. Recent studies have reported a high content of bioavailable phytochemical compounds in Allium ursinum L.; as such, it can be used
Cristina Adriana Rosan, Mariana Florica Bei, Alexandra Cristina Tocai (Moţoc), Manuel Alexandru Gitea, Simona Ioana Vicas   +4 more
doaj   +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

Physicochemical, Functional, and Health‐Promoting Properties of Processed Nettle (Urtica Dioica) Leaves: A Review

Future Postharvest and Food, EarlyView.
Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku, Rakshya Pandit, Mihiri Vanniarachchy   +2 more
wiley   +1 more source

Development and Preliminary Validation of a Modified Thyroid Symptom Questionnaire (TSQ)

Head &Neck, EarlyView.
ABSTRACT Background This study aimed to modify and validate the Thyroidectomy Voice and Symptom Questionnaire (TVSQ) to serve as a symptom screening tool in benign thyroid disease. Methods A 32‐item modified TVSQ was developed and administered alongside a symptom checklist to outpatients; controls were recruited to determine discriminative validity ...
Vikash Yogaraj, Debra Phyland, Catherine Sinclair   +2 more
wiley   +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