Results 141 to 150 of about 57,096 (379)
Food Safety and Health, EarlyView.Aloe vera‐derived biopolymers and nanoformulations enhance antimicrobial, antioxidant, and barrier functions in clean‐label edible coatings and films, whereas safety‐critical anthraquinone thresholds and regulatory constraints shape their translational potential.
Acharya Balkrishna +6 more
wiley +1 more source
Perceived Educational Value of a Self‐Developed 3D‐Printed Pediatric Dentistry Simulator
Journal of Dental Education, EarlyView.ABSTRACT Purpose To design and assess a 3D‐printed pediatric dentistry simulator and to evaluate its perceived educational value and realism through student and expert feedback. Methods A maxillary simulator that is mountable on phantom heads was developed and produced by desktop stereolithography with single‐use inserts, enabling proximal caries ...
Michel Benyamin +11 more
wiley +1 more source
Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction
FoodsThe formation of resistant starch type 5 (RS5), primarily associated with amylose–lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions.
Fernanda G. Castro-Campos +7 more
doaj +1 more source
Journal of Medical Radiation Sciences, EarlyView.Anthropomorphic sonography phantoms can assist radiography students with understanding the theoretical principles of sonography. We examined students' perceptions of participating in tutorials which required students to use four sonography phantoms.
Jad Boutros, Susan Said, Jillian Clarke
wiley +1 more source
Journal of Raman Spectroscopy, EarlyView.Selective plane illumination (SPI) is combined with SERS spectral imaging to reduce background, improve image contrast, and enable improved spectroscopy from molecules on the surface of nanoparticles. This approach provides improved imaging and spectroscopy from nanoparticles in complex environments, such as biological cells.
Abigail E. Smith, Zachary D. Schultz
wiley +1 more source
JSFA reports, EarlyView.Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi +6 more
wiley +1 more source
Food quality profile of fermented cassava dough: A tool for the value chain upgrading
JSFA reports, EarlyView.Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China +8 more
wiley +1 more source