Results 51 to 60 of about 57,096 (379)
Use of Legumes in Extrusion Cooking: A Review
Foods, 2020 The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion ...
Antonella Pasqualone +3 more
doaj +1 more source
Advanced Functional Materials, EarlyView.A food‐grade cooling composite made from starch and recycled eggshell powder offers a scalable, ultra‐low‐cost solution for passive daytime radiative cooling. Easily prepared using basic kitchen tools, this material empowers communities, even in areas with limited infrastructure, to stay cooler during worsening summer heat waves.
Qimeng Song +3 more
wiley +1 more source
Effects of Betanin on Pasting, Rheology and Retrogradation Properties of Different Starches
Foods, 2022 As a natural pigment with high antioxidative activity, betanin is underutilized owing to less attention. This study aimed to investigate the impact of betanin on pasting, rheology and retrogradation properties of rice, potato and pea starches.
Taotao Dai +8 more
doaj +1 more source
Oregano essential oils: Antimicrobial activity and its application to films based on cornstarch and glycerol [PDF]
, 2014 This trend has led to research on the development of new biodegradable packaging materials from natural polymers also suggests that several materials may be incorporated into edible films and have influence on the mechanical, protective and sensory ...
Alfaro, Cristina +7 more
core +1 more source
Plant cell walls: impact on nutrient bioaccessibility and digestibility [PDF]
, 2020 Cell walls are important structural components of plants, affecting both the bioaccessibility and subsequent digestibility of the nutrients that plant-based foods contain.
Edwards, Cathrina H. +3 more
core +3 more sources
From Food to Power: Hydrogel Thermoelectrics for Ingestible Electronics
Advanced Functional Materials, EarlyView.We introduce a fully edible thermoelectric–electrochromic platform that harvests heat from food and converts it into a visible color change. N‐type and p‐type hydrogel thermoelectric generators connected in series power anthocyanin‐based electrochromic displays, demonstrating the feasibility of safe, biodegradable, ingestible systems for on‐food ...
Antonia Georgopoulou +3 more
wiley +1 more source
Comparative study on the physico-chemical, textural and thermal properties of instant porridges based on spelt and oats [PDF]
Food and Feed Research, 2018 Changing of food habits and increased preference for healthy meals, along with the growth of breakfast industry has increased the size of 'ready-made' and instant porridge market in Serbia. Porridges dominantly marketed are those based on oats.
Šimurina Olivera D. +4 more
doaj
Foods, 2023 This study investigated the effects of high hydrostatic pressure (HHP) treatment on the physicochemical properties of rice flour according to its moisture levels in order to develop new materials for processed rice foods. The rice varieties used were the
Jeong-Hyun Seo +4 more
doaj +1 more source
Characterization of Jasmine Rice Cultivars Grown in the United States [PDF]
, 2020 Jasmine rice from Thailand accounts for about 60-70% of U.S. imported rice, primarily due to its preference by ethnic Asians as well as general American population. Recently new U.S.
Mills, Anastasia
core +2 more sources
In Situ 3D Bioprinting: Impact of Cross‐Linking on the Adhesive Properties of Hydrogels
Advanced Functional Materials, EarlyView.In situ 3D bioprinting enables the direct deposition of cell‐laden, adhesive biomaterials for on‐site tissue regeneration. This review provides a comprehensive overview of how cross‐linking influences the bioadhesive properties of hydrogels used in 3D bioprinting, highlighting cross‐linking triggers, bioadhesion mechanisms, polymer interpenetration ...
Odile Romero Fernandez +4 more
wiley +1 more source