Results 141 to 150 of about 324,383 (329)

Synthesizing polyethersulphone membranes with hybrid iron/nickel nanoparticles for dyes removal: An efficient biogenesis approach

open access: yesThe Canadian Journal of Chemical Engineering, EarlyView.
Abstract Industrial wastewater contamination by azo dyes poses a significant environmental challenge. This study reports the green synthesis of bimetallic iron/nickel (Fe/Ni) nanoparticles using moringa leaf extract, which acted as both a reducing and capping agent, and their incorporation into polyethersulphone (PES) membranes to produce eco‐friendly ...
Qusay A. Almajras   +7 more
wiley   +1 more source

Optimal model‐based design of experiments for parameter precision: Supercritical extraction case

open access: yesThe Canadian Journal of Chemical Engineering, EarlyView.
Abstract This study investigates the process of chamomile oil extraction from flowers. A parameter‐distributed model consisting of a set of partial differential equations is used to describe the governing mass transfer phenomena in a cylindrical packed bed with solid chamomile particles under supercritical conditions using carbon dioxide as a solvent ...
Oliwer Sliczniuk, Pekka Oinas
wiley   +1 more source

1999 Oregon Winery Report [PDF]

open access: yes, 2000
This statewide survey report on Oregon wineries covers crush, equivalent wine production, inventory and equivalent inventory, and sales. The report also contains some comparisons of data for 1998 and 1999.
Eklund, Bruce   +4 more
core   +1 more source

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

open access: yesFood Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob   +3 more
wiley   +1 more source

1998 Oregon Winery Report [PDF]

open access: yes, 1999
This statewide survey report on Oregon wineries covers crush, equivalent wine production, inventory and equivalent inventory, and sales. The report also contains some comparisons of data for 1997 and 1998.
Kriesel, Ronald F.   +3 more
core   +1 more source

Chitosan‐Based pH‐Responsive Films and Edible Coatings to Enhance Fruit Shelf‐Life: Impact of Plant Biomolecules and Composition

open access: yesFood Chemistry International, EarlyView.
Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley   +1 more source

Epidemiology and weather-based forecasting model for anthracnose of grape under the semi-arid tropical region of Maharashtra

open access: yesJournal of Agrometeorology, 2015
SHASHIKANT GHULE   +3 more
doaj   +1 more source

Vol. 10, No. 10, Jun. 21, 2004: Illinois Fruit and Vegetable News [PDF]

open access: yes, 2004
published or submitted for publicationnot peer ...
Weinzierl, Rick
core  

Peach Kernel Oil Modulates Lipid Metabolism Disorder in ApoEa CRISPR/Cas9 Gene‐Disrupted Zebrafish

open access: yesFood Frontiers, EarlyView.
In this study, we used CRISPR/Cas9 gene editing technology to establish a lipid metabolism disorder model of ApoEa mutant zebrafish. We applied peach kernel oil to this model and studied the mechanism of peach kernel oil regulating lipid disorder in combination with transcriptomics.
Lei Xia   +14 more
wiley   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

open access: yesFood Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain   +6 more
wiley   +1 more source

Home - About - Disclaimer - Privacy