Results 91 to 100 of about 21,880 (277)

Wearable fabric electronics for sensing, memory and neuromorphic computing applications

FlexMat, EarlyView.
Overview of textile electronic devices for sensing, memory and neuromorphic computing applications. Abstract With the advent of the big data era, traditional Von Neumann architecture is facing an energy consumption bottleneck due to separated memory and computing units, inspiring the research of brain‐like neuromorphic computing devices for artificial ...
Bo Sun, Lin Lu, Jialin Meng, Tianyu Wang
wiley   +1 more source

Effect of Different Hydrocolloids on the Quality Criteria of Fish Fingers during Frozen Storage [PDF]

, 2021
Abdelrahman S. Talab, Mustafa A. Abou-Taleb   +1 more
openalex   +1 more source

Dressings for treating foot ulcers in people with diabetes: an overview of systematic reviews [PDF]

, 2015
Background: Foot ulcers in people with diabetes mellitus are a common and serious global health issue. Dressings form a key part of ulcer treatment, with clinicians and patients having many different types to choose from.
Abbott, Ahroni, Apelqvist, Apelqvist, Ashton, Atkins, Bergin, Blackman, Boateng, Bradley, Braun, Brimson, Cardinal, D'Hemecourt, Donaghue, Dorresteijn, Dumville, Dumville, Dumville, Dumville, Dumville, Eddy, Edmonds, Edwards, Fiskin, Foster, Game, Gils, Greer, Heyer, Hinchliffe, Hinchliffe, Holmes, Ince, Jadad, Jeffcoate, Jensen, Jones, Jude, Jull, Karthikesalingam, Kumar, Lalau, Lewis, Margolis, Mason, Mason, Meara, Morris, Nabuurs-Franssen, Nelson, Oyibo, Pecoraro, Piaggesi, Pound, Price, Reiber, Reiber, Ribu, Roberts, Schaper, Shea, Singh, Steed, Storm-Versloot, Tian, Vandamme, Veves, Voigt, Wagner, Wang, Ware, Wild, Winter, Wrobel   +74 more
core   +2 more sources

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

The Utilization of Canna Starch (Canna edulis Ker) As A Alternative Hydrocolloid on The Manufacturing Process of Yogurt Drink

Jurnal Ilmu dan Teknologi Hasil Ternak, 2018
Yogurt as a fermented dairy product has been providing several benefits for human health and appropriate for people with lactose intolerance. Recently, the consumption level of yogurt has significantly increased.
Ahmad Khoirul Umam, Mei Jen Lin, Lilik Eka Radiati, Shao Yu Peng   +3 more
doaj   +1 more source

Cold plasma‐induced modifications in the physico‐functional properties of glucan exopolysaccharide derived from Enterococcus hirae OL616073

Food Biomacromolecules, EarlyView.
Abstract This study evaluated the influence of cold plasma treatment on the physicochemical characteristics of glucan exopolysaccharide (EPS) produced by Enterococcus hirae OL616073 isolated from idli batter. The glucan EPS was exposed to pin‐to‐plate atmospheric cold plasma at 170–230 V for 5–15 min, generating cold plasma‐treated glucan (CPTG ...
Irshad Ahmad Shah, Swati Tiwari, Palanisamy Bruntha Devi, Ranjitha Gracy T. Kalaivendan, Uday S. Annapure, Digambar Kavitake, Prathapkumar Halady Shetty   +6 more
wiley   +1 more source

Elaboration of the Recipe of the Fermented Milk Dessert for Child Food [PDF]

, 2017
Using the tabular processor MS Excel 2007 there was elaborated the recipe of the fermented milk dessert for child food. The recipe of this dessert consists of (mass.
Atanasova, V. (Vita), Dzyuba, N. (Nadya), Sokolovskaya, A. (Alena), Valevskaya, L. (Liudmyla)   +3 more
core   +2 more sources

Textural characterization of agar–agar and guar gum‐based hydrocolloids in vegan gummies: Effects of acid and sugar

Food Biomacromolecules, EarlyView.
Abstract This study explores the potential of replacing gelatin with vegan hydrocolloids as gelling agents in gummies. The goal was to create a gelatin‐free, vegan gummy using natural plant‐based hydrocolloids such as agar–agar and guar gum, which provide a chewy texture similar to gelatin.
Santoshi Rawat, Sweta Rai, Sabbu Sangeeta, Preethi Ramachandran, Anil Kumar, Satish Kumar Sharma, Akash Deep Shukla   +6 more
wiley   +1 more source

The evidence supporting the use of honey as a wound dressing [PDF]

, 2006
Some clinicians are under the impression that there is little or no evidence to support the use of honey as a wound dressing. This impression is reinforced by it being concluded in systematic reviews that the evidence is not of a high standard.
Molan, Peter C.
core   +2 more sources

Micro and Nanoencapsulation of Omega‐3 Fatty Acids: Functional Applications and Future Perspectives in Food Systems

Food Safety and Health, EarlyView.
Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem, Fadwa W. Abdulqahar, Ahmed A. Zaky, Mohamed Said Boulkrane, Aya Darwish, Amr Farouk, Beraat Ozçelik, Osama Magouz, Xueming Liu, Tamer M. El‐Messery   +9 more
wiley   +1 more source