Results 101 to 110 of about 9,062 (248)
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This review elucidates the mechanistic pathways governing color and texture degradation in frozen tropical vegetables, emphasizing pigment oxidation, enzymatic softening, and ice crystal‐induced structural damage. It integrates kinetic, Arrhenius, RSM, and machine‐learning models with advanced preservation strategies to optimize freezing processes ...
Muhammad Muntasir Mahmud +4 more
wiley +1 more source
Hydrocolloid dressing for precise nipple positioning after nipple- or skin-sparing mastectomy
, 2019 An apparatus and method/technique that uses a hydrocolloid dressing that results in both improved circulation and aesthetic success with optimal nipple positioning.
Dayicioglu, Deniz, Tillis, Rose Theresa
core
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Maillard‐type glycosylation of hazelnut protein isolate with gum Arabic or sodium alginate improved the structural and functional properties of nougat foams. Glycosylated protein systems, particularly HPI–SA, enhanced foam stability, viscoelastic behavior, texture, and air bubble distribution, providing foam characteristics closer to those of egg white–
Ilyas Atalar +5 more
wiley +1 more source
Overview of hydrocolloid polymeric materials for biomedical applications: a review
Hydrocolloids are versatile materials widely used in many sectors such as food, wound healing systems, drug delivery systems, tissue engineering, pharmaceutical and environmental management due to their unique functional properties.
Akkad, Haya, Ahlatcıoğlu Özerol, Esma
core +1 more source
Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten‐Free Pizza
Food Science &Nutrition, Volume 14, Issue 6, June 2026.A new method of producing pregelatinized flours (AF) was developed, using a Shear Heat Milling Machine (SHMM). SHMM diminishes or even eliminates crystallinity, achieving pregelatinization. AF was incorporated into a GF pizza dough in 0%, 10%, and 20%, where it increases the viscosity and manageability of GF doughs.
Ana Ligia Vargas +5 more
wiley +1 more source
Makapuno Coconut: A Potential New Commercial Source of Galactomannan
CORD, 2010 Novel uses of Makapuno mutant coconut were explored. The focus was on the endosperm, which is rich in galactomannan as compared with that of the normal coconut.
Maria Judith B. Rodriguez
doaj +1 more source
Journal of Medical Radiation Sciences, Volume 73, Issue 2, Page 205-214, June 2026.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
Revista U.D.C.A Actualidad & Divulgación Científica, 2015 El objetivo de este estudio fue determinar la influencia de la adición de agua y de carboximetilcelulosa (CMC) en las propiedades fisicoquímicas y de calidad de pan libre de gluten (GF), elaborado con harina de arroz, almidón de maíz y almidón de yuca ...
Fernán Martínez-Jiménez +2 more
doaj
Sensors, 2013 Static headspace gas chromatographic (SHS-GC) analysis was performed to determine the release of 13 odorants in hydrocolloid model systems containing original or regio-selectively carboxylated cellulose at different pH values.
Pahn-Shick Chang +4 more
doaj +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao +3 more
wiley +1 more source