Results 31 to 40 of about 6,650 (203)
Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life [PDF]
Journal of Food and Bioprocess Engineering, 2021 In this paper, it was aimed to investigate physicochemical and sensorial characteristics of cocoa sponge cake containing xanthan gum during maintenance interval.
Zahra Khoshdouni Farahani
doaj
Advanced Science, EarlyView.ROS‐Responsive H2S Hydrogel (HAPPF) Coordinated Regeneration for High‐Quality Diabetic Wound Repair.A self‐regulating dynamic hydrogel is developed to deliver a fluorogenic H2S donor in response to excessive ROS. Released H2S acts as a master regulator to resolve chronic inflammation (M2 polarization), restore VEGF‐driven angiogenesis, and rebalance ...
Xuyang Ning +7 more
wiley +1 more source
Advanced Intelligent Systems, Volume 7, Issue 3, March 2025.We demonstrate the direct‐laser patterning of a gold thin film on polymethyl methacrylate to fabricate a temperature sensor for dentures. The temperature sensor‐embedded smart dentures are evaluated in an oral environment, enabling in‐situ monitoring for elderly healthcare.
Han Ku Nam +7 more
wiley +1 more source
Molecules, 2022 Pectin and mucilage are polysaccharides from the cactus Opuntia ficus-indica, which are also known as hydrocolloids, with useful properties in industries such as food, pharmaceuticals, and construction, among others.
Vanessa Garfias Silva +5 more
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Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Food Chemistry International, EarlyView.Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique +3 more
wiley +1 more source
Food Chemistry International, EarlyView.Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq +2 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib +3 more
wiley +1 more source
The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2011 The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of ...
Pavlína Pečivová +4 more
doaj +1 more source
Shipin gongye ke-ji, 2022 Animal fat of emulsified meat products plays an important role in the juiciness and flavor of the product. It contains lots of saturated fatty acids and cholesterol, which easily cause potential harm to the human body due to excessively intaking. However,
Dongxue YUAN +4 more
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