Results 31 to 40 of about 5,251 (180)
Cutting edge strategies for diabetic wound care: Nanotechnology, bioengineering, and beyond
BMEMat, EarlyView.Graphical abstract illustrates the challenges in diabetic wound healing, covering pathophysiology, formulation hurdles, and emerging therapeutic strategies. It highlights the role of hyperglycemia, formulation complexities, and advanced technologies like bioprinting and AI in improving diabetic wound management. Abstract Diabetic wounds affect millions
Usama Ahmad +8 more
wiley +1 more source
Foods, 2022 The fortification of food with edible insect flour can improve its nutrition profile, but also affect its techno-functional characteristics. In this study, an I-optimal design was applied to improve the rheological and textural properties of wheat flour ...
Habiba Khatun +5 more
doaj +1 more source
Food Bioengineering, EarlyView.Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi +4 more
wiley +1 more source
Gels, 2022 Background: Natural ingredients have been employed to develop food products. Methods: Hydrocolloids from butternut squash seeds (HBSSs) were extracted with water at pH 3, 7, and 10 and characterized bromatologically and rheologically; then these HBSSs ...
Somaris E. Quintana +2 more
doaj +1 more source
Rheological and Textural Properties of Clean‐Label 3D‐Printed Traditional Thai Dessert
Food Bioengineering, EarlyView.ABSTRACT This study aimed to develop a clean‐label 3D‐printable food ink using a formulation based on Khanom Piak Poon, a traditional Thai dessert, enriched with carrot powder (CP) for enhanced nutritional value. Unlike conventional food printing inks that contain additive hydrocolloids, this ink relies on the natural reactions between starch, sugar ...
Anucha Pramuan +6 more
wiley +1 more source
Marine Drugs, 2015 Agar, alginate, and carrageenans are high-value seaweed hydrocolloids, which are used as gelation and thickening agents in different food, pharmaceutical, and biotechnological applications.
Nanna Rhein-Knudsen +2 more
doaj +1 more source
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
Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods
Food Chemistry: XThis paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to ...
Shan Zhang +4 more
doaj +1 more source
Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source
Proceedings, 2020 Colocasia esculenta represents an alternative non-gluten ingredient due to its healthy properties. The objective of this study was to explore the breadmaking potential of Colocasia spp.
Jehannara Calle +2 more
doaj +1 more source