Results 231 to 240 of about 402,162 (296)

From plant to fabric: Environmental opportunities associated with annatto dye for sustainable development in the textile industry

Coloration Technology, Volume 142, Issue 3, Page 333-353, June 2026.
Abstract Natural dyes are compounds that occur naturally in several organisms and are classified based on chemical structure and application method. The literature cites several natural dyes used in industrial transformation processes. Annatto dye is used in the food industry, and its biological pigment is extracted from the annatto seed. However, this
Marcel Jefferson Gonçalves, Tania Maria Costa, Karine Thaise Rainert, Vera Lúcia Vogel Faustino dos Santos, Ivonete Oliveira Barcellos, Lorena Benathar Ballod Tavares   +5 more
wiley   +1 more source

A note from the Editor in Chief of JDS Communications: Connecting via coffee and ice cream. [PDF]

JDS Commun
McArt JA.
europepmc   +1 more source

Investigating Healthcare Educators' Interprofessional Socialisation Following an Interprofessional Simulation Facilitator Training Programme: A Mixed Methods Study

Journal of Advanced Nursing, Volume 82, Issue 6, Page 6726-6749, June 2026.
ABSTRACT Aim Interprofessional socialisation can contribute to collaborative patient care. Although there is research regarding interprofessional socialisation of healthcare students and frontline staff, there is limited literature regarding healthcare educators in practice settings.
Sara Dolan, Lorelli Nowell, Nancy Moules, Alyshah Kaba, Meredith Brockway   +4 more
wiley   +1 more source

Imaging the 3D microstructural changes of ice cream during meltdown. [PDF]

J Food Sci Technol
Vicent V.
europepmc   +1 more source

Evaluating Trans‐Fatty Acids Labelling in Packaged Foods Sold in Brazil Before and After National Policy Changes

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Introduction The elimination of industrial trans‐fatty acids (i‐TFA) is a global public health priority. In Brazil, food regulatory changes were implemented in 2012, limiting the use of TFA‐free claims and in 2019, restricting i‐TFA content in food. This study analysed i‐TFA declarations on labels of packaged foods sold in Brazil in 2010, 2013
Beatriz Vasconcellos de Barros, Mariana Vieira dos Santos Kraemer, Lana Vanderlee, Elisa Milano, Tailane Scapin, Greyce Luci Bernardo, Maria Cecília Cury Chaddad, Paula Lazzarin Uggioni, Rossana Pacheco da Costa Proença, Ana Carolina Fernandes   +9 more
wiley   +1 more source

Experience and the nutritional relevance of protein-enriched ice cream in patients with heart failure - A pilot study. [PDF]

Heliyon
Gagnemo Persson R, Drevenhorn E, Rosén H.   +2 more
europepmc   +1 more source

Can Artificial Intelligence Chatbots Plan Therapeutic Ketogenic Diets for Children With Epilepsy?

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Rationale Ketogenic Diet Therapy (KDT) is an effective but complex treatment for paediatric drug‐resistant epilepsy. Access to trained dietitians limits the global use of KDT. The increasing use of artificial intelligence (AI) chatbots for health and dietary advice presents both opportunities and risks.
Faye Ajmera, Helen Lowe, Jolynn Dickson, Karen Owusu, Maria Zak, Suvasini Sharma   +5 more
wiley   +1 more source

Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes. [PDF]

Curr Res Food Sci
Dara A, Naji-Tabasi S, Feizy J, Fooladi E, Rafe A.   +4 more
europepmc   +1 more source

Developmental Shifts in Latinx Immigrant‐Origin Adolescents' Activity Spaces, Sense of Belonging, and Ethnic‐Racial Identity

Journal of Research on Adolescence, Volume 36, Issue 2, June 2026.
Abstract Latinx immigrant‐origin (IO) youth in the U.S. are developing their ethnic‐racial identity (ERI) and sense of belonging while also contending with the sociopolitical climate shaped by racism and xenophobia, which have been shown to influence their neighborhood context.
Guadalupe López Hernández, Juliana Karras, Danieli M. Mercado Ramos, Brian Boleaga   +3 more
wiley   +1 more source

Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source. [PDF]

Gels
Ropciuc S, Ghinea C, Leahu A, Prisacaru AE, Oroian MA, Apostol LC, Dranca F.   +6 more
europepmc   +1 more source