Results 151 to 160 of about 6,415 (208)

Decolorization of Ponceau Red 4R with TiO2/ZnO: Effect of calcination temperature and Fe addition

Environmental Progress &Sustainable Energy, EarlyView.
Abstract The photocatalytic degradation of azo dyes using semiconductor oxides has emerged as a promising strategy for wastewater remediation. In this study, pure, mixed, and Fe‐doped oxide catalysts based on Zinc Oxide and Titanium Dioxide were synthesized and evaluated for the degradation of Ponceau 4R under ultraviolet irradiation.
Stefani Castilhos, Fernado Manzotti de Souza, Giane Gonçalves Lenzi, Angelo Marcelo Tusset, Luiz Mario de M. Jorge, Onelia Aparecida Andreo dos Santos   +5 more
wiley   +1 more source

Stage‐Dependent Metabolic Reprogramming Drives a Self‐Organizing Microbial Network During Shanxi Aged Vinegar

Food Bioengineering, EarlyView.
Metabolic shifts from growth to stress adaptation in Shanxi aged vinegar fermentation link flavor maturation and microbial cooperation, and Lactobacillus and Acetobacter form a self‐organizing metabolic network through division of labor. ABSTRACT Acetic acid fermentation (AAF) is a vital stage in the production of Shanxi aged vinegar (SAV), during ...
Yanfang Wu, Jing Liu, Dantong Liu, Menglei Xia, Jia Song, Yu Zheng, Min Wang   +6 more
wiley   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

The enhancing effects of locust bean gum and xanthan gum on the digestibility of potato starch under thermal treatments

Food Biomacromolecules, EarlyView.
The dual‐thermal treatment enhanced the interaction between potato starch and gums, consequently reducing starch digestibility. Abstract Locust bean gum (LBG) and xanthan gum (XG) played regulatory roles in the digestibility of potato starch (PS) during thermal treatments.
Xiaopei Hu, Yidi Zhang, Fenshu Zhang, Chunyan Wang, Qiyue Zhao, Suhong Li, Tuoping Li   +6 more
wiley   +1 more source

Purification of crude cellulase obtained from Aspergillus foetidus and its immobilization in agar xerogel: A comparative study with commercial cellulase immobilized in similar support

Food Biomacromolecules, EarlyView.
Agar xerogel was used to immobilize cellulase. Properties of partially purified cellulase from Aspergillus foetidus and commercial cellulase were compared after immobilization. Abstract This research study is a comparative study of the characteristics of partially purified cellulase produced from Aspergillus foetidus through solid‐state fermentation ...
Bhaskar Jyoti Kalita, Nandan Sit
wiley   +1 more source

Geochemistry and Geochronology of Magmatic Rocks in Southwestern and Northeastern Cambodia: Implications for the Tectonic Evolution and Metallogenesis of the Loei Fold Belt

Geological Journal, EarlyView.
The composition of intrusive rocks suggests that the magma was likely generated in a subduction‐related setting. The arc crustal thickness in the Phnom Sro Ngam and Halo Prospects was probably < 40 km during emplacement. Zircon U–Pb age range indicates a correlation with Loei Fold Belt magmatic activity.
Sirisokha Seang, Khin Zaw, Kakda Kret, Ivan Belousov, Kotaro Yonezu, Koichiro Watanabe, Charles Makoundi   +6 more
wiley   +1 more source

Should multinationals care about development? Rethinking global strategy in an unequal world

Global Strategy Journal, EarlyView.
Abstract Research Summary While multinational corporations (MNCs) can profoundly shape global development trajectories, global strategy research has largely treated development as peripheral to core strategic concerns. This Perspective paper examines the contested relationship between global strategy and development, arguing that MNCs are neither ...
Marcus M. Larsen, Rajneesh Narula, Thomas DeBerge   +2 more
wiley   +1 more source

Revisiting the Nexus Between Trade Liberalisation and Income Inequality: The Case of Sub‐Saharan African Countries

International Journal of Finance &Economics, EarlyView.
ABSTRACT This paper examines the impact of trade liberalisation on income inequality across 24 Sub‐Saharan African (SSA) countries from 2000 to 2020. Using IV‐Tobit and 2SLS models, we consistently find that greater trade openness significantly exacerbates inequality in the region. Critically, we document an inverted U‐shaped relationship between trade
Guivis Zeufack Nkemgha, Le Roi Nso Fils, Ulrich Kevin Kamwa   +2 more
wiley   +1 more source

Explaining Episodes of High Inflation: Demand‐ and Supply‐Side Drivers in Times of Uncertainty

International Journal of Finance &Economics, EarlyView.
ABSTRACT In this paper, we investigate the extent to which uncertainty anticipates episodes of high inflation in 30 economies worldwide. Our analysis accounts for several factors, including inflation expectations, real global economic activity, and supply chain disruptions.
Maria‐Eleni K. Agoraki, Nektarios Aslanidis, Georgios P. Kouretas   +2 more
wiley   +1 more source