Results 121 to 130 of about 14,563 (298)

A Comprehensive Review on Innovative Food Gelling Strategies for Sustainable Production of Meat Analogs and Restructured Meat. [PDF]

Gels
Alam AN, Samad A, Muazzam A, Kim SH, Kim CJ, Hwang YH, Joo ST.   +6 more
europepmc   +1 more source

Fabrication of electrospun PVDF nanofibrous membrane for filtration of coconut inflorescence sap

Food Biomacromolecules, EarlyView.
Electrospinning conditions for polyvinylidene difluoride (PVDF) nanofibrous membrane were optimized. The polymer solution's properties were analyzed. The developed membranes' average pore size was 478–543 nm. A fabricated membrane was used for the filtration of coconut inflorescence sap.
Sarangapany Ashwin Kumar, Paramasivam Santhoshkumar, Jeyan Arthur Moses   +2 more
wiley   +1 more source

Postharvest Behavior of Two Peach Varieties During Cold Storage and Shelf Life: Physiological and Sensory Perspectives. [PDF]

Plants (Basel)
González VD, Arrillaga L, Pascual O, Zaccari F, Silveira AC.   +4 more
europepmc   +1 more source

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

Food Biomacromolecules, EarlyView.
Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar, Geethalaxmi Mundas, Harini Ravi, C K Sunil, Venkatachalapathy Natarajan   +4 more
wiley   +1 more source

Sensory Evaluation of High-Marbling Beef Cuts by Australian and Middle Eastern Consumers. [PDF]

Food Sci Anim Resour
Nguyen DV, Polkinghorne R, McGilchrist P.   +2 more
europepmc   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Mechanisms for the encapsulation of lipophilic polyphenols in protein/polysaccharide complexes or conjugates‐based nanocarriers

Food Biomacromolecules, EarlyView.
Abstract Traditional heat processing technology restricts the direct development of lipophilic polyphenols (LPPs)‐fortified foods. For achieving a balance between high retention of biological activity and optimal edible quality, encapsulation of LPPs by proteins/polysaccharide complexes or conjugates‐based nanocarriers (PPCCNs) as food ingredients has ...
Yuanhong Chen, Jiangfeng Xu, Jiaying Tang, Qing Zhang   +3 more
wiley   +1 more source

The Influence of the Site of Recording and Benchtop and Portable NIRS Equipment on Predicting the Sensory Properties of Iberian Ham. [PDF]

Foods
Revilla I, Vivar-Quintana AM, Martínez-Martín I, Hernández-Ramos P, Hernández-Jiménez M, Grabska J, Beć KB, Huck CW.   +7 more
europepmc   +1 more source

Nice and Juicy [PDF]

Chemical & Engineering News Archive, 1945
openaire   +1 more source

Assessing juicy elements in interactive infographics

Revista de Comunicación de la SEECI
Introduction: Juiciness refers to the use of various audiovisual effects that are triggered in response to user interactions. This study explores the presence of juicy elements in interactive infographics, thereby extending the investigation of juiciness beyond traditional gaming contexts. Methodology: A descriptive research approach, employing content
openaire   +1 more source