Results 41 to 50 of about 14,563 (298)

How Do Consumers Perceive Sensory Attributes of Apple?

Foods, 2021
Pomological characteristics and consumer acceptability of four scab-resistant apple cultivars (‘Topaz’, ‘Florina’, ‘Goldstar’ and ‘Golden Orange’) and standard commercial cultivar ‘Golden Delicious’ were investigated.
Pakeza Drkenda, Asmira Ćulah, Nermina Spaho, Asima Akagić, Metka Hudina   +4 more
doaj   +1 more source

Dual‐Functional Ingestible Passive Capsules for High‐Throughput Intestinal Sampling with Sealed Containment and Targeted Drug Delivery

Advanced Robotics Research, EarlyView.
To address challenges in high‐throughput intestinal sampling with sealed containment and target drug delivery, we developed a dual‐functional ingestible passive capsule with a dual‐triggered control system based on pH‐response and mechanical actuation.
Libing Huang, Houyu Ling, Xizong Chen, Yufei Duan, Yu Liu, Shuntian Cai, Yandan Ren, Wenlong Li, Lei Ren, Miao Wang   +9 more
wiley   +1 more source

Influence of Cooking Methods on Consumers' Juiciness Acceptability and Palatability of Broiler Chicken Meat

Journal of Agricultural Extension, 2015
Consumers' juiciness acceptability and overall palatability of 8 - 10 week old broiler chicken meat cooked by boiling and by roasting were evaluated. A 6- person trained and experienced consumer sensory pahel was used in the evaluation.
E F Fabiyi
doaj   +4 more sources

Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating

International Journal of Food Properties, 2021
This study was aimed to investigate the effect of low-temperature vacuum heating (LTVH; versus the traditional thermal method– TC - 100°C boiling water) on water content/distributions, microstructure, and tenderness of sturgeon fillets.
Jianling Wei, Yuewen Chen, Xiuping Dong, Fanyu He, Yugang Shi, Tingting Chai   +5 more
doaj   +1 more source

The Contribution of Tenderness, Juiciness, and Flavor to Overall Consumer Beef Eating Experience

, 2017
ObjectivesTo combine consumer palatability data from studies conducted within the past 5 yr to evaluate the contribution of tenderness, juiciness, and flavor to overall consumer eating satisfaction.
L. Drey, J. Legako, J. Brooks, M. Miller, T. O’Quinn   +4 more
semanticscholar   +1 more source

Durability of Soft Pneumatic Actuators: A Review and Benchmarking Protocol

Advanced Robotics Research, EarlyView.
Lack of durability is a key challenge hindering the broad scale adoption of soft pneumatic actuators (SPAs) in automation industries. This review provides a comprehensive overview of existing research on SPA durability, introduces a standardized durability benchmarking protocol to consolidate the testing of SPAs, and outlines promising directions for ...
Dickson Chiu Yu Wong, Yucheng Luo, Rob Bernardus Nicolaas Scharff   +2 more
wiley   +1 more source

Oil‐Coated Nanoplastics Induce Rapid Membrane Disruption and Severe Intestinal Injury

Advanced Science, EarlyView.
Oil‐rich food contact dramatically amplifies MNP release from plastic takeout containers, producing oil‐coated nanoplastics with altered surface properties and rapid membrane‐disruptive effects. These particles cause severe intestinal barrier damage and immune dysfunction in mice, and risk modeling suggests that long‐term gastrointestinal burdens may ...
Ruwen Xie, Gulimire Yilihan, Qiong Chen, Dachuan Lin, Zhen Liu, Mengyi Yuan, Yujia Wang, Haoteng Xu, Weishang Zhou, Wanxin Gong, Yueer Li, Chen Peng, Tong Yang, Peng Gao, Qing Liu, Xin‐Hua Feng, Mu Xiao, Chao Jiang   +17 more
wiley   +1 more source

A Chirality‐Converted Bacteriolytic Dodecapeptide Regulates Vibrio‐Induced Polymicrobial Infection and Ameliorates Invasion‐Associated Gut Microbiota Disequilibrium

Advanced Science, EarlyView.
Multidrug‐resistant Vibrio infections are rising rapidly and threaten coastal populations worldwide. This study introduces D‐zp37, a chirality‐engineered antimicrobial peptide with exceptional potency against resistant Vibrio species. D‐zp37 kills planktonic cells, blocks mixed‐species biofilms, disrupts essential bacterial stress responses, and shows ...
Ping Zeng, Qipeng Cheng, Xiaoxu Zhang, Honglan Wang, Jinghan Zhang, Xinyi Ding, Pengfei Zhang, Lanhua Yi, Kwok‐Yin Wong, Kin‐Fai Chan, Sheng Chen, Sharon Shui Yee Leung   +11 more
wiley   +1 more source

Temporal changes of tenderness and juiciness of beef strip loin steaks

, 2014
The objective of this study was to determine the time-intensity curve profiles of beef strip loin steaks subjected to two cooking methods (oven and griddles) and three end-point temperatures (65, 71 and 77 °C) for the tenderness and juiciness stimuli ...
C. Gomes, S. Pflanzer, P. E. Felício, H. Bolini   +3 more
semanticscholar   +1 more source

3D‐Printed Metal‐Supported MOF‐Heteropoly Acid Nanozyme for High‐Performance Peroxidase‐Mimic Activity and Ultra‐Sensitive Glucose Detection

Advanced Science, EarlyView.
A hierarchically structured Fe‐BTC‐PMA immobilized 3D‐printed platform is engineered as a robust artificial enzyme for colorimetric glucose sensing. The hybrid architecture efficiently activates H2O2 to drive TMB oxidation. This integrated system enables sensitive, reusable, and scalable detection with enhanced catalytic stability and analytical ...
Paramita Koley, Ranjithkumar Jakku, Subhash Chandra Shit, Jang Mee Lee, Guy N. L. Jameson, Tayebeh Hosseinnejad, Selvakannan Periasamy, Deshetti Jampaiah, Amrit Raj Paul, Ylias Sabri, Suresh K. Bhargava   +10 more
wiley   +1 more source