Results 191 to 200 of about 77,681 (259)

Bioinspired Regenerative Lignification Enables Ultra‐Hard and Sustainable Bamboo Structural Materials

open access: yesExploration, EarlyView.
Developing strong and sustainable materials is essential for reducing reliance on metals and lowering carbon emissions. Inspired by how plants naturally harden their cell walls, we created a rapid process that transforms bamboo into an ultra‐hard structural material by rebuilding lignin‐like networks within its structure.
Jian Gan   +3 more
wiley   +1 more source

A green approach to water purification: amoxicillin adsorption from aqueous solution by a microwave-synthesized graphene-aminated lignin composite. [PDF]

open access: yesRSC Adv
Bhuiyan RH   +10 more
europepmc   +1 more source

Healthy Snacks Elaborated With Decoction Residues of Hibiscus sabdariffa L: Physical and Sensory Characteristics

open access: yesFood Chemistry International, EarlyView.
Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista   +3 more
wiley   +1 more source

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

open access: yesFood Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud   +3 more
wiley   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

open access: yesFood Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu   +6 more
wiley   +1 more source

Natural variation in <i>PtoCPK3</i> governs drought tolerance by orchestrating xylem remodeling and lignin metabolism in <i>Populus</i>. [PDF]

open access: yesSci Adv
Wang D   +17 more
europepmc   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

open access: yesFood Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad   +4 more
wiley   +1 more source

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