Results 91 to 100 of about 179,901 (306)
Food preservation by liquid smoke was one of the food conservation techniques that was easy to be conducted.Nonetheless, it was difficult in reality for people to product liquid smoke because of the complicated process in making pirolisis tools.
Feti Fatimah
doaj +1 more source
Ferritin‐doped hybrid nanoparticles triggered accurate tumor‐specific hemorrhage for enhanced in situ photothermal therapy and evoked anti‐tumor immunity. Notably, HFn/GA‐Fe specifically induced tumor hemorrhage 12 h after intravenous injection, resulting in visible color darkening. Through photoacoustic imaging, tumor vessels could be clearly observed
Haidong Zha +7 more
wiley +1 more source
COFs on MOFs: Layer‐by‐Layer Synthesis of MOF@COF Nanoparticles with Synergistic Adsorption
A layer‐by‐layer strategy enables the growth of crystalline covalent organic framework (COF) shells on metal–organic framework nanoparticles, creating core–shell structures with tunable porosity. Ordered interstitial mesopores are formed during shell growth, which are connected with the COF's intrinsic micropores, thereby enhancing water sorption. This
Ana Guillem‐Navajas +11 more
wiley +1 more source
Schematic illustration of the electrically assisted thermal stamping (EATS) method for direct fabrication of carbon‐based nanofilms and their multifunctional applications. Localized Joule heating triggers simultaneous exfoliation, reduction, and fluoropolymer incorporation under ambient conditions, yielding tunable carbon‐based thin‐film coatings ...
Byungseok Seo +9 more
wiley +1 more source
Study on the Consumer Acceptance to TheSmoke Flavored Steak (Fillet) White Snapper Fish [PDF]
The research was purposed to determine the effect of different concentrations of soaking liquid smoke on consumer acceptance to the smoke flavored steak (fillet) white snapper fish.
Ilza, M. (Mirna) +2 more
core
FATTY ACID PROFILE OF SMOKED TUNA PROCESSED WITH LIQUID SMOKES
The research aimed to analyze the effect of several different liquid smokes on the fatty acid profile of smoked tuna. The liquid smokes were processed from coconut shells, sago bark, and Eucalyptus sp. Fatty acids were analyzed using gas chromatography and the lipid quality of smoked tuna was determined by computing the Atherogenic Index (AI) and ...
DANIEL AMBROSIUS NICOLAS APITULEY +1 more
openaire +1 more source
THE EFFECT OF LIQUID SMOKE ON FOODBORNE PATHOGENS IN READY-TO-EAT MEAT PRODUCTS
Liquid smoke is increasingly used in ready-to-eat meat products as a natural preservative with antimicrobial and antioxidant properties. This study investigated the efficacy of a commercial liquid smoke preparation (Cloud S9, Kerry, USA) against ...
Krste Popovski +3 more
doaj +1 more source
Rewriting Polymer Fate via Chemomechanical Coupling
This work introduces a life‐like “living” polymer platform that can grow, degrow, and reprogram its properties after fabrication. By integrating mass transport, reversible polymerization, and controlled catalysis, the material achieves on‐demand changes in size, shape, and mechanical properties.
Jiahe Huang +9 more
wiley +1 more source
Characteristic of Redistilled Liquid Smoke Pyrolized From Different Type of Wood as a Natural Preservative for Fishery Products [PDF]
This research was purposed to observe the characteristic of distilled liquid smoke pyrolized from different types of firewood as a natural preservative for fishery products.
Leksono, T. (Tjipto) +2 more
core
Quality Identification Of Liquid Smoke Result Of Pyrolysis Empty Fruit Bunches Waste
One application of clean production in the oil palm industry is the processing of solid waste such as empty fruit bunches (EFB) into liquid smoke. This research tried to do pyrolysis of EFB followed by redestilation process produce liquid smoke.
Eva Ramalia Sari
doaj

