Results 41 to 50 of about 466,181 (202)
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
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Graphene Materials for Sustainable Energy Applications: A Contemporary Perspective
Carbon Energy, EarlyView.ABSTRACT Graphene has garnered significant attention as a promising material with great potential for contributing to sustainable energy initiatives, such as RE100 (100% renewable energy initiative) and CF100 (100% carbon‐free initiative). This review aims to explore the potential of graphene for advancing renewable energy applications by highlighting
Niraj Kumar +3 more
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Mathematical Modeling for Isotherms of Mango Pulp Powder, Obtained by Atomization
Journal of Encapsulation and Adsorption Sciences, 2014 Mango, as the other fruits, is a perishable food that can be easily deteriorated and presents high levels of post-harvest loss. Therefore, dehydration is an important alternative to use the production excess. In this context, this work aimed at evaluating the hygroscopic behavior of the integral mango pulp powder, obtained by atomization, by means ...
Érica Milô de Freitas Felipe Rocha +3 more
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Effect of Incorporation of Fruit Powders in Instant Biscuit Mixes
Madras Agricultural Journal, 2012 Mango and pineapple powders were prepared for the processing of fruit powder based instant biscuit mixes and standardised using various levels of fruit powders (10-50%) with other ingredients.
M.S. Saradha Devi and P. Banumathi
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Physicochemical, microbiological and sensory properties of mango juice made from dried mango powder
GSC Advanced Research and ReviewsCôte d’Ivoire, a mango-exporting country in the sub-region, is facing the problem of post-harvest losses estimated at 65 % of national production. It is therefore necessary to find preservation techniques not only to mitigate the reduction of these post-harvest losses, but also to find derived products that can be available even after the campaign ...
OULAI, Sylvie Florence +3 more
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ChemFoodChem, EarlyView.Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu +4 more
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Analysis of rheological behaviour of titanium feedstocks formulated with a water-soluble binder system for powder injection moulding [PDF]
, 2014 Binder selection and formulation are critical in powder injection moulding. Binders play a key role in controlling the rheological properties of a feedstock and influence whether the resulting feedstock can be successfully injection moulded, debound and ...
Pickering, Kim L. +3 more
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Sequential Pressurized Liquid Extraction of Food Matrices: Fractionation, Selectivity, and Scale‐Up
ChemFoodChem, EarlyView.Sequential pressurized liquid extraction separates food‐processing side streams into chemically distinct fractions by changing solvent polarity and operating conditions across stages. Lipophilic and phenolic compounds are recovered selectively, while co‐extraction is reduced.
Derya Ozalp Unal
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, 2023 In 2018, mangoes were among the six most-produced fruits worldwide (1). Annually, 15–25 million tons of mango byproducts are generated (2). According to the previous studies, one of the best strategies to valorise mango peels in the food industry is to convert them into powders (2).
Marçal, Sara +4 more
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Formulation and Evaluation of Mango Leaf Tea Supplemented with Moringa and Ginger Powder
Haya: The Saudi Journal of Life Sciences, 2022 Herbal teas contain bioactive compounds which have been reported to have beneficial effects in the prevention of various metabolic diseases. Hence, the current study was conducted to assess the qualitative and quantitative phytochemical composition, functional properties and sensorial attributes of different formulations of mango leaf teas supplemented
Yusuf AB, Turaki AA, Adetunji AA
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