Results 61 to 70 of about 1,566 (209)

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten‐free breads and as a partial substitute for wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures.
Emilia Kärkkäinen, Julio Vidaurre‐Ruiz, Jonas Ehren, Angeleth Pacheco, Gloria Jesus Pascual‐Chagman, Jukka‐Pekka Suomela, Ritva Repo‐Carrasco‐Valencia   +6 more
wiley   +1 more source

Biodegradable Contrast Agents for Photoacoustic Imaging

Applied Sciences, 2018
Over the past twenty years, photoacoustics—also called optoacoustics—have been widely investigated and, in particular, extensively applied in biomedical imaging as an emerging modality.
Su Woong Yoo, Doyoung Jung, Jung-Joon Min, Hyungwoo Kim, Changho Lee   +4 more
doaj   +1 more source

Effect of myrtle aromatization on chemical profile, sensory perception, and bioactivity of white wine vinegar

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Vinegar is a popular sour condiment rich in nutrients and bioactive components. Individual sour responsiveness greatly affects vinegar acceptance and diet consumption. In this study, the effect of aromatization with myrtle (Myrtus communis), a health‐beneficial Mediterranean aromatic plant, on the chemical composition, sensory ...
Antonella Rosa, Franca Piras, Flaminia Cesare Marincola, Valeria Sogos, Carla Masala   +4 more
wiley   +1 more source

The Potential of Activated Carbon Production from Leucaena leucocephala charcoal and Application in Melanoidin Removal

, 2020
     Melanoidins are brown recalcitrant compounds present in the effluents of ethanol production, and brewery industry. It is difficult to biodegrade by the conventional treatment processes. Adsorption process was reported to have achieved
Wichitsathian, Boonchai, Yimrattanabovorn, Jareeya, Insoongnoen, Bang-orn   +2 more
core   +1 more source

Citric Acid‐Crosslinked Chitosan Coatings Incorporating Curcumin for Enhancement of Antioxidant and Antimicrobial Properties

Journal of Vinyl and Additive Technology, EarlyView.
A fully bio‐based coating was developed using Chitosan, Citric acid, and Curcumin. Citric acid acts simultaneously as a green solvent and non‐toxic crosslinker. Dry Heat Treatment enhances water resistance and thermal stability, creating an active packaging system with dual antioxidant and antimicrobial properties to extend food shelf‐life.
Miriam Cappello, Cheherazade Trouki, Niccoletta Barbani, Maria J. Lopez, Ana J. Toribio‐Gallardo, Caterina Cristallini, Neetu Malik, Damiano Rossi, Maurizia Seggiani, Patrizia Cinelli   +9 more
wiley   +1 more source

Insight into the Mechanism of Coffee Melanoidin Formation Using Modified “in Bean” Models

, 2016
To study the mechanism of coffee melanoidin formation, green coffee beans were prepared by (1) removal of the hot water extractable components (WECoffee); (2) direct incorporation of sucrose (SucCoffee); and (3) direct incorporation of type II ...
Ana C. S. Cruz (2048455), Manuel A. Coimbra (2048458), Fernando M. Nunes (1770046)   +2 more
core   +1 more source

Recent Advances in Biogas Production and Upgrading Technologies for Sustainable Energy Systems

GCB Bioenergy, Volume 18, Issue 11, November 2026.
Biogas technology is evolving from waste treatment into an intelligent renewable energy platform. Recent advances in anaerobic digestion, pretreatment, reactor design, biomethane upgrading, and AI‐driven process control improve methane recovery, stability, and gas purity.
Temechew Dessie, Kassa Wudineh Liyew, Eshetu Getahun   +2 more
wiley   +1 more source

Optimization of Roasting Enhances Bioactive Profiles, Antioxidant Activity, and Reduces Lectin Content in Bean Flours: Implications for Functional Plant‐Based Ingredients

Journal of Food Process Engineering, Volume 49, Issue 11, November 2026.
Graphical representation of the response surface methodology (RSM) framework applied to optimize roasting temperature (150°C–220°C) and time (10–20 min) in pulses. Optimized processing and subsequent milling produce roasted bean flour with significantly reduced lectin content and improved phytochemical profiles and antioxidant activity.
Olumide O. Fashakin, Karen Cichy, Ilce G. Medina‐Meza   +2 more
wiley   +1 more source

Coffee (Coffea arabica L.) Silverskin: Transforming a Recycled By‐Product Into Natural Antioxidant Ingredients for Ready‐to‐Eat Fish Products

Journal of Food Science, Volume 91, Issue 10, October 2026.
ABSTRACT Given salmon's high susceptibility to oxidation and the need for sustainable food processing, this study evaluated the technological potential of incorporating 0.5% coffee silverskin (CSS), using two specific materials evaluated in this study, namely, artisanal (ACS) and industrial (ICS) coffee silverskins, into restructured salmon stored ...
Antonia Dayane Jenyffer de Farias Marques, Mario Estevez, José María Martín‐Miguélez, Andrea Sánchez‐Canales, Eike Guilherme Torres de Souza, Sonia Ventanas, Josué Delgado, Mercia de Sousa Galvão, Marcos dos Santos Lima, Taliana Kênia Alencar Bezerra, David Morcuende   +10 more
wiley   +1 more source

Optimization of the application of melanoidin microcapsules from lycium barbarum residue in wool fabric dyeing process

, 2022
The extraction of active substances and other nutrient elements from Lycium barbarum and their application in food, medicine, and cosmetics have always been one of the hot topics for scholars in related fields.
Hudie Zhao, Xiangrong Wang, Xueni Hou, Fan Yi, Dongdong Zhang, Xuemei Wang, Guoying Hong, Xiaohan Guo   +7 more
core   +1 more source