Results 131 to 140 of about 14,638 (306)

Construction of abatement cost curves: The case of F-gases [PDF]

Most of scientific research on Greenhouse Gases (GHG) focuses on CO2 emissions. But non-CO2 gases (mainly F-gases in the form of HFCs, PFCs, and SF6) are more potent at trapping heat within the atmosphere. Currently, F-gases constitute a small proportion
Halkos, George
core   +1 more source

Food Tastes in the United States: Convergence or Divergence?

Agribusiness, EarlyView.
ABSTRACT This study investigates how food consumption tastes have changed in recent decades across the United States. Using NielsenIQ data for over 77 million transactions, there is evidence of divergence in food tastes across regions from 2007 to 2016 and across households of different income, education, and race/ethnicity groups.
Michael DeDad
wiley   +1 more source

Does a Specialized Niche Market Vegetable Processor Enjoy Bargaining Power?

Agribusiness, EarlyView.
ABSTRACT Agribusiness companies may achieve competitive advantage through specialization within niche markets. One such niche is the fresh‐cut fruit and vegetable market, which has been steadily growing in Germany. This study examines whether the specialization of a German fresh‐cut producer grants it with market power within this niche market.
Nikolas Bublik, Franziska Mittag, Laura Hellstern, Sebastian Hess   +3 more
wiley   +1 more source

Natural Aging of Biomaterials in Ambient and Physiological Environments

Advanced NanoBiomed Research, EarlyView.
Biomaterials used in biomedical applications can change their physical properties over time, even under ambient and physiological conditions. This review highlights key studies on the natural aging of materials ranging from soft hydrogels to metals and ceramics, emphasizing how time‐dependent changes influence function and performance.
Shuyu Zhang, Anne E. Staples
wiley   +1 more source

Advancing sustainable air conditioning with CO2 heat pump and earth-air heat exchange integration

Case Studies in Thermal Engineering
The early development of refrigeration technology relied on natural refrigerants such as carbon dioxide (CO2), ammonia, and hydrocarbons. However, technical limitations and safety challenges led to their replacement by synthetic refrigerants.
Fadi Alsouda, Nick S. Bennett, Mohammad S. Islam   +2 more
doaj   +1 more source

Environmental Implications of the Foodservice and Food Retail Industries [PDF]

The growing size and importance of service sector industries in the U.S. economy raises questions about the suitability of the current environmental management system to deal with perhaps a changing set of environmental concerns.
Davies, J. Clarence, Konisky, David
core  

Harnessing the Interfacial Activity of Soluble Faba Protein‐Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil‐in‐Water Emulsions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In oil‐in‐water emulsions, lipid oxidation begins at the interface between the two phases. One strategy to slow down this process is to place antioxidants at the interface, where they can directly block oxidative reactions. This study explored that idea by conjugating soluble faba bean protein with tannic acid using the free‐radical grafting ...
Shahrzad Sharifimehr, Supratim Ghosh
wiley   +1 more source

Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise

Journal of the American Oil Chemists' Society, EarlyView.
Partial substitution of sunflower oil with cold‐pressed oils (0‐20%) improves the bioactive composition, oxidative stability, and overall quality of mayonnaise while preserving emulsion stability. ABSTRACT This study investigates the effects of xanthan gum, carrot flour, and pumpkin flour on the physicochemical, rheological, and bioactive properties of
S. Gülen, D. Günal‐Köroğlu, S. Turan   +2 more
wiley   +1 more source

Evaluation of absorption cycle for space station environmental control system application Interim report [PDF]

Zero-gravity absorption refrigeration system design and performance testing for space station environmental control ...
Hale, D. V., Liu, C. K., Thoenes, J.
core   +1 more source

Aquafaba (Chickpea Cooking Water) as a Natural Emulsifier in the Development of Plant‐Based Coffee Whitener

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley   +1 more source