Changes on the Physical-Chemical Properties of Kue Delapan Jam on Various Steaming TIME [PDF]
, 2014 This research intended to study browning reaction between glucose, fructose, and lipids with amino acids in real system during making Kue Delapan Jam. Research applied completely randomized design with steaming time as treatment ( 2, 4, 6, and 8 hours ...
Agustini, S. (Sri)
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Nanothermometry in Living Cells: Physical Limits, Conceptual and Material Challenges
Advanced Functional Materials, EarlyView.Heat and temperature are fundamental to life. When nanothermometers began probing regions as small as a living cell, they triggered controversial claims of large intracellular temperature gradients. We review physical constraints energy‐conservation, entropy production, thermodynamic fluctuations, and molecular dynamics.
Taras Plakhotnik
wiley +1 more source
A Novel Energy Efficient Adsorption Drying with Zeolite For Food Quality Product: A Case Study in Paddy and Corn Drying [PDF]
, 2013 Nowadays, the importance of powdered food products as for example soups, sauces, dried yeasts, and herbal medicine is increasing for consumer convenience. Mostly, these products have been produced with drying process either, direct sunlight, conventional,
Aishah, Nurul +3 more
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An Engineered Living Material With Pro‐Angiogenic Activity Inducible by Near‐Infrared Light
Advanced Functional Materials, EarlyView.NIR‐responsive engineered living materials (ELMs) for controlled angiogenesis: Near‐infrared (800 nm) light activates engineered probiotic bacteria within alginate‐based living materials to secrete a blood vessel‐regenerating protein. The released protein promotes pro‐angiogenic effects in endothelial networks and chick chorioallantoic membranes.
Anwesha Chatterjee +4 more
wiley +1 more source
Chemical and Biological Technologies in AgricultureBackground Post-harvest browning in Lanzhou lily scales is a major challenge to quality maintenance and industrial advancement. Traditional preservation methods face challenges of high costs and chemical residues.
Xuejuan Pan +7 more
doaj +1 more source
Effects of 60Co γ-ray and electron-beam irradiation on the color of dried chili products
Fushe yanjiu yu fushe gongyi xuebaoThis study was conducted to investigate the effects of 60Co γ-radiation and electron-beam irradiation on the color of dried chili products through comparative analysis of the color difference, non-enzymatic browning index, color value, and R/Y value. The
ZHANG Qiling +8 more
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Influence of extrusion conditions on the colour of millet-legume extrudates using digital imagery [PDF]
, 2014 peer-reviewedColour acts as one of the triggers for acceptance of snack foods. Digital imaging in conjunction with Adobe Photoshop can help identification of variations in the colour of extruded products.
Chakraborty, S. K. +2 more
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New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review [PDF]
, 2017 Non-enzymatic browning has been a wide and interesting research area in the food industry, ranging from the complexity of the reaction to its applications in the food industry as well as its ever-debatable health effects.
Al-Hakkak +50 more
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Shaping of Biohybrid Functional Living Materials
Advanced Functional Materials, EarlyView.This work demonstrates a strategy for shaping living mycelium into functional materials by directing its natural growth. Nanoparticles armor hyphae, micron‐scale particles entangle within the network, and printed hydrogel architectures steer expansion, creating defined geometries.
Sarah Schyck +3 more
wiley +1 more source
Antibrowning and antimicrobial effects of onion essential oil to preserve the quality of cut potatoes [PDF]
, 2014 This study evaluated the effect of onion essential oil (OEO) (0, 0.5, 2.5, and 5 mg ml−1) on microbial growth, browning decay, and sensorial appealing of cut potatoes stored for 15 days at 4 °C.
Ayala-Zavala, J.F. +4 more
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