Results 71 to 80 of about 15,398 (293)
PREVENTION OF ENZYMATIC BROWNING IN FRUIT AND VEGETABLES
Enzymatic browning is the second largest cause of quality loss in fruits and vegetables. Methods to prevent browning are the subject of a great deal of research in the field of the food industry.
Ioannou, Irina
core +1 more source
The new Cu‐containing MOF (Me2NH2)(CuICl2)@[Cu4(INA)4Cl2O]·1.5dmf (3) contains a cation and an anion as guests and shows UV‐near‐mid‐IR absorption and near‐IR emission. MOF 3 shows gas‐solid reactivity in the presence of NH3 and HCOOH to yield two new 3D MOF.
Rajat Saha +10 more
wiley +1 more source
Kinetics of non-enzymatic browning in milk
Milk and milk products undergo non-enzymatic browning as a result of the Maillard reaction. The kinetics of non-enzymatic browning of nonfat milk powder was studied at temperatures between 50?C and 400?C.
Connor, Amanda Marie
core
Harnessing the synergistic interplay of supramolecular self‐assembly, under macromolecular crowding conditions, and enzymatic‐mediated covalent crosslinking toward a stable protein‐based G‐quadruplex‐derived supramolecular bioink. This bioinspired strategy enables the biofabrication of complex and tunable ECM‐mimetic constructs, providing a platform ...
Vera Sousa +6 more
wiley +1 more source
This work reports a direct, biocompatible method to synthesize UiO‐66, enabling one‐step encapsulation of proteins without compromising crystallinity or activity. Using advanced in situ and ex situ techniques, the study reveals that proteins integrate concurrently with MOF growth, forming crystalline protein@UiO‐66 nanoparticles, and provide insight ...
Jesús Cases Díaz +5 more
wiley +1 more source
Kinetics model of oxidative process in basil spreads based on calculative colour analysis [PDF]
Enzymatic and non-enzymatic browning of mild-heat processed spreads, based on basil and cheese was monitored as color changes, by means of multivariate color image analysis.
Pezo Lato +4 more
doaj
This project developed a smart bandage‐like patch (a microneedle array) for repairing diabetic bone damage. It intelligently senses signals from infection and inflammation, then releases its medicines in a specific, timed sequence: first an antibacterial agent, then an anti‐inflammatory agent, and finally growth factors.
Yu Wang +10 more
wiley +1 more source
Properties of antioxidant non-enzymatic browning compounds
Celem zaprezentowanej w artykule pracy było zbadanie właściwości przeciwutleniających związków nieenzymatycznego brązowienia tworzących się podczas opiekania mięsa. Przedmiotem badań była opiekana karkówka wieprzowa niemarynowana i marynowana w roztworze
Biller, E.
core
We introduce an additively manufactured bioreactor with a perfusion flow system and integrated temperature and pH sensors for skeletal muscle tissue biofabrication. The bioreactor's performance was evaluated by assessing the viability, spreading of the myoblast cells in a printed scaffold, and contraction of the isolated murine musculi interossei ...
Lys Sprenger +9 more
wiley +1 more source
Flexible sweat sensor patch integrating graphene‑interfaced gold microelectrodes functionalized with bio‑receptors and ion‑selective membrane, coupled with a capillary‑driven microfluidic layer and portable potentiostat electronics for multiplexed monitoring of inflammatory, metabolic, and electrolyte biomarkers in microliter sweat volumes.
Roomia Memon +4 more
wiley +1 more source

