Results 211 to 220 of about 438,846 (308)

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

Journal of the American Oil Chemists' Society, EarlyView.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes   +5 more
wiley   +1 more source

Assessment of the feed additive consisting of benzoic acid, thymol, eugenol and piperine (CRINA® Poultry Plus) for chickens for fattening, chickens reared for laying and minor poultry species for fattening and reared for laying for the renewal of its authorisation and its extension of use for all poultry species for fattening and reared for reproduction (DSM Nutritional Products Ltd). [PDF]

EFSA J
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Villa RE, Azimonti G, Bonos E, Christensen H, Durjava M, Dusemund B, Gehring R, Glandorf B, Kouba M, López-Alonso M, Marcon F, Nebbia C, Pechová A, Prieto-Maradona M, Röhe I, Theodoridou K, Galobart J, Navarro-Villa A, Manini P, Vettori MV, Pizzo F.   +21 more
europepmc   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

A Paradigm Shift in Microbial Protein Manufacturing. [PDF]

Life (Basel)
Zhuo X, Xie Y, Yu J, Xue W, Weng Y, Tong S.   +5 more
europepmc   +1 more source

Technobiological Pathways for High‐CO₂ Capture Using Micro‐/Macroalgae: Genetic Engineering, Process Automation, and Value‐Added Bioproducts

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Greenhouse gas (GHG) emissions have emerged as one of the most critical drivers of climate change; this is primarily due to high concentrations and long atmospheric life of carbon dioxide (CO2). For a significant amount of time, various biological processes such as microalgal cultivation, cyanobacterial systems, photosynthetic microorganisms ...
Sadhana Semwal, Harish Chandra Joshi
wiley   +1 more source

Analysis of Factors Affecting Consumers' Perception of Food Safety Risks in the Prepared Food Market. [PDF]

Foods
Shen C, Meng W, Chen X, Liu K, Wu X, Yu Q.   +5 more
europepmc   +1 more source

Argon Cold Plasma Modification of Polyethylene Films to Tailor Surface and Barrier Properties

Journal of Applied Polymer Science, EarlyView.
Argon cold plasma treatment of low‐density polyethylene (LDPE) and high‐density polyethylene (HDPE) films induces major changes in surface chemistry and morphology. Contact angles decrease significantly while surface energy increases, improving wettability. FTIR confirms the formation of polar functional groups, while pronounced etching, roughness, and
Aikaterini Spanou, Chrysi Lagkouvardou, Petrina Vogiannou, Vasiliki Korka, Enrico Maurizzi, Ioanna Georgia I. Athanasoulia, Dimitrios Ladakis, Andrea Pulvirenti, Efstathios Z. Panagou, Demetres Briassoulis, Apostolis Koutinas, Theofania Tsironi   +11 more
wiley   +1 more source

The Role of Malting and Brewer's Spent Grain in Sustainable Cereal Utilization. [PDF]

Foods
Jevcsák S, Diósi G, Törős G, Fülep Á, Máthé E.   +4 more
europepmc   +1 more source

Report of the SSRC Working Group on Listeria Monocytogenes and the food storage and handling practices of the over 60s at home. [PDF]

, 2009
Brennan, Mary
core  

From Hemp Bast to Lyocell Fiber: Sustainable Process Optimization for Lyocell‐Grade Dissolving Pulp

Journal of Applied Polymer Science, EarlyView.
This study presents a sustainable method to produce lyocell‐grade dissolving pulp from Canadian hemp bast fibers. A simplified alkali‐chelation‐bleaching process, free from sulfur and chlorine, yielded high α‐cellulose pulp with low lignin and hemicellulose content. The pulp was successfully spun into continuous hemp‐based lyocell fibers, demonstrating
Md Abu Sayed, Lelia Lawson, Bernardo Araujo Souto, K. M. Abdun Noor, Dagem Z. Haddis, Frehiwot T. Hailu, Jane Batcheller, David C. Bressler, Patricia I. Dolez   +8 more
wiley   +1 more source