Results 71 to 80 of about 7,927 (195)

An Improved Identity-Based Multivariate Signature Scheme Based on Rainbow

Cryptography, 2019
Multivariate Public Key Cryptography (MPKC) is one of the main candidates for post-quantum cryptography, especially in the area of signature schemes. In this paper, we instantiate a certificate Identity-Based Signature (IBS) scheme based on Rainbow, one ...
Le Van Luyen
doaj   +1 more source

Development, Characterization, and Stability of Burgers With Partial or Total Replacement of Beef by Vegetable Ingredients

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT This study evaluated the partial or total replacement of beef (0%, 25%, 50%, 75%, and 100%) with plant‐based ingredients (risotto rice, textured soy protein, and cassava starch) in burgers, combined with the incorporation of freeze‐dried açaí pulp as an antioxidant and natural colorant, and sesame oil as a substitute for beef fat.
Sheyla Maria Barreto Amaral, Silmara de Fátima Silva Cavalcante, Janevane Silva de Castro, Luiz Alves Bitu, Felipe Sousa da Silva, Mairlane Silva de Alencar, Adriano Lincoln Albuquerque Mattos, Ana Erbênia Pereira Mendes, Paulo Henrique Machado de Sousa, Elisabeth Mary Cunha da Silva   +9 more
wiley   +1 more source

Oil and Vinegar Cruet Set

, 2011
ContainersGlass cruet set for oil and vinegar; cruet frame is clear glass with round base and tall pedestal center topped by round white cap, crossing bar has two horizontal rings to hold removable glass bottles; one bottle made of clear and red glass ...

core  

From plant to fabric: Environmental opportunities associated with annatto dye for sustainable development in the textile industry

Coloration Technology, Volume 142, Issue 3, Page 333-353, June 2026.
Abstract Natural dyes are compounds that occur naturally in several organisms and are classified based on chemical structure and application method. The literature cites several natural dyes used in industrial transformation processes. Annatto dye is used in the food industry, and its biological pigment is extracted from the annatto seed. However, this
Marcel Jefferson Gonçalves, Tania Maria Costa, Karine Thaise Rainert, Vera Lúcia Vogel Faustino dos Santos, Ivonete Oliveira Barcellos, Lorena Benathar Ballod Tavares   +5 more
wiley   +1 more source

Descriptive Sensory Profiling and Aroma‐Focused Lexicon Development of Commercially Available Korean Soy Sauces

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT This study aimed to develop an aroma lexicon and to characterize the sensory aroma profiles of commercially available Korean soy sauces according to their commercial categories: Jin‐Ganjang (JG), Yangjo‐Ganjang (YG), and Aged Ganjang (AG). Eleven soy sauce products were evaluated by a highly trained sensory panel using descriptive analysis ...
Tack Hyun Park, Jisun Hwang, Mina K. Kim
wiley   +1 more source

EFFECT OF VINEGAR ON THE STABILITY OF SUNFLOWER OIL-IN-WATER EMULSION STABILIZED BY GELATINIZED BAMBARA GROUNDNUT FLOUR [PDF]

, 2017
The influence of vinegar concentrations on the physical stability of sunflower oil-in-water emulsions (40 w/w% sunflower oil) stabilized by 7 w/w% Bambara Groundnut Flour (BGNF) was investigated.
Adeyi, Oladayo, Ikhu-Omoregbe, Daniel, Jideani, Victoria   +2 more
core  

Association Between Dietary Live Microbes and Diet Quality Among Children and Adults in France

Nutrition Bulletin, Volume 51, Issue 2, Page 245-257, June 2026.
ABSTRACT Consumption of foods containing live microbes has been associated with multiple health benefits. This study assessed exposure to live microbes in foods, including fermented foods, in the nationally representative INCA 3 dietary survey (2014–2015) in France. Foods in the French nutrient composition database (CIQUAL) were assigned to low, medium
Rozenn Gazan, Matthieu Maillot, Florent Vieux, Romane Poinsot, Adam Drewnowski   +4 more
wiley   +1 more source

E-tongue based on Porphyrin Electropolymers for Apulian Red Wines Defects Detection

Proceedings, 2017
An application of e-tongue based on porphyrin electropolymers for the detection of Primitivo and Negroamaro wines defects related to the presence of “off-odor” methiol (3-(methylthio)-propanol), isoamyl alcohol fusel oil, the marker of the yeast activity
Larisa Lvova, Corrado Di Natale, Roberto Paolesse   +2 more
doaj   +1 more source

Antimicrobial Activity of Olive Oil, Vinegar, and Various Beverages against Foodborne Pathogens

Journal of Food Protection, 2007
The survival of foodborne pathogens in aqueous extracts of olive oil, virgin olive oil, vinegar, and several beverages was evaluated. Vinegar and aqueous extracts of virgin olive oil showed the strongest bactericidal activity against all strains tested.
Eduardo, Medina, Concepción, Romero, Manuel, Brenes, Antonio, De Castro   +3 more
openaire   +2 more sources

Safety evaluation of the food enzyme glucan 1,4‐α‐glucosidase from the non‐genetically modified Aspergillus niger strain AE‐GN

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme glucan 1,4‐α‐glucosidase (4‐α‐d‐glucan α‐glucohydrolase; EC 3.2.1.3) is produced with the non‐genetically modified Aspergillus niger strain AE‐GN by Amano Enzyme Inc. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 13 food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Daniele Cavanna, Natalia Kovalkovicova, Jaime Aguilera, Magdalena Andryszkiewicz, Rita Ferreira de Sousa, Yi Liu   +20 more
wiley   +1 more source