Results 141 to 150 of about 302,460 (275)

Mass Transfer and Diffusion Coefficient of ᴅ-Allulose during Osmotic Dehydration

, 2016
Mulyana Hadipernata
openalex   +1 more source

Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization

Food Frontiers, EarlyView.
Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng, Caili Zhang, Shuying Li, Yayuan Xu, Yaqiong Wan, Hansong Yu, Fengzhong Wang, Jianghua Cheng   +7 more
wiley   +1 more source

Electronic jelly: Engineering the mechanics of hydrogels for flexible electronics

FlexMat, EarlyView.
By unifying mechanical reinforcement strategies—double networks, structural ordering, and dynamic interactions—this review demonstrates how engineered hydrogels can transcend their fragility to achieve the strength, toughness, and reliability required for flexible electronics, including wearable sensors, energy devices, and soft robotic systems ...
Tianfu Zheng, Chongling Cheng, Dayang Wang   +2 more
wiley   +1 more source

Modelling of ultrasonic assisted osmotic dehydration of cape gooseberry using adaptive neuro-fuzzy inference system (ANFIS). [PDF]

Ultrason Sonochem, 2023
Kumar Dash K, Sundarsingh A, BhagyaRaj GVS, Kumar Pandey V, Kovács B, Mukarram SA.   +5 more
europepmc   +1 more source

Effects of Pulsed Electric Field-Assisted Osmotic Dehydration and Edible Coating on the Recovery of Anthocyanins from In Vitro Digested Berries [PDF]

, 2019
Gabriel Oliveira, Urszula Tylewicz, Marco Dalla Rosa, Thomas Andlid, Marie Alminger   +4 more
openalex   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

Osmotic Dehydration of Apples in a Saccharose Solution Containing Fragrant Agrimony or Rosehip Extract. [PDF]

Molecules
Karlińska E, Milala J, Kosmala M, Klewicki R.   +3 more
europepmc   +1 more source

Harnessing Free Radical Scavenging Potential of Caffeic Acid as a Nutraceutical—A Review

Food Safety and Health, EarlyView.
Caffeic acid has emerged as a promising bioactive molecule with multiple pharmacological properties, including antioxidant, antimicrobial, anti‐inflammatory, organ protective properties and metal‐chelating ability. This review emphasizes the dietary sources, structural characteristic, molecular mechanism underlying health promoting effects of caffeic ...
Pavitra Behra, Monika Bhadauria, Satendra Kumar Nirala   +2 more
wiley   +1 more source

Comparative Functional Analysis Reveals Conserved Roles of Aquaporins Under Osmotic Dehydration in <i>Steinernema carpocapsae</i> Strains. [PDF]

Biology (Basel)
Chen Y, Huang Q, Yan X.
europepmc   +1 more source

Effect of ultrasound-assisted osmotic dehydration on the drying kinetics, water state, and physicochemical properties of microwave vacuum-dried potato slices. [PDF]

Ultrason Sonochem, 2023
Cheng X, Wang S, Shahid Iqbal M, Pan L, Hong L.   +4 more
europepmc   +1 more source