How Salmonella Works Under Osmotic and Desiccation Stresses. [PDF]
Compr Rev Food Sci Food SafOliveira MM +2 more
europepmc +1 more source
Decolorization of Ponceau Red 4R with TiO2/ZnO: Effect of calcination temperature and Fe addition
Environmental Progress &Sustainable Energy, EarlyView.Abstract The photocatalytic degradation of azo dyes using semiconductor oxides has emerged as a promising strategy for wastewater remediation. In this study, pure, mixed, and Fe‐doped oxide catalysts based on Zinc Oxide and Titanium Dioxide were synthesized and evaluated for the degradation of Ponceau 4R under ultraviolet irradiation.
Stefani Castilhos +5 more
wiley +1 more source
Advances in Vacuum Microwave Drying for Berries: Processing, Quality, and Future Perspectives for Sustainable Fruit Drying. [PDF]
J Food SciLieu LP, Lee Y.
europepmc +1 more source
Energy Science &Engineering, EarlyView.This graphical abstract presents a solar‐powered reverse osmosis (RO) system for the Sundarbans, Bangladesh. Mechanistic modeling reveals a critical seasonal mismatch: during the monsoon, feed water salinity peaks (24.8 ppt) while solar irradiance drops significantly.
Debasish Sarker +3 more
wiley +1 more source
Influence of different pretreatments on the quality attributes of heat pump dried beetroot slices. [PDF]
Sci RepLiu Y +6 more
europepmc +1 more source
Food Chemistry International, EarlyView.The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade +4 more
wiley +1 more source
Stage-Specific Stability of Spray-Freeze-Dried Ovalbumin-Loaded Liposomes: Dissecting the Impact of Atomization, Freezing, and Drying on Cryoprotectant Performance. [PDF]
PharmaceuticsCheng X +5 more
europepmc +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Optimization of Sugar-Substituted Strawberry Preserve Formulation via Back-Propagation Neural Network. [PDF]
FoodsGao Q, Wang N, Wang Y, Ye S, He J.
europepmc +1 more source
Hydrogel‐Based Bioelectronics: From Therapy and Sensing to Neuromorphic Computation
FlexTech, EarlyView.This review establishes a material–conduction–property–application framework connecting hydrogel chemistry and charge transport with therapy, sensing, closed‐loop feedback, and neuromorphic computation. ABSTRACT Bioelectronics establish bidirectional communication between living systems and electronic devices, providing an enabling platform for ...
Jianlong Hong +7 more
wiley +1 more source