Results 131 to 140 of about 7,274 (305)

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Three-Dimensional Yttrium Oxalates Possessing Large Channels

, 2016
Two new open-framework yttrium oxalates have been prepared, for the first time, employing hydrothermal methods in the presence of organic amines. The crystal data for these oxalates are as follows:  I, [C6N2H16]0.5[Y(H2O)(C2O4)2]·2H2O, triclinic, space ...
C. N. R. Rao (1363824), R. Vaidhyanathan (2952330), Srinivasan Natarajan (1655116)   +2 more
core   +1 more source

Effect of Pretreatment Methods on the Proximate Composition, Antinutritional Factors, Antioxidants Properties, and In Vitro Antidiabetic Activities of Hypsizygus ulmarius

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, Saka Olasunkanmi Gbadamosi, Tunde Afolabi Morakinyo, Adedayo Olubunmi Adeboye, Akinsola Albert Famuwagun   +4 more
wiley   +1 more source

Evaluation on content of soluble oxalates in granular herbal teas

, 2015
Celem pracy było porównanie zawartości rozpuszczalnych szczawianów w ziołowych herbatkach wytworzonych w procesie aglomeracji bezciśnieniowej pylistych frakcji ziół i herbatkach dostępnych na rynku.
Kozak, M., Sobczak, P., Zawislak, K., Krajewska, M., Slaska-Grzywna, B., Zukiewicz-Sobczak, W.   +5 more
core  

Three-dimensional yttrium oxalates possessing large channels

, 2001
Two new open-framework yttrium oxalates have been prepared, for the first time, employing hydrothermal methods in the presence of organic amines. The crystal data for these oxalates are as follows: I, [C6N2H16]0.5[Y(H2O) (C2O4)2]·2H2O, triclinic ...
Natarajan, Srinivasan, Vaidhyanathan, R., Rao, C. N. R.   +2 more
core   +1 more source

Effects of high‐moisture extrusion processing on reducing anti‐nutritional factors and allergenicity in plant‐based materials—A mini review

Food Biomacromolecules, EarlyView.
Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan, Yuzhu Mao, Juan Du   +2 more
wiley   +1 more source

Probiotics and Their Functional Role in Mitigating Antinutrient Effects In Vivo-A Systematic Review and Meta-Analysis. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT Antinutrients like phytic acid and oxalates reduce mineral bioavailability by forming insoluble complexes with iron, zinc, and calcium. Probiotic supplementation may counteract these effects through enzymatic activity (e.g., phytase, oxalate decarboxylase) and microbiota modulation. This PRISMA‐based meta‐analysis evaluated 27 in vivo studies (
Olar-Pop L, Cornea-Cipcigan M, Ciont CC, Suharoschi R, Pop RM, Pop OL.   +5 more
europepmc   +2 more sources

Constructing better electrode–electrolyte interphases in sodium‐ion battery cathodes

InfoMat, EarlyView.
Recent work on the engineering of electrode–electrolyte interphases (EEIs) in sodium‐ion batteries (SIBs) cathode materials has been summarized. The classifications and corresponding problems are presented, followed by electrolyte, auxiliary, and electrode engineering methods.
Junpeng Xie, Zheng Hu, Liang Ma, Jinliang Li, Wenjie Mai   +4 more
wiley   +1 more source

Urinary Oxalate, Citrate and Uric Acid in Healthy Primary School Children in Zahedan

Caspian Journal of Health Research, 2018
Background: Urolithiasis in children is associated with metabolic disorders.  The most important metabolic disorders are hypercalciuria, hyperoxaluria, hypocitraturia, cysitinuria and hyperuricosuria.
Simin Sadeghi-Bojd, Noor mohammad Noori, Alireza Teimouri   +2 more
doaj