Results 81 to 90 of about 8,753,370 (220)

Optimising the Eco‐Friendly Extraction of Carotenoids From Gac Fruit: A Sustainable Solution for Natural Red Food Colourants

Food Chemistry International, EarlyView.
Gac fruit's high carotenoid content, especially in the aril, makes it an excellent natural red pigment source for food applications, offering a safer alternative to synthetic dyes. Ethanol extraction achieved the highest overall pigment recovery (89.53%), whereas ethyl lactate extraction yielded the highest levels of total carotenoids, β‐carotene ...
N. Netravati, S. Gomez, B. Pathrose, A. Suma, J. Hosamani   +4 more
wiley   +1 more source

High-speed chromatic dispersion monitoring of a two-channel WDM system using a single TPA microcavity [PDF]

, 2008
Chromatic dispersion monitoring of two 160 Gb/s wavelength channels using a TPA Microcavity is presented. As the microcavity exhibits a wavelength resonance characteristic, a single device could monitor a number of different WDM-channels ...
Guo, Wei Hua, Barry, Liam P., O'Dowd, John, Bondarczuk, Krzysztof, Lynch, Michael, Donegan, John Francis, Bradley, Ann Louise, Maguire, Paul J.   +7 more
core   +2 more sources

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Flexible white thermally activated delayed fluorescence polymer with alkyl spacer and side‐chain encapsulation for efficient solution‐processed white organic light‐emitting diodes

FlexMat, EarlyView.
A “gemstone‐necklace” FASCE strategy synthesizes single‐component white polymers (PTF‐Qx) by alternating rigid TADF units with flexible alkyl chains. The non‐doped rigid device achieves a high EQE of 15.66% with stable white emission (CIE: 0.36, 0.46).
Wenhao Zhang, Hongyu Zhuang, Xinxin Ban, Shilong Feng, Tao Xu, Youqiang Qian, Shun Hu, Aiyun Zhu   +7 more
wiley   +1 more source

Spirobifluorene fusion in multiple resonance frameworks enables efficient pure‐red OLEDs with narrowband emission and suppressed efficiency roll‐off

FlexMat, EarlyView.
An orthogonal spirobifluorene‐fusion strategy is introduced for B/N/O‐alternated MR frameworks, enabling improved kRISC (5.46 × 103 s−1), high ΦPL (97%), and narrow‐band pure‐red emission. Vacuum‐evaporated OLEDs incorporating this emitter achieve an EQEmax >40% (FWHM = 36 nm) and exhibit exceptionally low efficiency roll‐off at high luminance ...
Yan‐Yun Jing, Han Wu, Xiaoling Xu, Sijie Xian, Jingsheng Miao, Xiaojun Yin, Chuluo Yang, Xiaosong Cao   +7 more
wiley   +1 more source

Lead‐free halide perovskites for efficient light‐emitting devices

FlexMat, EarlyView.
Overview of Lead‐free metal halide perovskites with different categories and optoelectronic application directions, including solid‐state lighting, light‐emitting diodes, piezoluminescence, flexible electronics, scintillators and CPL emitters. Abstract Lead halide perovskites exhibit promising optoelectronic properties for optoelectronic applications ...
Yueqi Shen, Kefan Meng, Yiqi Zhao, Chaoran Zhou, Jiaye Shu, Di Zhang, Chengqian Cao, Wanxin Chen, Yefeng Zhou, Weihua Ning   +9 more
wiley   +1 more source

Packing Chromatic Number of Distance Graphs

, 2011
The packing chromatic number (G) of a graph G is the smallest integer k such that vertices of G can be partitioned into disjoint classes X
Jan Ekstein, et al.
core  

Fabrication of a salt‐containing coacervated emulsion: Application in low‐salt mayonnaise with enhanced saltiness perception

Food Biomacromolecules, EarlyView.
Salt‐containing whey protein‐chitosan coacervates enabled stable emulsions with controlled sodium distribution, thereby enhancing perceived saltiness in low‐salt mayonnaise. Improved microstructure, rheology, and stability promoted sodium release during oral processing, offering an effective strategy for sodium reduction without compromising sensory ...
Mingfeng Wu, Xiaoyin Li, Xiaoshan Tang, Yucong Zou, Yang Yuan   +4 more
wiley   +1 more source

Nutritional, Functional, and Analytical Characterization of Banana Blossom: A Waste Valorization Approach

Future Postharvest and Food, EarlyView.
Banana blossom (Musa paradisiaca spp.). Segregation of different parts (Pistil, Calyx, Bract, Stem). Nutritional, Functional and Analytical Characterisation. Bract has high carbohydrate, aminoacids and nutrient profile. Stem has high protein and colour stability. Pistil has better flavour binding, lipid interactions and strong cooking stability. Banana
Aamnesh Antonisamy, Sanakya Murugesan, Srithar Harimuthuvel, Suresh Kumar Kalakandan, Gururaj Pejavara Narayana, Sushmita Mandal   +5 more
wiley   +1 more source

Evaluation of the Nutrient Components of Flours, Color Profile, and Sensory Qualities of Cake From Wheat and Celosia argentea Seed Blends

Future Postharvest and Food, EarlyView.
Composite flour was developed with 5%, 10%, 15%, and 20% inclusion of Celosia seeds flour. The flour was used in the production of cake. Cake made with 5% composite flour compared favorably with cake from 100% wheat flour. ABSTRACT Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary ...
Kudirat Titilope Araoye, Dupe Temilade Otolowo, Opeyemi Olaitan Alabi, Ayo Oluwadunsi Olugbuyi, Timilehin Bernice Oduoye, Folakemi Mary Ajayi, Olamide Ibukunoluwa Adedayo, Ayomide Esher Ade‐Alabi, Oluwatosin David Aregbe, Samuel Olaniyi Bowofola, Oluwatooyin Faramade Oludahunsi   +10 more
wiley   +1 more source