Results 121 to 130 of about 409,908 (333)

Finite size effects on kaonic pasta structures

, 2005
Non-uniform structures of mixed phases at the first-order phase transition to charged kaon condensation are studied using a density functional theory within the relativistic mean field model.
A. B. Migdal, D. N. Voskresensky, Dmitri N. Voskresensky, R. G. Parr, Satoshi Chiba, T. Maruyama, T. Muto, T. Tatsumi, Tomoki Endo, Tomonori Tanigawa, Toshiki Maruyama, Toshitaka Tatsumi   +11 more
core   +1 more source

MICROSTRUCTURAL STUDIES OF PASTA AND STARCH PASTA

Journal of Marine Science and Technology, 2005
The processing methods for mung bean starch noodles were used to form “starch pasta” from various isolated wheat starches. The objective of this research was to evaluate the changes in the surface and internal structure of pasta and “starch pasta” made from various flours and wheat starch before and after cooking.
openaire   +2 more sources

Wheat flour particle size: Influence of mill design and effects on quality and performance

JSFA reports, EarlyView.
Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes, Daniele Bach, Luiz Gustavo Lacerda, Ivo Mottin Demiate   +3 more
wiley   +1 more source

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

FOAM 02: A dataset of impedance tube measurements with different materials and diameter variations

Acta Acustica
Impedance tube measurements are a widespread method for determining the sound absorption coefficient (SAC) of porous materials for normal sound incidence. The measurement method is standardised in ISO 10534-2.
Caiazzo Alfonso, Kraxberger Florian, Wurzinger Andreas, Boysen Jan, Petrone Giuseppe, Schoder Stefan, De Rosa Sergio, Kaltenbacher Manfred, Adams Christian   +8 more
doaj   +1 more source

PERBEDAAN INDEKS PLAK SETELAH ¬¬MENYIKAT GIGI MENGGUNAKAN PASTA GIGI YANG MENGANDUNG DETERJEN DENGAN PASTA GIGI NONDETERJEN PADA MAHASISWA PRODI KEDOKTERAN UNS [PDF]

, 2016
Adhe Marlin Sanyoto, G0012002, 2015. Perbedaan Indeks Plak Setelah Menyikat Gigi dengan Pasta Gigi yang Mengandung Deterjen dan Pasta Gigi Nondeterjen pada Mahasiswa Prodi Kedokteran UNS. Skripsi. Fakultas Kedokteran, Universitas Sebelas Maret, Surakarta.
SANYOTO, ADHE MARLIN
core  

Role of glutathione and cysteine in acrylamide metabolism during in vitro and in vivo digestion

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Acrylamide, a probable human carcinogen found in thermally processed potato products, is reactive towards amino and thiol compounds. This reactivity suggests acrylamide might react with them in the gastrointestinal tract resulting in mitigation of associated risk with acrylamide.
Burçe Ataç Mogol, Choong‐In Yun, Aytül Hamzalıoğlu, Selin Çakmak, Yeşim Şensoy, Nazmiye Çitler, Eunjung Lee, Shin Young Park, Junwon Byun, Young‐Jun Kim, Sanguine Byun, Vural Gökmen   +11 more
wiley   +1 more source

Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Leonara Martins Viana, Carlos Wanderlei Piler Carvalho, Hércia Stampini Duarte Martino, Maria Teresa Galvão, Mária Herminia Ferrari Felisberto, Frederico Augusto Ribeiro de Barros   +5 more
wiley   +1 more source

Is quinoa‐farming sustainable in marginal environments? Social, economical and environmental aspects

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Quinoa (Chenopodium quinoa Willd.) is an Andean grain crop introduced as a novel crop to many parts of the world in recent years. Recognized for nutritious seeds and high abiotic stress tolerance, it has been promoted as an element of climate‐resilient agriculture, particularly in marginal environments.
Anna Tabea Mengen, Damir Esenaliev, Jakhongir Babadjanov, Lukas John, Sandra M. Schmöckel, Botir Khaitov   +5 more
wiley   +1 more source