Results 41 to 50 of about 19,627 (226)

Inverse Vulcanized Sulfur Polymer Composites From Poultry‐Industry Products and Lignocellulosic Biomass Waste

Journal of Applied Polymer Science, EarlyView.
This work explores the use of various fillers, including eggshell powder, feather meal, peanut hulls, and sawdust to reinforce a base binder GFS90 (comprised of 90 wt.% sulfur, 5 wt.% chicken fat, and 5 wt.% sunflower oil). The resulting composites showed impressive compressive strengths ranging from 15.3 to 36.2 MPa, making them a potential ...
Bárbara G. S. Guinati, Katelyn A. Tisdale, Rashmi N. Jayasinghe, Nicholas B. Ames, Ashlyn D. Smith, Rhett C. Smith   +5 more
wiley   +1 more source

Effects of an Organic Acid Blend on Growth Performance, Redox Homeostasis, and Intestinal Microbiota of Broilers in an Antibiotic‐Free Production System Under Winter Environmental Challenges

Animal Research and One Health, EarlyView.
Schematic summary of the effects of organic acids on growth performance and gut health‐related parameters in broilers. ABSTRACT This study was conducted to evaluate the effects of an organic acid blend on growth performance, redox homeostasis, and intestinal microbiota of broilers raised in an antibiotic‐free system during the winter season in China ...
Rong‐Hui Huang, Hong‐Lin Li, Yu Zhang, Jie Wang, Shao‐Qing Wang, Xue‐Wu Li, Lane Pineda, Xiang‐Dong Kuang, Giseli Heim, Mahmoud Mohamed Khalil, Lv‐Hui Sun, Zhang‐Chao Deng   +11 more
wiley   +1 more source

The Influence of Incongruent Line Extensions on Choice of a Brand's Pre‐Existing Products: The Mediating Role of Curiosity

Journal of Consumer Behaviour, EarlyView.
ABSTRACT Many brands have added highly incongruent products to their product lines, such as Lay's Chicken and Waffles Potato Chips, Blueberry Cheerios, and Carrot Cake Oreos. This paper investigates how highly incongruent products influence the choice of pre‐existing items in the product line.
Brittney Stephenson, Nan Zhao, Cynthia Cryder, Robyn A. LeBoeuf, Stephen M. Nowlis   +4 more
wiley   +1 more source

Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods

ChemFoodChem, EarlyView.
This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani, Georgia Koutsouridou, Eleftheria H. Kaparakou, Dimitra Daferera, Petros A. Tarantilis, Golfo Moatsou, Maroula G. Kokotou   +6 more
wiley   +1 more source

富含白藜芦醇花生油的制备工艺优化Optimization of preparation process of resveratrol-rich peanut oil

Zhongguo youzhi
为了提高花生油中的白藜芦醇含量，以超声波细胞破碎预处理花生根，采用花生油和花生根混合搅拌萃取制备富含白藜芦醇花生油，通过单因素试验优化了富含白藜芦醇花生油的制备工艺条件，并对所制备的富含白藜芦醇花生油的品质进行了分析。结果表明，富含白藜芦醇花生油的最优制备工艺条件为花生根粒度75 μm（200目）、超声时间15 min、超声功率325 W、花生根与水质量比1∶ 8、花生根与花生油质量比1∶ 6、萃取温度80 ℃、萃取时间1 h，在最优工艺条件下花生油中白藜芦醇含量从0.12 mg/kg提升至11.98 ...
王艺帆，刘粤龙，陈复生，刘伟 WANG Yifan, LIU Yuelong, CHEN Fusheng, LIU Wei
doaj   +1 more source

Spectral, Semi‐Spectral, and Bandwidth Flow Cytometric Implementation of Multiplex Cytokine Bead Assays

Cytometry Part A, EarlyView.
ABSTRACT Multiplex cytokine bead assays (MCBA) have previously been carried out on conventional (aka classical, or bandwidth) flow cytometers, and issues involving unmixing distortions were encountered when using the manufacturer's set‐up beads for unmixing full‐spectrum data.
Jacob Laster, Jenny Hernandez‐Davies, D. Huw Davies, Egest J. Pone   +3 more
wiley   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +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

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes

Food Biomacromolecules, EarlyView.
Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li, Ziming Xu, Tian Zhao, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong   +7 more
wiley   +1 more source