Results 71 to 80 of about 8,924 (254)

Kinetic Modeling of Phosphate‐Based Enzyme Cascade for the Production of Fructose From Starch

ChemFoodChem, EarlyView.
A mechanistic kinetic model is developed for a phosphate‐based cascade converting starch to fructose. Mechanistic information was used to formulate rate expression of enzymes, and sensitivity analysis was performed to identify key kinetic parameters for optimization.
Rawia Marafi, Sai Praneet Batchu, Padmesh Venkitasubramanian, Erik C. Hagberg, Linda J. Broadbelt, Keith E. J. Tyo   +5 more
wiley   +1 more source

Development of a Mechanically Regenerating Desublimator for Freeze‐Drying Systems in the Food Industry

Chemie Ingenieur Technik, EarlyView.
Thermal defrosting limits desublimator efficiency in freeze‐drying. This review and case study compares thermal versus mechanical regeneration, links frost properties and external heat transfer to energy demand, and summarizes pilot‐scale scraping results enabling single‐unit, continuous lyophilization.
Moritz Krummenacher, Mirko Kleingries, Edgar Zimmer, Roman Blättler   +3 more
wiley   +1 more source

Classroom boundaries and teacher agency: Challenges of implementing Ireland's new primary curriculum

The Curriculum Journal, EarlyView.
Abstract This article reports on a doctoral study examining teacher agency in one Irish primary school at a timely moment ahead of the implementation of the new Primary Curriculum Framework in September 2025. The framework embeds teacher agency as a central professional principle, yet findings from this study reveal a more cautious and bounded reality.
Máiréad Nally, Carmel O. Sullivan, Karin Bacon   +2 more
wiley   +1 more source

World's fastest 10 000‐m breakthrough: The XY‐22 well redefines deep‐earth access in the Tarim Basin

Deep Underground Science and Engineering, EarlyView.
The Tarim Basin in northwestern China hosts one of the world's deepest petroleum systems, exemplified by the XY‐22 ultra‐deep well (bottom depth: 11 116 m; ~220°C, ~145 MPa). This study integrates tectonic mapping, geological cross‐sections, ultraviolet fluorescence microscopy, and optical photothermal infrared (OPTIR) spectroscopy to characterize ...
Qingwen Tan, Fangkai Liu, Sen Zhu, Guangyou Zhu, Haiping Huang   +4 more
wiley   +1 more source

Paroxysmal slow waves mark ictal networks

Epilepsia, EarlyView.
Abstract Objective Epilepsy diagnosis and treatment monitoring are hindered by the episodic, heterogeneous expression of seizures and by normal‐appearing scalp electroencephalography (EEG) in many patients. We previously described paroxysmal slow‐wave events (PSWEs), brief epochs of broadband slowing detectable on EEG in people with epilepsy.
Florent J. M. Boyer‐Aymé, Hamza Imtiaz, Ofer Prager, Evyatar Swissa, Alaa Abu Ahmad, Yonatan Serlin, Refat Aboghazleh, Ilan Goldberg, Maayan Ben nun Caller, Idit Tamir, Oded Shor, Ben Whatley, Felix Benninger, Alon Friedman   +13 more
wiley   +1 more source

Snack food intake in ad libitum fed rats is triggered by the combination of fat and carbohydrates

Frontiers in Psychology, 2014
Snack food like potato chips substantially contributes to energy intake in humans. In contrast to basic food, snacks are consumed additionally to other meals and may thereby lead to non-homeostatic energy intake.
Tobias eHoch, Monika ePischetsrieder, Andreas eHess   +2 more
doaj   +1 more source

Preliminary Investigation of Effort Expenditure for Food and Monetary Rewards in Loss‐of‐Control Eating

European Eating Disorders Review, EarlyView.
ABSTRACT Background Loss‐of‐control eating (LOCE) is present across multiple eating disorder (ED) diagnoses and is associated with greater eating pathology in the general population. Initial research suggests differences in motivation to approach rewards in individuals with LOCE, but few studies directly compare disorder‐relevant and general rewards ...
Sarah C. Dolan, Emilia Espinoza Carrasco, Mun Yee Kwan, Emily Barkley‐Levenson, Simar Singh, Erin E. Reilly   +5 more
wiley   +1 more source

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

ANALISIS KELAYAKAN MESIN PENGERING KERIPIK KENTANG

Agrointek, 2019
Batu City is a tourist destination for domestic and foreign tourists because it have variety of tourist destinations that have been managed properly. The development of tourist destinations that increases rapidly, making the businessmen souvenirs typical
M. Adhi Prasnowo, Shafiq Nurdin, Ahlan Ahlan   +2 more
doaj  

Determination of Acrylamide in Branded and Non-branded Potato Chips by using High Performance Liquid Chromatography

Pakistan Journal of Analytical & Environmental Chemistry, 2018
Acrylamide, a starchy food process contaminant is carcinogenic, neurotoxic and genotoxic substance. It is formed at temperatures of 100°C- 220°C. The chips are very popular food items especially among children.
Naseem Zahra, Qurat-ul-Ain Syed, Imran Kalim, Zohaib Khurshid, Ijaz Ahmad , Muhammad Khalid Saeed   +5 more
doaj   +1 more source