Results 241 to 250 of about 78,164 (342)

Phenolic Profiles, Antioxidant Properties and Predicted Glycaemic Index of Bread Sweetened With Date Syrup in Comparison With Granulated Sugar

open access: yesFood Chemistry International, EarlyView.
Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun   +7 more
wiley   +1 more source

Edible Antifungal Coatings Based on Litchi Chinensis Seed Starch Enriched With Pericarp Procyanidins for the Postharvest Preservation of Strawberries

open access: yesFood Chemistry International, EarlyView.
Lychee starch coatings enriched with procyanidins showed strong antifungal activity and effectively preserved strawberry quality postharvest, reducing weight loss, decay, and senescence. This highlights their potential as a sustainable natural alternative for shelf‐life extension and fungal control in fresh produce.
Guillermo Castillo‐Olvera   +7 more
wiley   +1 more source

Graphene oxide/exfoliated black phosphorus van der Waals heterojunctions for PEDOT:PSS‐free‐based organic light‐emitting diodes achieving excellent electroluminescence performance

open access: yesFlexMat, EarlyView.
A novel two‐dimensional heterojunction assembled from graphene oxide and exfoliated black phosphorus via van der Waals interactions is proposed to replace widely used poly(3,4‐ethylenedioxythiophene)‐polystyrene sulfonate for efficient hole injection layer in organic light‐emitting diodes, achieving impressive electroluminescence performance.
Yuefeng Li   +9 more
wiley   +1 more source

The Influence of Small Amounts of the Biobased Polyester PEF on the Mechanical Recycling of PET. [PDF]

open access: yesPolymers (Basel)
Visser RHA   +5 more
europepmc   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

open access: yesFuture Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav   +5 more
wiley   +1 more source

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