Results 101 to 110 of about 26,315 (251)
Natural Product CommunicationsObjective: Syzygium aromaticum (clove) is widely used as a culinary spice and is traditionally valued for its medicinal properties in treating various ailments.
Solomon Getachew Abate +2 more
doaj +1 more source
Polymer Composites, Volume 47, Issue 9, Page 8261-8272, 10 May 2026.Bio‐based additives derived from lignin and spent coffee grounds (SCG) are used to enhance MWCNT dispersion in PLA composites, enabling improved electrical conductivity and reliable in material extruded strain‐gauge sensors. ABSTRACT In this work, three bio‐based additives, lignin, spent coffee grounds (SCG), and oil extracted from SCG (Ox‐SCG) were ...
Silvia Lage‐Rivera +6 more
wiley +1 more source
Curcumin Nanoformulations for Dermatological Applications: From Nutraceuticals to Nanocarriers
Food Frontiers, Volume 7, Issue 3, May 2026.Nanotechnology‐based delivery platforms enhance the cutaneous administration of curcumin. Loading free curcumin into polymeric micelles, metal‐based nanoparticles, nanogels/hydrogels, liposomes, polymeric nanoparticles, or nanoemulsions/nanocrystals helps address its low solubility, poor stability and limited skin permeation. As a result, these systems
Stephany Celeste Gutiérrez‐Ruiz +13 more
wiley +1 more source
Food Frontiers, Volume 7, Issue 3, May 2026.This graphical abstract summarizes the comprehensive framework of mutton quality, including evaluation indices, influencing factors, and improvement strategies. Meat quality is systematically assessed through multiple dimensions, including flavor, color, pH, tenderness, water‐holding capacity, intramuscular fat, and nutritional composition.
Man‐yu Liu +6 more
wiley +1 more source
Characterization of Hemp Seed Cake and Its Use as a Functional Ingredient for Bakery Application
Food Frontiers, Volume 7, Issue 3, May 2026.ABSTRACT Hemp seed cake, a by‐product of cold‐pressing hemp for oil extraction, was characterized for its nutritional composition and content of antioxidant compounds and then was used as a functional ingredient for the fortification of bread and as a model system for bakery application. The whole ground hemp cake (WHC) exhibits high nutritional value,
Francesca Carrà +4 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Frying Hilsa fish (Tenualosa ilisha) in mustard oil at 170°C–180°C for 3–6 min optimally balances sensory quality and nutritional retention. Prolonged frying progressively reduces moisture (68.5% → 41.4%), increases fat (12.3% → 27.3%), degrades EPA by 59%, and elevates lipid oxidation.
Md. Suman Rana +8 more
wiley +1 more source
Journal of Research of the National Institute of Standards and
Technology, 2017 openaire +2 more sources
Food Science &Nutrition, Volume 14, Issue 5, May 2026.This study employed an ultrasonic‐assisted extraction (UAE) method combined with column chromatography purification to obtain two homogeneous polysaccharides (CVP‐I and CVP‐II) from Conioselinum vaginatum, which exhibited distinct physicochemical properties and structural characteristics, and exerted anti‐inflammatory effects by inhibiting the ...
Conghui Ren +6 more
wiley +1 more source
Potential of solid‐state microwaves in lab‐scale chemical‐process development
Journal of Chemical Technology &Biotechnology, Volume 101, Issue 5, Page 1077-1093, May 2026.Abstract BACKGROUND The integration of a solid‐state microwave (MW) generator into a newly designed, versatile MW reactor ensures improved energy efficiency, precise process control and broader application potential. In its most particular feature, the device supports the modification of dielectric‐radiation orientation and can be operated under ...
Christian Cravotto +4 more
wiley +1 more source