Results 191 to 200 of about 258,875 (317)

Composite materials based on dual network cross‐linking for flexible sensors

open access: yesFlexMat, EarlyView.
Utilizing hydrogen bond lithium bond dual network structure to effectively enhance the rapid self‐healing properties of flexible ionic materials. Abstract The further development of flexible ionic materials is limited by the evaporation or leakage of their internal liquid state. This article presents a composite flexible ionic material with no internal
Xiaoming Wang   +6 more
wiley   +1 more source

Activated carbons made from cocoa (Theobroma cacao) and coconut (Cocos nucifera) shells can be used as adsorbents to improve the quality of frying oils

open access: yesFood Biomacromolecules, EarlyView.
Carbonised cocoa shells and carbonised coconut shells have a high level of porosity and a large adsorption surface area. Activated carbons made from cocoa and from the mixture cocoa–coconut shells at 15% demonstrated their ability to reduce primary and secondary oxidation products in frying oils and improves the organoleptic properties of fried foods ...
Gires Boungo Teboukeu   +6 more
wiley   +1 more source

Lycopene‐rich food biomolecules from tomato processing waste: Green recovery, biopolymer‐based stabilisation, functional food applications and health relevance

open access: yesFood Biomacromolecules, EarlyView.
Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients.
Chandan Kumar Sahu, Mrinmoy Roy
wiley   +1 more source

Effects of LED Light Exposure on Lutein and Bioactive Compounds in Nasturtium Flowers (Tropaeolum majus L.)

open access: yesFuture Postharvest and Food, EarlyView.
Red LED supplementation during cultivation modulated the accumulation of bioactive compounds in Tropaeolum majus flowers. Moderate exposure (3–5 h) enhanced antioxidant capacity and increased carotenoids, phenolics, and anthocyanins depending on petal color, highlighting a simple strategy to improve the functional value of edible flowers. ABSTRACT This
Amanda Lais Alves Almeida Nascimento   +8 more
wiley   +1 more source

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