Results 111 to 120 of about 64,219 (296)
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
, 2010 This paper provides an update on the development of a software process assessment and improvement model (Medi SPICE) specifically for the medical device industry. The development of Medi SPICE was launched at the SPICE 2009 Conference.
McCaffery, Fergal +2 more
core +1 more source
Food Chemistry International, EarlyView.Industrial botanical marc retained valuable phytochemicals, antioxidants, catechins, and caffeine after ethanol maceration, with composition varying by botanical source and processing. These underutilized by‐products represent promising, safe, and sustainable feedstocks for recovering bioactive compounds for food, nutraceutical, and functional ...
Veronika Šimora +7 more
wiley +1 more source
Flavour and Fragrance Journal, EarlyView.This review bridges ancestral indigenous knowledge with modern pharmacology, summarizing the phytochemistry and antimicrobial properties of essential oils from seven native American species. It highlights their significant activity against bacterial, fungal and parasitic pathogens, emphasizing their potential as sustainable therapeutic and agricultural
Arley Rey Páez +2 more
wiley +1 more source
Magneto‐responsive fibers and fabrics for soft systems
FlexMat, EarlyView.Abstract The combination of functional materials in fiber form has led to a surge in the integration of functional fibers and fabrics into soft systems that span sensing, communication, and actuation domains. A key subset is magnetic fibers and fabrics.
Hanlin Zhu +8 more
wiley +1 more source
Performing SPICE assessments: yet another tool
, 2003 In this paper we first discuss the requirements that a SPICE assessment must satisfy to fulfill the needs of different stakeholders, then the requirements an automatic tools has to satisfy in order to be able to provide a real support in the different ...
Lami G, Fusani M, Fantini E, Fabbrini F
core
Bioavailability through lactic fermentation in millet for combating hidden hunger
Food Biomacromolecules, EarlyView.Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan +3 more
wiley +1 more source
Did Vasco da Gama Matter for European Markets? Testing Frederick Lane's Hypotheses Fifty Years Later [PDF]
In his seminal publications between the 1930s and 1960s, Frederick Lane offered three hypotheses regarding the impact of the Voyages of Discovery that have guided debate ever since. First, pepper and other spice prices did not rise in European markets in
Kevin H. O'Rourke, Jeffrey G. Williamson
core +2 more sources
Functional diabetic biscuits enriched with cereal fibers, black plum (jamun) and bioactive spices
Food Biomacromolecules, EarlyView.Cereal fibres, black plum (jamun) seed powder and bioactive spices can be combined with controlled mixing, hydration and baking to design functional biscuits. Fibre‐rich structures may limit starch accessibility, while polyphenols may inhibit starch‐digesting enzymes.
Renukadevi Jeyavelkumaran +3 more
wiley +1 more source