Results 51 to 60 of about 94,378 (201)

ALD Derived Li2O Layer Stabilizing Solid Electrolyte Interphase of Silicon/Carbon Anodes for Lithium Storage

Carbon Energy, EarlyView.
A durable solid electrolyte interphase (SEI) is essential for mitigating the mechanical fracture and interfacial instability of silicon anodes under strong electrochemical‐mechanical coupling. Herein, a uniform Li2O layer was accurately deposited on the Si/C composites to regulate the growth characteristics of SEI.
Ming Li, He Xu, Qinting Jiang, Yuhui Xu, Jingjing Wang, Mengxin Bai, Bo Sun, Xuan Yang, Xiaoli Yang, Xuexia Song, Ruixian Duan, Guiqiang Cao, Jiaxuan Zuo, Haoqi Li, Wenyu Liu, Zheng Wang, Wenbin Li, Xifei Li   +17 more
wiley   +1 more source

Effect of Mulberry Powder Addition on the Quality and Antioxidant Capacity of Steamed Bread

Liang you shipin ke-ji
This study investigated the effects of replacing flour with different proportions of mulberry fruit powder on the quality and antioxidant properties of steamed bread, with the goal of preparing steamed bread with high nutritional value and expanding the ...
WANG Jing-han, DU Mi-ying, HUANG Shui-lian, DAI Rui   +3 more
doaj   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Fermentation characteristics of local stater Jiaozi and its influence on the quality of steamed bread

, 2020
Taking the local starter Jiaozi of shangqiu (1#), nanyang (2#) and xinxiang (3#) in Henan province as the research objects, the fermentation power, gluten index, amylase activity, pH value and titratable acidity of Jiaozi were determined, and the ...
Wen-fei, WANG, Jun-liang, SUN, yuan, LU, Ji-bin, YU, Yu-zhong, SHI, Ya-xin, WANG   +5 more
core   +1 more source

A nationwide multicenter observational study on childhood scurvy in Japan

Journal of Pediatric Gastroenterology and Nutrition, EarlyView.
Abstract Objectives Although scurvy is rare in developed countries, cases in children with selective diets due to neurodevelopmental disorders have been increasingly reported in Japan. In this nationwide multicenter observational study, we aimed to clarify the clinical characteristics and diagnostic challenges faced by children with scurvy in Japan ...
Yu Masuda, Ryohei Fukatsu, Ryosuke Miyamoto, Hitoshi Honma, Yoshinori Ito, Hiromichi Shoji, Masanobu Kawai, Yuri Etani, Toshiaki Shimizu, Akihisa Okumura   +9 more
wiley   +1 more source

Design of steamed bread machine production line based on AHP and TRIZ theory

, 2021
Objective: In view of the problems of low human-computer interaction, insufficient modeling aesthetics and lack of design characteristics in the production line of steamed bread machine, the fuzzy evaluation method combined with AHP and TRIZ is used for ...
Xiao-li, FU, Qiao, XU, Shu-feng, YANG, Bin, ZHANG   +3 more
core   +1 more source

Preparation of Modified Extruded Wheat Bran by Semi-solid Enzymatic Hydrolysis and Its Effect on the Quality of Bran-containing Steamed Bread

Shipin gongye ke-ji, 2023
To increase the content of soluble dietary fiber in wheat bran and improve the edible quality of bran-containing flour products, the semi-solid enzymatic modification of extruded wheat bran was carried out with xylanase, and modified wheat bran was added
Shujing ZHANG, Lina XU, Xiwu JIA, Wangyang SHEN, Chuanxi LI, Zhan WANG   +5 more
doaj   +1 more source

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Quality Analysis and Standardization Discussion of Whole Wheat Steamed Bread

Liang you shipin ke-ji
To better understand the quality of whole wheat steamed bread and industrial development status in China, this study aims to accurately identify the existing problems in the whole wheat steamed bread industry.
JIA Shu-ying, GAO Kun, LIU Yan-xiang, SUN Jia-peng, TAN Bin   +4 more
doaj   +1 more source

Mycotoxin management in the cereal supply chain: Advanced detection, detoxification, and smart packaging strategies

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi, Dipendra Kumar Mahato, Jafar Mohammadzadeh Milani   +2 more
wiley   +1 more source