Results 71 to 80 of about 296,415 (252)
Analysis of the textural properties of litchi fruit using puncture and TPA methods
Guoshu xuebao【Objective】This study aims to explore the testing conditions and methods suitable for the texture characteristics of litchi fruit through whole fruit puncture test and Texture Profile Analysis (TPA).
LI Chunyan +5 more
doaj +1 more source
The effect of breed and feed-type on the sensory profile of breast meat in male broilers reared in an organic free-range system [PDF]
, 2010 1. Studies on the sensory profiling of male broiler breast meat were carried out to evaluate the effect of two very different broiler breeds (JA757 and New Hampshire), two different feed types (broiler and grower feed) and age at slaughter (82 and 110 d)
Allesen-Holm, B.H. +2 more
core +1 more source
Advanced Engineering Materials, EarlyView.A distinct semi‐confined inner‐tube chemical vapor deposition geometry enables reproducible, large‐area growth of phase‐pure 2D β′‐In2Se3 from InI + Se precursors. Engineering local vapor transport and optimizing precursor delivery and temperature–time conditions yield uniform continuous films.
Dasun P. W. Guruge +8 more
wiley +1 more source
Advanced Engineering Materials, EarlyView.Aluminum and nitride coatings are used in industry because they are hard, resist wear, and protect against oxidation. Adding boron can improve friction behavior and other properties. This study tests coatings on surfaces with different finishes. Results show smoother surfaces perform better, while rough ones wear faster, although coatings can reduce ...
Adrián Claver +9 more
wiley +1 more source
Profil tekstur dan warna getuk dengan variasi lemak padat
AgrointekGetuk is an Indonesian food made from cassava, which is steamed and then mashed finely and topped with grated coconut. Research on getuk in Indonesia is currently minimal.
Muhammad Iqbal Fanani Gunawan +2 more
doaj +1 more source
Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum) [PDF]
, 2015 The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products.
Jimenez, María Eugenia +2 more
core +1 more source
Advanced Functional Materials, EarlyView.This study presents novel anti‐counterfeiting tags with multilevel security features that utilize additional disguise features. They combine luminescent nanosized Ln‐MOFs with conductive polymers to multifunctional mixed‐matrix membranes and powder composites. The materials exhibit visible/NIR emission and matrix‐based conductivity even as black bodies.
Moritz Maxeiner +9 more
wiley +1 more source
Current Research in Food ScienceThe textural properties of foods influence consumer purchasing decisions and eating experiences. However, current instrumental textural analysis methods do not provide quantitative data that matches well to sensory evaluations performed by humans.
Jingye Zhu +5 more
doaj +1 more source
Advanced Functional Materials, EarlyView.This work demonstrates the successful integration of a phenanthroline‐based 2D COF with MnI catalytic sites into a catholyte‐free membrane‐electrode‐assembly cell for CO2 electroreduction. The crystalline COF actively suppresses Mn⁰–Mn⁰ dimerization, achieving a turnover frequency of 617 h⁻¹ at 2.8 V (full‐cell potential), and enabling stable operation.
Laura Spies +8 more
wiley +1 more source
Sensory and physicochemical profiling of traditional and enriched gari in Benin [PDF]
, 2019 Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets.
Adinsi, Laurent +7 more
core +1 more source