Results 161 to 170 of about 15,451 (291)
The study of the use of plant fibers as reinforcement for cementitious composites has become increasingly common in recent years, thanks to the advancement of technologies and the demand for innovative and sustainable materials.
Melo Filho, João de Almeida +1 more
core
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The present study aimed to valorize broccoli by‐products (leaves and stems) through the extraction of bioactive compounds using supercritical fluid extraction (SFE). The influence of broccoli variety, plant part and maturation stage on total phenolic content (TPC), antioxidant activity and antimicrobial properties was evaluated ...
Iris Gudiño +5 more
wiley +1 more source
Hybrid Vegetable/Glass Fiber Composites
, 2015 There is an ever-growing worldwide interest in the use of lignocellulosic fibers as reinforcement in either thermoset (mainly unsaturated polyester) or thermoplastic (mainly polyolefins) composites.
d'Almeida, Jose R. M. +4 more
core
Journal of the Science of Food and Agriculture, EarlyView.Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar +8 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Enzymatic browning is a significant reaction in fruits that affects their color, appearance, and quality. The quality of apples, as a perishable product, is mainly influenced by the activity of two browning‐related enzymes, polyphenol oxidase (PPO) and peroxidase (POD), during storage.
Tarahom Mesri Gundoshmian +5 more
wiley +1 more source
Study on the Tensile Properties and Waterproofing Mechanism of Bamboo Fibers Treated by Different Methods. [PDF]
Polymers (Basel)Sun C, Cao H, Zhang E, Liu J.
europepmc +1 more source
[Dietary fiber in vegetables cultivated in Chile].
Archivos latinoamericanos de nutricion, 2000 The objective of this study was to determine the soluble, insoluble, and total dietary fiber contents in vegetables produced in Chile. The analyses were conducted in the vegetables in the same conditions as they are consumed. Thirty-three vegetables obtained from local markets and the Instituto de Investigaciones Agropecuarias (INIA) were studied ...
openaire +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes +2 more
wiley +1 more source
Unveiling the Biosynthetic Mechanisms of Dietary Fiber in the Leaves and Stems of Mustard (<i>Brassica juncea</i> L.) during the Rapid Growth Phase. [PDF]
J Agric Food ChemLong X +7 more
europepmc +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Pomegranate peel is a rich source of phenolics, particularly punicalagin, but its valorization for fresh produce preservation requires stabilization. This study aimed to develop and evaluate freeze‐dried encapsulates of pomegranate peel extracts as ingredients in edible coatings for fresh‐cut celery. Pomegranate peels were extracted
Lorena Martínez‐Zamora +3 more
wiley +1 more source