Results 131 to 140 of about 65,949 (262)

From Waste Vegetable Oil to a Green Compatibilizer for HDPE/PA6 Blends. [PDF]

Polymers (Basel), 2023
Cappello M, Strangis G, Cinelli P, Camodeca C, Filippi S, Polacco G, Seggiani M.   +6 more
europepmc   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Vegetable Oil as a Carbon Resource and Growth Elicitor for the Liquid Fermentation of <i>Poria cocos</i>. [PDF]

J Fungi (Basel)
Luo B, Wei R, Meng L, Makunga NP, Hu X.
europepmc   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Research Progress on Vegetable Oil-Based UV-Curing Resins. [PDF]

Polymers (Basel)
Wang W, Hu Z, Lei W.
europepmc   +1 more source

Structural and Functional Stability of Natural Actomyosin From Freshwater Snail (Bellamya bengalensis): Unraveling Thermal and pH Effects

Food Chemistry International, EarlyView.
Natural actomyosin from B. bengalensis exhibited maximum solubility (∼69.9%) at 40°C and stability near neutral pH, with minimum solubility at pH 4. Surface hydrophobicity and emulsifying activity peaked at 50°C, whereas Ca2+‐ATPase and foaming peaked at 40°C. DSC and SDS–PAGE confirmed denaturation above 40°C.
Krishan Kumar Yadav, Naresh Kumar Mehta, Sanjeev Sharma, M. Bhargavi Priyadarshini, Himanshu Priyadarshi, Prasenjit Pal, Harjeet Nath, Sneha Chaudhury   +7 more
wiley   +1 more source

Inulin-Stabilised Vegetable Oil Emulsions as Fat Replacers in Chicken Frankfurters: Technological and Textural Evaluation. [PDF]

Gels
Stamenić T, Šobajić S, Petričević M, Delić N, Dolašević S, Stajić S, Stanišić N.   +6 more
europepmc   +1 more source

Production and characterization of ecological fire starter from sawdust and vegetable oil. [PDF]

Heliyon, 2023
Ezéchiel K, Joel TK, Soulouknga MH, Roger DD.   +3 more
europepmc   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

High-titer 2-phenylethanol production in Escherichia coli via decarboxylation-step optimization and a vegetable-oil overlay for biocompatible in situ recovery. [PDF]

J Biol Eng
Liu C, Zhang H, Xing W, Na R, Meng X, Huang S, Wang L, Cao G, Wang P.   +8 more
europepmc   +1 more source