Results 201 to 210 of about 2,621,838 (272)

A novel amide corrosion inhibitor derived from waste cooking oil for mild steel in hydrochloric acid. [PDF]

Sci Rep
Abed KM, Mohsen OA, Al-Issawi AG, Faraj MW, Al-Shuwaiki NM, Rahman SA, Hayyan A, Basirun WJ, Gupta BS, Saleh J, M Salleh MZ, Amir Z, Alanazi YM.   +12 more
europepmc   +1 more source

Waste Cooking Oil Collection and Cafeteria Food Waste Management

Jurnal Kejuruteraan, 2017
Shahrom Md Zain, Nurul Syazrina Abd Rahman, Siti Aisyah Zahidi, Noor Ezlin Ahmad Basri   +3 more
openaire   +1 more source

Cereal Biomass Valorization for Functional Food Ingredients: Fractionation and Circular Biorefinery Strategies

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT Food processing must transition toward resource‐efficient systems that operate within planetary boundaries. Cereals, as climate‐resilient staples, offer strong potential to valorize nutrient‐rich fractions. Zero‐waste biorefinery concepts and green fractionation technologies, integrated with structure–function principles, enable the conversion
Rahul Biswas, Marjo Pöysä, Samson Adeoye Oyeyinka, Abayneh Getachew Demesa, Savindi Wanninayake, Samuel Perez‐Vega   +5 more
wiley   +1 more source

Performance and emission characteristics of waste cooking oil biodiesel blends in sustainable fuel applications. [PDF]

Sci Rep
Azarudeen JM, Anish M, Babu LG, Sivaram AR, Punitha N, Muniyappan K, Giri J, Kanan M, Jayaraman J, Baskar S.   +9 more
europepmc   +1 more source

Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga, M. A. Lazo‐Vélez, L. Mateo Cordero‐Clavijo, S. Paterson   +3 more
wiley   +1 more source

Impacts of the Co-Pyrolytic Product from Waste Cooking Oil (WCO) and Polypropylene (PP) on Physical and Rheological Properties of Bitumen. [PDF]

Polymers (Basel)
Atasağun N.
europepmc   +1 more source

Hydrospatial narratives in the Coquun–Myan–Hunter River

Geographical Research, Volume 64, Issue 4, November 2026.
This research advocates for alternative strategies in designing and planning estuarine‐coastal cities, integrating a vision that harmonises urban development with hydrological, ecological, and cultural logics to promote culturally and ecologically inclusive design and participation.
Irene Perez Lopez, Sandra Carrasco, Shellie Smith, Ananya Khujneri   +3 more
wiley   +1 more source

On field assessment of tractor performance and emission fueled by blends of ethanol and waste cooking oil methyl ester. [PDF]

Sci Rep
Shayei A, Shahgholi G, Ardabili S, Keyhandoust MA.   +3 more
europepmc   +1 more source

Multi‐Response Optimization of Formulation and Processing Parameters for a High‐Protein Beef‐Based Snack to Enhance Mechanical Crispiness, Acoustic Crispiness, and Protein Digestibility

Journal of Food Science, Volume 91, Issue 11, November 2026.
ABSTRACT This study aimed to optimize the formulation and processing parameters of beef‐based chips to maximize textural properties and protein digestibility using response surface methodology (RSM) with a central composite design. Statistical models were developed to predict the effects of beef powder incorporation level (%), extruded sheet thickness (
Sandamini Wickramaarachchi, Mauro Mocerino, Maxim Lebedev, Casiana Blanca J. Villarino, Gary A. Dykes, Ranil Coorey   +5 more
wiley   +1 more source

MINDING THE GAP: A METHODOLOGICAL AND CHRONOLOGICAL REASSESSMENT OF EASTERN MEDITERRANEAN PURPLE‐DYE PRODUCTION IN THE BRONZE AND IRON AGES

Oxford Journal of Archaeology, Volume 45, Issue 4, Page 466-488, November 2026.
Summary Purple dye was an iconic status symbol in the ancient Mediterranean, yet tracing the expansion and shift of production from the Aegean to the Levant encounters substantial methodological difficulties. Using Tel Shiqmona – a unique industrial centre with a continuous Iron Age sequence – as an archaeological benchmark, this study defines detailed
Golan Shalvi
wiley   +1 more source