Results 151 to 160 of about 6,802 (281)

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

Food Bioengineering, EarlyView.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Alice Gonçalves Martins Gonzalez, Josiane Roberto Domingues   +3 more
wiley   +1 more source

Principle of Designing Fin-and-Tube Heat Exchanger With Smaller Tube for Air Condition

, 2012
The principle of designing fin-and-tube heat exchanger with smaller tubes is proposed in this study. The principle includes designing of fin configuration and designing of refrigerant circuits.
Song, Ji, Wu, Wei, Ding, Guoliang, Zheng, Yongxin, Gao, Yifeng   +4 more
core  

High temperature evaporative cooler utilizing boiling suppression at water's boiling point. [PDF]

Nat Commun
Fang R, Sun Z, Chen Q, Zheng J, Yan Z, Pan N, Li Y, Deng Y, Wei Y, Liang Z, Vorobyev AY.   +10 more
europepmc   +1 more source

Phenolic Profiles, Antioxidant Properties and Predicted Glycaemic Index of Bread Sweetened With Date Syrup in Comparison With Granulated Sugar

Food Chemistry International, EarlyView.
Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun, Tijesuni Oloyede, Adebola Iyabode Akinjokun, Rachael Taiwo Babalola, Olamide Atinuke Idowu, Adedayo Adeboye, Oluseye Oladapo Abiona, Saka Olasunkanmi Gbadamosi   +7 more
wiley   +1 more source

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

A photographic probe for wet steam

The work carried out during this engineering doctorate degree has led to significant advances in the application of photographic measurement techniques to the characterisation of coarse water in wet steam flow, with particular emphasis on the development
Vernon, Kris
core  

Toward a Sustainable Energy Production System Based on Concentrated Solar Power Plants: Social and Water Availability Issues. [PDF]

ACS Sustain Chem Eng
Luceño-Sanchez JA, Martin M, Macchietto S.   +2 more
europepmc   +1 more source

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, EarlyView.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source

Ultra-Efficient Saline Soil Remediation with Passive Multistage Solar Distiller via Water Recycling. [PDF]

Nanomicro Lett
Li J, Tang J, Yang G, Liang D, Wang Y, Zhao W, Xia X, Zhou W, Zhang Y, Xin D, Xue G.   +10 more
europepmc   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source