Results 61 to 70 of about 550,244 (295)

Effect of microwave heat-moisture and annealing treatments on buckwheat starch characteristics [PDF]

, 2003
Plan BBuckwheat is a non-glutinous pseudo-cereal that has a long and traditional history as a food source in Asia, Europe, and the United States and has many beneficial health aspects but has suffered from declining production within the past years.
Zondag, Meredith Dara
core  

Influence of citric acid and water on thermoplastic wheat flour/poly(lactic acid) blends. I: Thermal, mechanical and morphological properties [PDF]

, 2012
Wheat flour was plasticized with glycerol and compounded with poly(lactic acid) in a one-step twin-screw extrusion process in the presence of citric acid with or without extra water.
Chabrat, Elodie, Rouilly, Antoine, Abdillahi, Houssein, Rigal, Luc   +3 more
core   +1 more source

Applications of Biomaterials in Separators for Secondary Batteries

Carbon Energy, EarlyView.
In this review, biomaterial‐based separators are reviewed as sustainable alternatives to conventional polyolefin‐based separators. For 12 different natural polymers, spanning from Protista, Plantae, and Animalia, viable strategies for synthesizing biomass‐based separators are described.
Jongyoung Choi, Sung Cik Mun, Yong‐Seok Choi, Jong Ho Won   +3 more
wiley   +1 more source

Extraction of amaranth starch from an aqueous medium using microfiltration [PDF]

, 2011
Amaranth starch granules are very small, which makes them suitable for a range of specialty applications. This starch is difficult to extract by wet milling due to the strong association between the starch and protein, the high protein content of the ...
Middlewood, Paul Gregory
core  

Phenolic‐Associated Dietary Fiber Ingredients From Agro‐Industrial Residues: Processing‐Dependent Identity and Food‐Grade Translation

ChemFoodChem, EarlyView.
Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu, Ireland LaBass, Sicheng Wang, Cheu Peng Leh, Ting Han   +4 more
wiley   +1 more source

Bioethanol Production from A-Starch Milk and B-Starch Milk as Intermediates of Industrial Wet-Milling Wheat Processing

Fermentation
The present work highlights the advances of integrated starch and bioethanol production as an attractive industrial solution for complex wheat exploitation to value-added products focusing on increased profitability. Bioethanol is conventionally produced
Aleksandra Katanski, Vesna Vučurović, Damjan Vučurović, Bojana Bajić, Žana Šaranović, Zita Šereš, Siniša Dodić   +6 more
doaj   +1 more source

Sustainable Hydrogen Production by Glycerol and Monosaccharides Catalytic Acceptorless Dehydrogenation (AD) in Homogeneous Phase

ChemSusChem, Volume 18, Issue 6, March 15, 2025.
Sustainable hydrogen production can be obtained from hydogen‐rich biomass‐derived organic molecules through Acceptorless Dehydrogenation (AD) reactions. Glycerol and sugars are available in large quantities from industry and can be successfully used as substrates in AD protocols, in the presence of tailored, selective, easily tunable and thermally ...
Sylwia Kostera, Luca Gonsalvi
wiley   +1 more source

Lignocellulosic Triboelectric Materials for Energy Harvesting and Emerging Applications: A Review on Lignin‐Molecular Engineering toward Improved Performance

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
Contrasting sustainable biomass with depleting petroleum resources, this review charts the evolutionary timeline of lignin‐based TENGs. We systematically evaluate their fundamental mechanisms, enhancement strategies, and applications in green self‐powered electronics.
Yuxin Yang, Boyu Du, Yuwen Wang, Tian Tang, Yuxuan Xie, Jiajun Zhang, Yajun Zhang, Jingyu Xu, Xing Wang, Chuanyin Xiong   +9 more
wiley   +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

Factors influencing the total tract apparent digestibility of nutrients from wheat for the weanling pig [PDF]

, 2003
The objectives of the studies conducted in the Part A of this thesis were to quantify the variation of digestible energy (DE) content of wheat and to document the responsible factors for the variation.
Kim, Jae Cheol
core