Results 191 to 200 of about 873,139 (233)

Wood Polymer Composite Based on Poly-3-hydroxybutyrate-3-hydroxyvalerate (PHBV) and Wood Flour-The Process Optimization of the Products. [PDF]

Materials (Basel)
Frącz W, Pacana A, Siwiec D, Janowski G, Bąk Ł, Szawara P.   +5 more
europepmc   +1 more source

Green Composites Based on Unsaturated Polyester Resin from Recycled Poly(Ethylene Terephthalate) with Wood Flour as Filler-Synthesis, Characterization and Aging Effect. [PDF]

Polymers (Basel), 2020
Pączkowski P, Puszka A, Gawdzik B.
europepmc   +1 more source

A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat Foods

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Low water activity ingredients, including dried fruits, vegetables, herbs, and spices, are widely used in ready‐to‐eat (RTE) and non‐RTE foods. Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products.
Heidy M. W. den Besten, Linda J. Harris, Jennifer C. Acuff, Francois Bourdichon, Rob Limburn, Andreja Rajkovic, Anett Winkler, Polly D. Courtney   +7 more
wiley   +1 more source

(Bio)Degradable Polymeric Materials for Sustainable Future-Part 3: Degradation Studies of the PHA/Wood Flour-Based Composites and Preliminary Tests of Antimicrobial Activity. [PDF]

Materials (Basel), 2020
Musioł M, Jurczyk S, Sobota M, Klim M, Sikorska W, Zięba M, Janeczek H, Rydz J, Kurcok P, Johnston B, Radecka I.   +10 more
europepmc   +1 more source

Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant‐based and gluten‐free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and technological constraints ...
Federico Drudi, Silvia Tappi, Urszula Tylewicz   +2 more
wiley   +1 more source

Occurrence of Food Chemical Contaminants in Entomophagy: Implications for Food Safety and Future Risk Assessment—A Scoping Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Entomophagy is increasingly recognized as a sustainable alternative to conventional protein sources due to its low environmental impact. However, ensuring its safety requires careful evaluation of chemical contaminants of food safety concern.
Marta Esgalhado, Dayanne da Costa Maynard, Ariana Saraiva, Marjhory Gonçalves Moura, Didem Aybike Haspolat, José Costa, José Manuel Lorenzo, Zsuzsa Farkas, António Raposo, Maria do Céu Costa   +9 more
wiley   +1 more source

Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant‐Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Growing demand for proteins has driven exploration of unconventional plant matrices combined with fermentation technologies. Cashew apple bagasse, a byproduct of juice production, is a potential fermentation substrate for microbial protein production (single‐cell protein).
Natália Ferreira Negreiros, Rogério Silva de Almeida, Tatiana Colombo Pimentel, Mercia de Sousa Galvão, Tânia Beatriz Santos Cândido, Leila Moreira de Carvalho, Normando Mendes Ribeiro‐Filho, Lary Souza Olegario, Taliana Kênia Alencar Bezerra, Marta Suely Madruga, Fábio Anderson Pereira da Silva   +10 more
wiley   +1 more source

A Standardized Aroma Lexicon and Sensory Wheel for Characterizing Aroma Quality of Traditional Korean Doenjang

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Traditional Korean doenjang is a spontaneously fermented soybean paste with complex and variable aroma characteristics, but a standardized sensory language for describing its aroma quality has not been established. This study developed a reference‐based aroma lexicon and aroma wheel for traditional Korean doenjang and evaluated their ...
Ji‐Sun Hwang, In‐Seo Hwang, Mina K. Kim   +2 more
wiley   +1 more source

Effects of Methylenediphenyl 4,4'-Diisocyanate and Maleic Anhydride as Coupling Agents on the Properties of Polylactic Acid/Polybutylene Succinate/Wood Flour Biocomposites by Reactive Extrusion. [PDF]

Materials (Basel), 2020
Seo YR, Bae SU, Gwon J, Wu Q, Kim BJ.
europepmc   +1 more source

Hybrid Sensor–Vision Machine Learning for Predicting Mahewu Fermentation Dynamics

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study developed and evaluated a laboratory‐scale hybrid sensor‐vision machine learning framework for monitoring and predicting mahewu fermentation dynamics using synchronized physicochemical sensing and surface‐image analysis. White‐ and yellow‐maize mahewu were fermented under controlled processing conditions while pH, electrical ...
Ismail Adeleke, Oluwafemi Ayodeji Adebo, Nnamdi Nwulu   +2 more
wiley   +1 more source