Otros
Otros
N?Hydroxyalkanamide Based Organo/hydrogels as Novel Scaffolds for pH?Dependent Metronidazole and Theophylline Release
12/06/2024 -
The traditional delivery of metronidazole and theophylline presents challenges like bitter taste, variable absorption, and side effects. However, gel?based systems offer advantages including enhanced...
Physicochemical characteristics, phenolic components, and antioxidant capacities of Lavender honey (Lavandula spp.) from Isparta region of Turkiye
06/06/2024 -
Lavender honey is one of the most desirable blossom honeys for its unique taste and aromatic qualities and can vary significantly from one region to another. In this study, melissopalynological,...
Contact classification for human–robot interaction with densely connected convolutional neural network and convolutional block attention module
01/07/2024 -
Abstract Human–robot interaction (HRI) is a challenging topic to perform various tasks in many repetitive and dangerous tasks. However, humans not only share a workspace with...
A Suspended, 3D Morphing Sensory System for Robots to Feel and Protect
19/05/2024 -
Suspended electronic skins that enable structural integration of high?sensitive touch and dynamic pain perception are rationally designed through 3D deformation?mechanical contact mechanism, which...
Developmental Formulation Principles of Food Preservatives by Nanoencapsulationâ??Fundamentals, Application, and Challenges
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Abstract The role of food additives is to preserve food by extending shelf life and limiting harmful microorganism proliferation. They prevent spoilage by enhancing the taste and...
Effect of Chitosan and Hyperbranched Poly-L-Lysine Treatment on Quality of Cucumber (Cucumis sativus L.) during Storage
27/04/2024 -
To enhance the storage time of cucumbers, this research investigated the impact of chitosan (CS) and hyperbranched poly-L-lysine (HBPL) on the quality and nutritional attributes of cucumbers when...
Key Factors of Quality Formation in Wuyi Black Tea during Processing Timing
29/04/2024 -
As the most consumed tea in the world, all kinds of black tea are developed from Wuyi black tea. In this study, quality components, regulatory gene expression, and key enzyme activity during the...
Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea
25/04/2024 -
Rougui Tea (RGT) is a typical Wuyi Rock Tea (WRT) that is favored by consumers for its rich taste and varied aroma. The aroma of RGT is greatly affected by the process of green-making, but its...
Lyophilized Avocado Paste Improves Corn Chips’ Nutritional Properties and Sensory Acceptability
17/04/2024 -
Avocado paste (AP) is an industrial byproduct and a potential source of bioactive compounds, so there is great interest in its valorization. The objective of the present study was to evaluate the...
Simulated Digestion of Red Sea Cucumber (Parastichopus tremulus): A Study of Protein Quality and Antioxidant Activity
12/04/2024 -
Sea cucumbers from unharvested areas, are underutilized resources which may have the potential to become a future food resource. The aim of this study was to evaluate protein quality and investigate...
Machine learning approaches to predict TAS2R receptors for bitterants
08/04/2024 -
Bitter taste involves the detection of diverse chemical compounds by a family of G protein?coupled receptors, known as taste receptor type 2 (TAS2R). It is often linked to toxins and harmful...
Acoustic velocity and stability of tissue-mimicking echogenic materials for ultrasound training phantoms
09/04/2024 -
Abstract Purpose. High-fidelity mannequins are increasingly used to train the medical staff on many medical procedures. Lately, a new challenge regarding echogenic...
A Comparative Study on the Operational Efficiency of Joystick and Touch Screen Control Methods for Sugarcane Harvesters
10/04/2024 -
Reducing cumbersome mechanical control components is one of the trends of modern agricultural machinery towards a high degree of automation. Whether the control components of sugarcane harvesters can...
Exploring Metschnikowia pulcherrima as a Co-Fermenter with Saccharomyces cerevisiae: Influence on Wine Aroma during Fermentation and Ageing
09/04/2024 -
Non-Saccharomyces yeasts, particularly Metschnikowia pulcherrima, are considered alternatives to SO2 in winemaking, combating specific microorganisms. The sensory profile of the wine is contingent...
Effect of Pretreatment and Drying on the Nutritional and Functional Quality of Raisins Produced with Seedless Purple Grapes
09/04/2024 -
Raisins, known for their delicious taste and high nutritional value, are among the most widely consumed dried fruits globally. The natural waxy layer on the surface of grapes impedes water migration,...
Effect of Sprouted Buckwheat on Glycemic Index and Quality of Reconstituted Rice
10/04/2024 -
This study utilized sprouted buckwheat as the main component and aimed to optimize its combination with other grains to produce reconstituted rice with enhanced taste and a reduced glycemic index...
A Lightweight Deep Learning Semantic Segmentation Model for Optical-Image-Based Post-Harvest Fruit Ripeness Analysis of Sugar Apples (Annona squamosa)
08/04/2024 -
The sugar apple (Annona squamosa) is valued for its taste, nutritional richness, and versatility, making it suitable for fresh consumption and medicinal use with significant commercial potential....
The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder
05/04/2024 -
Coffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility...
Exploration of Exopolysaccharide from Leuconostoc mesenteroides HDE−8: Unveiling Structure, Bioactivity, and Food Industry Applications
30/03/2024 -
A strain of Leuconostoc mesenteroides HDE−8 was isolated from homemade longan fermentation broth. The exopolysaccharide (EPS) yield of the strain was 25.1 g/L. The EPS was isolated and...
Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking
25/03/2024 -
The objective of our study was to analyze and identify enzymatic peptides from straw mushrooms that can enhance salty taste with the aim of developing saltiness enhancement peptides to reduce salt...
Effect of Adding Red Propolis to Edible Biodegradable Protein Films for Coating Grapes: Shelf Life and Sensory Analysis
24/03/2024 -
Red propolis is an active ingredient of great nutritional interest which offers numerous benefits as an antioxidant and antimicrobial agent. Thus, the objective of this research was to evaluate the...
