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The Realm of Smart Biomass Degrading Enzymes in Low-Carbon Fuels and Chemicals Production
(Cham : Springer, 2024)
Due to the depletion of fossil fuel sources and the issues posed by climate change, there is an increasing demand for renewable and sustainable fuel alternatives. Biofuels are a viable replacement for fossil fuels since ...
Novel approaches in nanoencapsulation of aromas and flavors
(Elsevier, 2016)
In recent years, people’s dietary habits become more oriented toward healthy, safe, and, at the same time, tasty food. The perception of food taste is mostly affected by the addition of flavors and aromas during processing. ...
Industry-Relevant Encapsulation Technologies for Food and Functional Food Production
(CRC Press, 2017)
Despite numerous challenges, encapsulation technologies are likely to become increasingly the focus of the food industry, because of their advantages for certain applications, for example, taste masking, limiting oxidation, ...
Toxic components and toxicology of wild mushrooms
(Taylor & Francis, 2022)
Wild mushroom foraging has always come with the risk of mistaking edible mushrooms with poisonous ones. Poisonous mushrooms can cause a diverse spectrum of clinical signs and symptoms, ranging from simple, self-limited ...
E-scrap processing: Theory and practice
(De Gruyter, 2021)
The importance of recycling the waste electrical and electronic equipment (WEEE), in recent years, has been taken into increasing concern and consideration not only by the government, but also by their hazardous material ...
Chocolate as a carrier for cocoa's functional ingredients
(The Diversified Benefits of Cocoa and Chocolate, 2018)
The aim of this chapter was to introduce chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and ...
Encapsulation of flavours and aromas: Controlled release
(CRC Press, 2016)
Flavors are one of the most important ingredients in the food industry since they have a huge inuence on consumer satisfaction and make product taste more attractive to the user (Madene et al. 2006). There are varieties ...
Plasma surface modification of textiles for application of natural dyes
(Woodhead Publishing, 2024)
Generally, clothes are constructed from woven or knitted fabrics, which can be made from natural or synthetic fibers or their mixtures. Natural fibers are characterized by their hydrophilicity, antistatic properties, and ...
Compatibilization of polymer blends by the addition of graft copolymers
(Compatibilization of Polymer Blends: Micro and Nano Scale Phase Morphologies, Interphase Characteriz, 2019)
Polymer blends are mixtures of two or more polymers that are very often immiscible components and they need to be compatibilized. The compatibilization must not only ensure improvement in microstructure uniformity, but ...
A Comprehensive Review of the Effect of Elastane and Common Wet Processes on the Cotton and Cotton/Elastane Knitted Fabrics’ Properties and Revalorization of Fabric Waste
(Cham : Springer, 2024)
This paper represents a comprehensive review of the effect of elastane and common wet processes (bleaching, dyeing, and softening) on the properties of 100% cotton and half or full plated cotton/elastane single jersey ...