Article
Food Science & Technology
Da-Been Lee, Mi-Ran Kim, Jeong-Ae Heo, Yang-Soo Byeon, Sang-Sook Kim
Summary: Incorporating processed whole wheat, such as milled or enzymatically treated, into cooked rice products can enhance the texture and consumer liking, while unprocessed whole wheat may result in overly hard rice and less appealing appearance characteristics.
Article
Materials Science, Multidisciplinary
Widyanita Harwijayanti, Ubaidillah Ubaidillah, Joko Triyono
Summary: Titanium and hydroxyapatite are commonly used materials for implants. In this study, powder metallurgy was used to combine the two materials. The characterization results showed that the Ti-HA composites had good surface morphology, chemical properties, and strong antibacterial activity against Escherichia coli.
Article
Food Science & Technology
Maciej Ireneusz Kluz, Karol Pietrzyk, Milosz Pastuszczak, Miroslava Kacaniova, Agnieszka Kita, Ireneusz Kapusta, Grzegorz Zagula, Edyta Zagrobelna, Katarzyna Strus, Katarzyna Marciniak-Lukasiak, Jadwiga Stanek-Tarkowska, Adrian Vasile Timar, Czeslaw Puchalski
Summary: Kombucha, a fermented tea beverage, has various health-promoting properties such as detoxification and antimicrobial effects. The analysis of fermented kombucha teas revealed the presence of bioactive compounds and the antimicrobial properties against pathogenic bacteria and yeasts.
Article
Chemistry, Analytical
Julia Kuczak, Karolina Grzeszyk, Kinga Kochman, Marek Krolikowski, Marta Krolikowska, Lukasz Gorski
Summary: This paper describes the development of reference electrodes with polyurethane membranes containing ionic liquids and investigates the influence of physicochemical properties of ionic liquids on the performance of polymeric membrane reference electrodes. The results show that the potential stability of the tested electrodes strongly depends on the differences in partition coefficient values between the cation and anion of the ionic liquid.
SENSORS AND ACTUATORS B-CHEMICAL
(2022)
Article
Electrochemistry
Michal Filapek, Hubert Hellwig, Pawel Gancarz, Agata Szlapa-Kula
Summary: In this study, the influence of different doping agents on the physicochemical properties of a model organic semiconductor was comprehensively investigated with the assistance of DFT calculation. The research aimed to explore theoretical methods to enhance the conductivity of semiconductors by introducing charge carriers into the molecule structure.
JOURNAL OF THE ELECTROCHEMICAL SOCIETY
(2021)
Article
Agriculture, Dairy & Animal Science
Da-Mi Choi, Kyu-Min Kang, Sun-Moon Kang, Hack-Youn Kim
Summary: As the aging population is increasing worldwide, there is a growing interest in age-friendly and healthy foods. The consumption of black goat meat has increased after its nutritional value was proven. However, the best age for slaughtering black goats and the meat characteristics at different slaughter ages are not well established. This study investigated the physicochemical properties of black goat meat at different slaughter ages and found that slaughtering at 12 months of age leads to optimal meat quality in terms of shear force, color, water holding capacity, cooking yield, mineral content, and fatty acid composition.
Article
Plant Sciences
Denisa Atudorei, Silviu-Gabriel Stroe, Georgiana Gabriela Codina
Summary: The microstructural and physicochemical compositions of five legumes, bean, lentil, soybean, chickpea, and lupine, changed during germination, with increases in protein content and ash content for some legumes and decreases in fat and carbohydrate content. The germination process also led to increased availability of certain minerals and acidity in all legume types, with distinct Fourier transform infrared spectroscopic spectra for each legume type. Negative correlations were observed between carbohydrate content and protein, fat, and ash levels at a significant level.
Article
Chemistry, Applied
Yi Yuan, Xia Zhang, Ziran Pan, Qingrong Xue, Yongtai Wu, Yuting Li, Bing Li, Lin Li
Summary: Shellac nanoparticles (SNPs) can enhance the properties of chitosan (CS) films, improving their thermal stability, color, mechanical properties, UV absorption, and reducing water vapor permeability. Curcumin-incorporated CSNPs films have shown good effects on preventing shrimp spoilage.
FOOD HYDROCOLLOIDS
(2021)
Review
Pharmacology & Pharmacy
Larissa Silva de Lima, Marcia Renata Mortari
Summary: One of the main challenges in the treatment of neurological diseases is delivering therapeutic compounds to the central nervous system, and nanoparticles offer promise in overcoming this obstacle. Different types of nanoparticles, including liposomes, carbon nanotubes, and dendrimers, can be used for drug delivery, but they must possess specific characteristics such as stability, permeability, biocompatibility, and specificity to be effective. The physicochemical properties of nanoformulations, such as size, composition, charge, and permeability, are closely related to their usefulness in brain drug delivery.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2022)
Article
Forestry
Du Lyu, Qiuman Liu, Tao Xie, Yahui Yang
Summary: Understanding the integrated effects of different vegetation types on sandy soil physicochemical properties and quality is crucial for guiding vegetation reconstruction and ecological restoration in desertified areas. This study found that the different vegetation types significantly influenced soil properties, with fenced Leymus secalinus Tzvel. grassland (LS) having the greatest impact. LS may be the preferred vegetation restoration type for ecological restoration and reconstruction in this region.
Article
Environmental Sciences
Sunantha Ganesan, Thanaporn Ruendee, Susana Y. Kimura, Chamorn Chawengkijwanich, Dao Janjaroen
Summary: This study investigated the attachment of Escherichia coli to different types of plastic bags and found that changes in the physicochemical properties of the plastic surfaces can increase bacterial attachment and biofilm formation.
ENVIRONMENTAL RESEARCH
(2022)
Article
Food Science & Technology
Jie Deng, Jia Zheng, Dan Huang, Zhiguo Huang, Guangbin Ye, Huibo Luo
Summary: This study thoroughly characterized four types of Daqu used in Baijiu production based on biochemical composition, volatile compounds, and microbial community structure. Significant differences were observed in physicochemical properties, volatile compounds, and microbial community structure among the four types of Daqu. The findings contribute to expanding the current knowledge on the traditional industrial fermentation starter for Baijiu production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Environmental Sciences
Nishi Srivastava, Mousam Kumar
Summary: Aerosols are crucial for the Earth's climate system and their composition and distribution have significant impacts on the radiation balance. This study analyzes aerosol data from different locations and reveals the variations in aerosol properties and optical characteristics across seasons and locations.
ENVIRONMENTAL MONITORING AND ASSESSMENT
(2022)
Article
Chemistry, Applied
Yuxue Zheng, Ziqi Chai, Xiangli Kong, Shiguo Chen, Xingqian Ye, Jinhu Tian
Summary: This study investigated the effects of annealing treatment on the physicochemical properties and hydrolysis of maize, potato, and pea starch. The results showed that annealing treatment did not alter the morphology of the starch. However, the relative crystallinity of maize and potato starch increased with longer annealing time, while pea starch had lower relative crystallinity. Additionally, all annealed starch samples exhibited decreased peak viscosity and increased pasting time.
Article
Chemistry, Applied
Dawei Zhu, Min Li, Changyun Fang, Jing Yu, Zhiwei Zhu, Yonghong Yu, Yafang Shao
Summary: The genotype of rice variety is an important factor that affects grain quality during storage. This study investigated the changes in amylase activities, starch fine structure, and physicochemical properties of japonica, indica, and indica-japonica hybrid rice after one year of storage. After storage, amylase activities decreased, starch molecules were degraded, leading to changes in the content of long chains of amylo-pectin and amylose. The changes in starch fine structure resulted in lower swelling factors and a higher gelatinization temperature. Indica rice showed more stable starch fine structure and physicochemical properties after storage compared to japonica and indica-japonica hybrid rice. The findings of this study provide insights into molecular-level changes in starch during storage and will contribute to the breeding of storable rice varieties.
CARBOHYDRATE POLYMERS
(2023)
