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Laser powder bed fusion (L-PBF) technology has undergone rapid development in recent years. Owing to its advantages of high speed, efficiency, intelligence, and full flexibility, it exhibits significant potential for rea...

Vishniacozyma victoriae NPCC 1263 was selected for this work because of the active antagonistic effect over several fungi. A cheese whey powder (CWP) based medium for the maximum biomass production of biocontrol agent wa...

The fortification of bakery products with bioactive and functional substances is the main focus of food sciences. These nutrients include date fruits (Phoenix dactylifera L.) and their byproducts. This work aims to illus...

In this study nickel (Ni) and iron (Fe) co-deposition was performed on Al to produce Al@Ni-Fe core-shell energetic powders using electroless deposition. Energy released from Al@Ni-Fe powders in oxidizing environment was ...

Abstract Powder snow avalanches (PSAs) radiate infrasound energy, yet the source mechanism remains unclear, limiting hazard monitoring and mitigation with infrasound‐based technologies. Here, we analyze a unique data s...

Abstract The use of natural ingredients in meat processing has recently gained considerable interest, as consumers are increasingly attracted to clean-label meat products. However, limited research has been conducted on ...

The utilization of fish processing by-products represents an important strategy to improve production efficiency and support zero-waste principles. Milkfish (Chanos chanos) bone by-products, generated from deboned milkfi...

It has investigated using a Clark-type oxygen electrode and an ESR method that the conformation of thiol-compounds such as cysteine (Cys) and glutathione (GSH) effects on the formation of a nitrosyl(protoporphyrinato)iro...

This study aimed to investigate the influence of dietary local Gujarat (Hibiscus sabdariffa L.) powder (LGP) supplementation on some biochemical attributes, antioxidants, and visceral bacterial contents of the broiler. T...

Abstract Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including...

Abstract This study was undertaken to evaluate the impact of Chinese cinnamon powder (w/w), at the levels of 0.5%, 1.5%, and 2.5% and control (without additive) on ground lamb meat quality. The samples were stored at 4°...

Background: Acute Respiratory Infection (ARI) remains a leading cause of morbidity and mortality among children under five, particularly in settings with poor nutritional status and sanitation. Moringa oleifera has been ...

Abstract Antioxidant activity of freeze-dried paprika powder and storage properties of emulsion-type pork sausages containing diverse concentrations of this powder (0%, 1%, 2%, and 3%) were analyzed. Antioxidant activiti...

High entropy alloy (HEA) coatings deposited via graphene powder mixed Micro EDC process, demonstrates enhanced corrosion resistance of Mg-alloys for implant applications. Utilizing a present process, the HEA coatings hav...

Abstract In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics...

Abstract In this study, physicochemical and antioxidant properties, and storage stability (1, 3, and 7 days) of pork patties added with edible insect powders (EIP) of four species (Larvae of Tenenbrio molitor, Protaetia ...

Background GastroGard, an omeprazole powder paste formulation, is considered the standard treatment for gastric ulcers in horses and is highly effective. Gastrozol, an enteric‐coated omeprazole formulation for horses, ...

Abstract This study was performed to evaluate antioxidant activity of tomato powder extracted by various concentrations of ethanol (0, 25, 50, 75, 100%) and to evaluate the physicochemical properties and antioxidant acti...

Abstract The objective of this study was to evaluate the composition, pH, titratable activity, microbial properties, and antioxidant effect of yogurt using ginseng extract powder (GEP), Lactobacillus plantarum NK181, and...

Abstract It can be known from a large number of research results that improving the dispersibility of CNTs can effectively optimize the mechanical properties of the corresponding metal matrix composites. However, the cru...

Abstract The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility o...

Abstract The aim of this study is to determine the some physicochemical (proximate composition, pH and aw values) and reconstitution (wettability, dispersibility and solubility index (SI)) properties of spray-dried bone ...

Abstract Effects of quality, physicochemical properties and antioxidants in Camembert cheese added with red ginseng powder (RGP) were investigated. Cheese samples were prepared with 0.05%, 0.10%, 0.15% and 0.20% RGP. and...

Abstract We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% ...