Preparation and Characterization of Eco-Friendly Spent Coffee/ENR50 Biocomposite in Comparison to Carbon Black.

This study investigates the impact of spent coffee biochar (Biochar) compared to carbon black (CB) as a partial replacement for carbon black in epoxidized natural rubber (ENR). Particle size and elemental analysis were used to characterize the biochar and CB. Cure characteristics, tensile, thermal, and morphological properties on the effect of biochar and CB as filler were studied.

Elucidation of Mechanical, Physical, Chemical and Thermal Properties of Microbial Composite Films by Integrating Sodium Alginate with sp.

Materials are the foundation in human development for improving human standards of life. This research aimed to develop microbial composite films by integrating sodium alginate with . Sodium alginate film was fabricated as control.

Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour.

The physico-chemical and sensorial properties of the control (BCtr), commercial wheat flour (CWF) bread substituted with 10% BPF (banana pseudo-stem flour) (B10BPF) and B10BPF with added 0.8% w/w (flour weight basis) xanthan gum (XG) or sodium carboxymethylcellulose (CMC) (B10BPFXG and B10BPFCMC, respectively) were examined. The proximate analyses revealed that the composite bread had significantly higher moisture, ash, crude fibre, soluble, insoluble and total dietary fibre contents but lower protein, fat and carbohydrate contents than the BCtr.

In-vitro digestibility and amino acid composition of soy protein isolate cross-linked with microbial transglutaminase followed by heating with ribose.

Cross-linked soy protein isolate (SPI) gels were produced via single-treatment of SPI with microbial transglutaminase (MTG) for 5 h or 24 h, or with ribose for 2 h, or via combined-treatments of SPI with MTG followed by heating with ribose. Assessment of gel strength and solubility concluded that measures which increased protein cross-links resulted in improved gel strength; however, in most cases the digestibility and amino acid content of the gels were reduced. The combined treated gel of SPI/MTG for 24 h/ribose was more easily digested by digestive enzymes and retained higher amounts of amino acids compared with the control Maillard gels of SPI with ribose.