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Valentina Melini, Domizia Vescovo, Francesca Melini and Antonio Raffo
The Maillard reaction (MR) is one of the main reactions that occurs during the thermal processing of food. It contributes positively to the flavor, aroma, and color of food but also produces harmful by-products, including acrylamide and advanced glycatio...
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Daxue Kan, Wenqing Yao, Lianju Lyu and Weichiao Huang
This study aims to improve the level of water ecological civilization (WEC) in the urbanization process based on the data of prefecture-level cities in Jiangxi, China, from 2011 to 2020. This paper applies spatial analysis methods such as the natural fra...
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Ioannis Karampinis, Lazaros Iliadis and Athanasios Karabinis
Structures inevitably suffer damage after an earthquake, with severity ranging from minimal damage of nonstructural elements to partial or even total collapse, possibly with loss of human lives. Thus, it is essential for engineers to understand the cruci...
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Luis A. Trujillo-Cayado, Irene García-Domínguez, Azahara Rodríguez-Luna, Elena Hurtado-Fernández and Jenifer Santos
The use of cricket protein in emulsions is in line with the growing interest in sustainable food sources, as crickets require minimal resources and produce lower greenhouse gas emissions than traditional livestock. Research in this area suggests that inc...
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Moutaz Alazab and Salah Alhyari
Industry 4.0 has revolutionized manufacturing processes and facilities through the creation of smart and sustainable production facilities. Blockchain technology (BCT) has emerged as an invaluable asset within Industrial Revolution 4.0 (IR4.0), offering ...
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