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923 articles for “benefits”
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Sensory Psychology of Supergrain Bakery: Consumer Perception Beyond Taste
Abstract: Bakery products remain a cornerstone of diets worldwide, yet wheat-based formulations are increasingly supplemented or replaced as consumers demand healthier, more functional alternatives. Supergrains such as quinoa, amaranth, millet, and cowpea, together with fruit-based flours such as guava flour, have been extensively investigated to enrich wheat-based products and improve their nutritional value. At the same time, the science of sensory psychology has become central to product acceptance, as taste, aroma, …
Published in International Journal of Nutritions · Vol. 3, Issue 2, 2026 Read article
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Dynamic Analysis of Honeycomb Sandwich Laminated Composite Plate using ANSYS
Abstract: A structural sandwich is a peculiar form of a laminated composite comprising of a combination of distinct materials which are bonded together to use effectively the properties of each separate component to the structural advantage of the whole assembly. Two thin, rigid and quite strong faces in the framework are partitioned by a thick, light and weaker core. The faces are attached adhesively to the core to ensure effective load …
Published in International Journal of Mechanical Dynamics and Systems Analysis · Vol. 4, Issue 2, 2026 Read article
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Analysis of Thermoelectric Generator for Automotive Exhaust Energy Recovery
Abstract: Utilizing waste heat from thermodynamic systems has shown to be a successful tactic for reducing environmental emissions and improving overall energy efficiency. About 40% of the chemical energy generated during fuel combustion is rejected by exhaust gases in internal combustion engines. It is possible to increase vehicle fuel efficiency and lower greenhouse gas emissions by harvesting this otherwise lost heat energy and turning it into useable electrical power. A viable …
Published in Trends in Mechanical Engineering & Technology · Vol. 16, Issue 2, 2026 Read article