Additive

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• Published Subscription Original Research 10 Oct 2024

  Jabuticaba Skin Flour AsA Functional Food Ingredient: Phenolic Profile, Antioxidant Potential and Functional Technological Properties

  By Fabíola Fonseca Lage, Angelita Duarte Corrêa, Ana Paula de Carvalho Alves, Adelir Aparecida Saczk

  Abstract: Brazilian-native fruit, jabuticaba, is a member of the Myrtaceae family that is typically consumed naturally. The jabuticaba skin flour (JSF) is rich in phenolic compounds, the most active antioxidants present in plants, being able to stop oxidative damage and reduce the risk of oxidative stress linked to different degenerative diseases, thus become interesting to the consumer. Despite all this antioxidant potential, little is known about their characterization and about the …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 3, 2024 · pp. 01–08 Read article →

• Published Ahead of print Open access Article 7 Jan 2023

  Electroplating and Corrosion Properties of Binary and Ternary Zinc Alloys with Nickel, Cobalt and Iron

  By Ramesh S. Bhat

  Abstract: The anti-corrosive three binary (Zn-Ni, Zn-Co, Zn-Fe) and two ternary (Zn-Ni-Co, Zn-Co-Fe) alloy coating films on mild steel from acid chloride bath using sulphanilic acid and gelatin as additives for the electroplating technique. The normal Hull cell method was used to optimize the bath compositions, temperature and pH of the bath solutions for coating performance against corrosion. The cause of current density (CD) on metal weight percentage (M = Ni, …

  Published in Journal of Thin Films, Coating Science Technology & Application Read article →