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Artykuły w czasopismach na temat „Muffin Batters”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

Çakır, Elif, Sibel Kahraman, Muhammet Ozgolet, and Salih Karasu. "Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins." Italian Journal of Food Science 37, no. 2 (2025): 65–81. https://doi.org/10.15586/ijfs.v37i2.2880.

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Legumes are seen as an alternative protein source in the future. Germinated bean flours are increasingly incorporated into food formulations owing to their enhanced nutritional profiles. This study focuses on the development of novel gluten-free rice flour muffins enriched with five types of germinated bean flours: haricot bean, kidney bean, black bean, mung bean, and red bean flours. The research examines the impact of these germinated bean flours on the rheological properties of the muffin batter, as well as the physicochemical, bioactive, and sensory characteristics of the resulting muffins

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Ozgolet, Muhammed, Muhammed Zahid Kasapoglu, Esra Avcı, and Salih Karasu. "Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics." Foods 13, no. 16 (2024): 2542. http://dx.doi.org/10.3390/foods13162542.

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This study investigated the potential utilization of milk thistle seed protein (MTP) isolates in gluten-free muffins to enhance the protein quantity and technological attributes. MTP was employed to partially substitute a blend including equal amounts of rice flour and corn starch (RCS) at 3%, 6%, 9%, and 12%. The study encompassed a rheological assessment of muffin batters and physicochemical, textural, and sensory analyses of the muffins. The consistency coefficient (K) of muffin batters exhibited an increase with the incorporation of MTP, with all batters demonstrating shear-thinning behavi

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Ozuna, César, Eugenia Trueba-Vázquez, Gemma Moraga, Empar Llorca, and Isabel Hernando. "Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties." Foods 9, no. 7 (2020): 895. http://dx.doi.org/10.3390/foods9070895.

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Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were a

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Marchetti, L., S. C. Andrés, P. Cerruti, and A. N. Califano. "Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters." Food Hydrocolloids 98 (January 2020): 105315. http://dx.doi.org/10.1016/j.foodhyd.2019.105315.

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Haslubis, Muhammad Iqbalhakeem, and Norlelawati Arifin. "Physical Properties, Nutritional Composition and Sensory Acceptance of Eggless Pumpkin Muffin Prepared using Plant-Based Ingredients." Journal of Advanced Research Design 118, no. 1 (2024): 56–71. http://dx.doi.org/10.37934/ard.118.1.5671.

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Eggs play a crucial role in the production of muffins by contributing to their moistness and tenderness. However, several issues arise with using eggs in muffin formulation, such as egg allergies and the sustainability of egg supply in the market. Therefore, this study aimed to determine the effect of incorporating plant-based ingredients (chia seeds, flaxseeds and mashed banana) in eggless pumpkin muffin formulations on physical properties, nutritional composition and sensory acceptance. Four samples were prepared as follows: Control (muffin with egg), F1 (muffin with chia seeds), F2 (muffin

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Dizlek, Halef. "Effects of Amount of Batter in Baking Cup on Muffin Quality." International Journal of Food Engineering 11, no. 5 (2015): 629–40. http://dx.doi.org/10.1515/ijfe-2015-0066.

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Abstract The purpose of this study was to determine the effects of amount of batter in paper baking cup on the quality characteristics of three different muffin samples. Volume index, volume and muffin yield values increased with the increase in batter amount in baking cup, whereas upside shrinkage value and weight loss values decreased linearly. Moreover, batter weight affected the scores of sensory properties of different muffin samples. Muffins prepared with 70 g of batter gave the highest scores for appearance, crumb grain, and overall acceptability. It was found that putting optimum amoun

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7

GÜLHAN, Meltem Ece, and Aslı CAN KARAÇA. "Effects of Lentil Flour on the Quality of Gluten-free Muffins." Deu Muhendislik Fakultesi Fen ve Muhendislik 25, no. 74 (2023): 287–302. http://dx.doi.org/10.21205/deufmd.2023257403.

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The purpose of this study was to develop a gluten-free muffin recipe containing lentil flour. The lentil flour was added at different levels (10, 20 and 30%) and various characteristics of muffin samples were investigated compared to two different controls with and without gluten. Quality characteristics of muffins were determined by analyzing proximate composition, batter properties (pH, density, and specific volume), physical properties (cooking loss, cake yield, color, texture, volume, symmetry and uniformity indices) and sensory properties. As a result of lentil flour addition, protein con

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8

Gao, Jingrong, Han Fezhong, Xinbo Guo, et al. "The Effect on Starch Pasting Properties and Predictive Glycaemic Response of Muffin Batters Using Stevianna or Inulin as a Sucrose Replacer." Starch - Stärke 70, no. 9-10 (2018): 1700334. http://dx.doi.org/10.1002/star.201700334.

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Bianchi, Federico, Mariasole Cervini, Gianluca Giuberti, and Barbara Simonato. "The Potential of Wine Lees as a Fat Substitute for Muffin Formulations." Foods 12, no. 13 (2023): 2584. http://dx.doi.org/10.3390/foods12132584.

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The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML100, respectively. Batter rheology, in addition to the textural and colorimetric characteristics, the pore dimension, and the sensory aspect of the different formulations were evaluated. The batter consistency (K) of fat-replaced muffins was lower than that of the control, while the hardness and chewi

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10

Abdel-Aal, El-Sayed M., Lili Mats, and Iwona Rabalski. "Identification of Carotenoids in Hairless Canary Seed and the Effect of Baking on Their Composition in Bread and Muffin Products." Molecules 27, no. 4 (2022): 1307. http://dx.doi.org/10.3390/molecules27041307.

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Carotenoids are essential components in the human diet due to their positive functions in ocular and cognitive health. This study investigated composition of carotenoids in hairless canary seed (HCS) as a novel food and the effect of baking on carotenoids in bread and muffin made from HCS, wheat and corn. Three bread formulations made from wheat and HCS blends were evaluated and compared with control wheat bread. In addition, three low-fat muffin recipes prepared from HCS alone or in blends with corn were assessed. The fate of carotenoid compounds in breads and muffins was monitored after dry

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11

Arifin, Norlelawati, Nurnasuha Siran, and Rafiu Agbaje. "The Effect of Rice and Green Banana Flours Replacement to Wheat Flour in Pumpkin Muffin on Physical Properties, Nutritional Composition and Sensory Acceptance." Sarjana International Journal of Sustainable Food and Agriculture 1, no. 1 (2025): 39–49. https://doi.org/10.37934/sijsfa1.1.3949.

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Muffins are popular breakfast and snack foods in many cultures around the world. Traditionally, muffins are prepared using wheat flour, which contains gluten to give a structure to the product. This study sought to fulfil the increased demand for gluten-free products by establishing the best gluten-free muffin formulation for those with celiac disease. Locally sourced ingredients such as rice flour and green banana flour to replace wheat flour to produce gluten-free products could help Malaysia lessen its reliance on imported wheat. Various rice flour and green banana flour formulations were f

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12

Żbikowska, Anna, Milena Kupiec, Iwona Szymanska та ін. "Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products". Agriculture 10, № 4 (2020): 126. http://dx.doi.org/10.3390/agriculture10040126.

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Microorganisms can be a promising source of bioactive food ingredients derived from unconventional agricultural farms. The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms, was analyzed. The instrumental texture measurements showed that β-glucan batter and muffins were harder than the control sample. Fat substitution over 40%, while enriching muffins with yeast β-glucan (over 2%), led to a decrease in the quality of products after baking and during 14-day storage. The incorporation of 3% or more β-glucan into the compo

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13

Abdel-Aal, El-Sayed M., and Iwona Rabalski. "Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn." Antioxidants 11, no. 6 (2022): 1059. http://dx.doi.org/10.3390/antiox11061059.

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Phenolic acids are the major polyphenols in cereal grains and they undergo changes in their composition and structure during processing. This study investigated changes in phenolic acids and antioxidant properties during baking of bread and muffin made from hairless canary seed (HCS), Phalaris canariensis L., alone or in blends with corn and wheat. The changes were monitored after dry mixing, dough/batter formation, and oven baking. Phenolic acids were quantified in products using HPLC and antioxidant activity was based on DPPH, ABTS, and ORAC assays. Eight phenolic acids were primarily presen

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14

Bala, Manju, T. V. Arun Kumar, Surya Tushir, S. K. Nanda, and R. K. Gupta. "Quality protein maize based muffins: influence of non-gluten proteins on batter and muffin characteristics." Journal of Food Science and Technology 56, no. 2 (2018): 713–23. http://dx.doi.org/10.1007/s13197-018-3529-8.

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Prasad BhagyawanNikam, AkankshaDilip Tiwari, and Kinjal P. Rana. "Development of muffins from oats flour using natural sugar (Dates and honey) fortified with sunflower and pumpkin seeds powder." International Journal of Science and Research Archive 8, no. 2 (2023): 407–14. http://dx.doi.org/10.30574/ijsra.2023.8.2.0256.

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The study of muffins development was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara. The main aim of the study was to develop muffins. The goalof the study was to developed muffins which provides minerals which found in pumpkin and sunflower seeds and which are rich in antioxidant and antimicrobial property and rich in protein. Muffins was developed by using oats, sunflower and pumpkin seed flour which was first grounded and grind into powder and combinedwith other ingredients are lemon juice, honey, baking powder and baking so

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16

Struck, Susanne, Linda Gundel, Susann Zahn, and Harald Rohm. "Fiber enriched reduced sugar muffins made from iso-viscous batters." LWT - Food Science and Technology 65 (January 2016): 32–38. http://dx.doi.org/10.1016/j.lwt.2015.07.053.

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Wang, Peiyu, Junwei Lang, Dongxia Liu, and Xingbin Yan. "TiO2 embedded in carbon submicron-tablets: synthesis from a metal–organic framework precursor and application as a superior anode in lithium-ion batteries." Chemical Communications 51, no. 57 (2015): 11370–73. http://dx.doi.org/10.1039/c5cc01703c.

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Abdul Manaf, Marina, Nurul Ain Othman, Sakinah Harith, and Wan Rosli Wan Ishak. "Thermal Properties of Batter and Crumb Structure of Muffin Incorporated withPersea americanaPuree." Journal of Culinary Science & Technology 15, no. 3 (2016): 259–71. http://dx.doi.org/10.1080/15428052.2016.1249041.

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Shim, Do Hyeon, In Jae Park, Hui Sub Um, Sua Lee, Gyeong Mi Lee, and Jung-Kue Shin. "Quality characteristics of muffins according to the amount of safflower (Carthamus tinctorius L.) seed powder added." Food Engineering Progress 29, no. 2 (2025): 145–54. https://doi.org/10.13050/foodengprog.2025.29.2.145.

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This study has investigated the physicochemical and sensory characteristics of muffins supplemented with 0%, 5%, 10%, 15%, and 20% roasted safflower seed powder (SSP) in order to assess its applicability as a functional ingredient in baked goods. As the SSP content increased, the pH of both the batter and the muffins significantly decreased, whereas the height, volume, and specific volume of the muffins increased. Moisture content and baking loss rate were not significantly affected. Color analysis revealed that the L* and b* values decreased, whereas the a* values and total color difference (

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20

Du, Huimin, Inha Baek, Yunju Jang, Nurul Saadah Said, and Won Young Lee. "Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source." Foods 14, no. 4 (2025): 601. https://doi.org/10.3390/foods14040601.

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This study investigated the potential of hempseed protein isolate (HPI) as a protein fortifier and wheat flour substitute in vegan muffins. HPI was incorporated at 0% (CON), 10% (HP10), 20% (HP20), and 30% (HP30) substitution levels, and muffins were evaluated for physicochemical, functional, and sensory properties. Protein content significantly increased from 9.61% (CON) to 19.40% (HP30), while baking loss decreased from 21.33% to 19.77%, reflecting HPI’s superior water-holding capacity. Texture analysis showed hardness decreased from 179.72 g/cm2 (CON) to 137.73 g/cm2 (HP30), resulting in so

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21

Alvarez, María Dolores, Beatriz Herranz, Raúl Fuentes, Francisco Javier Cuesta, and Wenceslao Canet. "Replacement of Wheat Flour by Chickpea Flour in Muffin Batter: Effect on Rheological Properties." Journal of Food Process Engineering 40, no. 2 (2016): e12372. http://dx.doi.org/10.1111/jfpe.12372.

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Ashwini, K. Umashankar, Jyotsna Rajiv, and P. Prabhasankar. "Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation." Journal of Food Science and Technology 53, no. 1 (2015): 531–40. http://dx.doi.org/10.1007/s13197-015-2028-4.

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Ruzuqi, Rezza, and Eko Tavip Maryanto. "Effect of High Temperature Heating on Chemical Compounds in Magnesium Composite Materials." Journal of Applied Engineering and Technological Science (JAETS) 5, no. 2 (2024): 875–91. http://dx.doi.org/10.37385/jaets.v5i2.3749.

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The development of magnesium composite-based seawater battery anode technology is actively pursued, especially in its ability to transmit and store electrical energy. However, many overlook the possibility that significant temperature changes during the process may lead to chemical compound alterations, potentially affecting the battery's performance. Therefore, this research examines the changes in chemical compounds in magnesium composite-based seawater battery anodes caused by high temperatures. In this study, the synthesis process of magnesium composite material composed of MgAlSnMn with v

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Sanz, T., A. Salvador, and S. M. Fiszman. "Evaluation of four types of resistant starch in muffin baking performance and relationship with batter rheology." European Food Research and Technology 227, no. 3 (2007): 813–19. http://dx.doi.org/10.1007/s00217-007-0791-9.

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Rodriguez Sandoval, Eduardo, Niza Cristina Otero-Guzmán, and Jorge Alexander Tabares-Londoño. "Influence of different types of baking powder on quality properties of muffins." DYNA 87, no. 214 (2020): 9–16. http://dx.doi.org/10.15446/dyna.v87n214.83549.

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The leavening process of baked goods is essential to develop their quality properties. The aim of this study was to evaluate the effect of different types of baking powder on quality properties of muffins. The physicochemical properties of both the batter and the final product were evaluated, in addition to its influence on the farinological properties of flour and the textural and sensory properties of the product in storage. The PH16 formulation was found to be the most suitable; being the highest (47.66 ± 0.35 mm), with lower moisture content (24.31 ± 0.18%), lower hardness (12.34 ± 0.34 N)

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Villa, Patricia Miranda, Natalia Cervilla, Romina Mufari, Antonella Bergesse, and Edgardo Calandri. "Making Nutritious Gluten-Free Foods from Quinoa Seeds and Its Flours." Proceedings 53, no. 1 (2020): 5. http://dx.doi.org/10.3390/proceedings2020053005.

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Celiac disease is affecting around 1% of the world population and an effective treatment needs to exclude gluten. Quinoa is a high-quality gluten-free protein, and starch-rich endosperm, like the cereals. Protein contents and theoretical Protein Digestibility Corrected Amino Acid Score (PDCAAS) were evaluated in quinoas from Northwest and Centre of Argentina. A batter-type gluten-free quinoa bread was developed, showing good volume, taste, nutritional quality and a good long-lasting texture. Malted quinoa seeds’ quality indicators rose until 48 h of germination; after that, an unpleasant taste

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Milashius, Viktoria, Volodymyr Pavlyuk, Karolina Kluziak, Grygoriy Dmytriv, and Helmut Ehrenberg. "LiBC3: a new borocarbide based on graphene and heterographene networks." Acta Crystallographica Section C Structural Chemistry 73, no. 11 (2017): 984–89. http://dx.doi.org/10.1107/s2053229617015182.

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Li–B–C alloys have attracted much interest because of their potential use in lithium-ion batteries and superconducting materials. The formation of the new compound LiBC3 [lithium boron tricarbide; own structure type, space group P\overline{6}m2, a = 2.5408 (3) Å and c = 7.5989 (9) Å] has been revealed and belongs to the graphite-like structure family. The crystal structure of LiBC3 presents hexagonal graphene carbon networks, lithium layers and heterographene B/C networks, alternating sequentially along the c axis. According to electronic structure calculations using the tight-binding linear m

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Pavlyuk, Volodymyr, Grygoriy Dmytriv, Ivan Tarasiuk, and Helmut Ehrenberg. "Li9Al4Sn5as a new ordered superstructure of the Li13Sn5type." Acta Crystallographica Section C Structural Chemistry 73, no. 4 (2017): 337–42. http://dx.doi.org/10.1107/s205322961700420x.

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Alloys from the ternary Li–Al–Sn system have been investigated with respect to possible applications as negative electrode materials in Li-ion batteries. This led to the discovery of a new ternary compound, a superstructure of the Li13Sn5binary compound. The ternary stannide, Li9Al4Sn5(nonalithium tetraaluminium pentastannide; trigonal,P\overline{3}m1,hP18), crystallizes as a new structure type, which is an ordered variant of the binary Li13Sn5structure type. One Li and one Sn site have \overline{3}m. symmetry, and all other atoms occupy sites of 3m. symmetry. The polyhedra around all types of

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Baixauli, R., T. Sanz, A. Salvador, and S. M. Fiszman. "Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter." Journal of Cereal Science 47, no. 3 (2008): 502–9. http://dx.doi.org/10.1016/j.jcs.2007.06.015.

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Pavlyuk, Volodymyr, Wojciech Ciesielski, Beata Rozdzynska-Kielbik, Grygoriy Dmytriv, and Helmut Ehrenberg. "Li4Ge2B as a new derivative of the Mo2B5and Li5Sn2structure types." Acta Crystallographica Section C Structural Chemistry 72, no. 7 (2016): 561–65. http://dx.doi.org/10.1107/s2053229616009384.

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Binary and multicomponent intermetallic compounds based on lithium andp-elements of Groups III–V of the Periodic Table are useful as modern electrode materials in lithium-ion batteries. However, the interactions between the components in the Li–Ge–B ternary system have not been reported. The structure of tetralithium digermanium boride, Li4Ge2B, exhibits a new structure type, in the noncentrosymmetric space groupR3m, in which all the Li, Ge and B atoms occupy sites with 3msymmetry. The title structure is closely related to the Mo2B5and Li5Sn2structure types, which crystallize in the centrosymm

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Herranz, Beatriz, Wenceslao Canet, María José Jiménez, Raúl Fuentes, and María Dolores Alvarez. "Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: rheological, physical and sensory properties." International Journal of Food Science & Technology 51, no. 5 (2016): 1087–98. http://dx.doi.org/10.1111/ijfs.13092.

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DORKO, C. L., and M. P. PENFIELD. "Melt Point of Encapsulated Sodium Bicarbonates: Effect on Refrigerated Batter and Muffins Baked in Conventionai and Microwave Ovens." Journal of Food Science 58, no. 3 (1993): 574–78. http://dx.doi.org/10.1111/j.1365-2621.1993.tb04326.x.

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DORKO, C. L., and M. P. PENFIELD. "Particle Size of Encapsulated Sodium Bicarbonates: Effect on Refrigerated Batter and Muffins Baked in Conventional and Microwave Ovens." Journal of Food Science 58, no. 3 (1993): 579–82. http://dx.doi.org/10.1111/j.1365-2621.1993.tb04327.x.

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Soumya, C., M. L. Sudha, M. Vijaykrishnaraj, Pradeep S. Negi, and P. Prabhasankar. "Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives." Journal of Food Processing and Preservation 41, no. 6 (2017): e13242. http://dx.doi.org/10.1111/jfpp.13242.

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Pei, Feng, Yue Wu, Wen Hua Zhang, Xu Tian, and Ji Yu. "Preparing LiFePO₄ Using Recovered Materials from Waste Li-Ion Battery." Advanced Materials Research 726-731 (August 2013): 2940–44. http://dx.doi.org/10.4028/www.scientific.net/amr.726-731.2940.

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LiFePO4 was prepared using recovered materials from waste Li-ion battery. The recovered materials after treatment was mixed with Li2CO3, Fe (NO3) 3·9H2O and NH4H2PO4 to adjust the Li/Fe/P molar ratio equal to 1.05/1/1. The raw material was mixed with super-p and calcined in muffle to get LiFePO4 by a solid-state reaction. Optimal conditions were: 700°C, N2 ambience, 10h, and Fe/C=1/1.5 (mol). The characterization results showed that the product was irregular particles with size 5-10μm and good dispersion. When discharged in the range of 2.2~4.2V, the initial discharge capacity was 141.4mAh/g a

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Channaiah, Lakshmikantha H., Minto Michael, Jennifer C. Acuff, et al. "Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts." International Journal of Food Microbiology 294 (April 2019): 27–30. http://dx.doi.org/10.1016/j.ijfoodmicro.2019.01.013.

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RAJIV, JYOTSNA, C. SOUMYA, D. INDRANI, and G. VENKATESWARA RAO. "EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH FINGER MILLET FLOUR (ELEUSINE CORCANA) ON THE BATTER MICROSCOPY, RHEOLOGY AND QUALITY CHARACTERISTICS OF MUFFINS." Journal of Texture Studies 42, no. 6 (2011): 478–89. http://dx.doi.org/10.1111/j.1745-4603.2011.00309.x.

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Manikandan, Soumya Koippully, and Vaishakh Nair. "Pseudomonas stutzeri Immobilized Sawdust Biochar for Nickel Ion Removal." Catalysts 12, no. 12 (2022): 1495. http://dx.doi.org/10.3390/catal12121495.

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Nickel ions generated from the electroplating industry and stainless steel and battery manufacturing industries contribute to water pollution, harm human health, and pose environmental risks. A long-term, sustainable, and efficient treatment method should be developed to address this issue. Bioremediation in the presence of biochar and microorganisms is a potential approach for metal ion abatement. This study evaluates the feasibility of Pseudomonas stutzeri immobilized sawdust biochar (PSDB) for Ni2+ removal. Sawdust biochar was prepared by pyrolyzing in a muffle furnace and was characterized

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Shaabani, Sanaz, Mohammad Saeid Yarmand, Hossein Kiani, and Zahra Emam-Djomeh. "The effect of chickpea protein isolate in combination with transglutaminase and xanthan on the physical and rheological characteristics of gluten free muffins and batter based on millet flour." LWT 90 (April 2018): 362–72. http://dx.doi.org/10.1016/j.lwt.2017.12.023.

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Liu, Sainan, Yangyang Sun, Jing Yang, Yi Zhang, and Zhenyang Cai. "Highly Loaded and Binder-Free Molybdenum Trioxide Cathode Material Prepared Using Multi-Arc Ion Plating for Aqueous Zinc Ion Batteries." Materials 15, no. 17 (2022): 5954. http://dx.doi.org/10.3390/ma15175954.

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Aqueous zinc-ion batteries (ZIBS) are becoming more popular as the use of energy storage devices grows, owing to advantages such as safety and an abundant zinc supply. In this study, molybdenum powder was loaded directly on carbon fiber cloth (CFC) via multi-arc ion plating to obtain Mo@CFC, which was then oxidatively heated in a muffle furnace for 20 min at 600 °C to produce high mass loading α-MoO3@CFC (α-MoO3 of 12–15 mg cm−2). The cells were assembled with α-MoO3@CFC as the cathode and showed an outstanding Zn2+ storage capacity of 200.8 mAh g−1 at 200 mA g−1 current density. The capacity

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Rennke, Stephanie, Rachel Warren, Wynton Sims, et al. "CAN YOU HEAR ME? A MEDICAL STUDENT-LED QUALITY IMPROVEMENT INITIATIVE FOR HOSPITALIZED PATIENTS WITH HEARING LOSS." Innovation in Aging 6, Supplement_1 (2022): 612. http://dx.doi.org/10.1093/geroni/igac059.2279.

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Abstract In acute care settings hearing loss (HL) is associated with impaired patient-provider communication, increased length of stay, and increased mortality. COVID-19 has exacerbated this problem with the widespread use of masks and eye shields which muffle speech and prevent lip reading. Our 800-bed tertiary care medical center lacked a standardized approach to identify patients with HL and address communication barriers. Three first year medical students spearheaded the initiative as part of a health systems improvement curriculum with support from a faculty coach and a faculty researcher

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Mousa, Elsayed, Xianfeng Hu, and Guozhu Ye. "Effect of Graphite on the Recovery of Valuable Metals from Spent Li-Ion Batteries in Baths of Hot Metal and Steel." Recycling 7, no. 1 (2022): 5. http://dx.doi.org/10.3390/recycling7010005.

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The recycling of valuable metals from spent lithium-ion batteries (LIBs) is highly important to secure the sustainable production of new LIBs and reduce the dependence on virgin resources. The present paper aims to study the smelting behaviour of black mass (BM) from spent LIBs and investigate the effect of graphite on metal recovery in a carbon-saturated hot metal bath and in a low-carbon steel bath. The smelting trials of BM were conducted in a technical scale (150 kg) induction furnace using hot metal and steel scrap at operating temperatures in the range of 1278–1438 °C and 1470–1610 °C, r

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Zhang, Shuoshuo, and John Thomas Sirr Irvine. "Characterisation of Molten Lithium Carbonate Corrosion on SiC Heating Elements Using Raman Spectroscopy." ECS Meeting Abstracts MA2023-02, no. 11 (2023): 1065. http://dx.doi.org/10.1149/ma2023-02111065mtgabs.

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The synthesis of lithium battery materials involves the use of muffle furnaces operating with SiC type heating elements. Usually, the industrial SiC heating element is protected by passive oxidation forming a protective silica film on the surface of the element. However, this strategy is not suitable for heating elements that operate in a Li-rich environment. A preliminary study has recently been completed to develop an understanding on the degradation of silicon carbide heating elements under the exposure to lithia. After basic characterisation of the SiC rod and its oxidation in air, its rea

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Braga, Paulo F. A., Caroline R. dos S. Brigido, Camila P. Pinto, Silvia C. A. França та Gustavo D. Rosales. "Extracting Lithium from Brazilian α-Spodumene via Chlorination Roasting". Mining 5, № 1 (2025): 19. https://doi.org/10.3390/mining5010019.

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The lithium market has been expanding due to the high demand for lithium-ion batteries, which are essential for electric and hybrid vehicles as well as portable devices. This has driven the search for new lithium ore deposits and the development of more efficient extraction and processing technologies. The main methods used for lithium extraction from hard rock ores include the acid process, the alkaline process, and chlorination roasting. This study investigated a chlorination process applied to α-spodumene extracted in Brazil for lithium chloride (LiCl) production. The ore underwent thermal

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Perfler, Lukas, Volker Kahlenberg, Christoph Wikete, and Reinhard Kaindl. "Nanoindentation and ellipsometry of Li2ZnTi3O8& Zn2TiO4single crystals." Acta Crystallographica Section A Foundations and Advances 70, a1 (2014): C1116. http://dx.doi.org/10.1107/s2053273314088834.

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Spinel-type Li2ZnTi3O8and Zn2TiO4are useful for various industrial applications due to their interesting chemical and physical properties, for example, as promising anode materials in Li-ion batteries or as components in dielectric devices [1]. Since Li2ZnTi3O8and Zn2TiO4are expected to have high refractive indices (n calc. = 2,33 and 2,26) we tried to characterize these materials in more detail including single-crystal X-ray diffraction, nanoindentation, spectroscopic ellipsometry and electron microprobe analysis. Single crystals of Li2ZnTi3O8and Zn2TiO4were grown directly from melt at 1723 K

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Tan, Irena, Rachel Cusatis, Emma Crawford, et al. "Do PROs Tell the Whole Story? Differential Outcomes Based on Patient-Reported Outcomes (PROs) Versus Performance-Based Metrics (PBM) on Cognition for Patients Receiving Chimeric Antigen Receptor (CAR)-T Cell Therapy." Blood 138, Supplement 1 (2021): 3043. http://dx.doi.org/10.1182/blood-2021-145746.

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Abstract Introduction: As the use of CAR-T cell therapy grows, there is an increased need to understand its impact on the patient experience, especially symptom burden and cognitive function. While the immediate side-effects of CAR-T therapy have been reported, our study aims to describe the longitudinal impact of CAR-T therapy on patients' quality of life (QoL), including patient-reported cognitive function and performance-based cognition, which are not well understood. Methods: Patients with hematologic malignancies undergoing CAR-T therapy were prospectively recruited from two academic cent

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Sikha, Bhaduri, and Kumar Mukherjee Amit. "Rheology of Muffin Batters by Line Spread Test and Viscosity Measurements." October 13, 2016. https://doi.org/10.19070/2326-3350-1600058.

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This work was aimed to quantify the flow properties of muffin batters by Line Spread Test (LST) and to establish a valid correlation between their line spread distance and viscosity. LST is a quick and inexpensive method for comparing relative viscosities of food slurries or a solid-liquid suspension type of food materials, like muffin batters. The rheological properties of muffin batters formulated using gluten free flours were studied. Five different combinations of rice flour and quinoa flour were studied as gluten free flour combinations. Control muffin batters were formulated using 100% w

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Bhaduri, Sikha, and Amit Kumar Mukherjee. "Rheology of Muffin Batters by Line Spread Test and Viscosity Measurements." International Journal of Food Science, Nutrition and Dietetics, October 13, 2016, 325–29. http://dx.doi.org/10.19070/2326-3350-1600058.

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Giri, Namrata Ankush, Aditi Bhangale, Nilesh N. Gaikwad, N. Manjunatha, Pinky Raigond, and R. A. Marathe. "Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins." Scientific Reports 14, no. 1 (2024). http://dx.doi.org/10.1038/s41598-024-61085-4.

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AbstractThis research aims to investigate the potential of utilizing pomegranate peel powder (PPP) as a natural preservative in muffin preparation. Pomegranate peel is a rich source of bioactive compounds, including phenolics, flavonoids, and tannins, which possess high antioxidant and antimicrobial properties. The In-Vitro antifungal activity of pomegranate peel powder (8% PPP), potassium sorbate (0.1% PS) and calcium propionate (0.5% CP) was assessed against Penicillium sp. and Aspergillus sp. using poison food technique. The PPP showed the anti-fungal activity by delaying the growth of micr

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Kutlu, Gözde, Safa Yılmaz, and Ahmet Eray Karabulut. "Development a new vegan muffin formulation and evaluation their some quality and sensory characteristics." European Food Science and Engineering, June 22, 2024. http://dx.doi.org/10.55147/efse.1481485.

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This study aimed to develop a healthy, vegan muffin that is gluten-free and lactose-free, while maintaining sensory appeal. Black chickpea flour, aquafaba, and almond milk were incorporated into the recipe to achieve this. Various substitutions were tested, including 11.1% (M-1), 16.7% (M-2), and 22.2% (w:w) (M-3) chickpea flour replacements, along with 19.4% almond milk and 11.1% aquafaba, compared to control muffins (M-0) containing wheat flour, cow milk, and chicken egg. Results showed pH values ranging from 6.45 to 6.95 for batter and 6.76 to 7.10 for baked muffins, with dry matter content

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