Search Results (224)

Metal anodes promise improvements in energy density and cost; however, their performance is determined within the first several nanometers at the interface. This review reports on how polymer-based artificial solid electrolyte interphases (SEIs) are engineered to stabilize Li and aqueous-Zn anodes, and how these designs are now evaluated against operando readouts rather than post-mortem snapshots. We group the related molecular strategies into three classes: (i) side-chain/ionomer chemistry (salt-philic, fluorinated, zwitterionic) to increase cation selectivity and manage local solvation; (ii) dynamic or covalently cross-linked networks to absorb microcracks and maintain coverage during plating/stripping; and (iii) polymer–ceramic hybrids that balance modulus, wetting, and ionic transport characteristics. We then benchmark these choices against metal-specific constraints—high reductive potential and inactive Li accumulation for Li, and pH, water activity, corrosion, and hydrogen evolution reaction (HER) for Zn—showing why a universal preparation method is unlikely. A central element is a system of design parameters and operando metrics that links material parameters to readouts collected under bias, including the nucleation overpotential (η_nuc), interfacial impedance (charge transfer resistance (R_ct)/SEI resistance (R_SEI)), morphology/roughness statistics from liquid-cell or cryogenic electron microscopy (Cryo-EM), stack swelling, and (for Li) inactive-Li inventory. By contrast, planar plating/stripping and HER suppression are primary success metrics for Zn. Finally, we outline parameters affecting these systems, including the use of lean electrolytes, the N/P ratio, high areal capacity/current density, and pouch-cell pressure uniformity, and discuss closed-loop workflows that couple molecular design with multimodal operando diagnostics. In this view, polymer artificial SEIs evolve from curated “recipes” into predictive, transferable interfaces, paving a path from coin-cell to prototype-level Li- and Zn-metal batteries. Full article

With the growing use of AI, it is important to know target audiences’ perceptions of its use. A convenience sample of students were invited to take an online survey in which they were randomly assigned to Group 1 (evaluated a student-generated blog; n = 456) or Group 2 (evaluated an AI-generated blog; n = 492). The results of independent t-tests and chi-squared tests indicated no group differences in ratings of ease of recipe preparation, time to prepare the recipe, utilization of common ingredients, and frequency of intended use of the blog. The student-generated blog was rated higher on budget friendliness (p = 0.025). A total of 42% indicated they would be less willing to use a blog if they knew it was AI-generated, while 43% indicated that it would make no difference and 4.4% indicated being more likely to view the AI-generated blog. Two researchers used a thematic analysis approach to evaluate participants’ free responses regarding the likelihood of using a recipe blog that was AI-generated. Participant perceptions of an AI-generated blog ranged from very positive to very negative. Some themes highlighted the potential benefits of AI or a more neutral stance indicating that “a recipe is a recipe”. The majority of themes highlighted the benefits of content that was created, verified, or tested by humans, or espoused a human touch. Students should be trained to cater to consumer preferences, and to add value in a world that includes AI-generated content. Full article

Osbana, also known as Osbane, is a cooked sausage-like product prepared from edible by-products and is one of the most popular Algerian traditional meat products. However, there is a lack of knowledge regarding its culinary preparation and consumption habits. Therefore, this study explores these aspects within the Algerian population. Using an online questionnaire, we surveyed the people who prepare (n = 581) along with those who consume Osbana (n = 928 consumers). The survey allowed us to establish a preparation diagram of Osbana following the traditional methods involving cleaning, boiling, confecting balls/sausages, cutting, seasoning, stuffing, closing balls/sausages, conserving, and cooking. Overall, the results showed that Osbana is usually prepared from lamb, using mainly white offal (intestines, stomach, and lungs) as the main component, generally stuffed in a cleaned rumen that is not scraped of its dark layer. The rough side of the rumen is frequently put on the outside of the balls/sausages. However, regional variations in its preparation have been observed. Osbana seemed to be well appreciated by 51.7% of respondents, owing to its typical sensory properties. Interestingly, it is frequently consumed at home, at most 3 times a year (79% of consumers), but mainly served during religious and social celebrations, especially for Eid El-Adha. The common dishes used for its consumption depend on the region, but overall, it is consumed with Couscous or in a sauce. Variations in the preparation of Osbana influence the way it is consumed, hence creating typical recipes in each region. Also, these differences in its preparation may lead to differences in its nutritional and sensory properties, which require further investigation. Full article

Research on particleboard fabrication using non-wood biomass as an alternative to wood particles is steadily increasing due to environmental awareness. Information on the life cycle assessment (LCA) of particleboards made of non-wood biomass and non-formaldehyde adhesives is scarce. This research presents the life cycle assessment (LCA) of particleboard fabrication made from corn stalk particles and citric acid in Indonesia and Australia at laboratory scale. Cradle-to-gate boundaries were applied with the fabrication steps involving particle preparation, citric acid solution preparation, the mixing of adhesive and particle, a hot-pressing process, and a final production process. The functional unit is a particleboard with 282 mm × 208 mm × 12 mm dimensions. The life cycle inventory data were obtained from particleboard sheet fabrication on a lab scale. Southeast Asia (Indonesia) and Southern Australia (Victoria) conditions were adopted for geographical background processes, using data from the Ecoinvent V.3.10 database. LCA calculation was conducted using the OpenLCA V.2.1.1 software. The environmental impacts were calculated using the ReCiPe Midpoint 2016 methodology. The results showed that oven drying and pre-treatment drying contributed the most to energy consumption in both regions, accounting for 97.14% at the Indonesian site and 96.49% at the Australian site. The environmental impacts in the Australian context showed higher values in 10 out of 18 categories. The five highest environmental impacts were terrestrial ecotoxicity (5.50 × 10² kg 1,4-DCB in Indonesia, 6.37 × 10² kg 1,4-DCB in Australia), global warming (2.72 × 10² kg CO₂ eq in Indonesia, 2.49 × 10² kg CO₂ eq in Australia), human non-carcinogenic toxicity (4.65 × 10² kg 1,4-DCB in Indonesia, 4.18 × 10² kg 1,4-DCB in Australia), water consumption (2.50 × 10² m³ in Indonesia, 4.62 × 10² m³ in Australia), and fossil resource scarcity (7.34 × 10¹ kg oil eq in Indonesia, 6.86 × 10¹ kg oil eq in Australia). Implementing solar drying and sourcing raw materials from farms closer to the production site could reduce energy consumption by up to 48.57% in Indonesia and 48.24% in Australia. These findings underscore the high energy demand of drying and the importance of site selection in particleboard production. Full article

Background: Balancing nutrition security with environmental sustainability is a key priority in global food policy, with Sustainable Healthy Diets (SHDs) serving as a critical framework aligned with the UN Sustainable Development Goals (SDGs). Traditional Japanese cuisine reflects SHD principles through its emphasis on plant-based, seasonal, and minimally processed dishes. However, modern, globalized dietary patterns increasingly feature ultra-processed foods, raising concerns about health risks such as high sodium intake. Methods: This study adopts a novel dish-level content analysis of 120 contemporary recipes from NHK Today’s Cooking between 2023 and 2025, a TV program by Japan’s national public broadcaster that is widely regarded as reflecting the practices of Japanese home cooking, to examine how SHDs pillars—nutritional diversity (e.g., varied protein sources), environmental sustainability (e.g., low-carbon ingredients), and cultural continuity (e.g., traditional techniques)—are embedded in Japanese home cooking. Unlike macro-level consumption or nutrition data, this dish-level approach reveals how individual dishes embody sustainability through ingredient selection, preparation methods, and cultural logic. Results: Quantitatively, pork (33.3%) and seafood (19.2%) together dominated main protein sources, with minimal beef (2.5%) and a notable presence of soy-based foods (12.5%), supporting lower reliance on environmentally intensive red meat; mean salt content per person in main dishes was 2.16 ± 1.09 g (28.9% for men, 33.3% for women of Japan’s daily salt targets), while recipe patterns emphasizing fermentation and seasonal alignment highlight possible pathways through which Japanese dietary practices can be considered ecologically efficient. Simultaneously, the analysis identifies emerging challenges, encompassing environmental issues such as overfishing and public health concerns like excessive sodium consumption. Conclusions: By centering dishes as culturally meaningful units, and using media recipes as reproducible, representative datasets for monitoring dietary change, this approach offers a reproducible framework for assessing dietary sustainability in evolving global food systems. Full article

This study presents a novel approach to determine the composition of masonry mortars and their types from cement, lime, and cement–lime using an artificial neural network (ANN). It also allows the preparation of mortar recipes for the conservation of historical masonry objects with properties similar to the original ones, but using currently available raw materials. An ANN was trained using a set of cement, lime, and cement–lime mortars with known compositions. The properties chosen for the ANN’s analysis included total porosity, specific density, insoluble residue content, silicone (SiO₂) content, calcium (CaO) content, Si/Ca ratio in grout, and compressive strength. The use of ANNs allows for the determination of mortar composition with a validation error of less than 5% and a method of classification of the type of mortar that gives correct answers in more than 93% of cases, proving the usefulness of ANNs in determining the type and composition of masonry mortars relevant for the conservation of historical masonry structures. Full article

This study investigates the thermal dynamics and material behavior involved in the baking process for Lebanese flatbread, focusing on the heat transfer mechanisms, water loss, and dough expansion under high-temperature conditions. Despite previous studies on flatbread baking using impingement or conventional ovens, this work presents the first experimental investigation of the traditional Lebanese flatbread baking process under realistic industrial conditions, specifically using a high-temperature tunnel oven with direct flame heating, extremely short baking times (~10–12 s), and peak temperatures reaching ~650 °C, which are essential to achieving the characteristic pocket formation and texture of Lebanese bread. This experimental study characterizes the baking kinetics of traditional Lebanese flatbread, recording mass loss pre- and post-baking, thermal profiles, and dough expansion through real-time temperature measurements and video recordings, providing insights into the dough’s thermal response and expansion behavior under high-temperature conditions. A custom-designed instrumented oven with a steel conveyor and a direct flame burner was employed. The dough, prepared following a traditional recipe, was analyzed during the baking process using K-type thermocouples and visual monitoring. Results revealed that Lebanese bread undergoes significant water loss due to high baking temperatures (~650 °C), leading to rapid crust formation and pocket development. Empirical equations modeling the relationship between baking time, temperature, and expansion were developed with high predictive accuracy. Additionally, an energy analysis revealed that the total energy required to bake Lebanese bread is approximately 667 kJ/kg, with an overall thermal efficiency of only 21%, dropping to 16% when preheating is included. According to previous CFD (Computational Fluid Dynamics) simulations, most heat loss in similar tunnel ovens occurs via the chimney (50%) and oven walls (29%). These findings contribute to understanding the broader thermophysical principles that can be applied to the development of more efficient baking processes for various types of bread. The empirical models developed in this study can be applied to automating and refining the industrial production of Lebanese flatbread, ensuring consistent product quality across different baking environments. Future studies will extend this work to alternative oven designs and dough formulations. Full article

This study aimed to assess the use of selected raw materials, such as whole-grain oat flakes, pumpkin seeds, sunflower seeds, and flaxseeds, to obtain bars using baking and drying methods. Modifying the bars’ composition involved selecting the fibre preparation, replacing water with NFC juice, and using fresh apple juice and apple pomace. The Psyllium fibre preparation, also in the form of a mixture with apple fibre, was the most useful in dough cohesion and the quality of the bars. Baked bars were characterised by higher sensory quality than those obtained by drying. Microwave–convection drying was a good alternative to baking, primarily due to the lower temperature resulting in a lower acrylamide content and comparable product quality. The basic grain ingredients and fibre preparations mainly shaped the nutritional and energy value and the sensory and microbiological quality. Modifying the recipe using NFC or fresh juice and apple pomace allowed the bars to develop new properties and quality characteristics. The use of NFC juices resulted in a reduction in the pH of the bars, which is associated with a higher microbiological quality of the bars. All bars had low acrylamide content, significantly lower than the permissible level. Using fresh pomace or fibre preparations made from by-products is a possibility to increase the fibre content in the bars and a method of managing by-products. Full article

The growing demand for healthy and sensorially pleasing foods is accompanied by increasing sustainability concerns among consumers and industry. Therefore, exploring native and underutilized resources for traditional preparations is important. This study evaluated the incorporation of Moringa oleifera leaves and baru almonds (Dipteryx alata) in pesto sauce, comparing them to the traditional recipe regarding composition, color, total phenolics, volatiles, sensory characteristics, and acceptability. The following four formulations were developed: basil with cashew nuts (B/CN); basil with baru almonds (B/BA); and two versions with 50% basil replaced by moringa, combined with cashew (BM/CN) or baru (BM/BA). BM/BA presented the highest protein content (9.0%), compared to B/CN (7.9%). BM/CN showed a greener color. BM/CN and BM/BA showed total phenolics and antioxidant capacities similar to B/CN. BM/BA showed elevated condensed tannins (113.28 mg CE/100 g). All samples contained 1,8-Cineole and linalool, key to the aroma of basil. Pesto with moringa and/or baru showed good sensory acceptance, rated as “liked moderately”, with no difference from the conventional version (p > 0.05). There were no differences in the basil aroma, nutty flavor, or greasiness. Pesto sauce is a promising matrix for incorporating regional, underused ingredients such as moringa leaves and baru almonds, expanding their potential in new food development. Full article

Dyed wool samples and lake pigments prepared from the same dyestuffs were exposed to light over the course of 14 months. Brazilwood or sappanwood, cochineal, madder, and weld were used for both wools and pigments, with the addition of dyer’s broom, indigo, and tannin-containing black dyes for the wools and eosin for the pigments. The wools were dyed within the MODHT European project on historic tapestries (2002–2005), using recipes derived from fifteenth- to seventeenth-century sources. The pigments were prepared according to European recipes of the same period, or using late nineteenth-century French or English recipes. Colour measurements made throughout the experiment allowed for overall colour difference (ΔE₀₀) to be tracked and half-lives to be calculated for some of the colour changes. Alterations in the samples’ hue and chroma were also monitored, and spectral information was collected. The results showed that, for both textiles and pigments, madder is the most stable red dye, followed by cochineal, and then brazilwood. Eosin was the most fugitive sample examined. Comparisons of textile and lake samples derived from the same dyestuff, whether red or yellow, indicate that the colourants are more stable when used as textile dyes than in analogous lake pigments. Full article

The use of a rock-bed accumulator for a short-term heat storage and air exchange in a building facility is an economical and energy-efficient technological solution to balance and optimize the energy supplied to the facility. Existing scientific studies have not addressed, as yet, the environmental impacts of using a rock bed for heat storage. The purpose of the research is the environmental life cycle assessment (LCA) of a heat storage system in a rock-bed accumulator supported by a photovoltaic installation. The boundaries of the analyzed system include manufacturing the components of the storage device, land preparation for the construction of the accumulator, the entire construction process, including transportation of materials, and its operation in cooperation with a horticultural facility (foil tunnel) during one growing season, as well as the photovoltaic installation. The functional unit in the analysis is 1 square meter of rock-bed accumulator surface area. SimaPro 8.1 software and Ecoinvent database were used to perform the LCA, applying the ReCiPe model to analyze environmental impact. The analysis showed the largest negative environmental impact occurs during raw materials extraction and component manufacturing (32.38 Pt). The heat stored during one season (April to October) at a greenhouse facility reduces this negative impact by approx. 7%, mainly due to the reduction in the use of fossil fuels to heat the facility. A 3 °C increase in average air temperature results in an average reduction of 0.7% per year in the negative environmental impact of the rock-bed thermal energy storage system. Full article

The consequences of climate change directly affect food production and threaten food security. Therefore, efforts are needed to reduce environmental impacts while ensuring access to food. Massive food services play a key role in this context; however, related literature lacks comparative studies between home cooking and restaurants. Through life-cycle assessment, this research compares the environmental impacts generated by stewed chickpeas, a nutritious and flavorful meal prepared at a large food service offered by a public university, and those prepared at home using two recipes. The system boundaries consider the impact of ingredient production, processing, cooking, cooling, and reheating, as well as waste and wastewater generation. The functional unit (FU) weighs 100 g to facilitate comparison. The findings indicate that the recipe from the massive food service has a significant impact on human health, resulting in 3.54·10⁻⁷ DALY; meanwhile, the other two scenarios generate approximately 7.2·10⁻⁷ DALY. Moreover, regarding biodiversity impact, the recipe from the massive food service reaches 8.57·10⁻¹⁰ species.yr; by contrast, the other scenarios generate around 1.01·10⁻¹⁰ species.yr. Massive food services exhibit a lower environmental impact than home meals in preparing stewed chickpeas. This difference is primarily attributed to the cooling and reheating stages that occur when eating outside the home. Full article

In 1900, Francis Herbert Jennison’s book The Manufacture of Lake Pigments from Artificial Colours was published in London. In the early 20th century, the technical literature focussing on synthetic dyes mainly dealt with their use for dyeing. Conversely, the literature on lake pigment manufacture is less comprehensive, and Jennison’s publication was the first monograph on this topic. His book comprises descriptions of the dyes, substrates, and various methods for lake making. Practical examples complete the work: sixteen colour plates with original samples of lake pigments showcase the practical effect on colour of the different dyes and preparation methods. Herein, we present an overview of the context of Jennison’s research and delve into a selection of formulations. Green lake pigment plates were sampled and analysed by liquid chromatography coupled with spectroscopic and spectrometric detectors and by X-ray fluorescence spectroscopy to correlate the chemical composition with the recipes reported in the book. Seldom or no longer used and unexplored historical dyes were detected, along with polyphenolic compounds possibly used as precipitating agents in lake pigment formulations. Moreover, the examination of two different editions of the Jennison manuscript (i.e., the English and German books) revealed different chemical profiles corresponding to the same lake pigment formulation. This emphasizes the significance of Jennison’s book, confirming how understanding of early formulations is needed to elucidate the later ones. Full article

In 1842, carpet manufacturer W.H. Worth of Kidderminster, England, began assembling a sample book of wool yarns dyed with natural dyestuffs. This paper reports on a study of the “Greens” section, which contains sixteen yarn samples—six still green and ten now ranging from tan to dark brown. The accompanying recipes list similar ingredients: old fustic and either “mixture” or extracet of indigo. To verify whether Worth’s recipes were followed, the yarns were analyzed using HPLC-DAD and FORS. Additionally, mock-ups were prepared according to Worth’s green dye recipes and subjected to thermal ageing to explore potential causes of discoloration. Preliminary analysis of the historic samples revealed that the discoloured yarns contain both indigo and indigo carmine, while the still-green samples contain only indigo carmine. This suggests that one or more components of the indigo vat may have contributed to discoloration. To test this hypothesis, contemporary wool yarns were dyed using a Worth green recipe, with and without indigo, at varying pH levels. These were thermally aged, and their colour changes monitored. HPLC-DAD and FORS analyses of the mock-ups were compared to the historic samples to identify dyeing conditions that may have led to the observed browning. Full article

Background/Objectives: The majority of Canadian children bring a home-packed lunch to school, and previous research suggests lunches are of poor nutritional quality. This pilot study aimed to test the feasibility, acceptability, and preliminary impact of an eHealth family-based intervention designed to improve the nutritional quality of home-packed lunches. Methods: In this 12-week intervention, families (n = 20 parents with children aged 4–8 years) received a toolkit which included a cookbook on tips for preparing healthy lunches and 15 tested lunch box-friendly recipes, a lunch box, text messages, and an online cooking class. Feasibility was assessed via documentation of intervention delivery and participant retention rates. Acceptability was assessed via post-intervention surveys and semi-structured interviews in a sub-sample of parents (n = 9). Preliminary impact was assessed using 3-day lunch food records. Descriptive statistics were used to assess feasibility and acceptability, and Wilcoxon signed-rank tests were used to evaluate changes in the nutritional content of packed lunches. Results: Findings indicated a high retention rate (85%), and the majority (94%) of participants reported that the intervention was helpful and that they would recommend it to another parent. Qualitative interviews suggest parents found the recipes practical and diverse, the lunch box and the cooking class helpful, and some reported increased confidence and greater awareness of the foods being packed. No changes in the nutritional content of packed lunches were observed (n = 10 children). Conclusions: In summary, a home-packed lunchbox intervention is feasible and well accepted by families, but further refinements are needed to optimize its impact before a full-scale trial. Full article