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572  Articles
1 of 58 pages  |  10  records  |  more records»
In the process of any food production, it is important not only to obtain a high quality product, but also to minimize industrial waste, reduce energy costs for the process. Recently, buyers are also paying special attention to the biological value, the p... see more

The experimentally investigation for dehydration of gas streams in a fixed-bed adsorption column using a 4A molecular sieve was reported for the first time. Different operating conditions of the adsorption system were performed, such as flow rate (2.0, 5.... see more

Kaempferia galanga L. is an endangered multi-purpose medicinal plant in Family Zingiberaceae, the rhizomes of which are used for several ayurvedic formulations. Encapsulation-dehydration (ED) method was optimized for cryopreservation of shoot tips of K. g... see more

Garden strawberry is an important berry culture, consumed fresh and frozen. But a quality of frozen berries is not always at the high level because of changing organoleptic properties, tissues structure and biological active substances losses. It motivate... see more

Water loss kinetics in osmotic dehydration of cone-shaped fruits and vegetables was modeled on the basis of diffusion mechanism, using the Fick’s second law. The model was developed by taking into account the influences of the fruit geometrical characteri... see more

Water is important for a person and has a function to maintain cell hemostasis. The composition of fluids in the body changes during pregnancy to support the growth and development of the fetus in the womb. Physiological conditions experienced by pregnant... see more

The effects of freezing and osmotic dehydration on the physical-chemical and sensorial characteristicas of strawberries of Chandler variety were investigated. Four physical-sensorial atributes were performed, using the describable quantitative analysis (D... see more

Garden strawberry is an important berry culture, consumed fresh and frozen. But a quality of frozen berries is not always at the high level because of changing organoleptic properties, tissues structure and biological active substances losses. It motivate... see more

The ricinoleic of Castor Oil was dehydrated by various dehydrator agent (P2O5, K2CO3, H3PO4, NaHSO4, Al2O3, molecular sieve and activated bentonite at 450 °C - HCl) on the same condition (150 °C, mol ratio 1:1 and 2 hours ). The compositions of Refined Ri... see more

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