Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Andrew R. Barber"'
Publikováno v:
Bioresources and Bioprocessing, Vol 4, Iss 1, Pp 1-19 (2017)
Abstract The worldwide annual production of lobster was 165,367 tons valued over $3.32 billion in 2004, but this figure rose up to 304,000 tons in 2012. Over half the volume of the worldwide lobster production has been processed to meet the rising gl
Externí odkaz:
https://doaj.org/article/61415506527e483abb2e7c5ec1649276
Autor:
George Jackson-Mills, Andrew R. Barber, null Andrew Blight, null Andrew Pickering, null Jordan H. Boyle, null Robert C. Richardson
Publikováno v:
Journal of Artificial Intelligence and Technology.
Small inspection robots can allow for the exploration of environments and the collection of data from dangerous or difficult to access areas. These robots can be custom built for specific tasks, but the design and assembly process for this can be cos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::158370713e22013a482ca7147aaba20e
https://doi.org/10.37965/jait.2022.0112
https://doi.org/10.37965/jait.2022.0112
Autor:
Robert Richardson, Masego Mphake, Jordan H. Boyle, Nicholas Fry, George H. Jackson-Mills, Shaun Whitehead, Basil A. Shead, James R. Collett, Andrew R. Barber, Andrew Jackson
Publikováno v:
Robotics for Sustainable Future ISBN: 9783030862930
CLAWAR
CLAWAR
The manufacture and assembly of small-scale robotics can be expensive and time-consuming using traditional methods; especially when complex mechanisms are involved. By refining current additive manufacturing techniques a micro-scale walking robot can
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f1a6e8e79000a47f0039ff5ab581464
https://doi.org/10.1007/978-3-030-86294-7_11
https://doi.org/10.1007/978-3-030-86294-7_11
Publikováno v:
Food and Bioproducts Processing. 102:367-374
Chitin, a natural biopolymer with numerous commercial applications, is found in Australian Rock lobster shells at approximately 25% on a dry basis. Mineral removal for chitin production from crustacean shells has conventionally been carried out with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13489c5194bcdd11f560c52253797202
https://doi.org/10.1016/j.fbp.2017.02.005
https://doi.org/10.1016/j.fbp.2017.02.005
Publikováno v:
Food and Bioprocess Technology. 9:628-636
Enzymatic deproteinization of lobster shells is an important step in developing a novel biorefinery process for the recovery of both protein and chitin. This study aimed to develop an efficient enzymatic deproteinization of lobster shells for protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fe5b2a063a4df7f9337f157a85e1acf
https://doi.org/10.1007/s11947-015-1657-y
https://doi.org/10.1007/s11947-015-1657-y
Publikováno v:
Bioresources and Bioprocessing
Bioresources and Bioprocessing, Vol 4, Iss 1, Pp 1-19 (2017)
Bioresources and Bioprocessing, Vol 4, Iss 1, Pp 1-19 (2017)
The worldwide annual production of lobster was 165,367 tons valued over $3.32 billion in 2004, but this figure rose up to 304,000 tons in 2012. Over half the volume of the worldwide lobster production has been processed to meet the rising global dema
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a128f58bd4b9fec96f35b03f560a2a25
http://europepmc.org/articles/PMC5487823
http://europepmc.org/articles/PMC5487823
Autor:
Q. Dzuy Nguyen, Laura H. Blake, Brian O'Neill, Robert A. Gibson, Andrew R. Barber, Colin F. Jenner
Publikováno v:
International Journal of Food Science & Technology. 50:926-933
Summary Although much research has been conducted on wheat flour dough rheology, the principal focus has been the role of the protein fraction. Starch is the main component of flour and plays a key role in dough dynamic properties, particularly durin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d0dd97d6f1ee687a18e8fed10996de5
https://doi.org/10.1111/ijfs.12710
https://doi.org/10.1111/ijfs.12710
Autor:
Michael Rettke, Annunziata Leo, Andrew R. Barber, Abdulkader A. Sallam, Salah M. Aleid, Waleed A. Alsenaien
Publikováno v:
International Journal of Food Science & Technology. 47:1518-1525
Summary Completely matured tamr stage dates are widely available and consumed throughout the year. However, for some date varieties, the earlier khalal stage crunchy fruit is considered a premium product. This work examines the use of modified atmosp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d9214a821b71630c9b16230a4e48e7c
https://doi.org/10.1111/j.1365-2621.2012.03000.x
https://doi.org/10.1111/j.1365-2621.2012.03000.x
Autor:
G. Rice, Marianne Nyström, Andrew R. Barber, Andrea J. O'Connor, Arto Pihlajamäki, Sandra E. Kentish, Geoffrey W. Stevens
Publikováno v:
Journal of Food Engineering. 107:164-172
The nanofiltration of dairy ultrafiltration permeate can be used to produce a concentrated lactose product that is reduced in unwanted monovalent salts. In this paper, the surface charge of three nanofiltration membranes commonly used for such a purp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c2d42c501477cf643e7a5b5e7fe02d0
https://doi.org/10.1016/j.jfoodeng.2011.06.028
https://doi.org/10.1016/j.jfoodeng.2011.06.028
Autor:
Dwaipayan Sen, Aaron Gosling, Chiranjib Bhattacharjee, Sandra E. Kentish, Geoff W. Stevens, Sally L. Gras, Andrew R. Barber, Prashant K. Bhattacharya
Publikováno v:
Food Chemistry. 128:773-777
Galactosyl oligosaccharides (GOS) are prebiotics commonly manufactured by β-galactosidase conversion of lactose, producing a mixture containing GOS, lactose, glucose and galactose. Enrichment of GOS in this mixture adds value to the product. This st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be195f492a47cff501baf4a92fd30798
https://doi.org/10.1016/j.foodchem.2011.03.076
https://doi.org/10.1016/j.foodchem.2011.03.076