Zobrazeno 1 - 10
of 88
pro vyhledávání: '"G. S. Vijaya Raghavan"'
Publikováno v:
Fibers, Vol 1, Iss 2, Pp 21-35 (2013)
Flax fibers used for various applications are obtained from flax stems. Retting followed by drying and mechanical separation leads to the production of fibers. This review article discusses the application of electro-technologies in the production of
Externí odkaz:
https://doaj.org/article/7a01de89ac8041768c7ac692a1d872ea
Autor:
Jiby Kudakasseril Kurian, Yvan Gariepy, Mark Lefsrud, Valerie Orsat, Philippe Seguin, Varoujan Yaylayan, G. S. Vijaya Raghavan
Publikováno v:
International Journal of Chemical Engineering, Vol 2014 (2014)
The hydrothermally treated sweet sorghum bagasse (SSB) powder was treated using Ca(OH)2 to extract the lignin from it. Changes in chemical composition of SSB and the formation of sugars and hydrolytic products were studied. The optimum conditions of
Externí odkaz:
https://doaj.org/article/8891cf3a60ff4bf1a507ee8f44ad9ea7
Autor:
Anusorn Seubsai, Chalida Niamnuy, G. S. Vijaya Raghavan, Wasina Thakhiew, Sakamon Devahastin, Pattra Wattanapan, Sirada Sungsinchai, Paweena Prapainainar
Publikováno v:
International Journal of Food Science & Technology. 56:4298-4315
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c457ca608a18aa14dfd17d731c655da
https://doi.org/10.1111/ijfs.15096
https://doi.org/10.1111/ijfs.15096
Publikováno v:
Journal of the Science of Food and Agriculture. 100:102-109
Background The combination of sugar osmotic dehydration and microwave vacuum drying is an effective method for the dehydration of blackberries, the retention of their antioxidant properties, and the extension of their shelf life. Mass transfer during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fdbda1db96600355b0fe5cfcadaac071
https://doi.org/10.1002/jsfa.9999
https://doi.org/10.1002/jsfa.9999
Publikováno v:
Chemical Engineering Science. 202:146-156
In order to overcome the apparent limitations of large-scale microwave processing, a microwave heating system with a screw propeller was utilized for biodiesel synthesis. To elucidate the heating dynamics and reaction process in the reactor, a compre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f3131af3da046a2e11f1446a1de657d
https://doi.org/10.1016/j.ces.2019.03.022
https://doi.org/10.1016/j.ces.2019.03.022
Publikováno v:
Waste and Biomass Valorization. 11:3553-3565
Hydrothermal carbonization (HTC) is a promising technology for the management of lignocellulosic wastes for which it has been frequently employed. However, HTC is also suitable to treat non-lignocellulosic wastes such as seafood wastes. In this study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae95facfa133e9e559dac193280b9484
https://doi.org/10.1007/s12649-019-00704-y
https://doi.org/10.1007/s12649-019-00704-y
Publikováno v:
Biochemical Engineering Journal. 141:190-199
This study investigated the potential benefits of using biochar granules as an alternative to the standard carbon felt anode in microbial fuel cells (MFC). Single-chamber cylindrical air-cathode MFCs were filled with sandy loam soil. Rice plants (Ory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3acb8b45b014b57142d1d18d458ef736
https://doi.org/10.1016/j.bej.2018.10.012
https://doi.org/10.1016/j.bej.2018.10.012
Autor:
Benjamín Alberto Rojano, Esteban Largo, Farid Chejne, G. S. Vijaya Raghavan, D.A. Granados, Victor Hugo Borda-Yepes
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfb4b88263e92532a9b6b3a8796695f2
https://doi.org/10.1111/jfpp.15455
https://doi.org/10.1111/jfpp.15455
Publikováno v:
Scientific Reports
Scientific Reports, Vol 10, Iss 1, Pp 1-10 (2020)
Scientific Reports, Vol 10, Iss 1, Pp 1-10 (2020)
Brazilein extract from sappan wood (Caesalpinia sappan L.) has potential for use as natural food colorant since it has no unique flavor and taste. Although brazilein has long been applied in several traditional foods and beverages, information on its
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb9e1c86d9fdef93473682da0586d164
http://europepmc.org/articles/PMC7382456
http://europepmc.org/articles/PMC7382456
Autor:
Jiby Kurian, G. S. Vijaya Raghavan
Publikováno v:
Food Engineering Series ISBN: 9783030426590
The advanced thermal technologies being investigated and applied for food safety include microwave heating, radiofrequency heating, infrared heating, Ohmic heating, and sous-vide processing. In addition to the development of advanced thermal technolo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be15c09a69815528f9b5803209423efe
https://doi.org/10.1007/978-3-030-42660-6_17
https://doi.org/10.1007/978-3-030-42660-6_17
