Zobrazeno 1 - 10
of 250
pro vyhledávání: '"Milford A. Hanna"'
Publikováno v:
Energies, Vol 2, Iss 3, Pp 556-581 (2009)
A review was conducted on the use of thermochemical biomass gasification for producing biofuels, biopower and chemicals. The upstream processes for gasification are similar to other biomass processing methods. However, challenges remain in the gasifi
Externí odkaz:
https://doaj.org/article/ecf01641a41d403ba56600562a40dc54
Publikováno v:
International Journal of Food Science & Technology. 55:1679-1688
Hawthorn berry (Crataegus pinnatifida), approved as ‘medicine food homology’ fruit by China’s National Health Commission, has been associated with positive effects on human health. In‐depth study of nutritional composition and antioxidant cap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57bd1456d364968a889419e7ba49e982
https://doi.org/10.1111/ijfs.14437
https://doi.org/10.1111/ijfs.14437
Autor:
Chen Chen, Yu Haiyan, Yawen Lin, Yu Jin, Jun Wang, Huaixiang Tian, Xinman Lou, Long Yuan, Milford A. Hanna, Huaide Xu
Publikováno v:
Food chemistry. 372
The study aimed to evaluate the effect of high-pressure (HPP, 300/600 MPa for 2 and 6 min) and thermal processing (TP, 65 °C/30 min) on microbial shelf-life, enzyme-activity and quality-attributes of cloudy hawthorn berry juice (CHBJ) after processi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c96ddbc9181ff4db284e2f6b23cfe541
https://pubmed.ncbi.nlm.nih.gov/34655827
https://pubmed.ncbi.nlm.nih.gov/34655827
Publikováno v:
Food Chemistry. 244:7-15
Hazelnut shells are the major byproduct of the hazelnut industry. The objectives of this study were to optimize the conditions for extracting phenolics and to identify and quantify the phenolics in hazelnut shells. Preliminary optimization showed tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1895479dbdc400a1576665a939deb46e
https://doi.org/10.1016/j.foodchem.2017.09.116
https://doi.org/10.1016/j.foodchem.2017.09.116
Autor:
Yu Jin, Xinman Lou, Long Yuan, Milford A. Hanna, Huaide Xu, Yawen Lin, Caiyun Wu, Kunhua Wang, Xinyu Guo
Publikováno v:
LWT. 135:110171
In this work, phenolics and antioxidant activity (AOA) of Chinese organic hawthorn berry (Crataegus pinnatifida) infusion (OHBI, brewed at 100 °C for 5/10/15 min) and decoction (OHBD, kept boiling for 5/10/15/30 min) were investigated and their dige
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02121a5d2aa244f7c1117a73b781ea2f
https://doi.org/10.1016/j.lwt.2020.110171
https://doi.org/10.1016/j.lwt.2020.110171
Publikováno v:
Transactions of the ASABE. 59:969-983
Three response parameters (apparent density, porosity, and expansion ratio) were examined for investigating the expansion characteristics of cornstarch as a function of extrusion conditions. Cornstarch with moisture contents of 18.3%, 26.1%, and 34.8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::caa06757fbc9c50cee499ef1280b6e71
https://doi.org/10.13031/trans.59.11467
https://doi.org/10.13031/trans.59.11467
Publikováno v:
LWT. 130:109643
For the first time, characteristics of free (FPCs), soluble esterified-bound (SEBPCs), soluble glycosylated-bound (SGBPCs) and insoluble-bound (ISBPCs) phenolic compounds in Chinese organic hawthorn berry (Crataegus pinnatifida) were investigated alo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c5ad2cc50aebbff3a9a44fd5240ccc0
https://doi.org/10.1016/j.lwt.2020.109643
https://doi.org/10.1016/j.lwt.2020.109643
Publikováno v:
Journal of Food Process Engineering. 38:125-134
Modeling the extrusion process is complex because of the many confounding variables and the dynamic properties of the materials subjected to heat, shear and pressure. Efforts have been made to predict various system and product properties using a flo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::910d38efc992582fd5c236a095a14190
https://doi.org/10.1111/jfpe.12137
https://doi.org/10.1111/jfpe.12137
Publikováno v:
Journal of Texture Studies. 44:225-237
The viscoelastic properties of extruded cornstarch were measured as a function of process conditions. The extruded cornstarch samples were conditioned in the moisture range of 12.9–31.2% (dry basis). Dynamic and creep behavior of the extrudate were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa0264d3753478dbf82c3b300bf383c0
https://doi.org/10.1111/jtxs.12013
https://doi.org/10.1111/jtxs.12013
Publikováno v:
Journal of Quality Technology. 45:61-73
Methods to construct supersaturated split-plot designs (SSSPDs) are presented. The authors use an E(s²)-optimal supersaturated design (SSD) in the whole-plot and half fractions of Plackett-Burman designs (PBDs) in the split plot. It is shown that (1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a1b8678b666b0e198c4ac66fb87c41d
https://doi.org/10.1080/00224065.2013.11917915
https://doi.org/10.1080/00224065.2013.11917915