Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Nesho Toshkov"'
Publikováno v:
Food Science and Applied Biotechnology. 4:177
Extrusion of wheat semolina and milled cocoa shells using a single screw extruder Brabender 20DN was carried out. Full factorial experiment 23 was used to investigate the effect of the quantity of cocoa shells, moisture of the material and temperatur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eee18987f335e6990d11fc85ff93654a
https://doi.org/10.30721/fsab2021.v4.i2.133
https://doi.org/10.30721/fsab2021.v4.i2.133
Publikováno v:
E3S Web of Conferences, Vol 207, p 01019 (2020)
In this study, the thermodynamic characteristics of tobacco seeds were investigated, based on experimental data from equilibrium moisture isotherms at desorption. An empirical exponential relationship was found for the decrease of the net isosteric h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd5001075bda56aaeb0f6d28916a39bb
https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/67/e3sconf_fpepm2020_01019.pdf
https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/67/e3sconf_fpepm2020_01019.pdf
Publikováno v:
E3S Web of Conferences, Vol 207, p 01018 (2020)
The moisture sorption capacity of tobacco seeds is decisive for their safe long-term storage; therefore, the analysis of the sorption isotherms, in a wide temperature and water activity range, is essential for seed quality maintenance in storage. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2194ff8ed6ec28a5f32b4e7348ab4974
https://doi.org/10.1051/e3sconf/202020701018
https://doi.org/10.1051/e3sconf/202020701018
Publikováno v:
Food Science and Applied Biotechnology. 2:1
Extrusion of corn semolina milled with cocoa shells using a single screw extruder “BRABENDER 20 DN” was carried out. Full factorial experimental 22 was used to investigate the effects of the quantity of cocoa shells and moisture of the material o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef083e0cd5250827b24848b165e59b67
https://doi.org/10.30721/fsab2019.v2.i1.54
https://doi.org/10.30721/fsab2019.v2.i1.54
Publikováno v:
International Journal of Food Engineering. 8
The equilibrium moisture contents (EMC) were determined for lentil extrudates produced under different processing conditions at 25°C and eight relative humidity (RH) in the range of 0.113 – 0.902. It was established that for the ten extruded sampl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e8cd3c3a71211c0af7039ccda7dbe19
https://doi.org/10.1515/1556-3758.2834
https://doi.org/10.1515/1556-3758.2834
Publikováno v:
International Journal of Food Engineering. 7
The purpose of the present study was to explore the effects of feed moisture and the addition of whey protein isolate on some physicochemical properties of the obtained extrudates from potato flakes. Extrudates were produced using a laboratory single
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74ef6c59b4211a82e936911efc9b245c
https://doi.org/10.1515/1556-3758.1868
https://doi.org/10.1515/1556-3758.1868