Zobrazeno 1 - 10
of 77
pro vyhledávání: '"Osmotic solution"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract Osmotic dehydration (OD) is a widely used technique for lowering the moisture content and water activity of biological products. During OD, food is immersed in an aqueous hypertonic solution of salt and/or sugar. Food and the surrounding osm
Externí odkaz:
https://doaj.org/article/0cac9da5fed840dc99995a817c7b4a2a
Publikováno v:
Agriculture, Vol 14, Iss 11, p 1883 (2024)
The study focused on utilizing post-process osmotic solution enriched with inulin or maltodextrin, evaluating its potential for spray drying. Parameters such as yield, energy consumption, and the physical properties of the dried solutions and powders
Externí odkaz:
https://doaj.org/article/6a78d97fca2c441cb77bb331397a3ece
Publikováno v:
Acta Universitatis Sapientiae: Alimentaria, Vol 15, Iss 1, Pp 27-39 (2022)
Due to its nutritional and nutraceutical qualities, wild garlic (Allium ursinum L.) has great potential for use in the food and pharmaceutical industries. The availability of this plant is limited to the spring season, and it is perishable immediatel
Externí odkaz:
https://doaj.org/article/e426b697fdba47db989ceeeed1b6eafb
Akademický článek
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Publikováno v:
Зерновое хозяйство России, Vol 0, Iss 4, Pp 34-38 (2022)
Development of drought-tolerant spring barley varieties is one of the important breeding directions for resistance to abiotic stress factors. In order to solve this problem successfully, it is necessary to use in hybridization the varieties and lines
Externí odkaz:
https://doaj.org/article/3db4dcf2aeb543c18f2a9bbac08ce97e
Autor:
Juan Meneses
Publikováno v:
Agroindustrial Science, Vol 8, Iss 1, Pp 67-72 (2018)
The objective of this work is to review the latest studies conducted by other researchers regarding the evaluation of the combined process of osmotic dehydration and convective drying in some fruits and vegetables. The literature indicates that the
Externí odkaz:
https://doaj.org/article/ccdc61f6d79346fa95a557dbb53876a0
Publikováno v:
Dyna, Vol 84, Iss 203, Pp 208-213 (2017)
The aim of this study was to evaluate the influence of osmotic treatments on the freezing rate, drip loss (DL), elastic modulus (EM) and stress of yield limit (σL) of papaya (Carica papaya L.) samples stored under freezing conditions. Dehydration wa
Externí odkaz:
https://doaj.org/article/5e30eae35b024c3f8703d9af94f52613
В статье рассматриваются результаты изучения относительной засухоустойчивости сортообразцов сахарной кукурузы. Для эксперимента был
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b3bfa7c9109df896d758184467fe375
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 20, Iss 2, Pp 51-57 (2016)
A team of researchers from the Faculty of Agriculture in Novi Sad designed an original device for the regeneration of osmotic solution used in the process of osmotic drying. The effects of two types of ceramic (porcelain) fillings and air temperature
Externí odkaz:
https://doaj.org/article/7d0d3efde8e842e2b285679649f85ae5
Akademický článek
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