Zobrazeno 1 - 10
of 139
pro vyhledávání: '"Peleg's Model"'
Autor:
More, Pavankumar R., Arya, Shalini S. ⁎
Publikováno v:
In Chemical Engineering and Processing - Process Intensification August 2024 202
Autor:
Trillo-Ollero, Rocío a, b, Trillo-Gutiérrez, Luis M. b, García-Moreno, M. Valme a, ⁎, Rodríguez-Dodero, M. Carmen a, Guillén-Sánchez, Dominico A. a
Publikováno v:
In Current Research in Food Science 2024 9
Publikováno v:
Food Bioengineering, Vol 2, Iss 2, Pp 175-183 (2023)
Abstract The water absorption characteristics of sesame varieties (GT‐3, GT‐4, GJT‐5, GT‐6, and TKG‐22) were studied during hydration at temperatures ranging 35–55°C. The Peleg model adequately defined the hydration behavior of sesame se
Externí odkaz:
https://doaj.org/article/7bf67f3cc8db4b5c89192c47f95c2c41
Autor:
Rocío Trillo-Ollero, Luis M. Trillo-Gutiérrez, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100900- (2024)
The present study investigates the influence of the casks’ wood surface/volume ratio on the extraction processes that take place during the first stages of the production of Sherry Brandy. For this purpose, the ageing of a spirit at 60% alcoholic s
Externí odkaz:
https://doaj.org/article/82d92a0679f14543bc52f6f59462ae1a
Autor:
Loukri, Anastasia a, Sarafera, Chrysoula a, Goula, Athanasia M. a, Gardikis, Konstantinos b, Mourtzinos, Ioannis a, ⁎
Publikováno v:
In Applied Food Research December 2022 2(2)
Autor:
Nishad, Jyoti a, Joshi, Alka a, Sethi, Shruti a, Rudra, Shalini G. a, Varghese, Eldho b, Shankhwar, Nishant c, Bhatia, Arti d, Saurabh, Vivek a, Kaur, Charanjit a, ∗
Publikováno v:
In Food Bioscience December 2022 50 Part A
Publikováno v:
In Algal Research July 2022 66
Autor:
Milićević, Nataša a, Kojić, Predrag b, Sakač, Marijana a, Mišan, Aleksandra a, Kojić, Jovana a, Perussello, Camila c, Banjac, Vojislav a, Pojić, Milica a, ⁎, Tiwari, Brijesh c
Publikováno v:
In Ultrasonics Sonochemistry November 2021 79
Autor:
Anastasia Loukri, Chrysoula Sarafera, Athanasia M. Goula, Konstantinos Gardikis, Ioannis Mourtzinos
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100176- (2022)
The objective of this work was the development of a green extraction method based on the use of a deep eutectic solvent (DES) to extract caffeine from coffee pulp (CP). Choline chloride and glycerol were used as hydrogen bond acceptor and hydrogen bo
Externí odkaz:
https://doaj.org/article/28df4c3c13c741eb90a35ec292c92796
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