Zobrazeno 1 - 10
of 952
pro vyhledávání: '"Thickeners"'
Autor:
Dario Friso
Publikováno v:
Clean Technologies, Vol 5, Iss 3, Pp 921-933 (2023)
The prediction of the terminal velocity of a single spherical particle is essential to realize mathematical modeling useful for the design and adjustment of separators used in wastewater treatment. For non-spherical and non-single particles, terminal
Externí odkaz:
https://doaj.org/article/031243ae1cb7416e943c3a4bfbf2b0fc
Autor:
Derina Paramitasari, Musa Musa, Okta Nama Putra, Suparman Suparman, Yanuar Sigit Pramana, Sarah Elisa, Taufik Hidayat, Agus Eko Tjahjono, Dyah Primarini Meidiawati, Karjawan Pudjianto, Arni Supriyanti
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100933- (2024)
Native sago starch is currently limited to food and adhesives due to its functional constraints, requiring improvement for broader industrial use. Hydroxypropylation is a modification technique used to enhance the functional properties of starches. H
Externí odkaz:
https://doaj.org/article/56a8d19332724eaf9dda23c28b057218
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 2, Pp 357-367 (2023)
Hydrocolloids make it possible to produce low-calorie analogues of traditional foods that maintain the original structural properties. Electrophysical methods control viscosity and stabilize food systems. However, the stabilizing effect of ultrasonic
Externí odkaz:
https://doaj.org/article/8df9e31f75be4f699c9617580ba8e79a
Publikováno v:
Food Hydrocolloids for Health, Vol 3, Iss , Pp 100140- (2023)
Patients with dysphagia who adhere to drinking thickened water is still a challenge, as patients dislike it and it does not quench their thirst. The objective of this study was to relate the physical properties of six commercial thickeners based on g
Externí odkaz:
https://doaj.org/article/ab6df8077ad64bec93a3ac77fbcbc68f
Publikováno v:
Foods, Vol 13, Iss 2, p 215 (2024)
Dysphagia, or swallowing difficulty, is a common morbidity affecting 10% to 33% of the elderly population. Individuals with dysphagia can experience appetite, reduction, weight loss, and malnutrition as well as even aspiration, dehydration, and long-
Externí odkaz:
https://doaj.org/article/b33e380a30af4f4c9538f460bad8a6a3
Akademický článek
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Autor:
Osama Massarweh, Ahmad S. Abushaikha
Publikováno v:
Petroleum, Vol 8, Iss 3, Pp 291-317 (2022)
Carbon dioxide-enhanced oil recovery (CO2-EOR) has gained widespread attention in light of the declining conventional oil reserves. Moreover, CO2-EOR contributes to the reduction of the global emissions of greenhouse gases through CO2 sequestration i
Externí odkaz:
https://doaj.org/article/aff289c53f33482fb738a8a256d4693b
Autor:
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Durjava, Maryline Kouba, Marta López‐Alonso, Secundino López Puente, Francesca Marcon, Baltasar Mayo, Alena Pechová, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Jürgen Gropp, Paola Manini, Joana Firmino, Maria Vittoria Vettori, Matteo Lorenzo Innocenti
Publikováno v:
EFSA Journal, Vol 21, Iss 3, Pp n/a-n/a (2023)
Abstract Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of semi‐refined carrageenan as a feed additive for cats and dogs. The EFSA Panel on Additives and Products or Subst
Externí odkaz:
https://doaj.org/article/040b7aa4ac9047a8bae314aace7e816f
Publikováno v:
Food Hydrocolloids for Health, Vol 2, Iss , Pp 100076- (2022)
Objectives: Studies have revealed that consistency of liquid food changes with temperature. Yet, the exact relationship between temperature and consistency of food bolus is still not known. The present study examined the change in liquid consistency
Externí odkaz:
https://doaj.org/article/7fac22824e5a4cad8ee40aad7115eaab
Autor:
LIN Zhi-rong
Publikováno v:
Shipin yu jixie, Vol 38, Iss 8, Pp 207-212,221 (2022)
Objective: This study aimed to solve the poor viscosity of red jujube and aloe low-sugar jam. Methods: Using CMC-Na and AGAR as thickeners, the effects of compound thickeners on texture properties and sensory quality of red jujube and aloe low-sugar
Externí odkaz:
https://doaj.org/article/13fc176e9c3f40d0b1a60746878cf6df