Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Timothy J. Bowser"'
Publikováno v:
The Open Food Science Journal. 11:74-78
Introduction: BBQ sauce was hot-filled at 54°C (130°F) in plastic PET, 567 g (20 oz) bottles. The PET bottles paneled, due to the temperature and pressure of the hot-fill process. Liquid nitrogen was used as a processing aid to optimize the headspa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8cc162cd1c788c5d66525c70565b69d8
https://doi.org/10.2174/1874256401911010074
https://doi.org/10.2174/1874256401911010074
Publikováno v:
Transactions of the ASABE. 61:797-805
Food wastes differ in composition based on their sources and hence are difficult to use in gasification and pyrolysis technologies. The objectives of this study were to investigate the thermal devolatilization kinetics and pyrolysis products of three
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10290b04ba96e294d8d26423f27a90b2
https://doi.org/10.13031/trans.12494
https://doi.org/10.13031/trans.12494
Publikováno v:
African Journal of Food Science. 11:383-388
Orange flesh sweet potato (OFSP) is a globally important staple crop. Health benefits of OFSP are substantial, especially for nutrition-endangered populations. Compared to the Irish potato (IP), OFSP is a richer source of nutrients and fiber. In some
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9a9e46db418e1ea3e43c208c3813581
https://doi.org/10.5897/ajfs2017.1647
https://doi.org/10.5897/ajfs2017.1647
Autor:
Ali Abdel-Hadi, Brian T. Adams, Imran Ahmad, Juhee Ahn, V.M. Balasubramaniam, Felix H. Barron, Timothy J. Bowser, Ray Bucklin, Dae Yeol Cheong, Isabel Clemente, Mohammed Farid, H. Douglas Goff, Timothy A. Haley, Conly L. Hansen, Harold A. Hughes, Kevin M. Keener, William L. Kerr, James G. Lyng, C. Marella, H. Mark Hanna, Brian M. McKenna, Gauri Shankar Mittal, Michael Montross, Mark T. Morgan, Kasiviswanathan Muthukumarappan, Athapol Noomhorm, John Nowatzki, Anne D. Perera, Conrad O. Perera, Graeme R. Quick, Raghupathy Ramaswamy, Douglas J. Reinemann, Mian N. Riaz, Luis Rodriguez Saona, Jay Singh, S. Paul Singh, V. Sunkesula, Gabriela John Swamy, Tadesse F. Teferra, Arthur A. Teixeira, Sid Thompson, Ahmed E. Yousef, Qixin Zhong
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c5ea7670f6ad33300db05721ecf259a
https://doi.org/10.1016/b978-0-12-814803-7.00038-5
https://doi.org/10.1016/b978-0-12-814803-7.00038-5
Publikováno v:
International Journal for Service Learning in Engineering, Humanitarian Engineering and Social Entrepreneurship. 11:32-50
This paper discusses two alternative solutions to remedy the difficulties and challenges associated with low-cost field methods for construction of concrete biosand water filter housings. Outer and inner forms are required to retain the concrete in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a88826d88b1fc65c43a50e858f03f4cb
https://doi.org/10.24908/ijsle.v11i1.6325
https://doi.org/10.24908/ijsle.v11i1.6325
Publikováno v:
The Open Food Science Journal. 8:22-31
Dry fermented lamb-meat sausages were manufactured with 70% lamb meat, 30% lamb fat and rosemary extract under a controlled fermentation and ripening process. The antioxidant effect of three rosemary extract concentrations (0.015, 0.030 and 0.045%) o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cb325567b382dfa3ace4423624dbc6e
https://doi.org/10.2174/1874256401408010022
https://doi.org/10.2174/1874256401408010022
Publikováno v:
Transactions of the ASABE. :1227-1239
X-ray imaging studies in the food and agriculture sector were surveyed. This survey of the literature revealed that x-ray hardware and software have improved considerably since 1990s, when digital x-ray imaging studies began. X-ray imaging has been e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd8f5db987266ff0af534cff55d9c4da
https://doi.org/10.13031/trans.56.9785
https://doi.org/10.13031/trans.56.9785
Autor:
PE Timothy J. Bowser
Publikováno v:
Handbook of Food Process Design
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::882d4cdd2330d269fc9358c08f16b130
https://doi.org/10.1002/9781444398274.ch29
https://doi.org/10.1002/9781444398274.ch29
Publikováno v:
American Journal of Animal and Veterinary Sciences. 7:21-27
Problem statement: This study highlights the potential of using silve r vine as an enrichment additive for felines. Approach: A literature review was conducted on the use of si lver vine since 1973. The articles were categorized into stud ies concern
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87f59b6e595bf540ca6c8bc7bd43f12e
https://doi.org/10.3844/ajavsp.2012.21.27
https://doi.org/10.3844/ajavsp.2012.21.27
Publikováno v:
The Open Food Science Journal. 5:37-41
Energy use and carbon emissions are important factors in food industry and in food dehydration in particular. A low-cost, small-scale dehydrator was tested to determine the impact of ventilation waste heat recovery (VHR) on its en- ergy efficiency an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7962aecb851843d547fd6f7fbe92ba10
https://doi.org/10.2174/1874256401105010037
https://doi.org/10.2174/1874256401105010037