Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Valerie Orsat"'
Publikováno v:
Foods, Vol 12, Iss 1, p 157 (2022)
A sustainable valorization process for puree processing from processed carrot discards (PDCs) was proposed by using multiple-pass ultrasonication with mechanical homogenization (MPUMH), optimized at 9 min ultrasonication followed by mechanical homoge
Externí odkaz:
https://doaj.org/article/de8cbd1e6604435b87d1343c38d304d0
Autor:
Ashutosh Singh, Gopu Raveendran Nair, Pansa Liplap, Yvan Gariepy, Valerie Orsat, Vijaya Raghavan
Publikováno v:
Antioxidants, Vol 3, Iss 1, Pp 99-113 (2014)
The dielectric properties of a methanol-water mixture were measured at different temperatures from 20 to 80 °C at two frequencies 915 MHz and 2450 MHz. These frequencies are most commonly used on industrial and domestic scales respectively. In this
Externí odkaz:
https://doaj.org/article/0104d58507b64c40a0e0f44db7f82c0e
Publikováno v:
ChemEngineering, Vol 2, Iss 4, p 56 (2018)
Light from red (661 nm) and blue (417 nm) LEDs were applied for 12, 24, and 48 h on freshly harvested blueberry leaves of different cultivars mixed together. The extracts obtained through microwave extraction of these leaves were analysed in terms of
Externí odkaz:
https://doaj.org/article/e985fcbaff58491eab17810b13e2103f
Publikováno v:
Energies, Vol 5, Iss 10, Pp 3788-3802 (2012)
Global interest in stable energy resources coupled with growing demand for bio-oils in various conventional and arising industries has renewed the importance of vegetable oil production. To address this global interest, oilseed production has been in
Externí odkaz:
https://doaj.org/article/128222974bd048aeb09800a0ca8cbb7c
Autor:
Jiby Kudakasseril Kurian, Yvan Gariepy, Mark Lefsrud, Valerie Orsat, Philippe Seguin, Varoujan Yaylayan, G. S. Vijaya Raghavan
Publikováno v:
International Journal of Chemical Engineering, Vol 2014 (2014)
The hydrothermally treated sweet sorghum bagasse (SSB) powder was treated using Ca(OH)2 to extract the lignin from it. Changes in chemical composition of SSB and the formation of sugars and hydrolytic products were studied. The optimum conditions of
Externí odkaz:
https://doaj.org/article/8891cf3a60ff4bf1a507ee8f44ad9ea7
Publikováno v:
Food and Bioprocess Technology. 15:2237-2251
Publikováno v:
Studies in Natural Products Chemistry ISBN: 9780128239445
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::acc349c8d34f2e3f7e8c1f2f6e57007d
https://doi.org/10.1016/b978-0-12-823944-5.00006-5
https://doi.org/10.1016/b978-0-12-823944-5.00006-5
Autor:
Yanxiang Bi, Jiabao Ni, Xiaofeng Xue, Zidan Zhou, Wenli Tian, Valérie Orsat, Sha Yan, Wenjun Peng, Xiaoming Fang
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 517-527 (2024)
The significant demand for high quality food has motivated us to adopt appropriate processing methods to improve the food nutritional quality and flavors. In this study, the effects of five drying methods, namely, pulsed vacuum drying (PVD), freeze d
Externí odkaz:
https://doaj.org/article/8f2d9361b11148f99d414451b2c299f8
Autor:
Mina Allameh, Valérie Orsat
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100304- (2024)
L-theanine and caffeine are extracted simultaneously from tea. Extraction protocols to minimize caffeine can help prepare low-caffeine tea-based products. The ultrasound (US) application and the solution's pH are factors that could affect the l-thean
Externí odkaz:
https://doaj.org/article/3b81f4eda2714fbb92fd3650bc4a0aea
Publikováno v:
Innovative Food Science & Emerging Technologies. 76:102944