Zobrazeno 1 - 10
of 115
pro vyhledávání: '"Yvan Gariepy"'
Autor:
Rute Quelvia de Faria, Amanda R. P. dos Santos, Lainara C. P. dos Santos Vasco, Yvan Gariepy, Maria M. P. Sartori, Vijaya Raghavan
Publikováno v:
Applied Sciences, Vol 13, Iss 14, p 8116 (2023)
The use of electromagnetic energy for drying seeds has been shown to be a promising alternative. However, studies show that the technique still lacks careful evaluation due to the sensitivity of soybean seeds to damage caused using microwaves. Studie
Externí odkaz:
https://doaj.org/article/6696e540914343c5863b31d19ea1919e
Autor:
Rute Q. de Faria, Amanda R. P. dos Santos, Thiago B. Batista, Yvan Gariepy, Edvaldo A. A. da Silva, Maria M. P. Sartori, Vijaya Raghavan
Publikováno v:
Plants, Vol 12, Iss 7, p 1477 (2023)
Microwaves have been applied to the drying of seeds of several species due to their maintenance of the quality of the seeds and reduction of time and costs. However, few is known about the effect of microwaves on the increase of the physiological qua
Externí odkaz:
https://doaj.org/article/7c20db05652d4146a2dd492fffd9a0ee
Autor:
James Chinaka Ehiem, Victor Ifeanyichukwu Obiora Ndirika, Udochukwu Nelson Onwuka, Yvan Gariepy, Vijayan Raghavan
Publikováno v:
Information Processing in Agriculture, Vol 6, Iss 3, Pp 386-395 (2019)
Water absorption characteristics of two varieties of Canarium Schweinfurthii engl. fruit (Canarium Schweinfurthii engl. long and short) essential for predicting their suitable absorption conditions was investigated at three different temperatures (35
Externí odkaz:
https://doaj.org/article/cddef393f1da4f748878c40794b62108
Publikováno v:
Food & Nutrition Research, Vol 59, Iss 0, Pp 1-9 (2015)
In order to enhance the flavor, texture, color, and appearance of hazelnuts, they are roasted during postharvest processing. In this study, raw hazelnuts (Corylus avellana L.) were roasted using microwave (MW) and MW-assisted hot air methods under va
Externí odkaz:
https://doaj.org/article/78ff020aaa124bda829a01856d46433e
Publikováno v:
BioResources, Vol 10, Iss 2, Pp 3553-3563 (2015)
Water retting is a traditional retting method that enables the low-cost production of bast fibers. This study investigated the retting of flax straws by distilled water for three different durations at room temperature in laboratory condition. The re
Externí odkaz:
https://doaj.org/article/96164a647b6a4576b874508a92b32015
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
Autor:
Valérie Orsat, G.S.V. Raghavan, Danielle J. Donnelly, Yvan Gariepy, Kebba Sabally, Stan Kubow, Ashutosh Singh
Publikováno v:
Molecules, Vol 16, Iss 3, Pp 2218-2232 (2011)
A response surface method was used to optimize the microwave-assisted extraction parameters such as extraction time (t) (min), solvent (methanol) concentration (S) (v/v) and microwave power level (MP) for extraction of antioxidants from potato peels.
Externí odkaz:
https://doaj.org/article/a8dff6f26d8e46cea4ecdaef21d3f6ca
Publikováno v:
Foods, Vol 7, Iss 1, p 6 (2018)
Soymilk is lower in calories compared to cow’s milk, since it is derived from a plant source (no cholesterol) and is an excellent source of protein. Despite the beneficial factors, soymilk is considered as one of the most controversial foods in the
Externí odkaz:
https://doaj.org/article/51652e42a3524bc5b903ed3fe1b9aee3
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 Engineering Reviews. 15:242-260