Zobrazeno 1 - 10
of 689
pro vyhledávání: '"high power ultrasound"'
Publikováno v:
Dairy, Vol 4, Iss 4, Pp 594-605 (2023)
The rheological properties, e.g., viscosity and yield stress, of fermented concentrated milk products (protein content > 8%) are strongly dependent on their volume fraction. Post-treatment with high-power ultrasound can reduce the volume fraction of
Externí odkaz:
https://doaj.org/article/2ccb4f1d47fe4aff80e2b0fd301b82ce
Autor:
Frida Zoé Ragazzo-Calderón, Maricarmen Iñiguez-Moreno, Montserrat Calderón-Santoyo, Juan Arturo Ragazzo-Sánchez
Publikováno v:
Applied Sciences, Vol 14, Iss 18, p 8301 (2024)
(1) Background: Jackfruit leaves (Artocarpus heterophyllus Lam.) are rich in proteins but are under-utilized in the food industry due to their poor sensory properties and low solubility. High-intensity ultrasound (HIU) can enhance protein solubility
Externí odkaz:
https://doaj.org/article/87c3c4fa951b4a279db783e043f9fe0e
Publikováno v:
Molecules, Vol 29, Iss 15, p 3590 (2024)
The suitability of a given protein for use in food products depends heavily on characteristics such as foaming capacity, emulsifiability, and solubility, all of which are affected by the protein structure. Notably, protein structure, and thus charact
Externí odkaz:
https://doaj.org/article/9b4d10522eda4352837a3ee2297c9975
Publikováno v:
Ultrasonics Sonochemistry, Vol 97, Iss , Pp 106447- (2023)
Pyro-metallurgical copper slag (CS) waste was used as the source material for ultrasound (US) silica extraction under acidification processes with 26 kHz with HCl, HNO3, and H2SO4 at different concentrations at 100, 300, and 600 W. During acidifying
Externí odkaz:
https://doaj.org/article/18f039113c7c43eaac11e2509ceaa6d8
Autor:
Kang Chen, Takasuke Irie, Takashi Iijima, Takashi Kasashima, Kota Yokoyama, Susumu Miyake, Takeshi Morita
Publikováno v:
IEEE Access, Vol 10, Pp 26117-26126 (2022)
To achieve wide-frequency (20 kHz-2 MHz) high-power output (10 MPa) of Double Parabolic refLectors wave-guided Ultrasonic tranSducers (DPLUS), this paper investigated the DPLUS with hard-type PZTs. Under resonant excitation of the DPLUS waveguide, ar
Externí odkaz:
https://doaj.org/article/6a8ef141e4d14f31a7e71eac7d4ef4e9
Publikováno v:
Ultrasonics Sonochemistry, Vol 90, Iss , Pp 106201- (2022)
Food-borne methicillin-resistance Staphylococcus aureus (MRSA) has caused significant health threats and economic loss in livestock and poultry products. Garlic essential oil (GEO) is an effective antibacterial agent but presents strong instability a
Externí odkaz:
https://doaj.org/article/4b034584c4dd45a8a0deab671ff7c6bc
Akademický článek
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Akademický článek
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Autor:
Jiaqi Wang, Xinran Lv, Tian Lan, Yushan Lei, Jiangtao Suo, Qinyu Zhao, Jing Lei, Xiangyu Sun, Tingting Ma
Publikováno v:
Ultrasonics Sonochemistry, Vol 86, Iss , Pp 106004- (2022)
Kiwi starch (KS) is a fruit-derived starch; in order to improve its processing performance and increase its added value, it is necessary to modify KS to enhance the positive attributes and to enlarge its application. In this study, KS was modified by
Externí odkaz:
https://doaj.org/article/f2de7555a39b46e7a8d25afcbd10f56e
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Ultrasound is an emerging technology, which has been highly explored in the food area to improve processes and products. When ultrasound is applied to a product with solid or fluid characteristics, the passage of acoustic waves and acoustic cavitatio
Externí odkaz:
https://doaj.org/article/106569023e5842a9a4137823172b42ad