Zobrazeno 1 - 10
of 1 177
pro vyhledávání: '"thermal treatments"'
Publikováno v:
ChemElectroChem, Vol 11, Iss 15, Pp n/a-n/a (2024)
Abstract Phytoremediation and constructed wetlands are widely employed processes for the decontamination of soils and waters. These sustainable, effective, and cost‐efficient technologies rely solely on the use of plants. However, the application o
Externí odkaz:
https://doaj.org/article/44bfce5cabd246f3bdc53ffdc1393908
Publikováno v:
Heliyon, Vol 10, Iss 15, Pp e35166- (2024)
The study aimed to evaluate the chemical composition, antioxidant activity and techno-functionality of brewers’ spent grain (BSG) treated with two-steps treatment involving 5, 15, and 25 min bath-ultrasonication (USB) continued with autoclave (AH)
Externí odkaz:
https://doaj.org/article/d874c1c9fb7f4a07bfac0e36188622d1
Revitalizing your sleep: the impact of daytime physical activity and balneotherapy during a spa stay
Autor:
Lucia Castelli, Andrea Michele Ciorciari, Letizia Galasso, Antonino Mulè, Francesca Fornasini, Angela Montaruli, Eliana Roveda, Fabio Esposito
Publikováno v:
Frontiers in Public Health, Vol 12 (2024)
BackgroundIn modern society, achieving high-quality sleep is increasingly challenging. We conducted a study to explore the potential benefits of daytime physical activity and balneotherapy, including mud application and thermal-water bathing, on slee
Externí odkaz:
https://doaj.org/article/99713cb9776048919ebdd96968ecb711
Autor:
M Anjaly Shanker, Reshma Krishnan, Gopika S Kumar, Thasniya Mohammed, Arunima Suresh Hymavathi, Rosamma, Nivedya Ragesh, Sony George, Sandeep Singh Rana, S Abdullah
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100630- (2024)
Sensory parameters of food and beverages secured much importance with mounting changes in diet preferences. The taste and flavour of these food groups are largely affected by astringency which in turn influence the sensory experience. Derived from La
Externí odkaz:
https://doaj.org/article/91a75992bca9499d930f59c09ec73c00
Autor:
Angela Daniela Carboni, Gonçalo Nuno Martins, Paula Cristina Castilho, María Cecilia Puppo, Cristina Ferrero
Publikováno v:
Foods, Vol 13, Iss 17, p 2744 (2024)
Legume flours are an increasingly popular food ingredient. Thermal treatments applied prior to milling legumes and granulometry can modify flour properties, altering sensory, digestibility and functional attributes. Raw and treated (soaked and cooked
Externí odkaz:
https://doaj.org/article/7c1fbe17ddf847ec926cf7e413a7ec08
Autor:
Chingis Kharmyssov, Zhandos Utegulov
Publikováno v:
Biosensors, Vol 14, Iss 8, p 371 (2024)
Noninvasive in situ monitoring of viscoelastic characteristics of corneal tissue at elevated temperatures is pivotal for mechanical property-informed refractive surgery techniques, including thermokeratoplasty and photorefractive keratectomy, requiri
Externí odkaz:
https://doaj.org/article/3573f10170e34de3858a719e49bb5a67
Autor:
Alejandro Núñez-Delgado, Victoria Margarita Mizrachi-Chávez, Jorge Welti-Chanes, Samantha Thania Macher-Quintana, Cristina Chuck-Hernández
Publikováno v:
Frontiers in Nutrition, Vol 10 (2024)
Human Breast Milk (HBM) is widely acknowledged as the best nutritional source for neonates. Data indicates that, in 2019, 83.2% of infants in the United States received breast milk at birth, slightly reducing to 78.6% at 1 month. Despite these encour
Externí odkaz:
https://doaj.org/article/a190fea013514ed8bab54b5e1d7b5895
Autor:
Martino Orrù, Andrea Santo, Mariano Ucchesu, Marco Sarigu, Guy d’hallewin, Silvia Sau, Gianluigi Bacchetta
Publikováno v:
Revista Ciência Agronômica, Vol 55 (2023)
ABSTRACT Physiological dormancy of Vitis vinifera seeds jeopardises breeding programs and biodiversity evolution. To increase the knowledge on dormancy breaking, seeds of white and black Sardinian grape cultivars (cvs) were exposed to different pre-g
Externí odkaz:
https://doaj.org/article/03600e24c68f480bb668878944a6206a
Publikováno v:
Food Innovation and Advances, Vol 2, Iss 1, Pp 28-35 (2023)
Ferritin, as an iron storage protein, has been considered to be a well-utilized iron supplement. However, the typical thermal processing of food rich in ferritin may affect the structure and function of ferritin as an iron supplement. Here, a plant f
Externí odkaz:
https://doaj.org/article/f58658640c7d4e4d8ed4ec6bf6babbee
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