Zobrazeno 1 - 10
of 531
pro vyhledávání: '"ultrasound pretreatment"'
Autor:
Da-Long Jiang, Qing-Hui Wang, Chu Huang, Parag Prakash Sutar, Ya-Wen Lin, Samuel Ariyo Okaiyeto, Zi-Fan Lin, Yun-Tian Wu, Wen-Ming Ma, Hong-Wei Xiao
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101299- (2024)
In current work, the effect of freezing (F), ultrasound (U), and freeze- ultrasound (FU) pretreatment on infrared combined with hot air impingement drying kinetics, cell ultrastructure, enzyme activity, and physicochemical properties of strawberry sl
Externí odkaz:
https://doaj.org/article/37e7119058d1458b9c8933691c4ce623
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
IntroductionThe present research describes the utilization of natural deep eutectic solvent in combination with ultrasound for the extraction of milk thistle polyphenols. The extracts obtained under different conditions were evaluated for their in vi
Externí odkaz:
https://doaj.org/article/500ded3e01854ad4b75e85fdf98afa64
Autor:
Mohammad Afzal Hossain, Sudipta Talukder, Aftab Uz Zaman, Animesh Sarkar, Md. Yasin, Rahul Biswas
Publikováno v:
Ultrasonics Sonochemistry, Vol 103, Iss , Pp 106784- (2024)
The present study aimed to analyze and establish an effective combination of ultrasound and immersion pretreatment processes for drying Taikor (Garcinia pendunculata Roxb.) fruits. Taikor slices were first immersed in 10 % sucrose, fructose, and gluc
Externí odkaz:
https://doaj.org/article/eff91eac9e374a9d85e300533d06c965
Autor:
Isan Izanloo, alireza sadeghi mahoonak
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 12, Iss 2, Pp 191-204 (2023)
Due to the length of the time required for protein hydrolysis, ultrasound, as a cheap technology, can be used as a pre-treatment in protein hydrolysis to shorten the time. The aim of this study was to investigate the effect of hydrolysis time and ult
Externí odkaz:
https://doaj.org/article/06319c5ba61745c5adfbfc8a759ad135
Publikováno v:
Foods, Vol 13, Iss 14, p 2192 (2024)
TGase-7S gels prepared after different HIU pretreatment times were used to intervene in healthy mice to analyze their effects on growth characteristics and intestinal morphology, and 16S rRNA high-throughput sequencing was applied to fecal samples to
Externí odkaz:
https://doaj.org/article/f4cb6bfe5a7148e088522b45919ba644
Autor:
Salaheddine Farsad, Aboubakr Ben Hamou, Ayoub Chaoui, Asma Amjlef, Saaida Lhanafi, Said Et-Taleb, Noureddine El Alem
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e21347- (2023)
In the quest for sustainable waste management solutions, this study explores the integration of ultrasonic pretreatment as a preparatory step for the anaerobic digestion of landfill leachate. Employing response surface methodology (RSM) coupled with
Externí odkaz:
https://doaj.org/article/1c4df91fc09b4f3abe0d0cca8147ceae
Publikováno v:
Shipin Kexue, Vol 44, Iss 3, Pp 98-104 (2023)
The effects of different periods (0, 5, 15, 25 and 35 min) of ultrasound pretreatment at a power of 200 W on the structural characteristics of sea cucumber gonad protein hydrolysates prepared with neutral protease were investigated by ultraviolet-vis
Externí odkaz:
https://doaj.org/article/58b73006166e43e8bb2440e20fdf6dd2
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100167- (2023)
Spine gourd (SG) is a nutritionally and medicinally rich seasonal vegetable grown in tropical areas. Therefore, the present study accessed the effect of drying temperature (40, 50, 60, and 70 °C) on chlorophyll, ascorbic acid, proximate, antioxidant
Externí odkaz:
https://doaj.org/article/11be48dc5f034f5abc7c544ea32c38e1
Publikováno v:
Foods, Vol 12, Iss 21, p 4027 (2023)
Ultrasound has been widely used as a green and efficient non-thermal processing technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic hydrolysis, ultrasonic-pretreatment-assisted enzymatic hydrolysis can significantly imp
Externí odkaz:
https://doaj.org/article/02bc6532820e411a9957683e130a756b
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