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Progress in Agricultural Engineering Sciences
Authors: Mai Sao Dam, Xuan Thi To, Quoc Tan Pham Le, Lien Le Phuong Nguyen, László Friedrich, Géza Hitka, Tamás Zsom, Tien Cam Thi Nguyen, Chuong Quang Huynh, My Diem Thi Tran, and Vuong Duc Nguyen

have been applied to prolong the postharvest life of fruit including chemical treatment ( Nguyen et al., 2020a, Baranyai et al., 2020 ), edible coating ( Hazarika et al., 2019 ), radiation treatment ( Jesus Filho et al., 2018 ), modified atmosphere

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supernatant using Multiscan Ascent photometer (Thermo Fisher Scientific, Waltham, Massachusetts, USA) as described by Baráti-Deák et al. (2020) . 2.6 Protease, NaOH, and heat treatments of the cell-free supernatants 24-h-old cell-free supernatants of static

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Pilosof, A.M.R., Bartholomai, G.B., Chirife, J. & Bouqet, R. (1982): Effect of heat treatment on sorption isotherms and solubility of flour and protein isolated from bean ( Phaseolus vulgaris ). J. Fd Sci. , 47 , 1288

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812 Masti R. S., Sainsbury M. G. Vibration damping of cylindrical shells partially coated with a constrained viscoelastic treatment having a standoff layer, Thin-Walled Structures , Vol

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40 Körmendy, I. & Mészaros, L. (1998): Modelling of quality attribute variations in food under heat treatment conditions. Important aspects. Proceeding of the 3 rd Karlsruhe Syposium

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. Chaikham , P. , Kemsawasd , V. & Apichartsrangkoon , A. ( 2016 ): Effects of conventional and ultrasound treatments on physicochemical properties and antioxidant capacity of floral honeys from Northern Thailand . Food Bioscience

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Acta Alimentaria
Authors: J. Bystrická, J. Musilová, A. Vollmannová, M. Timoracká, and P. Kavalcová

220 Leskova, E., Kubikova, J., Kovacikova, E., Košicka, M., Porubska, J. & Holcikova, K. (2006): Vitamin losses: retention during heat treatment and continual changes expressed

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.D. & K WON , J.H. ( 2012 ): Radiation-induced thermoluminescence characteristics of feldspar following different heat and microwave treatments . J. Lumin ., 132 , 1964 – 1968 . A

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): Pasteurisation of tomato juice by high hydrostatic pressure treatment or by its combination with essential oils. Acta Alimentaria , 31 , 243-252. Pasteurisation of tomato juice by high hydrostatic pressure treatment or by its

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spectroscopy: A nondestructive fast technique to verify heat treatment of fish-meat gel. Fd Control , 17 , 660–664. Tanaka M. NIR spectroscopy: A nondestructive fast technique to

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