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surface. Table 1 Textural properties of SBA-15 and Ti-SBA-15 with different titanium contents

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Journal of Thermal Analysis and Calorimetry
Authors: Ana C. R. Melo, Edjane F. B. Silva, Larissa C. L. F. Araujo, Mirna F. Farias, and Antonio S. Araujo

Table 1 Textural properties of sample H-Beta zeolite obtained from the analysis of N 2 adsorption–desorption at 77 K and total surface acidity

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Journal of Thermal Analysis and Calorimetry
Authors: N. Ivashchenko, V. Tertykh, V. Yanishpolskii, J. Skubiszewska-Zięba, R. Leboda, and S. Khainakov

initial silica and samples after modification (TES-Silica, DIPCS-Silica, meth-Silica, meth-TES-Silica), b enlarged part of the graph The textural properties of initial silicas and palladium-containing composites are

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refinements data and textural properties (specific surface area—S BET , pore volume—Vp, and average pore diameter—Dp) of the CuFe 2 O 4 samples

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structural and textural properties of frozen/thawed fruit and improve its stability during storage. 2.2 Colour The colour parameter values of L, a, and b measured for fresh and partially dried apple samples before and after freezing/thawing processes are

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Progress in Agricultural Engineering Sciences
Authors: Richard Pinter, Evelin Molnar, Khabat N. Hussein, Adrienn Toth, Laszlo Friedrich, and Klara Pasztor-Huszar

in the food industry. The presence of olic acid gives favorable textural properties and it is commonly used as emulsifying agent and food additive. On the other hand, the lower cholesterol content could offer further potential, especially for the meat

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containing starch and/or carrageenan and 2.) a dispersed phase of oil. The role of proteins is to stabilize the dispersed phase ( Wijk et al., 2003 ). Thus, firstly the effect of blood plasma and milk proteins can be considered through texture properties. The

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), 1568 - 1576 . 10.1002/jsfa.6459 Yilmaz , N. , Tuncel , N.B. & Kocabiyik , H. ( 2014b ): The effect of infrared stabilized rice bran substitution on nutritional, sensory and textural properties of cracker . Eur. Food Res. Technol. , 239 ( 2

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Biology and Technology , 72 : 35 – 41 . Rolle , L. , Giacosa , S. , Gerbi , V. , and Novello , V. ( 2011 ). Comparative study of texture properties, color characteristics, and chemical composition of ten white table grape varieties . American

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Gonçalves et al. [ 1 ] for ZrO 2 powder coated with low concentrations of Al 2 O 3 . Additional information on the textural properties, specific surface area values, of the partially nanocoated TiO 2 samples is summarized in Table 1 . The pure TiO 2

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