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. Assis , F.R. , Morais , R.M.S.C. & Morais , A.M.M.B. ( 2017 c): Microwave drying of apple cubes –effect of the osmotic pre-treatment and comparison with hot air drying . Advances in Food Science and Engineering (AFSE) , 1 , 112

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References [1] Drtil M. , Hutňan M. Technological project, Part 1. Processes and wastewater treatment technologies , (in

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Acta Alimentaria
Authors: M. Hódsági, Á. Jámbor, E. Juhász, S. Gergely, T. Gelencsér, and A. Salgó

Anderson, A.K. & Guraya, H.S. (2006): Effects of microwave heat-moisture treatment on properties of waxy and non-waxy rice starches. Fd Chem. , 97 , 318

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Afek, A., Aharoni, N. & Carmeli, S. (1995): Increasing celery resistance to pathogens during storage and reducing high-risk psoralen concentrations by treatment with GA 3 . J. Am. Soc. Hort. Sci

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. Silver dispersion was measured using an H 2 –O 2 titration (pulse mode, AutoChem 2920 Micromeritics). Prior to the H 2 –O 2 titration, 400 mg of sample was subjected to treatment in 10 vol% O 2 /He (30 cm 3 min −1 , 20 °C min −1 ) at 300 °C for 0.5 h

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. Sorption studies of Zn(II) and Cu(II) onto vegetal compost used on reactive mixtures for in situ treatment of acid mine drainage, Water Research , Vol. 39, No. 13, 2005, pp. 2827–2838. Ayora C

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dietary treatment of celiac disease patients . J. Cereal Sci. , 52 , 337 – 341 . G OMAA , A. & B OYE , J.I. ( 2013 ): Impact of thermal processing time and cookie size on the

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Bonghi, C., Ramina, A., Ruperti, B., Vidrih, R. & Tonutti, P. (1999): Peach fruit ripening and quality in relation to picking time, and hypoxic and high CO 2 short-term postharvest treatments. Postharvest Biol. Technol. , 16 , 213

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Acta Alimentaria
Authors: F.J. Vazquez-Armenta, J.F. Ayala-Zavala, G.I. Olivas, F.J. Molina-Corral, and B.A. Silva-Espinoza

): Reassessment of treatments to retard browning of fresh-cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulphite. Int. J. Fd Sci. Tech., 45 , 1486–1494. Cantwell M

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treatment.) Lecture note, University of Horticulture and Food Industry , Budapest , pp. 114 – 141 . Körmendy , I. , Pátkai , GY. & Körmendy

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