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Acta Alimentaria
Authors: Sz. Gy. Szerencsés, S. Beszédes, Zs. László, G. Veréb, D. Szalay, Zs. Hovorkáné Horváth, C. Hodúr, G. Rákhely, and Sz. Kertész

this amount turns into waste and without proper treatment this can be harmful for the environment. Although traditional treatments can be effective, these methods have many disadvantages, such as sludge formation and disposal problems, generation of

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Britton, S.C. (1975): Examination of the layer produced by chromate passivation treatments of tinplates. Brit. Corros. J. , 10 , 85–90. Britton S.C. Examination of the layer

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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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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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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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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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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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): 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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