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improvement of phase separation efficiency of biomass in wastewater treatment , Pollack Periodica , Vol. 12 , No. 2 , 2017 , pp. 91 ‒ 102 . [2] Palm J

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Barreiro, J.A., Milano, M. & Sandoval, A.J. (1997): Kinetics of colour change of double concentrated tomato paste during thermal treatment. J. Fd Engng , 33 , 359–371. Sandoval A

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after ultrasound treatment . Acta Sci. Pol. Technol. Aliment. , 1 , 55 – 65 . Govaris , A. , Solomakos , N. , Pexara , A. & Chatzopoulou , P

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Vijayakumari, K., Siddhuraju, P. & Janaradhanan, K. (1995): Effect of various water or hydrothermal treatments on certain antinutritional compounds in the seeds of the tribal pulse. Plant Foods Human Nutr. , 48 , 17

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Reaction Kinetics, Mechanisms and Catalysis
Authors: Olga Yugay, Tatyana Mikhailovskaya, Lyudmila Saurambaeva, Dauren Sembaev, and Pavel Vorobiov

systems to make effective modified vanadium oxide catalysts containing TiO 2 . The goal of this study is to investigate the stability of anatase (TiO 2 ) depending on the duration of the heat treatment in the following systems: TiO 2 –V 2 O 5 , TiO 2 –ZrO

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nitrogen doping to Ta 2 O 5 or the formation of the nitride at a given doping temperature were to be devised, it would be advantageous to improve the photocatalytic activity. Here we report that a carbothermal reduction followed by heat treatment of Ta 2 O

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Acta Alimentaria
Authors: D. Filipović, J. Kasapović, S. Pejić, A. Nićiforović, S. B. Pajović, and M. B. Radojčić

Law, A. J. R. (1996): Effects of heat treatment and acidification on the dissociation of bovine casein micelles. J. Dairy Res. , 63 , 35-48. Effects of heat treatment and acidification

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acids from oilseeds ( S harma et al., 2002 ), the latter evolved as a useful green technology for extraction of other bioactives ( P uri et al., 2012 ). The aim of the present paper was to investigate the influence of pre-treatments (oven

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Comparative study of composition and technological quality of amaranth

I. Gross chemical composition, amino acid and mineral content

Acta Alimentaria
Authors: S. Tömösközi, I. Baracskai, R. Schönlechner, E. Berghofer, and R. Läsztity

805 Örsi, F. (1985): Effect of heat treatment on the tryptophan content of baby foods. -in: Lásztity, R. & Hidvégi, M. (Eds) Amino acid composition and nutritive value

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treatment of aqueous solutions with pollutant loading because its low liquid to catalyst ratio minimizes the undesired parallel reactions that produce polymerization compounds. However, the development of stable heterogeneous catalysts during this process is

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