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consumption (Morocco, China, USA), with the EU showing a huge phosphorus consumption (1 kg P/inhabitant/year) [ 3 ], [ 4 ]. In Europe (in Germany and Austria already legally binding), access to phosphoruscontaining sewage treatment is changing, and more

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Patterson, M. F., Quinn, M., Simpson, R. & Gilmour, A. (1995): Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. J. Fd Prot. , 58 , 524-529. Sensitivity of

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. , Avezzù F. To centralise or to decentralise: An overview of the most recent trends in wastewater treatment management , Journal of Environmental Management , Vol. 94 , No. 1 , 2012 , pp. 61 – 68 . [3

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substitute heat treatment to preserve food products, as it inactivates vegetative microorganisms, spores, and enzymes as well, thus increases shelf-life, in case of fruits and vegetables up to 4–6 weeks with refrigeration storage ( Matser and Timmermans, 2016

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malodorous due to their susceptibility to oxidation and decomposition processes ( Sarkar et al., 2006 ). According to previous studies, conventional wastewater treatment technologies have several disadvantages, such as huge investment costs and low treatment

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References GRADY , C.P.L. , DAIGGER , G.T. , LIM , H.C. ( 1999 ): Biological wastewater treatment . 2nd ed. & Marcel Dekker, Inc

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quality characteristics of berries pasteurized by heat treatment or high hydrostatic pressure as a function of storage temperature . PhD Thesis, Corvinus University, Budapest, pp. 63–74. Dalmadi I

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Agger-Jørgensen, R. & Meyer, A.S. (2004): Effects of different enzymatic pre-press maceration treatments on the release of phenols into blackcurrant juice. Eur. Fd Res. Technol. , 219

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research Mancini-Filho, J., Smith, L. M., Creveling, R. K. & Al-Sheikh, H. F. (1986): Effect of selected chemical treatments on quality of fats used for deep-frying. J. Am. Oil

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, pp. 303 – 314 . [16] Ladányi R. , Mechanical-optical treatment facility in Hejopapi , Conference of Köztisztasági Egyesülés

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