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Agrokémia és Talajtan
Authors: András Makó, Tamás Varga, Hilda Hernádi, Viktória Labancz, and Gyöngyi Barna

. Booth , A. C. , Fullen , M. A. , Jankauskas , B. & Jankauskienė , G. 2003 . International calibration of the textural properties of Lithuanian eutric albeluvisols . Žeměs ûkio mokslai . 4 . 3 – 10

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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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also more active than the one prepared on Ce–Ti (1/3). These findings are consistent with the textural properties of the supports (S BET = 292 and 156 m 2 g −1 for Ce–Al (20) and Ce–Ti (1/3)). The higher specific surface area of 292 m 2 g −1 is

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introduction of Nb decreased both specific surface area and microporous and mesoporous volumes (to 470, 0.20 and 0.26 cm 3 g −1 ). The introduction of molybdenum species had a similar effect on the textural properties of the zeolites (decrease of both specific

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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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viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage . Food Control , 100 : 8 – 16 . 10.1016/j.foodcont.2018.12.048 Reale , A. , Di Renzo

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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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.04.015 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 Journal of Enology and Viticulture , 62

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Acta Alimentaria
Authors: R. Amiri Qandashtant, E. Ataye Salehi, A. Mohamadi Sani, M. Mehraban Sangatash, and O. Safari

.05 level between treatments. : S1; : S2; : S3 E brahimi and co-workers ( 2018 ) reported that soybean oil was used in bacterium- coating film to protect the bulk bread tissue. Although the textural properties of bread with probiotic coatings were

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activated carbon supported Pt ( a ), Pt–Pd ( b ), Pd ( c ) catalysts Table 1 Textural properties and metal loading of the activated carbon supported noble metal catalysts

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