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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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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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), 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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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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Progress in Agricultural Engineering Sciences
Authors: Richard Pinter, Evelin Molnar, Khabat N. Hussein, Adrienn Toth, Laszlo Friedrich, and Klara Pasztor-Huszar

in the food industry. The presence of olic acid gives favorable textural properties and it is commonly used as emulsifying agent and food additive. On the other hand, the lower cholesterol content could offer further potential, especially for the meat

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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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Gonçalves et al. [ 1 ] for ZrO 2 powder coated with low concentrations of Al 2 O 3 . Additional information on the textural properties, specific surface area values, of the partially nanocoated TiO 2 samples is summarized in Table 1 . The pure TiO 2

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