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Oleg Burdo,Igor Bezbakh,Nikolay Kepin,Aleksandr Zykov,Igor Yarovyi,Aleksander Gavrilov,Valentyna Bandura,Igor Mazurenko
Pág. 24 - 32
The paper reports results of investigating innovative equipment for the integrated processing of food raw materials, which would make it possible to implement the local energy influence directly on the particles of a dispersed material, the near-boundary...
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Azmi Seyhun Kipcak, Osman Ismail (Author)
Pág. e39922
Asparagus (Officinalis kültür or Acutifolius natural) is an healthy food, which can be cooked or eaten raw. In this study, the microwave drying kinetics along with the color evaluation and volumetric decrease values of culture and natural asparagus...
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Ana G. Covarrubias-Cárdenas, José Isabel Martínez-Castillo, Nelly Medina-Torres, Teresa Ayora-Talavera, Hugo Espinosa-Andrews, N. Ulises García-Cruz and Neith Pacheco
Stevia leaves, which are commonly used as a natural sweetener in food products, have increased in importance for antioxidant delivery due to their high content of phenolic compounds. In this study, the influence of the drying process on stevia leaves, wi...
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Muhammad Usman, Ioannis Katsoyiannis, Manassis Mitrakas, Anastasios Zouboulis and Mathias Ernst
The small sized powdered ferric oxy-hydroxide, termed Dust Ferric Hydroxide (DFH), was applied in batch adsorption experiments to remove arsenic species from water. The DFH was characterized in terms of zero point charge, zeta potential, surface charge d...
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Tomasz Kowalik and Andrzej Walega
This paper investigates a possibility of using asymptotic functions to determine the value of curve number (CN) parameter as a function of rainfall in small agricultural watersheds. It also compares the actually calculated CN with its values provided in ...
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