Results 151 to 160 of about 103,665 (287)

Numerical analysis of hydrodynamic cavitation. Influence of vapour compressibility in the cavitation model. [PDF]

openThe purpose of the work is to build a CFD model of hydrodynamic cavitation. Considerations about the compressibility of the vapour phase are conducted, and a function describing the equation of state of the phase is created.
SIMIONI, LUCA
core  

Hydrodynamic cavitation/UV oxidation of tetracycline: oxidant-dependent performance of hydrogen peroxide and peroxydisulfate. [PDF]

Ultrason Sonochem
Li W, Zhao Y, Liu S, Manickam S, Si Q, Ghorbani M, Koşar A, Sun X.   +7 more
europepmc   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Sono-chemical mechanism of simultaneous Green Malachite and Rhodamine B removal using blue crab shell biochar. [PDF]

Ultrason Sonochem
Hamrouni N, Ameur NB, Allouche N, Hihn JY, Sassi W.   +4 more
europepmc   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Sonochemical technologies in corrosion science and engineering: from laboratory studies to industrial perspectives. [PDF]

Ultrason Sonochem
Verma C, Pathania AR, AlFantazi A.
europepmc   +1 more source

RSM–ANFIS‐Based Process Optimization of Thermo‐Sonication of Amla Juice: Effect on Enzyme Inactivation, Physico‐Chemical, Phytochemical, Sensory, and Microbiological Quality

Food Chemistry International, EarlyView.
Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley   +1 more source

The use of capillary as a sensor of cavitation

, 2002
The dramatic rise in height of the meniscus within a capillary, the other end of which is immersed in a liquid undergoing ultrasonic cavitation, represents a novel, robust and inexpensive method for monitoring cavitational activity.
Leighton, T.G., Dezhkunov, N.V.
core  

Ultrasound Cavitation of Microbubbles Augments Limb Perfusion and Promotes Ulcer Healing in Chronic Limb-Threatening Ischemia. [PDF]

JACC Cardiovasc Imaging
Gholson BA, Morello M, Capdeville S, Belcik JT, Hodovan J, Choi Y, Abraham-Fan RJ, Nguyen KP, Davidson BP, Powers J, Lindner JR.   +10 more
europepmc   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source