Results 41 to 50 of about 8,516 (254)

A Comparative Study on Creep Behavior of Wood Flour-Polypropylene Composite, Medium Density Fiberboard (MDF) and Particleboard [PDF]

علوم و تکنولوژی پلیمر, 2009
The creep/recovery behavior of wood flour-polypropylene was compared with medium density fiberboard (MDF) and particleboard. For this purpose, wood flour-polypropylene composites (with and without compatibilizer)were manufactured by using a laboratory ...
J. Nikrai, S. Kazemi Najafi, Gh. Ebrahimi   +2 more
doaj   +1 more source

Mechanical characterization of polypropylene–wood flour composites

Journal of Applied Polymer Science, 2003
AbstractThe mechanical performance of different wood flour/polypropylene (PP) composites with interface modifications was compared. Wood flour was incorporated into the matrix after esterification with maleic anhydride (MAN) or without any modification but with the addition of a compatibilizing agent [maleic anhydride–polypropylene copolymer (PPMAN ...
Nunez A. J., Sturm P. C., KENNY, Jose Maria, Aranguren M. I., Marcovich N. E., Reboredo M. M.   +5 more
openaire   +3 more sources

Traceability of Agri‐Food Products: The Key to Conscious Trade

Agribusiness, EarlyView.
ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo, Fernanda Aparecida Silva, Michelle Márcia Viana Martins, Marcelo José Braga Nonnenberg, Ruan da Silva Vianna, Carla Cristina Passos Cruz   +5 more
wiley   +1 more source

Physicochemical quality of biscuits in various compositions of wheat flour, dangke flour and sago flour

IOP Conference Series: Earth and Environmental Science, 2020
Abstract Biscuits are processed food products made from flour; however, the supply of the flour depends heavily on foreign producers. This study aimed to examine the use of dangke flour and sago flour to substitute wheat flour in biscuit formulations. The design used was a completely randomized design (CRD) of one factor.
null Marwah, W Hatta, null Nahariah
openaire   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie

Croatian Journal of Food Science and Technology, 2019
This study investigated the functional and pasting properties of wheat and tigernut pomace flour blends, as well as the sensory attributes of the meat pie obtained from the composite flour.
IDOWU MICHAEL AYODELE, ADEOLA ABIODUN ADEROJU, OKE EMMANUEL KEHINDE, AMUSA AYODEJI JOSEPH, OMONIYI SAHEED ADEWALE   +4 more
doaj   +1 more source

Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making

Foods, 2023
The present study aimed to assess the impact of substituting wheat flour with three different pretreated green pea flour at different addition levels (10–50%) on fresh bread quality during a 7-day storage period. Dough and bread enriched with conventionally milled (C), pre-cooked (P), and soaked under-pressure-steamed (N) green pea flour were evaluated
Oscar Moreno-Araiza, Fatma Boukid, Xinying Suo, Shihao Wang, Elena Vittadini   +4 more
openaire   +3 more sources

Inverse Vulcanized Sulfur Polymer Composites From Poultry‐Industry Products and Lignocellulosic Biomass Waste

Journal of Applied Polymer Science, EarlyView.
This work explores the use of various fillers, including eggshell powder, feather meal, peanut hulls, and sawdust to reinforce a base binder GFS90 (comprised of 90 wt.% sulfur, 5 wt.% chicken fat, and 5 wt.% sunflower oil). The resulting composites showed impressive compressive strengths ranging from 15.3 to 36.2 MPa, making them a potential ...
Bárbara G. S. Guinati, Katelyn A. Tisdale, Rashmi N. Jayasinghe, Nicholas B. Ames, Ashlyn D. Smith, Rhett C. Smith   +5 more
wiley   +1 more source

Wood Sawdust as a Low‐Cost Filler in Whole‐Tire Reclaimed Rubber: Mechanical Characterization and Factory‐Scale Cost Analysis

Journal of Applied Polymer Science, EarlyView.
Whole‐tire reclaimed rubber is upgraded with wood sawdust, a carpentry by‐product available at no cost, across loadings from 0 to 20 wt%. At 5 wt%, tensile strength, elongation, hardness, viscosity, and water absorption all stay within commercial specification, and real factory data show an annual production saving near $62,000 with no capital ...
Mohammed S. Matar, Faris Tarlochan, Sami E. Alkhatib, Abdullah Abdelhamid   +3 more
wiley   +1 more source

Physicochemical and sensory characteristics of a breakfast cereal made from sprouted finger millet-maize composite flour

Cogent Food & Agriculture
The study examined the utilization of sprouted finger millet-maize composite flour in breakfast cereal production, with a focus on its physicochemical, functional, and sensory attributes.
Reuben Acheampong, Crossby Osei Tutu, Joris Gerald Niilante Amissah, Angelina Opoku Danquah, Firibu Kwesi Saalia   +4 more
doaj   +1 more source