Results 11 to 20 of about 16,943 (242)
Frontiers in Sustainable Food Systems, 2023 Changes in protein structure are closely related to gel strength. Dense phase carbon dioxide (DPCD) treatment is an excellent non-thermal food processing method that can be used to induce gel formation in surimi.
Weiwen Duan +11 more
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High-pressure homogenization of olivine-hosted CO2-rich melt inclusions in a piston cylinder: insight into the volatile content of primary mantle melts [PDF]
European Journal of Mineralogy, 2022 Experimental homogenization of olivine-hosted melt inclusions representative of near-primary basic and ultrabasic magmas is a powerful approach to investigate the nature of their source regions and the melting conditions in Earth's mantle.
R. Buso +4 more
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Current Research in Biotechnology, 2023 Low-temperature storage is an important method for maintaining food quality. However, some microorganisms are capable of adapting to low temperatures which can lead to the deterioration of the food quality. These cold-tolerant microorganisms have evolved
Yun-Fang Qian +3 more
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You-qi chuyun, 2023 Under the dual carbon strategy, the pipeline, typically as a critical infrastructure for the energy industry and modern transportation system, must accelerate its adaption to the new development requirements of “low-carbon energy production, reshaped ...
CHEN Pengchao
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Preparation of Porous Thermoset Polyurethane with Supercritical CO2 as Non-solvent [PDF]
علوم و تکنولوژی پلیمر, 2015 Most of porous polymer materials are mainly prepared by solution phase inversion method. The de-mixing process can be initiated by diffusive solvent/non-solvent exchange of binary, ternary or multicomponent mixture. Recently, supercritical CO2 (ScCO2) is
Mohsen Izadi +2 more
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CyTA - Journal of Food, 2019 Dense phase carbon dioxide (DPCD), as a new type of non-thermal technologies, has exhibited a remarkable effect on sterilization to improve the quality of many fruits and vegetables, but little known on the pickled carrot.
Dan Wang +5 more
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Foods, 2022 Bioactive peptides (BPs) derived from animal and plant proteins are important food functional ingredients with many promising health-promoting properties. In the food industry, enzymatic hydrolysis is the most common technique employed for the liberation
Gbemisola J. Fadimu +5 more
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Dense Phase Carbon Dioxide Research: Current Focus and Directions
Agriculture and Agricultural Science Procedia, 2014 AbstractThe non-thermal processing method of dense phase carbon dioxide (DPCD) for heat sensitive foods preserves quality, nutrients while inactivating microorganisms and enzymes in liquid foods. There is increasing interest in solid foods. Challenges associated with processing solids with DPCD will be discussed. Use of gases other than CO2 is possible.
Balaban, Murat O., Duong, Trang
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Prediction of ß-Carotene Solubility at Supercritical Conditions Using Regular Solutions Theory [PDF]
Iranica Journal of Energy and Environment, 2010 The objective of this paper is to model the extraction of carotenoid with supercritical carbon dioxide as the solvent used. Experimental data for the high pressure vapor liquid phase equilibrium of the binary system carbon dioxide-carotenoid are reviewed
Reza Davarnejad, Mostafa Moraveji
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Frontiers in Nutrition, 2019 In the whole food production chain, from the farm to the fork, food manufacturing steps have a large environmental impact. Despite significant efforts made to optimize heat recovery or water consumption, conventional food processing remains poorly ...
Laetitia Picart-Palmade +4 more
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