Results 21 to 30 of about 4,227,278 (302)

Potentials of Dry Rotary Swaging

open access: yes, 2020
Infeed rotary swaging is an appropriate cold massive forging technology for the manufacture of cylindrical shaped components made of iron or aluminum base alloys.
Riemer, Oltmann   +6 more
core   +1 more source

Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content

open access: yesFoods, 2022
An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee (Coffea arabica) samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), and on the colour ...
Olga Cwiková   +6 more
doaj   +1 more source

Influência do processamento e da torrefação sobre a atividade antioxidante do café (Coffea arabica) Influence of processing and roasting on the antioxidant activity of cofee (Coffea arabica)

open access: yesQuímica Nova, 2007
The aim of this work is to evaluate the influence of processing (semi-dry and dry) and roasting (light, medium and dark) on the antioxidant activity of coffee brews, using tests to determine the reducing power and the DPPH scavenging, Fe+2 chelating and ...
Marcelo Henrique dos Santos   +4 more
doaj   +1 more source

Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems

open access: yesMolecules, 2022
Micronization is an emerging technology used in food production, in which the size of particles is reduced to microns in the processing of plant raw materials and by-products, thus making it an interesting research topic. Spinach stems are by-products of
Renata Różyło   +6 more
doaj   +1 more source

Solvent-free NMC electrodes for Li-ion batteries: unravelling the microstructure and formation of the PTFE nano-fibril network

open access: yesFrontiers in Energy Research
The microstructure and electrochemical performance of solvent-free processed and slurry cast Li(Ni0.6Co0.2Mn0.2)O2 (NMC622) based electrodes for Li-ion batteries has been investigated.
G. A. B. Matthews   +7 more
doaj   +1 more source

High-intensity drying processes-impulse drying [PDF]

open access: yes, 1989
Experiments have been conducted on a sheet-fed pilot-scale shoe press to compare impulse drying and double-felted pressing. Both an IPST ceramic coated and Beloit Type A press roll have been evaluated for linerboard sheet structures having a wide range of z-direction permeability.
openaire   +2 more sources

Influence of Machining Environments on the Burnishing Performance of Aluminum Alloy EN AW-2007

open access: yesLubricants
The presence of a minimum quantity lubrication (MQL) under the conditions of a burnishing process can contribute to an improvement in the process performance by reducing the heights of the resulting surface asperities, by decreasing the temperature ...
Irina Beșliu-Băncescu   +1 more
doaj   +1 more source

Study of zoned tomato varieties in order to obtain a biologically active additive - lycopenecontaining dry powder

open access: yesАлматы технологиялық университетінің хабаршысы, 2022
The development of technology for obtaining a biologically valuable product (lycopene containing dry powder) based on the processing of vegetable products (tomato pomace) will undoubtedly have a beneficial effect on the successful development of science ...
M. T. Velyamov   +5 more
doaj   +1 more source

Comparative Microbiota and Metabolite Profiles of Undried and Dried Typica Luwak (Civet) Coffee Beans

open access: yesFoods
Kopi Luwak (civet coffee), produced from coffee beans recovered from the feces of the Asian palm civet, is among the most expensive specialty coffees worldwide for its unique sensory characteristics.
Mengjie Li   +4 more
doaj   +1 more source

RESEARCH OF HYDROTHERMAL PROCESSING OF DRY BARLEY MALT

open access: yesZernovì Produkti ì Kombìkorma, 2018
Functional properties of food products with the addition of germinated grain raw materials have become the object of increased attention of scientists and specialists in the food industry.
O. S. KOVALOVA   +2 more
doaj   +1 more source

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