Results 51 to 60 of about 353,538 (308)

A Novel Energy Efficient Adsorption Drying with Zeolite For Food Quality Product: A Case Study in Paddy and Corn Drying [PDF]

open access: yes, 2013
Nowadays, the importance of powdered food products as for example soups, sauces, dried yeasts, and herbal medicine is increasing for consumer convenience. Mostly, these products have been produced with drying process either, direct sunlight, conventional,
Aishah, Nurul   +3 more
core  

A High-Speed SSVEP-Based BCI Using Dry EEG Electrodes [PDF]

open access: yesScientific Reports, 2018
AbstractA high-speed steady-state visual evoked potentials (SSVEP)-based brain-computer interface (BCI) system using dry EEG electrodes was demonstrated in this study. The dry electrode was fabricated in our laboratory. It was designed as claw-like structure with a diameter of 14 mm, featuring 8 small fingers of 6 mm length and 2 mm diameter.
Xiao Xing   +9 more
openaire   +2 more sources

Inhibiting stearoyl‐CoA desaturase suppresses bone metastatic prostate cancer by modulating cellular stress, mTOR signaling, and DNA damage response

open access: yesFEBS Letters, EarlyView.
Bone metastasis in prostate cancer (PCa) patients is a clinical hurdle due to the poor understanding of the supportive bone microenvironment. Here, we identify stearoyl‐CoA desaturase (SCD) as a tumor‐promoting enzyme and potential therapeutic target in bone metastatic PCa.
Alexis Wilson   +7 more
wiley   +1 more source

INFLUENCE OF MOISTURE DIFFUSION RATE OF BOUND WATER UPON THE DRYING TIME OF STEAMED AND UNSTEAMED BEECH WOOD [PDF]

open access: yesPro Ligno, 2015
The paper aims at establishing the drying time of beech wood below fiber saturation point, by taking into consideration the influence of thickness, drying temperature, pre-treatment by steaming and wood type (white wood compared to red heart). In order
Mihaela CAMPEAN
doaj  

Theoretical and experimental study of primary cocoon processing [PDF]

open access: yesBIO Web of Conferences
This study is aimed at studying the influence of basic parameters such as the power of ultrasonic waves, the power of infrared radiation, the drying temperature, the drying time and the drying kinetics of cocoons.
Samandarov Doston   +4 more
doaj   +1 more source

Order-to-disorder transition in ring-shaped colloidal stains [PDF]

open access: yes, 2011
A colloidal dispersion droplet evaporating from a surface, such as a drying coffee drop, leaves a distinct ring-shaped stain. Although this mechanism is frequently used for particle self-assembly, the conditions for crystallization have remained unclear.
Gelderblom, Hanneke   +3 more
core   +5 more sources

The (Glg)ABCs of cyanobacteria: modelling of glycogen synthesis and functional divergence of glycogen synthases in Synechocystis sp. PCC 6803

open access: yesFEBS Letters, EarlyView.
We reconstituted Synechocystis glycogen synthesis in vitro from purified enzymes and showed that two GlgA isoenzymes produce glycogen with different architectures: GlgA1 yields denser, highly branched glycogen, whereas GlgA2 synthesizes longer, less‐branched chains.
Kenric Lee   +3 more
wiley   +1 more source

Implementation of Fuzzy Logic in Fish Dryer Design

open access: yesIlkom Jurnal Ilmiah, 2022
The fish drying process aims to preserve fish, so as to reduce losses due to the spoilage process. There is sunlight, the drying process does not experience obstacles, however if it is raining, it will take a longer time, and give a smell effect that ...
Nur Yanti, Taufik Nur, Randis Randis
doaj   +1 more source

Low-profile bins for grain drying (1993) [PDF]

open access: yes, 1993
Grain depth is an important factor in grain drying. Extra depth increases airflow resistance, decreasing the drying rate. This extra depth also increases fan power requirements and the cost per bushel of drying grain.
Williams, David L., 1935-
core  

Pasta-making properties of the new durum wheat variety biensur suitable for the northern mediterranean environment [PDF]

open access: yes, 2018
Industrial pasta is commonly made from mixtures of semolina from different durum wheat varieties, and there is a very low market presence of mono-varietal pasta from local, short supply chains. In this work, dough rheological properties and pasta quality
Cortivo, C. Dal   +5 more
core   +2 more sources

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