Results 211 to 220 of about 299,216 (313)

From Hemp Bast to Lyocell Fiber: Sustainable Process Optimization for Lyocell‐Grade Dissolving Pulp

Journal of Applied Polymer Science, Volume 143, Issue 16, April 20, 2026.
This study presents a sustainable method to produce lyocell‐grade dissolving pulp from Canadian hemp bast fibers. A simplified alkali‐chelation‐bleaching process, free from sulfur and chlorine, yielded high α‐cellulose pulp with low lignin and hemicellulose content. The pulp was successfully spun into continuous hemp‐based lyocell fibers, demonstrating
Md Abu Sayed, Lelia Lawson, Bernardo Araujo Souto, K. M. Abdun Noor, Dagem Z. Haddis, Frehiwot T. Hailu, Jane Batcheller, David C. Bressler, Patricia I. Dolez   +8 more
wiley   +1 more source

Efeito dos parâmetros de extrusão nas características de viscosidade de pasta e índice de absorção de água de macarrões pré-cozidos elaborados a partir de farinha mista de arroz integral e milho obtidos por extrusão. [PDF]

, 2013
ASCHERI, D. P. R., ASCHERI, J. L. R., CARVALHO, L. M. J. de, SILVA, E. M. M. da   +3 more
core  

The effect of freeze-thaw cycling on the quality of Sorghum noodles: An analysis based on starch, moisture and structural characteristics. [PDF]

Food Chem X
Zhang L, Qu J, Xie M, Zhang B, Zhu K, Tian Y, Yu M.   +6 more
europepmc   +1 more source

Effects of Isolated Pea Protein on Extrusion-Induced Gelation and Gel-like Network Formation in Low-Moisture Meat Analog Systems. [PDF]

Gels
Choi HW, Zhang Y, Lee Y, Jeon H, Ryu GH, Gu BJ.   +5 more
europepmc   +1 more source

Development of ambient-stable fish cake snacks: effects of extrusion-retort parameters on physical and microbial properties. [PDF]

Food Sci Biotechnol
Kim M, Kim YM.
europepmc   +1 more source

In Vitro Monitoring of Taste Compound Release During Chewing According to Process-Related Parameters of the Food. [PDF]

J Texture Stud
Monod R, Conti AC, Denimal E, Septier C, Houssou BH, Brignot H, Srivastava R, Clerjon S, Labouré H, Thomas-Danguin T, Salles C.   +10 more
europepmc   +1 more source

Obtenção e avaliação das características funcionais de farinhas extrudadas à base de arroz, soja e gergelim. [PDF]

, 2011
BARCELOS, M. P., CARVALHO, C. W. P., FERREIRA, E. B., MOREIRA, D. K. T.   +3 more
core  

Dual‐vector transmission of a pepper polerovirus: a plant virus is transmitted by both aphids and the supervector whitefly Bemisia tabaci

New Phytologist, Volume 250, Issue 3, Page 1370-1377, May 2026.
José Natividad Jaén‐Sanjur, Ana Cristina García‐Merenciano, Jesús Navas‐Castillo, Elvira Fiallo‐Olivé   +3 more
wiley   +1 more source

Extrusion cooking and its application.

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1986
openaire   +2 more sources

Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition. [PDF]

Foods
Lin SD.
europepmc   +1 more source