Results 61 to 70 of about 17,082 (279)

Nanomaterials and Eco‐Friendly Refrigerants in Vapor Compression System: A Review of Performance and Sustainability

open access: yesEnergy Science &Engineering, EarlyView.
This review highlights how nano oils and eco‐friendly nano refrigerants enhance energy‐efficient refrigeration by improving thermal conductivity, lubrication, and system performance. The integration of rheological and tribological testing confirms reduced compressor work, better heat transfer, and higher COP using sustainable, low‐GWP refrigerants for ...
Mohammed Dilawar   +7 more
wiley   +1 more source

Optimization of extrusion process of rice flour enriched with pistachio nut flour

open access: yesItalian Journal of Food Science, 2016
Response surface methodology deriving by superimposing individual contour plots, was used to investigate the optimum operating conditions for extrusion-cooking of rice flour enriched with pistachio nut flour.
C. SEVERINI, T. DE PILLI, A. DEROSSI
doaj   +1 more source

Changes in Phenolics during Cooking Extrusion: A Review

open access: yesFoods, 2021
In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological ...
Evžen Šárka   +2 more
doaj   +1 more source

The development of a process for the production of restructured fish from recovered fish mince : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]

open access: yes, 1974
Recovery of edible flesh by meat/bone separators The production of fish paste products such as Kamaboko (fish paste) and chukawa (fish sausage) is an ancient tradition in Japan, and it is only recently that the industry has developed into a mass ...
Sorensen, Torben
core  

Assessing the microstructural and rheological changes induced by food additives on potato puree [PDF]

open access: yes, 2018
The effects of agar, alginate, lecithin and glycerol on the rheological properties of commercial potato puree were investigated and interpreted in terms of starch microstructural changes, and the applicability of the Cox-Merz rule was evaluated.
Dankar, Iman   +4 more
core   +2 more sources

Exploring Low‐Concentrating Photovoltaic Systems and Solar Cell Solutions for Nigeria's Renewable Energy Future

open access: yesEnergy Science &Engineering, EarlyView.
This study explores the potential of solar PV and concentrating PV (CPV) technologies as sustainable energy solutions for Nigeria, highlighting their suitability in transitioning away from fossil fuels. By harnessing abundant solar resources, these technologies offer efficient, clean, and locally adaptable alternatives, supporting energy security ...
Sani Mohammed Lawal   +4 more
wiley   +1 more source

Two phase residence time distribution in a modified twin screw extruder [PDF]

open access: yes, 1999
Biomass fractionation is performed with a modified Clextral twin-screw extruder used as a thermo-mechano-chemical reactor. This new process is firstly analyzed.
Altamore   +13 more
core   +2 more sources

Cheia de axé (full of axé): Spirituality, resistance, and repair in Pernambuco's Afro‐Brazilian traditional communities

open access: yesFeminist Anthropology, EarlyView.
Abstract This article explores how Afro‐Brazilian communities in Pernambuco respond to state‐led industrial development through culturally rooted practices of resistance and repair. Drawing on archival and ethnographic research in the coastal municipalities of Cabo de Santo Agostinho and Ipojuca, this study traces the effects of Brazil's large‐scale ...
Shelly Annette Biesel
wiley   +1 more source

Effect of pH and nanoclay content on the morphology and physicochemicalproperties of soy protein/montmorillonite nanocomposite obtained byextrusion [PDF]

open access: yes, 2018
The present work attempts to clarify the influence of montmorillonite nanoclay content and pH on the me-chanical properties of extruded soy protein nanocomposites.
Félix Ángel, Manuel   +4 more
core   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

open access: yesFood Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan   +5 more
wiley   +1 more source

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