Results 71 to 80 of about 245,020 (344)
Sorption comparative study of nectarine powder and flour mixtures with its participation [PDF]
, 2023 Adelina Vasileva, Albena Durakova
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Electronic Nose for Indoor Mold Detection and Identification
Advanced Sensor Research, EarlyView.This study explores the potential of a SnO2 nanowire‐based chemiresistive electronic nose not only to detect but also to identify two common indoor mold species, Stachybotrys chartarum and Chaetomium globosum on two different growth substrates. In a laboratory setup, the electronic nose displays high classification performance using optimized linear ...
Hankun Yang +3 more
wiley +1 more source
Flour dust exposure variability in flour mills and bakeries
The Annals of Occupational Hygiene, 1995 As part of a longitudinal study to explore the exposure-response relationship between flour dust exposure and work-related symptoms and skin sensitivity the authors formed exposure groups and estimated various components of variability. This paper describes the between-exposure group, the between-worker and the within-worker variation of personal flour
Nieuwenhuijsen, M +3 more
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International Journal of Molecular Sciences, 2019 The use of flours as a material for biopolymer-based film preparation has gained interest due to the fact that they are a natural mixture of compatible macromolecules and due to their low cost.
O. Díaz +3 more
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Enhancing the Ultrasonic Welding of Wood Using 3D Printed Lignin Energy Directors
Advanced Science, EarlyView.Sustainable manufacturing for lightweight structures using ecofriendly materials will be key to reducing material consumption and lowering carbon footprints. Here, an approach is presented to weld wood using ultrasonic vibrations with material at the joint interface to direct energy.
Muhamad Amani +6 more
wiley +1 more source
Shipin gongye ke-jiThis study investigated re-dissolved red granulated sugar juice and evaluated the feasibility of achieving efficient decolorization using a two-stage flotation process based on in situ formed magnesium hydroxide.
Hao CHENG +3 more
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Effects of Powder Vibration and Time Consolidation on Soft and Hard Wheat Flour Properties
KONA Powder and Particle Journal, 2020 Consistency and reliable flow are of great concern during the handling and processing of flour. In this study, wheat flour was consolidated by normal stress and vibration, and rheological factors including bulk solid compressibility, Warren-Spring ...
Yumeng Zhao +3 more
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Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour
International journal of food Science, 2019 The purpose of the present research was to develop novel flat bread supplemented with quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation of the quality of developed bread was realized with blends at 5, 10, 15,
S. El-Sohaimy +3 more
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Advanced Science, EarlyView.Particulate matter ≤2.5 µm (PM2.5) elevates risks of neurological and chronic metabolic diseases, but the underlying mechanisms linking PM2.5‐induced central nervous system (CNS) injury to metabolic dysfunction remain unclear. Hypothalamic pro‐opiomelanocortin‐expressing (POMC+) neurons regulate systemic metabolic homeostasis, and tripartite motif ...
Chenxu Ge +21 more
wiley +1 more source
Foods, 2019 Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were
N. Sozer +5 more
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