Results 61 to 70 of about 22,727 (250)

Hydrogen Production from Ammonia Electrochemical Cracking

Advanced Science, EarlyView.
NH3 electrochemical cracking (e‐cracking) is a complementary technique to centralized thermal cracking for releasing H2 from NH3. In this article, we review recent advances in catalyst development for these cracking techniques and conduct a techno‐economic analysis (TEA) to evaluate the economic feasibility of e‐cracking.
Yike Ye, Yi Shun Lim, Qian Wu, Kamal Elouarzaki, Zhichuan J. Xu   +4 more
wiley   +1 more source

Integrated Bipolar Membrane Electrodialysis and Electrolysis for CO2 Capture and Conversion

Advanced Energy Materials, EarlyView.
This work demonstrates an integrated BMEED platform that couples CO2 capture and conversion within a single modular system. By combining BMED with CO2E, high‐purity CO is produced while avoiding intermediate stripping, excessive capital and O&M costs, and external gas feeds.
Hyuck Joo Choi, Hakhyeon Song, Mohammed Tahmid, Hyeonuk Choi, Jihun Oh, Marta C. Hatzell   +5 more
wiley   +1 more source

Effects of drying methods on the quality and volatile flavor compounds of oil tea powder

Shipin yu jixie
Objective: This study aimed to explore suitable drying methods for oil tea powder, making it easier for oil tea consumption and storage. Methods: Spray drying, vacuum freeze drying and vacuum drying were used to dry oil tea soup, and the quality ...
LI Guanli, WU Qiuyue, CHEN Xixia, WU Shujie, DUAN Qiuxia, LI Xiaochun, LUO Yanghe   +6 more
doaj   +1 more source

Production of UV-Absorbing Zinc Oxide Nanoparticles by Green Synthesis Using Green Tea Extract [PDF]

Journal of Advanced Materials in Engineering
Introduction and Objectives: Zinc oxide nanoparticles were synthesized as ultraviolet absorbers using green tea extract as a reducing and stabilizing agent.Materials and Methods: Green tea extract, which was obtained by brewing 10 g of green tea in 100 ...
Zahra Zarei, Kazem Tahmasebi
doaj   +1 more source

Physical Properties of Bread Added with Vegetables or Powdered Green Tea.

The Japanese Journal of Nutrition and Dietetics, 1993
かぼちゃ, にんじん, 抹茶をそれぞれ添加した食パンを調製して, パンの比容積と物性値の測定を行い, 次のような結果を得た。1) パンの比容積は, かぼちゃ双びにんじんを20%添加したものが, 対照と同じかやや大きく, 添加量が増加するに従い比容積は小さくなった。しかし, にんじん (ゆで) は, 添加量を多くしても対照とほとんど変わらなかった。2) かぼちゃパンは, 硬さ, 弾性率において, かぼちゃ添加量が多くなるに従い大きい値となり, かぼちゃを添加することによりパンは硬くなった。緩和率においてもかぼちゃを添加すると大きくなり, 圧縮した時に回復の悪いパンになることが分かった。3) にんじん (生) パンは添加量が多くなっても, 硬さ ...
Okano, Setsuko, Mizutani, Reiko, Iwasaki, Hiroko   +2 more
openaire   +2 more sources

Configurational Entropy and Compositional Effects in Fe‐Based Oxide 2D Sheets for Nitrate Electroreduction

Advanced Energy Materials, EarlyView.
FeCuCoMnZnOx integrates diverse heteroatomic bridge‐site environments and composition‐dependent electronic structures to promote nitrate activation and sequential hydrogenation toward ammonia, demonstrating that nitrate reduction reaction performance is governed by the combined effects of composition and local coordination rather than configurational ...
Muhammad Usman, Zhehao Sun, Yi‐Lun Chen, Kaili Liu, Xuechen Jing, Soshan Cheong, Zeno R. Ramadhan, Jiayi Chen, Shuwen Cheng, Ary Anggara Wibowo, Daniel Macdonald, Lucy Gloag, Nicholas Cox, Richard D. Tilley, Zongyou Yin   +14 more
wiley   +1 more source

Differences in Flavor Quality of Vine Teas Processed by Different Techniques [PDF]

Shipin Kexue
In order to systematically reveal the differences in flavor quality among green, yellow and black vine teas, processed from the young stems and leaves of Ampelopsis grossedentata by different techniques, sensory evaluation, physicochemical analysis and ...
LIU Qiaofang, JIANG Ating, XIAO Juanjuan, TANG Yiyu, WANG Shaofu, MAO Gang, LIU Zhonghua, YU Lijun
doaj   +1 more source

Adsorption of Malachite Green from Aqueous Phase by Tea Stalk Powder: Parameters, Kinetic, Isothermal, and Thermodynamic Studies

BioResources, 2023
Decolorization of malachite green (MG) from the aqueous phase was investigated using tea stalk powder. The adsorption efficiency decreased with the initial MG concentration, ionic strength of the solution, and heavy metal content.
Xiyao Liu, Yilin Wu, Wenchang Zhao, Zhuanrong Wu, Hua Han, Zhenbang Xie, Murat Yilmaz, Tzu-Hsing Ko   +7 more
doaj   +2 more sources

Edible Film Whey-Gelatin: Lama Gelasi, Solubilitas dan Mikrostruktur dengan Penggabungan Bubuk Teh Hijau

Jurnal Pangan dan Agroindustri
Edible film is a promising eco-friendly alternative to synthetic plastic packaging. This study evaluates the effect of green tea powder on the characteristics of whey-gelatin-based edible films using a ...
Fahrullah Fahrullah, Basriani Basriani, Cis Anita, Farah Febryanti, Fitriyani Fitriyani   +4 more
doaj   +1 more source

Quality analysis and antioxidant activity of different types of tea powder

Food Production, Processing and Nutrition
As a natural product with health benefits, tea powder (TP) is widely used in food processing field. In order to explore sensory evaluation, quality components and antioxidant activities among different types of TP, matcha TP, Huangjinya green TP, oolong ...
Yutong Ye, Zeyi Ai, Ronglin Li, Yang Tian, Yiyang Yang   +4 more
doaj   +1 more source