Results 21 to 30 of about 587,611 (312)

The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince

Molecules, 2022
In this study, beef mince (approximately 4% fat longissmus costarum muscle of approximately 2-year-old Holstein cattle) was used as a material. High-pressure processing (HPP) was applied to frozen and unfrozen, vacuum-packed minced meat samples.
Tuğba Şayin Sert, Fatma Coşkun
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High Pressure Processing under Mild Conditions for Bacterial Mitigation and Shelf Life Extension of European Sea Bass Fillets

Applied Sciences, 2023
High pressure is an industrially established food preservation process applied for the minimal processing or cold pasteurization of chilled, fresh, or ready-to-eat products.
Maria Tsevdou, George Dimopoulos, Athanasios Limnaios, Ioanna Semenoglou, Theofania Tsironi, Petros Taoukis   +5 more
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Raman Characterization on Two-Dimensional Materials-Based Thermoelectricity

Molecules, 2018
The emergence and development of two-dimensional (2D) materials has provided a new direction for enhancing the thermoelectric (TE) performance due to their unique structural, physical and chemical properties. However, the TE performance measurement of 2D
Zuoyuan Dong, Hejun Xu, Fang Liang, Chen Luo, Chaolun Wang, Zi-Yu Cao, Xiao-Jia Chen, Jian Zhang, Xing Wu   +8 more
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HETERO-GRAPHENE AND HETERO-DIAMOND PHASES SYNTHESIZED IN THE B-C-N SYSTEM UNDER PRESSURE [PDF]

Физико-химические аспекты изучения кластеров, наноструктур и наноматериалов, 2013
The phases formation in the B-C-N system at thermobaric treatment of mixtures of carbon nitride or melamine with boron has been studied. It was found that in the pressure range of 4-8 GPa graphite-like particles were formed first.
V.P. Filonenko, I.P. Zibrov, V.A. Sidorov, M.V. Trenihin   +3 more
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Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (Brassica oleracea var. Botrytis)

Applied Sciences, 2022
In recent years, innovative food processing methods, such as high-pressure processing (HPP) treatment, have been shown to improve food quality. The purpose of this work was to determine the effects of high-pressure processing (HPP; 400 and 600 MPa for 2 ...
Marcin A. Kurek, Christian Finnseth, Dagbjørn Skipnes, Tone Mari Rode   +3 more
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Ultra-High Pressure Chilled Meat Processing: A Promising Storage Method [PDF]

E3S Web of Conferences, 2020
The positive effect of ultra-high pressure on the shelf life of chilled meat during refrigerated storage has been established. It has been proven that 6 minutes meat processing at the 800 MPa pressure provides high organoleptic characteristics (color ...
Tikhonov Sergei, Tikhonova Natalya, Lazarev Vladimir, Samokhvalova Elena, Minukhin Leonid, Pischikov Gennadiy   +5 more
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A new model for solubility correlation and prediction in solid-supercritical fluid binary systems: From construction to evaluation

Results in Engineering
Various supercritical solubility correlation models have been developed. This work first evaluated the Carnahan-Starling-van der Waals (CS-VDW) model and Chrastil model for correlating solid solubility in supercritical fluids using 29 binary systems ...
Ye Yang, Chao Pan, Jiahui Zhang, Zhiyuan Wang, Shiying Di, Qizhong Huang, Na Gao, Yufeng Hu, Zhichang Liu, Siqi Jiang   +9 more
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Evaluation of the Physical Stability of Starch-Based Hydrogels Produced by High-Pressure Processing (HPP)

Gels, 2022
Starch-based hydrogels are natural polymeric structures with high potential interest for food, cosmeceutical, and pharmaceutical applications. In this study, the physical stability of starch-based hydrogels produced via high-pressure processing (HPP) was
Dominique Larrea-Wachtendorff, Vittoria Del Grosso, Giovanna Ferrari   +2 more
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Food processing by high hydrostatic pressure [PDF]

Bioscience, Biotechnology, and Biochemistry, 2017
Abstract High hydrostatic pressure (HHP) process, as a nonthermal process, can be used to inactivate microbes while minimizing chemical reactions in food. In this regard, a HHP level of 100 MPa (986.9 atm/1019.7 kgf/cm2) and more is applied to food.
openaire   +2 more sources

Highly efficient catalyzed by imidazolium-based dual-sulfonic acid functionalized ionic liquids for liquid phase Beckmann rearrangement: experiments and COSMO-RS calculations

Green Chemical Engineering
A production technique with the high yield and environmentally friendly process need be developed for ε-Caprolactam (CPL) in the chemical industry. This technology is highly desired to design and synthesize high−performance catalysts for liquid phase ...
Xin Guo, Zhiyuan Wang, Ye Yang, Jiahui Zhang, Yanduo Liu, Zhiyuan Mu, Siqi Jiang, Chunxiao Ren, Dan Lv, Yufeng Hu, Zhichang Liu   +10 more
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