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Preservation of Sugarcane Juice Using Hurdle Technology
Sugar Tech, 2012Sugarcane juice was subjected following treatments viz. pasteurization at 80oC for 10 min + chemical treatments (KMS @ 150 ppm and citric acid @ 0.05%); pasteurization at 80oC for 10 min + chemical treatments (KMS @ 150 ppm and citric acid @ 0.05%) + sterilization at 80oC for 20 min.
Sneh Sankhla +3 more
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Mainstream adoption: assistive technology transfer's final hurdle
2011Objective. The technology transfer process is often assumed to end when technology is placed on the market. However, for assistive technologies, the final hurdle is the adoption of the technology into mainstream practice. For assistive technologies such as telehealth, where adoption into mainstream practice requires a major investment by health ...
Hawley Mark S., Brownsell Simon
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Principles and applications of hurdle technology
1995The microbial stability and safety of most traditional and novel foods is based on a combination of several factors (hurdles), which should not be overcome by the microorganisms present. This is illustrated by the so-called hurdle effect. The hurdle effect is of fundamental importance for the preservation of foods, since the hurdles in a stable product
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Non-thermal techniques and the “hurdle” approach: How is food technology evolving?
Trends in Food Science and Technology, 2023Francesco Bigi +2 more
exaly
Hurdle Technology – Approaches to Improve Cosmetic Preservation
International Journal of Pharmacy and Chemistry, 2023Saima Athar +2 more
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Algal biodiesel: technology, hurdles, and future directions
2022Ashok Ganesan +2 more
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