Results 81 to 90 of about 4,047 (185)

Hygroscopicity of baru (Dipteryx alata Vogel) fruit

Revista Brasileira de Engenharia Agrícola e Ambiental
With the knowledge on the hygroscopic equilibrium of the baru (Dipteryx alata Vogel) fruit, the product can be adequately handled to maintain the moisture content at the levels recommended for safe storage.
Daniel E. C. de Oliveira, Osvaldo Resende, Lílian M. Costa, Weder N. Ferreira Júnior, Silva Igor O. F.   +4 more
doaj   +1 more source

Biodiesel Production from Hevea brasiliensis Seeds: A Systematic Review

Vietnam Journal of Chemistry, EarlyView.
ABSTRACT The Hevea brasiliensis (HB) species, also called the rubber tree, is currently cultivated worldwide for the extraction of latex, an input for rubber production. In addition, its seeds currently have few productive applications, despite their high oil content.
Sara Lüneburger, Giovano Tochetto, Letiére Cabreira Soares, André Lazarin Gallina   +3 more
wiley   +1 more source

Exploring the Landscape of MgO Polymorphs: Stability and the Electronic Band Gap of Promising Candidates

Zeitschrift für anorganische und allgemeine Chemie, EarlyView.
In this study, we have investigated possible predicted polymorphs of magnesium oxide (MgO) with respect to their thermodynamic and kinetic stability, as well as their electronic properties, focusing on the possibility of tuning the band gap of the material.
D. Zagorac, J. Zagorac, D. Fischer, T. Škundrić, J. C. Schön   +4 more
wiley   +1 more source

The plasticisation model of dye diffusion: Part 7

Coloration Technology, EarlyView.
Abstract Re‐evaluation using the Williams‐Landel‐Ferry equation, of exhaustion/fixation/adsorption data previously reported for four classes of anionic dye onto three different types of wool substrate, revealed that thermally activated dyeing/desorption behaviour is governed by the thermally regulated structural relaxation times of the respective water‐
Stephen M. Burkinshaw
wiley   +1 more source

The plasticisation model of dye diffusion: Part 8

Coloration Technology, EarlyView.
Abstract Re‐evaluation using the Williams–Landel–Ferry equation, of exhaustion/rate of dyeing/fixation data previously reported for and acid dye, natural dye and two reactive dyes on three different types of silk substrate revealed that thermally activated dye diffusivity is governed by the thermally regulated structural relaxation times of the ...
Stephen M. Burkinshaw
wiley   +1 more source

Antioxidant Activity of Stevia(Stevia rebaudianaL.) Leaf Powder and A Commercial Stevioside Powder

Journal of Food and Pharmaceutical Sciences, 2014
Stevia leaf powder (SLP) and a commercial stevioside powder (CSP) were analysed for their polyphenol content, isothermal sorption behavior and their antioxidant activity was evaluated by DPPH radical scavenging activity, ferric reducing power and ABTS ...
Galla Narsing Rao
doaj  

Fracture load and three‐dimensional internal void analysis of direct composites used to restore worn molars

European Journal of Oral Sciences, EarlyView.
Abstract This study evaluated (1) the load‐bearing capacity of molars restored with direct occlusal veneers fabricated either from short‐fiber‐reinforced composite (SFRC) or particulate‐filled composite (PFC) and the presence of internal voids within the materials, and (2) effect of water storage on the fracture load and correlation between internal ...
Topias Yli‐Urpo, Jorma Määttä, Auli Suominen, Pekka K. Vallittu, Timo Närhi, Anna‐Maria Le Bell‐Rönnlöf, Jasmina Bijelic‐Donova   +6 more
wiley   +1 more source

Dimensional stability of heat treated wood floorings

Drvna Industrija, 2008
Heat treated wood (HTW) is successfully applied for floorings due to its better moisture resistance, increased dimensional stability, and uniform colour change to darker, brownish colours.
Vjekoslav Živković, Ivan Prša, Hrvoje Turkulin, Tomislav Sinković, Vlatka Jirouš-Rajković   +4 more
doaj  

Sorption Isotherm Curves in Dry Extruded Pet Foods: Evaluation and Comparison With the Drying Curve

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT Sorption isotherms evaluate water exchange between food and environments with different water activities (aw), providing valuable information on physical changes and susceptibility of deterioration due to lipid oxidation and microbial growth.
Mayara Uana da Silva, Anne Caroline Rocha Bernardino, Lucas Ben Fiuza Henríquez, Vanderly Janeiro, Ricardo Souza Vasconcellos   +4 more
wiley   +1 more source

Characterization of storage-induced quality deterioration in Rambak crackers and development of an IoT-based humidity-responsive smart container

Frontiers in Sustainable Food Systems
Rambak crackers made from cowhide hold significant social, cultural, and economic value. However, their hygroscopic nature makes them highly susceptible to quality deterioration during storage. This study aimed to investigate the quality deterioration of
Diva Adrian, Ata Aditya Wardana, Michael Putra Nathanlius, Audric Alexis Candra, R. Haryo Bimo Setiarto   +4 more
doaj   +1 more source