Molecules, 2022 Micronization is an emerging technology used in food production, in which the size of particles is reduced to microns in the processing of plant raw materials and by-products, thus making it an interesting research topic. Spinach stems are by-products of
Renata Różyło +6 more
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Analysis of the micronization process effect on the amino acid composition in compound feed [PDF]
E3S Web of Conferences, 2020 The article presents the results of a study of the effect of feed samples micronization on proteinogenic amino acids, such as: arginine, lysine, tyrosine, phenylalanine, histidine, leucine-isoleucine, methionine, valine, proline, tyrosine, serine ...
Rudoy Dmitry +6 more
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Micronization Effects on Structural, Functional, and Antioxidant Properties of Wheat Bran
Foods, 2022 To explore the effect of micronization on the structural, functional, and antioxidant properties of wheat bran, wheat bran with mean particle size (D50) of 46.08, 34.29, 26.51, 26.35, and 26.05 μm were prepared by using an ultrafine pulverizer under ...
Sitong Lai +5 more
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Micronized Rose Petal Powder: A Valuable Edible Floral Food Ingredient Containing Bioactive Compounds [PDF]
MoleculesFlower petals, as byproducts, provide significant health benefits and can be used in food production. In this study, the impact of the micronization process using a ball mill on the properties of micronized powders derived from wild rose petals of the ...
Renata Różyło +8 more
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Effect of the Micronization of Pulp Fibers on the Properties of Green Composites
Molecules, 2021 Green composites, composed of bio-based matrices and natural fibers, are a sustainable alternative for composites based on conventional thermoplastics and glass fibers.
Bruno F. A. Valente +4 more
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Micronization and extrusion processing on the physicochemical properties of dietary fiber
Ciência Rural, 2019 : Dietary fiber plays an important physiological role, which is directly linked to its physicochemical properties, water-holding, oil-binding, and cation-exchange capacities.
Ana Betine Beutinger Bender +3 more
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Technological Development in Wholegrain Food Processing [PDF]
FoodsThis review aims to give evidence of the current developments and potential applications of emerging technological methods to improve the technological performance and the sensorial acceptability of wholegrain products.
Francesca Nocente, Laura Gazza
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Crystals, 2019 This study is focused on the micronization of p-toluenesulfonamide (p-TSA) using the rapid expansion of supercritical solution (RESS) process. Taguchi’s experimental design method was applied to determine the optimum operating conditions.
Tsung-Mao Yang +4 more
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Bran-Enriched Fractions from Blue and Purple Wheat Improve Antioxidant Potential and Nutritional Profile [PDF]
FoodsPigmented wheat varieties represent a promising source of bioactive compounds, particularly anthocyanins, with potential applications in the development of functional cereal-based foods.
Samuela Palombieri +11 more
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Micronization Combined Ultrasound-Assisted Extraction Enhances the Sustainability of Polyphenols from Pineapple and Lemon Peels Utilizing Acidified Ethanol [PDF]
FoodsPineapple and lemon processing generates large volumes of peel waste, which is a valuable source of dietary polyphenols and flavonoids with potent antioxidant activity.
Yen-Chieh Lee +3 more
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