Results 201 to 210 of about 102,328 (311)

Comparison of Microwave Drying and Conventional Drying of Coal

, 2010
The moisture contents of the final coal products from processing plants are often too high and do not meet the requirements of the client. In many cases, drying becomes a necessary step to control the moisture content. Conventional thermal drying is inefficient and is not environmentally friendly.
openaire   +1 more source

Photocaged Oxytocin and Vasopressin Probes to Decipher Neuropeptide Signalling With High Spatiotemporal Resolution

Angewandte Chemie International Edition, EarlyView.
Novel and biocompatible photoactivatable oxytocin and vasopressin probes, utilising state‐of‐the‐art photocages, remain inactive in the dark. Light exposure facilitates rapid spatiotemporal receptor activation and phospholipase C (PLC)‐mediated downstream signalling. Figure created in https://BioRender.com.
Konstantin Raabe, Predrag Kalaba, Xuan Ling Hilary Yong, Greta Crudeli, Sarah Melzer, Erik Keimpema, Victor Anggono, Markus Muttenthaler   +7 more
wiley   +1 more source

Facile Synthesis of Methylsilsesquioxane Aerogels with Uniform Mesopores by Microwave Drying. [PDF]

Polymers (Basel), 2019
Guo X, Shan J, Lei W, Ding R, Zhang Y, Yang H.   +5 more
europepmc   +1 more source

Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise

Journal of the American Oil Chemists' Society, EarlyView.
Partial substitution of sunflower oil with cold‐pressed oils (0‐20%) improves the bioactive composition, oxidative stability, and overall quality of mayonnaise while preserving emulsion stability. ABSTRACT This study investigates the effects of xanthan gum, carrot flour, and pumpkin flour on the physicochemical, rheological, and bioactive properties of
S. Gülen, D. Günal‐Köroğlu, S. Turan   +2 more
wiley   +1 more source

Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels. [PDF]

J Food Sci Technol
Dalbhagat CG, Nithya A, Mandliya S, Vishwakarma S, Mishra HN.   +4 more
europepmc   +1 more source

Change in dielectric properties of sweet potato during microwave drying. [PDF]

Food Sci Biotechnol, 2019
Lee D, Mo C, Lee CJ, Lee SH.
europepmc   +1 more source

Aquafaba (Chickpea Cooking Water) as a Natural Emulsifier in the Development of Plant‐Based Coffee Whitener

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley   +1 more source

Preserving nutrient content in red cabbage juice powder via foam-mat hybrid microwave drying: Application in fortified functional pancakes. [PDF]

Food Sci Nutr
Ozcelik MM, Aydin S, Aydin E, Ozkan G.
europepmc   +1 more source

Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying. [PDF]

J Food Sci Technol, 2019
Shen L, Zhu Y, Wang L, Liu C, Liu C, Zheng X.   +5 more
europepmc   +1 more source

From Bench to Bulk: Investigating Kinetics, Recyclability, and Scale‐Up of ZIF‐67

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Zeolitic imidazolate framework‐67 (ZIF‐67), a subclass of metal–organic frameworks (MOFs), has garnered considerable attention due to its high surface area, open crystal structure, tunable porosity, and potential applications in gas separation, catalysis, and carbon capture.
Aaush Bhardwaj Singh, Manishkumar D. Yadav   +1 more
wiley   +1 more source