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Osmotic niche changes as multifaceted trigger of cellular regenerative processes in organ injury
Kollert MR +8 more
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Salt Tolerance in Soybean (<i>Glycine max</i> L.): A Comprehensive Review of Molecular Mechanisms, Key Regulators, and Future Perspectives for Saline Soil Utilization. [PDF]
Plants (Basel)Dong T, Yan L, Wang J, Niu Y, Wang L.
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Evaluation of the osmotic concentration process to obtain dried banana sticks
, 2006 Alessandra Mara Locatelli de Aguiar
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Osmotic Pressure beyond Concentration Restrictions
The Journal of Physical Chemistry B, 2007Osmosis is a fundamental physical process that involves the transit of solvent molecules across a membrane separating two liquid solutions. Osmosis plays a role in many biological processes such as fluid exchange in animal cells (Cell Biochem. Biophys. 2005, 42, 277-345;1 J. Periodontol. 2007, 78, 757-7632) and water transport in plants.
Alessandro, Grattoni +2 more
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Osmotic concentration of potato.
International Journal of Food Science and Technology, 1984Abstract The spatial distribution of solids and moisture depends on a number of factors, such as solute type, solution concentration, osmosis time, osmosis temperature and solution agitation. The spatial distribution was characterized by two terms: (i) the depth of penetration of the osmosis effect (e.g.
A LENART, J M FLINK
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Concentration-Responsive Soft Valve for Osmotic Flow Control
ACS Applied Materials & Interfaces, 2021We propose a novel osmotic soft valve consisting of an osmosis membrane and hydrogel films. In our osmotic valve system, material selectivity is determined by the osmosis membrane, and the hydrogel film, which deforms depending on the ion concentration of the surrounding solution, controls the passage area of the membrane. Independently controlling the
Jaedeok Seo +2 more
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Osmotic concentration of liquid foods
Journal of Food Engineering, 2001Vast amounts of liquid food are industrially concentrated in order to reduce storage, packaging, handling and transportation costs. Vacuum evaporation is the predominant method used by the food industry to produce liquid food concentrates, despite serious drawbacks (poor product quality, high energy demand). This paper describes the research efforts to
Konstantinos B Petrotos +1 more
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Osmotic Concentration – Drying of Mango Slices
Drying Technology, 1995ABSTRACT The effect of initial water activity (aw) of mango slices obtained by osmotic concentration pre-treatments with sucrose syrups on their air-drying behavior at 50, 60 and 70°C were evaluated calculating the apparent diffusion coefficients with second Fick's law.
J. Welti +3 more
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