Results 61 to 70 of about 384,762 (336)

Inhibition of Chloroplastic Respiration by Osmotic Dehydration [PDF]

Plant Physiology, 1989
The respiratory capacity of isolated spinach (Spinacia oleracea L.) chloroplasts, measured as the rate of (14)CO(2) evolved from the oxidative pentose phosphate cycle in darkened chloroplasts exogenously supplied with [(14)C]glucose, was progressively diminished by escalating osmotic dehydration with betaine or sorbitol. Comparing the inhibitions of CO(
K O, Willeford, K J, Ahluwalia, M, Gibbs
openaire   +2 more sources

Energy and material balance of the osmotic dehydration with evaporation and osmotic solution recirculation [PDF]

Journal on Processing and Energy in Agriculture, 2011
Faculty of Technology in Novi Sad developed a new method of osmotic dehydration of fruits and vegetables where the process of osmotic dehydration is followed by evaporation and the recirculation of osmotic solution.
Kuljanin Tatjana, Mišljenović Nevena, Koprivica Gordana, Lević Ljubinko, Jevrić Lidija, Pejić Danijela   +5 more
doaj  

Preparation of osmotic dehydrated ripe banana slices [PDF]

Journal of Food Science and Technology, 2010
Process for preparation of ripe banana slices using osmotic dehydration was standardized. Fully ripe banana fruits were peeled and slices of 8 mm thickness were prepared. The slices were divided into 5 lots and pretreated with sulphur fumigation @ 2 g/kg of slices for 2 h then each lot was soaked in 60 (0)Brix sugar syrup containing 0.1% KMS + 0.1 ...
U D, Chavan, A E, Prabhukhanolkar, V D, Pawar   +2 more
openaire   +2 more sources

Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions

Food Science and Technology, 2020
Osmotic dehydration (OD) is a method to partially reduce moisture of food, aiming to improve the shelf life and the stability of the products. The mass transfer that occurs during this process can be enhanced with the application of reduced pressure in ...
J. Junqueira, J. Corrêa, K. S. Mendonça, Ronaldo Elias de Mello Júnior, Amanda Umbelina de Souza   +4 more
semanticscholar   +1 more source

Effect of various processing parameters on the quality of papaya fruit tea [PDF]

, 2005
Exotic fruits from which drinks are ma de in most tropical countries are so abundant and such in a great variety, that it would probably be impossible for people to sample all of them, but they worth a try.
Abdul Majid, Fadzilah Adibah, Md. Zaki, Nurul Asyikin, Muhammad, Ida Idayu   +2 more
core  

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices.

Journal of food biochemistry, 2019
The effect of ultrasound (US), osmotic dehydration (OD), and osmosonication (OS) pretreatments on total phenolic content (TPC), total flavonoids content, (TFC), phytochemical constituents (gingerol derivatives and diarylheptanoids), polyphenol oxidase ...
Richard Osae, Cunshan Zhou, Baoguo Xu, William Tchabo, H. Tahir, A. Mustapha, Haile Ma   +6 more
semanticscholar   +1 more source

Remarkable Recovery After Delayed High‐Dose Methylprednisolone in a Rare Case of Penetrating Spinal Cord Injury

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Traumatic spinal cord injury (TSCI) caused by sharp‐force penetration is exceptionally rare, and the use of high‐dose methylprednisolone (MP) remains highly controversial, especially beyond the conventional 8‐h treatment window. This case report describes a 30‐year‐old male with acute incomplete TSCI following a knife stab wound to the right ...
Honghong Wang, Shuang Liu, Jiale Wang, Kaiyang Xue, Shenwei Li, Zhongheng Du   +5 more
wiley   +1 more source

Osmotic Dehydration of Button Mushroom

International Journal of Food and Fermentation Technology, 2015
Osmotic dehydration of button mushrooms (Agaricus bisporus) slices carried out done by dipping them in brine of different concentrations of salt (10%, 20% and 30%), mass ratios (1/10 and 1/25 w/w) solution at a temperature of 60°C, and duration of 30 minutes. With respect to water loss (WL) and salt gain (SG), with the increase in concentration of salt,
Prerna Gupta, Anju Bhat, Harmeet Chauhan, Naseer Ahmed, Anisa Malik   +4 more
openaire   +1 more source

Stabilization of Miscible Aqueous Phases via Diffusion‐Controlled Multifunctional Nanoparticle‐Ligand Complexation

Advanced Functional Materials, EarlyView.
This study presents a versatile approach to harnessing miscible aqueous domains, enabling liquid‐in‐liquid compartmentalization using a barrier formed in situ rather than bulk immiscibility. The barrier forms upon the complexation of multifunctional nanoparticles and ligands at the contact boundary of aqueous phases.
Seyyed Alireza Hashemi, Mahyar Panahi‐Sarmad, Ahmadreza Ghaffarkhah, Vahid Rad, Masoud Soroush, Thomas P. Russell, Orlando J. Rojas, Mohammad Arjmand   +7 more
wiley   +1 more source

Effects of Thermal and Nonthermal Treatments on Kinetics of Mass Transfer and Selected Quality Attributes During Osmotic Dehydration of Seedless Guava (Psidium Guajava L.) [PDF]

, 2011
This study evaluated the effect of some process parameters and selected enhancement techniques on the kinetics of mass transfer as well as selected quality attributes for osmotic dehydration of seedless guava.
Ganjloo, Ali
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