Results 21 to 30 of about 800,730 (253)

Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice

Frontiers in Nutrition, 2021
Galangal essential oil is obtained from the rhizomes of galangal with proven anti-inflammatory, antioxidant, antiviral, and antimicrobial properties, which are valuable in the food industry.
Wei Zhou, Wei Zhou, Yuefang Sun, Liqiang Zou, Lei Zhou, Wei Liu   +5 more
doaj   +1 more source

Generation of Synthetic Data for the Analysis of the Physical Stability of Tailing Dams through Artificial Intelligence

Mathematics, 2022
In this research, we address the problem of evaluating physical stability (PS) to close tailings dams (TD) from medium-sized Chilean mining using artificial intelligence (AI) algorithms.
Fernando Pacheco, Gabriel Hermosilla, Osvaldo Piña, Gabriel Villavicencio, Héctor Allende-Cid, Juan Palma, Pamela Valenzuela, José García, Alex Carpanetti, Vinicius Minatogawa, Gonzalo Suazo, Andrés León, Ricardo López, Gullibert Novoa   +13 more
doaj   +1 more source

Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage

Foods, 2015
The effects of ultra-high-pressure homogenization (UHPH) at 200 MPa, in combination with different inlet temperatures (55 or 75 °C) during storage at 4 °C were studied and compared with pasteurized (90 °C, 90 s) almond beverage.
Victoria Ferragut, Dora C. Valencia-Flores, Marianita Pérez-González, Joan Gallardo, Manuela Hernández-Herrero   +4 more
doaj   +1 more source

Development and Characterization of Emulsions Containing Ground Seeds of Passiflora Species as Biobased Exfoliating Agents

Cosmetics, 2022
Ground seeds from three species of the genus Passiflora, P. ligularis, P. edulis Sims fo edulis, and P. mollissima, were obtained by extraction, drying, grinding, and sieving, and their physicochemical properties (morphology, hardness, and proximal ...
Natalia Linares-Devia, Javier Arrieta-Escobar, Yolima Baena, Alvaro Orjuela, Coralia Osorio   +4 more
doaj   +1 more source

Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles

Foods, 2022
In this study, the effects of calcium chloride (CaCl2) addition on the physical and oxidative stabilities of filled hydrogel were investigated. The results revealed that CaCl2 significantly enhanced the particle size, interfacial layer thickness ...
Xin Li, Chuanai Cao, Dongxue Yuan, Qian Liu, Jinhai Zhao   +4 more
doaj   +1 more source

Chemico-physical Stability and Cancer [PDF]

Journal of Hygiene, 1929
The prominence recently given to the Rous sarcoma has increased the confusion of hypotheses about malignancy. With a view to clarification, one may say that there are three simple hypotheses of outstanding importance, viz.: (1) the living virus hypothesis, which regards living viruses as the actual and effective cause of both the avian and the ...
openaire   +2 more sources

Development of a Hydrophobicity-Controlled Delivery System Containing Levodopa Methyl Ester Hydrochloride Loaded into a Mesoporous Silica

Pharmaceutics, 2021
Background: The drug release of antiparkinsonian drugs is an important issue during the formulation process because proper release kinetics can help to reduce the off periods of Parkinson’s disease.
Tamás Kiss, Gábor Katona, László Mérai, László Janovák, Ágota Deák, Gábor Kozma, Zoltán Kónya, Rita Ambrus   +7 more
doaj   +1 more source

Effect of Storage Humidity on Physical Stability of Spray-Dried Naproxen Amorphous Solid Dispersions with Polyvinylpyrrolidone: Two Fluid Nozzle vs. Three Fluid Nozzle

Pharmaceutics, 2021
In a spray drying operation, a two-fluid nozzle (2FN) with a single channel is commonly used for atomizing the feed solution. However, the less commonly used three-fluid nozzle (3FN) has two separate channels, which allow spray drying of materials in two
Sonal V. Bhujbal, Yongchao Su, Vaibhav Pathak, Dmitry Y. Zemlyanov, Alex-Anthony Cavallaro, Eric J. Munson, Lynne S. Taylor, Qi (Tony) Zhou   +7 more
doaj   +1 more source

Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions

Foods, 2020
The incorporation of lipid ingredients into food matrices presents a main drawback—their susceptibility to oxidation—which is associated with the loss of nutritional properties and the generation of undesirable flavors and odors.
Marta Padial-Domínguez, F. Javier Espejo-Carpio, Raúl Pérez-Gálvez, Antonio Guadix, Emilia M. Guadix   +4 more
doaj   +1 more source

Automated Detection and Analysis of Massive Mining Waste Deposits Using Sentinel-2 Satellite Imagery and Artificial Intelligence

Remote Sensing, 2023
This article presents a method to detect and segment mine waste deposits, specifically waste rock dumps and leaching wasted dumps, in Sentinel-2 satellite imagery using artificial intelligence.
Manuel Silva, Gabriel Hermosilla, Gabriel Villavicencio, Pierre Breul   +3 more
doaj   +1 more source