Results 11 to 20 of about 414,198 (265)
Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres
Molecules, 2022 The aim of the study was to evaluate emulsion systems prepared on the basis of blended fat in different ratios (watermelon seed oil and mutton tallow) stabilised by orange fibres and xanthan gum. Emulsions were subjected to stability testing by Turbiscan
Małgorzata Kowalska +3 more
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The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum
Biomolecules, 2021 The study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. The modification of the fat and introducing it as a fatty base into the emulsion was dictated by consumer preferences.
Małgorzata Kowalska +4 more
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Prediction of the Total Base Number (TBN) of Engine Oil by Means of FTIR Spectroscopy
Energies, 2022 The objective of this study is to develop a statistical model to accurately estimate the total base number (TBN) value of diesel engine oils on the basis of the Fourier transform infrared spectroscopy (FTIR) analysis.
Artur Wolak +3 more
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Shipin yu jixie, 2023 Objective: Reducing the degradation of anthocyanins in blueberry during drying. Methods: The far infrared drying was applied to the drying of blueberries, and compared with traditional hot air drying to explore the degradation characteristics of major ...
ZHAO Wei, HUANG Jia-qi
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Discussion on the Supervision Mode of Quality and Safety Risk of Consumer Products
MATEC Web of Conferences, 2018 In recent years, China, as the world’s largest consumer products manufacturing country, has more and more consumer quality and safety incidents. By analyzing and constructing the supervision mode of quality and safety risks of consumer products, this ...
Chen Wenjie +6 more
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Energies, 2021 In the paper, the authors focused on the environmental problems of pollution emissions caused by households using batch boilers fired with solid fuels. The aim of this study is to analyse the course of changes in the actual efficiency and emission of a ...
Grzegorz Pełka +7 more
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The Model of the Production Process for the Quality Management [PDF]
Foundations of Management, 2017 Abstract This article is a result of the research on the models of the production processes for the quality management and their identification. It discusses the classical model and the indicators for evaluating the capabilities by taking as its starting point the assumption of the normal distribution of the process characteristics. The
openaire +3 more sources
Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables
Czech Journal of Food Sciences, 2009 The thermal stability of individual glucosinolates within five different Brassica vegetables was studied at 100°C for different incubation times up to 120 minutes.
M. Dekker, K. Hennig, R. Verkerk
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Relationships between soil organic carbon, functional traits, and edaphic variables of four woody species in Montane Cloud Forest [PDF]
BIO Web of ConferencesSoil organic carbon is influenced not only by vegetation and edaphic variables but also by plant functional traits. This work analyzed the relationships between soil organic carbon, functional traits, and edaphic variables in Montane Cloud Forest.
Llerena Silvia +4 more
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Harčova Nauka ì Tehnologìâ, 2020 A recent tendency in Ukraine is the changes in the structure of food consumption, which are caused by the reduced consumption of some product groups and by their decreasing quality.
N. Pritulska +4 more
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