Results 251 to 260 of about 727,146 (331)
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Food Chemistry, 2022
Probiotic fermentation suspension was used to extend the shelf life of freshly cut lotus root for the first time, which played a dual role of biological protection and quality maintenance.
Long Zhang +4 more
semanticscholar +1 more source
Probiotic fermentation suspension was used to extend the shelf life of freshly cut lotus root for the first time, which played a dual role of biological protection and quality maintenance.
Long Zhang +4 more
semanticscholar +1 more source
Food Packaging and Shelf Life, 2021
Shrimp are perishable, mainly associated with enzymatic and microbiological reactions, in which the potential preservation technology is required. Shelf-life and quality of Pacific white shrimp (PWS) with prior pulsed electric field (PEF) and vacuum ...
K. A. Shiekh +4 more
semanticscholar +1 more source
Shrimp are perishable, mainly associated with enzymatic and microbiological reactions, in which the potential preservation technology is required. Shelf-life and quality of Pacific white shrimp (PWS) with prior pulsed electric field (PEF) and vacuum ...
K. A. Shiekh +4 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2021
Herein, the effects of chitosan (CH) coating with different water-soluble polyphenol extracts (pomegranate peel (PPE), grape seed (GSE) and green tea (GTE)) through vacuum impregnation on the quality retention and microflora of refrigerated grass carp ...
Wenyu Zhao, Dawei Yu, W. Xia
semanticscholar +1 more source
Herein, the effects of chitosan (CH) coating with different water-soluble polyphenol extracts (pomegranate peel (PPE), grape seed (GSE) and green tea (GTE)) through vacuum impregnation on the quality retention and microflora of refrigerated grass carp ...
Wenyu Zhao, Dawei Yu, W. Xia
semanticscholar +1 more source
Meat Science, 2021
The aim of this study was to investigate the effect of different vacuum impregnation (VI) conditions (Control, VI-250, VI-500, VI-750, US-VI-250, US-VI-500 and US-VI-750) on the salt gain (SG) and water gain (WG) kinetics of beef cubes.
E. Aykın‐Dinçer
semanticscholar +1 more source
The aim of this study was to investigate the effect of different vacuum impregnation (VI) conditions (Control, VI-250, VI-500, VI-750, US-VI-250, US-VI-500 and US-VI-750) on the salt gain (SG) and water gain (WG) kinetics of beef cubes.
E. Aykın‐Dinçer
semanticscholar +1 more source
, 2021
A multi-disciplinary approach based on the biorefinery of microalgae biomass (Chlorella sorokiniana) to remove the lipid fraction responsible of the green color and the ‘fishy’ aroma and vacuum impregnation technique to create innovative apple snacks ...
A. Derossi +4 more
semanticscholar +1 more source
A multi-disciplinary approach based on the biorefinery of microalgae biomass (Chlorella sorokiniana) to remove the lipid fraction responsible of the green color and the ‘fishy’ aroma and vacuum impregnation technique to create innovative apple snacks ...
A. Derossi +4 more
semanticscholar +1 more source
Food Chemistry
Vacuum Impregnation (VI) act as promising method for rapidly introducing specific concentration solutions into food matrices using a hydrodynamic mechanism and deformation phenomenon to attain a product with specific tailored functional quality ...
S. Gautam +4 more
semanticscholar +1 more source
Vacuum Impregnation (VI) act as promising method for rapidly introducing specific concentration solutions into food matrices using a hydrodynamic mechanism and deformation phenomenon to attain a product with specific tailored functional quality ...
S. Gautam +4 more
semanticscholar +1 more source
Journal of the Society of Dyers and Colourists, 1973
Impregnation of difficulty wettable substrates by exposing the dry substrate to a sufficiently low atmospheric pressure to remove occluded air, followed then by immersion in aqueous baths with a final return to atmospheric pressure, gives thoroughly saturated substrates in a fraction of the normal time.
openaire +1 more source
Impregnation of difficulty wettable substrates by exposing the dry substrate to a sufficiently low atmospheric pressure to remove occluded air, followed then by immersion in aqueous baths with a final return to atmospheric pressure, gives thoroughly saturated substrates in a fraction of the normal time.
openaire +1 more source
Possibilities Of Vacuum Technology I‐Vacuum Impregnation II‐Vacuum Transfer Printing
Journal of the Society of Dyers and Colourists, 1973The use of subatmospheric pressures as an aid to the transport and transfer of dyes to textile materials is described under the headings of vacuum impregnation (Part I) and vacuum printing (Part II). The noteworthy advantages demonstrated in the laboratory and in bulk, and the machinery developed for the use of vacuum, rely essentially on the removal ...
Maurice R. Fox +2 more
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Features of vacuum impregnation of optical fiber
Assembling in Mechanical Engineering and Instrument-Making, 2022The article discusses the features of impregnation of the fiber contour during the manufacture of a sensitive coil of a fiber-optic gyroscope. The technological process of impregnation has been developed. The results are analyzed, further directions of work are proposed.
Tat’yana E. Rozhko +2 more
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LWT, 2020
Vacuum impregnation (VI) is a widely used methodology to add various substances of interest to porous foods, thus acquiring enhanced nutritional and sensory properties depending on the functionality of the impregnation solution.
R. A. Abalos +3 more
semanticscholar +1 more source
Vacuum impregnation (VI) is a widely used methodology to add various substances of interest to porous foods, thus acquiring enhanced nutritional and sensory properties depending on the functionality of the impregnation solution.
R. A. Abalos +3 more
semanticscholar +1 more source