Results 261 to 270 of about 55,528 (294)

Resol–Vegetable Fibers Composites

2022
In this chapter, we provide a detailed review on the reinforcement effect of a broad range of vegetable fibers (VFs) in thermosetting phenolic resin (resol type) based composites. The different varieties of VFs, surface modification techniques, processing conditions and their effects on the overall performances (i.e., the strengths and weaknesses), are
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The chita, handicrafts in vegetable fibers

Agro Productividad, 2022
Objective: Identify the vegetable fibers and activities carried out in the production of basketry, in particular the chita, as the most significant craft of the community of San Miguel Tenango (SMT), in Zacatlán, Puebla. Disign/methodology/approach: A phenomenological study oriented to the artisan production of San Miguel Tenango was carried out ...
Juana Carrasco-Soria, Concepción Sánchez-Quintanar, Óscar L. Figueroa-Rodríguez, Arturo Castañeda-Mendoza, Mercedes A. Jiménez-Velázquez   +4 more
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Airborne endotoxin in industries processing vegetable fibers

American Industrial Hygiene Association Journal, 1982
Airborne lipopolysaccharide (LPS) levels were determined at various working sites in industries processing vegetable fibers. On several occasions the amounts assessed with the Limulus assay exceeded those presumed to cause human reactions i.e. about 0.5 microgram/m3. Low values were often found in areas for weaving.
R, Rylander, P, Morey
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Biodegradable Polyesters Reinforced with Surface‐Modified Vegetable Fibers

Macromolecular Bioscience, 2004
AbstractSummary: Flax fibers are investigated as reinforcing agents for biodegradable polyesters (Bionolle and poly(lactic acid) plasticized with 15 wt.‐% of acetyltributyl citrate, p‐PLLA). The composites are obtained either by high temperature compression molding fiber mats sandwiched between polymer films, or by batch mixing fibers with the molten ...
ZINI, ELISA, M. BAIARDO, L. ARMELAO, SCANDOLA, MARIASTELLA   +3 more
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Dietary Fiber in Fruits and Vegetables

2020
Fruits and vegetables are important sources of dietary fiber (DF) with a balanced ratio of insoluble and soluble fractions. The DF obtained from these kinds of plant-based foods possess health-related attributes associated to their physiological and functional properties.
Mariana Morales-de la Peña, Isabel Odriozola-Serrano, Gemma Oms-Oliu, Olga Martín-Belloso   +3 more
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EFFECT OF COOKING ON VEGETABLE FIBER

Journal of Food Science, 1978
ABSTRACT Carrots, cabbage, broccoli and okra, raw, short cooked, and long cooked, were analyzed for neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin, cellulose and hemicellulose by the detergent systems of analysis and crude fiber (CF) by standard methodology.
V. MATTHEÉ, H. APPLEDORF
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Progress with Long Vegetable Fibers

1951
[Published in:] Crops in Peace and War, Yearbook of Agriculture, 1950-51, p. 472-476. Research on sansevieria, ramie, and kenaf is highlighted.
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Antioxidative activity of animal and vegetable dietary fibers

BioFactors, 2004
AbstractSome dietary fibers originated from insects such as silkworm (Sericin) and others along with constituents of several representative seaweeds such as wakame Undaria pinnatifida; hijiki Hizikia fusifome; and kombu Laminaria japonica, were found to have fairly large reaction rates determined by quenching experiments of emission spectra in the near‐
Nobutaka, Suzuki, Ayako, Fujimura, Takeshi, Nagai, Iwao, Mizumoto, Toshiaki, Itami, Hideo, Hatate, Takashi, Nozawa, Norihisa, Kato, Tateo, Nomoto, Binkoh, Yoda   +9 more
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Natural Vegetable Fibers: A Status Report

1986
Natural fibers are a major renewable resource material through the world, specifically in the tropics. For the past 60 years they have faced competition with the man-made fibers. Research on natural fibers was expanded to minimize market losses and this has resulted in modification of natural fibers to give improved properties e.g., wrinkle resistance,
M. B. Amin, A. G. Maadhah, A. M. Usmani
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Fermentative characteristics of cereal brans and vegetable fibers

Nutrition and Cancer, 1990
Dietary fiber has been suggested to alter the colonic environment and protect against colorectal diseases, but several recent epidemiological studies indicate that cereal and vegetable fibers may not confer the same benefit. To address this issue, five common cereal brans (barley, corn, oat, rice, and wheat) and five vegetable fiber isolates (broccoli,
M I, McBurney, L U, Thompson
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