Results 21 to 30 of about 28,447 (314)

Properties of SBS and sisal fiber composites: ecological material for shoe manufacturing

open access: yesMaterials Research, 2008
The worldwide trend toward using cheap, atoxic and durable materials from renewable resources contributes to sustainable development. Thus, the investigation of the potential use of vegetal fibers as reinforcing agent in polymeric composites has gained ...
José Carlos Krause de Verney   +2 more
doaj   +1 more source

Effectiveness of alkaline and hydrothermal treatments on cellulosic fibers extracted from the Moroccan Pennisetum Alopecuroides plant: Chemical and morphological characterization

open access: yesCarbohydrate Polymer Technologies and Applications, 2023
This work aims to study the physical, chemical, and thermal properties of natural fibers extracted from the Pennisetum alopecuroides plant. The study was carried out on raw and treated fibers to assess improvements that facilitate future uses in ...
Hicham Elmoudnia   +4 more
doaj   +1 more source

Dietary fibre enrichment of supplemental feed modulates the development of the intestinal tract in suckling piglets [PDF]

open access: yes, 2019
Background: Commercial pre-weaning diets are formulated to be highly digestible and nutrient-dense and contain low levels of dietary fibre. In contrast, pigs in a natural setting are manipulating fibre-rich plant material from a young age.
Davids, M   +7 more
core   +2 more sources

Anatomy and physicochemical properties of the chambira fiber

open access: yesRevista Peruana de Biología, 2012
The anatomy of the unopened spear leaf of the chambira palm (Astrocaryum chambira), from which chambira fiber is extracted, is described and compared with that of three species (Astrocaryum jauari, occasionally used for fiber extraction, A.
Manuel Marín   +2 more
doaj   +1 more source

Shift of Aromatic Profile in Probiotic Hemp Drink Formulations: A Metabolomic Approach

open access: yesMicroorganisms, 2019
Vegetal drinks as a substitute for milk consumption are raising striking interest in the food industry. Soy and rice drinks are the most successful milk substitutes but are low in protein and fiber contents, are rich in sugars, and their cultivation ...
Lorenzo Nissen   +3 more
doaj   +1 more source

Vegetal-FRCM Failure under Partial Interaction Mechanism

open access: yesApplied Sciences, 2022
FRCM is a strengthening system based on composite material made of a cementitious matrix and fabrics. This strengthening system has been studied and researched, obtaining analytical predictive models where it is common to assume full composite action ...
Virginia Mendizabal   +4 more
doaj   +1 more source

Cellulosic materials as biopolymers and supercritical CO2as a green process: chemistry and applications [PDF]

open access: yes, 2012
In this review, we describe the use of supercritical CO2 (scCO2) in several cellulose applications. The focus is on different technologies that either exist or are expected to emerge in the near future.
Camy, Séverine   +2 more
core   +3 more sources

Apparent digestibility coefficient and metabolizable energy of feed ingredients for the sea bream Archosargus rhomboidafis (L. 1758, Pisces: Sparidae)

open access: yesCiencias Marinas, 1998
 The digestibility coefficient was determined for 13 meals of animal and vegetal origin used as ingredients in feed of the sea bream Archosargus rhomboidalis.
J Hernández-M, J Millán-Q
doaj   +1 more source

Enhanced Modeling of Water Diffusion in Natural Fibers: Application to Diss Fibers

open access: yesJournal of Natural Fibers, 2022
Water diffusion through natural fibers represents an important aspect with regard to the integrity of biocomposites. Usually, diffusion model is defined assuming circular fiber cross-sections, while microscopic analysis findings revealed other geometries.
Mustapha Nouri   +3 more
doaj   +1 more source

Chemical Composition and Starch Digestibility of Different Gluten-free Breads [PDF]

open access: yes, 1998
9 pages, 4 tables, 2 figures.-- Published online 19 July 2011.-- The original publication is available at www.springerlink.comThe increasing demand for gluten free products has favoured the design of numerous gluten free bakery products which intended to
Heller, Karl-Dieter   +5 more
core   +1 more source

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