Results 141 to 150 of about 615,959 (286)

Impact of Reaction Conditions on Product Distribution in Oxidative Dehydrogenation of Ethane over MoVNbTeO _<i>x</i> Catalysts. [PDF]

Ind Eng Chem Res
Weis Y, Schubert M, Meiswinkel A, Böcklein S, Wanninger K, Mestl G, Rehfeldt S, Klein H.   +7 more
europepmc   +1 more source

Impact of degree of milling on physical, mechanical, cooking, textural, and pasting qualities of rice

Food Biomacromolecules, EarlyView.
Abstract The degree of milling significantly affects the physical, mechanical, cooking, textural, and pasting properties of rice. The research was conducted to assess how strongly the degree of milling (DOM) affects these characteristics in various rice varieties.
Saadia Zainab, Jiajing Han, Xianqing Zhou, Yurong Zhang, Saira Tanweer   +4 more
wiley   +1 more source

Feedlot profitability through the integration of simulated rations and stochastic market dynamics. [PDF]

Transl Anim Sci
Dennis E, Akat S, MacDonald JC, Knight R.   +3 more
europepmc   +1 more source

Editorial for the special issue on wet steam [PDF]

Proceedings of the Institution of Mechanical Engineers, Part A: Journal of Power and Energy, 2018
Ondřej Bartoš, Michal Kolovratník
openaire   +1 more source

Valorization of Citrus Waste for Recovery of Nutritional and Bioactive Compounds: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The various citrus wastes, including the citrus fruit peels, pulp remaining after extraction of juice, and seeds, are the sources of bioactive compounds. The waste parts of oranges, lemons, limes, grapefruits, and mandarins contain the bioactive compounds, flavonoids, ascorbic acid, essential oils, and carotenoids.
Monika, Rhythm Kalsi, Jasleen Kaur Bhasin, Rafeeya Shams, Kshirod Kumar Dash   +4 more
wiley   +1 more source

Physicochemical, Functional, and Health‐Promoting Properties of Processed Nettle (Urtica Dioica) Leaves: A Review

Future Postharvest and Food, EarlyView.
Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku, Rakshya Pandit, Mihiri Vanniarachchy   +2 more
wiley   +1 more source

The Effects of Processing Technologies on the Quality of Grain By-Products. [PDF]

Foods
Cao R, Wang L.
europepmc   +1 more source

Postharvest Management to Preserve the Nutritional Quality of Vegetables: An Overview Based on Current Research Findings Across the Globe

Future Postharvest and Food, EarlyView.
Postharvest losses in vegetables extend beyond mere quantitative reduction through physical deterioration and spoilage; they encompass substantial qualitative degradation, particularly the deterioration of critical nutritional constituents. Following harvest, vegetables maintain metabolic activity, and when subjected to suboptimal environmental ...
Md. Abdul Kader, Kazi N. Salehin Rafi, Annika Jahan Aonti, Md. Parvez Kabir, Akbar Hossain   +4 more
wiley   +1 more source

Raw Gas Treatment and Conditioning for Methanol Production from Biomass and Waste Gasification. [PDF]

ACS Omega
Ganjkhanlou Y, Abelha P, van der Meijden C, Vreugdenhil B, Boymans E, van Wyk S, Carranza-Abaid A, Ilea CS, Bøe IA.   +8 more
europepmc   +1 more source

Technology to Reduce Wet Steam Effects on Steam Turbines

Turbomachinery, 2003
TANUMA, Tadashi, NAGAO, Shin-ichiro, YAMAMOTO, Satoru   +2 more
openaire   +1 more source