Results 31 to 40 of about 3,621,615 (290)

Hot air aging behavior of rubber latex foams materials with different natural rubber latex content

open access: yesHecheng xiangjiao gongye, 2021
Five kinds of rubber latex foams with different natural rubber latex content were studied by the accelerated hot air aging method, and the aging degree and aging rate were characterized by aging kinetic model and several performance parameters, such as ...
CHEN Chen1; HUANG Dong-mei1; ZHANG Xiang-yu2; WANG ying2; WANG Wu-kang2
doaj  

Effects of controlled atmosphere storage with nitrogen on yellowing and quality of high quality rice

open access: yesLiang you shipin ke-ji, 2019
High-quality rice with moisture content of 13.5%was tested at 35 ℃,40 ℃and 45 ℃storage with nitrogen,compared with the control group without nitrogen.The degree of yellowing of high-quality rice and the quality change during the process of yellowing were
YUAN Shi-chang   +4 more
doaj   +1 more source

Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed

open access: yesFoods, 2021
The present research studied the influence of blanching and microwave pretreatment of seeds on the quality of pomegranate seed oil (PSO) extracted by cold pressing. Pomegranate seeds (cv.
Tafadzwa Kaseke   +2 more
doaj   +1 more source

Phenotyping Flowering in Canola (Brassica napus L.) and Estimating Seed Yield Using an Unmanned Aerial Vehicle-Based Imagery

open access: yesFrontiers in Plant Science, 2021
Phenotyping crop performance is critical for line selection and variety development in plant breeding. Canola (Brassica napus L.) flowers, the bright yellow flowers, indeterminately increase over a protracted period.
Ti Zhang   +6 more
doaj   +1 more source

Changes on the Physical-Chemical Properties of Kue delapan Jam on Various Steaming Time

open access: yesInternational Journal of Science and Engineering, 2014
This research intended to study browning reaction between glucose, fructose, and lipids with amino acids in real system during making Kue Delapan Jam. Research applied completely randomized design with steaming time as treatment ( 2, 4, 6, and 8 hours ...
Sri Agustini
doaj   +1 more source

Performance Evaluation of Anti Pilling and Easy-Care Finished Rayon and Rayon/Cotton Satin Fabric

open access: yesJournal of Natural Fibers, 2022
Anti-pilling and easy care (resin finish) are the two most common finishes of Textile. In this paper performance of combined anti-pilling and easy-care finish of 100% rayon and 50:50 rayon/cotton without singed satin fabrics for home textile were ...
Farhana Naeem   +2 more
doaj   +1 more source

Comparison of phenotypic variability of winter durum wheat varieties and lines according to the color characteristics of grain, cereals and pasta

open access: yesЗерновое хозяйство России
There have been given the study results of grain color characteristics of winter durum wheat varieties and lines (Triticum durum Desf.). There has been studied the effect of factors (‘variety’, ‘year’ and their correlation) on the expression of the main ...
N. S. Kravchenko   +3 more
doaj   +1 more source

Changes in Biochemical and Volatile Flavor Compounds of Shine Muscat at Different Ripening Stages

open access: yesApplied Sciences, 2020
Changes in the biochemistry and flavor of Shine Muscat grapes at different ripening stages (RS) were analyzed to identify factors affecting these characteristics.
Kyeong-Ok Choi   +5 more
doaj   +1 more source

Spectral information to get beyond color in the analysis of water-soluble varnish degradation

open access: yesHeritage Science, 2019
Spectral images were captured of paper samples varnished with two water-soluble materials: gum arabic and egg white. The samples were submitted to degradation processes that partially or totally eliminated the varnish from the substrate (water immersion ...
M. Martínez Domingo   +5 more
doaj   +1 more source

The physical characteristics of cheese made of milk, colostrum and both during the ripening

open access: yesJournal of the Indonesian Tropical Animal Agriculture, 2021
This study aimed to understand the physical characteristics of cheese made of cow milk, colostrum, and milk+colostrum ripened for 20 days. Two factors in this study were cheese made of three materials: A (100% cow milk), B (50% cow milk + 50% colostrum ...
F. D. Astuti   +2 more
doaj   +1 more source

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