Ethylene–octene copolymer–wood flour/oil flax straw biocomposites: Effect of filler type and content on mechanical properties
Sign Up to like & getrecommendations! Published in 2017 at "Polymer Engineering and Science"
DOI: 10.1002/pen.24626
Abstract: The properties of biocomposites based on ethylene–octene copolymers (EOCs) were studied. The mechanical, rheological, and physical properties of the biocomposites were investigated with attention to the filler type, filler content, and grade of EOC. Three… read more here.
Keywords: ethylene octene; filler type; content; flour oil ... See more keywords
Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, fiber flour and oil.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.04.002
Abstract: The consumption of chia seeds products has increased recently and it has been suggested that the inclusion of this functional food in a daily human diet could contribute to improve consumers' health. However, a better… read more here.
Keywords: compounds chia; characterization phenolic; flour oil; phenolic compounds ... See more keywords
The Potential Contribution of Fortified Maize Flour, Oil, Rice, Salt, and Wheat Flour to Estimated Average Requirements and Tolerable Upper Intake Levels for 15 Nutrients in 153 Countries
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DOI: 10.3390/nu13020579
Abstract: Food fortification is designed to improve the nutritional profile of diets. The purpose of this research was to estimate the potential nutrient contribution of fortified maize flour, oil, rice, salt, and wheat flour in 153… read more here.
Keywords: intake; fortified maize; contribution fortified; oil rice ... See more keywords