Ultrasonic impact on viscosity and extraction efficiency of polyethylene glycol: A greener approach for anthocyanins recovery from purple sweet potato.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.01.017
Abstract: Purple sweet potatoes are known for its vibrant purple color due to high level of anthocyanins. A polyethylene glycol based ultrasonic-assisted green extraction (PEG-UAE) of anthocyanins from purple sweet potato was proposed. Different types of… read more here.
Keywords: extraction; purple sweet; impact viscosity; sweet potato ... See more keywords
Impact of a viscosity-modifying admixture on the properties of lime mortars
Sign Up to like & getrecommendations! Published in 2020 at "Journal of building engineering"
DOI: 10.1016/j.jobe.2019.101132
Abstract: Abstract Viscosity-modifying admixtures are frequently used in mortars to improve their fresh state properties, especially in pre-mixed products, with consequences for their hardened properties. However, the knowledge on the influence of these admixtures on lime-based… read more here.
Keywords: state; viscosity; impact viscosity; lime mortars ... See more keywords