Valorisation of green biomass Azolla pinnata fern: multi-parameter evaluation of processing conditions on protein extractability and their influence on the physicochemical, structural, techno-functional properties and protein quality.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12059
Abstract: BACKGROUND This study determined the effect of processing conditions on protein extractability from Azolla pinnata fern, and their influence on the physicochemical, structural, techno-functional properties and protein quality. RESULTS The protein extraction from A. pinnata… read more here.
Keywords: functional properties; conditions protein; processing conditions; pinnata fern ... See more keywords
Different post-processing conditions for 3D bioprinted α-tricalcium phosphate scaffolds
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Materials Science: Materials in Medicine"
DOI: 10.1007/s10856-017-5989-1
Abstract: The development of 3D printing hardware, software and materials has enabled the production of bone substitute scaffolds for tissue engineering. Calcium phosphates cements, such as those based on α-tricalcium phosphate (α-TCP), have recognized properties of… read more here.
Keywords: post processing; tricalcium phosphate; bone; post ... See more keywords
Transformation and degradation of barbaloin in aqueous solutions and aloe powder under different processing conditions
Sign Up to like & getrecommendations! Published in 2021 at "Food bioscience"
DOI: 10.1016/j.fbio.2021.101279
Abstract: Abstract Aloe vera is one of the few edible species in the genus Aloe, and its products are widely used in foods, cosmetics, health care products, medicines and other fields. Barbaloin is the highest content… read more here.
Keywords: transformation degradation; different processing; processing conditions; degradation barbaloin ... See more keywords
Association of fungal genera from spoiled processed foods with physicochemical food properties and processing conditions.
Sign Up to like & getrecommendations! Published in 2019 at "Food microbiology"
DOI: 10.1016/j.fm.2019.05.012
Abstract: The processing conditions and physiochemical properties used in food manufacturing create niches which support the growth of a limited number of spoilage fungi. This study was designed to evaluate the influence of intrinsic and extrinsic… read more here.
Keywords: fungal genera; food; processing conditions; spoilage fungi ... See more keywords
Effect of different processing conditions on proximate composition, anti-oxidants, anti-nutrients and amino acid profile of grain sorghum.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.07.196
Abstract: The effect of different processing conditions (B: boiling; F: LAB fermentation; FS: fermentation and steaming; FSF: fermentation, steaming, flaking) of whole grain sorghum on the proximate composition, antioxidants, anti-nutrients, and amino acids (AAs) was evaluated.… read more here.
Keywords: grain sorghum; effect different; amino acid; different processing ... See more keywords
Effect of processing conditions on microstructures and properties of hydroxypropyl methylcellulose/hydroxypropyl starch blends
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.03.019
Abstract: Abstract Since hydroxypropyl methylcellulose (HPMC) is a thermal gel while hydroxypropyl starch (HPS) is a cool gel, their blends show some unique and interesting behaviors of phase transitions and microstructures, which control their performances. This… read more here.
Keywords: effect processing; hydroxypropyl methylcellulose; hydroxypropyl starch; hydroxypropyl ... See more keywords
Preparation and characterization of concentrated γ-Oryzanol nanodispersions by solvent displacement method: Effect of processing conditions on nanoparticles formation
Sign Up to like & getrecommendations! Published in 2022 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.107161
Abstract: Abstract Concentrated γ-Oryzanol nanodispersions were prepared by solvent displacement method, using purified water (no emulsifier) or aqueous solutions of polyoxyethylene (20) sorbitan monooleate (T80), modified lecithin (ML) or sodium caseinate (SC) as emulsifiers. The nanodispersions… read more here.
Keywords: solvent displacement; nanoparticles formation; displacement method; oryzanol nanodispersions ... See more keywords
Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2016.08.012
Abstract: Abstract To investigate the formation of whey protein-citrus pectin conjugates during extrusion processing, extrusion trials were performed by a co-rotating twin screw extruder. The processing conditions such as mechanical stress, reaction time and temperature, are… read more here.
Keywords: temperature; processing; formation whey; whey protein ... See more keywords
Recyclability of Vitrimer Materials: Impact of Catalyst and Processing Conditions
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DOI: 10.1021/acsomega.2c02677
Abstract: With sustainability at the forefront of material research, recyclable polymers, such as vitrimers, have garnered increasing attention since their introduction in 2011. In addition to a traditional glass-transition temperature (Tg), vitrimers have a second topology… read more here.
Keywords: catalyst; processing conditions; self healing; compressive stress ... See more keywords
Effect of processing conditions on additive DISC patterning of P3HT films
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Materials Chemistry C"
DOI: 10.1039/c8tc04519d
Abstract: There is a critical need to develop a method to pattern semiconducting polymers for device applications on the sub-micrometer scale. read more here.
Keywords: effect processing; additive disc; conditions additive; processing conditions ... See more keywords
Effect of Processing Conditions on Flexural Strength Properties of Chicken Feather Fibre (CFF) and Its Hybrid Composites with Polypropylene Resin
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Natural Fibers"
DOI: 10.1080/15440478.2018.1539941
Abstract: ABSTRACT This study discusses the effect of molding temperature, pressure and time on the final compression-molded hybrid composites with polypropylene resin for its flexural strength. The results of tests conducted to characterize the hybrid composites… read more here.
Keywords: strength; polypropylene resin; hybrid composites; composites polypropylene ... See more keywords