Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.11852
Abstract: Abstract BACKGROUND Dry‐salted cod (Gadus morhua) must be rehydrated before consumption and this step can take up to 5 days. Desalting of cod on an industrial scale poses many problems, mainly related to the long processing… read more here.
Keywords: mass transfer; salted cod; rehydration; dry salted ... See more keywords
Effect of pretreatment on rehydration, colour and nanoindentation properties of potato cylinders dried using a mixed-mode solar dryer.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8181
Abstract: BACKGROUND Desirable quality estimation is an important consumer driver for wider acceptability of mixed-mode solar drying of potatoes in food industries. The aim of this study is to characterise rehydration, colour, texture, nanoindentaion and microstructure… read more here.
Keywords: mixed mode; rehydration; rehydration colour; potato ... See more keywords
Sometimes faster can be better: Microneedling IPG strips enables higher throughput for integrative top‐down proteomics
Sign Up to like & getrecommendations! Published in 2022 at "PROTEOMICS"
DOI: 10.1002/pmic.202200307
Abstract: Passive rehydration of immobilized pH gradient (IPG) strips for two‐dimensional gel electrophoresis (2DE) has, to our knowledge, never been quantitatively evaluated to determine an ideal rehydration time. Seeking to increase throughput without sacrificing analytical rigor,… read more here.
Keywords: proteomics sometimes; faster better; sometimes faster; rehydration ... See more keywords
Identification of novel smORFs and microprotein acting in response to rehydration of Nostoc flagelliforme.
Sign Up to like & getrecommendations! Published in 2023 at "Proteomics"
DOI: 10.1002/pmic.202200473
Abstract: Nostoc flagelliforme, a terrestrial cyanobacterium spread throughout arid and semi-arid areas, has been long known for its outstanding adaptability to extremely dry conditions. This microorganism is able to recover biological activities within hours after months… read more here.
Keywords: novel smorfs; smorfs; nostoc flagelliforme; rehydration ... See more keywords
Chinese clinical practice guidelines for acute infectious diarrhea in children
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DOI: 10.1007/s12519-018-0190-2
Abstract: BackgroundThe guidelines addressed the evidence-based indications for the management of children with acute infectious diarrhea in Chinese pediatric population.Data sourcesThe experts group of evidence development put forward clinical problems, collects evidence, forms preliminary recommendations, and… read more here.
Keywords: severe dehydration; rehydration; infectious diarrhea; diarrhea ... See more keywords
Rolling deformation characteristics of Chinese eaglewood leaf during drying and rehydration
Sign Up to like & getrecommendations! Published in 2017 at "Applied Thermal Engineering"
DOI: 10.1016/j.applthermaleng.2017.04.003
Abstract: This study involves the rolling and unrolling phenomena of Chinese eaglewood leaves during drying and rehydration processes. In the early period of drying, eaglewood leaf rolls slightly and has a low leaf rolling index (LRI),… read more here.
Keywords: rehydration; drying rehydration; eaglewood leaf; leaf ... See more keywords
Effects of severe heating and rehydration on poro-mechanical properties of a mortar
Sign Up to like & getrecommendations! Published in 2019 at "Cement and Concrete Research"
DOI: 10.1016/j.cemconres.2018.09.020
Abstract: Abstract A normalized mortar was severely heated at different temperatures up to 600 °C that led to a strong material degradation linked to its loss of water and to the Portlandite decomposition. These heating were followed… read more here.
Keywords: effects severe; severe heating; rehydration poro; rehydration ... See more keywords
Relationship between processing history and functionality recovery after rehydration of dried cellulose-based suspensions: A critical review.
Sign Up to like & getrecommendations! Published in 2017 at "Advances in colloid and interface science"
DOI: 10.1016/j.cis.2017.06.013
Abstract: Cellulose-based suspensions have raised more and more attention due to their broad range of properties that can be used in paper industry and material science but also in medicine, nanotechnology and food science. Their final… read more here.
Keywords: functionality; processing history; based suspensions; rehydration ... See more keywords
D/H ratios and H2O contents record degassing and rehydration history of rhyolitic magma and pyroclasts
Sign Up to like & getrecommendations! Published in 2020 at "Earth and Planetary Science Letters"
DOI: 10.1016/j.epsl.2019.115909
Abstract: Abstract Volcanic eruptions of rhyolitic magma often show shifts from powerful (Vulcanian to Plinian) explosive episodes to a more gentle effusion of viscous lava forming obsidian flows. Another prevailing characteristic of these eruptions is the… read more here.
Keywords: phase; pyroclastic obsidians; rehydration; rhyolitic magma ... See more keywords
Influence of storage conditions on the functional properties of micellar casein powder
Sign Up to like & getrecommendations! Published in 2017 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2017.09.004
Abstract: Abstract Controlled ageing conditions have been applied to two micellar casein (MC) powders and the consequent impact on their rehydration capacity and colorimetric evolution has been reported. Two characteristic times (fragmentation and total rehydration time)… read more here.
Keywords: storage; rehydration; rehydration time; time ... See more keywords
Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.03.046
Abstract: Sour cherries were dried by convectional (CD) at 50, 60, and 70°C and by hybrid (HD; microwave-convectional) drying at 120, 150, and 180W coupled with hot air at 50, 60, and 70°C. In HD, microwave… read more here.
Keywords: color; sour cherries; capacity; hybrid microwave ... See more keywords