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Published in 2018 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-018-0389-y
Abstract: In this study, we optimized the process for extracting lipids and proteins from wet biomasses of Spirulina sp. using a 4-kHz ultrasonic osmotic shock method with ultrasound enhancement at a constant frequency of 40 kHz. Optimization…
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Keywords:
osmotic shock;
response surface;
optimization;
shock method ... See more keywords
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Published in 2017 at "British Food Journal"
DOI: 10.1108/bfj-11-2016-0554
Abstract: Purpose The purpose of this paper is to present the practical implementation of the CARVER+Shock (CS) method and describe the following steps of vulnerability assessment on the basis of a catering company, and to confirm…
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Keywords:
company;
method;
application;
carver shock ... See more keywords