Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8830
Abstract: BACKGROUND The quantification of the main carbohydrates present in strawberry juices enriched with inulin and fructo-oligosaccharides (FOS) and preserved by non-thermal techniques (vanillin and ultrasound) was conducted, in addition to an investigation of the evolution… read more here.
Keywords: thermal treatments; non thermal; strawberry juices; fungal deterioration ... See more keywords
Laser vs. thermal treatments of green pigment PG36: coincidence and toxicity of processes
Sign Up to like & getrecommendations! Published in 2021 at "Archives of Toxicology"
DOI: 10.1007/s00204-021-03052-w
Abstract: Comparative laser and thermal treatments were carried out on PG36, a green phthalocyanine-based pigment, permitted in European countries where legislation on tattoo composition was issued. Prior to the treatments, PG36 was characterized by SEM imaging,… read more here.
Keywords: treatments green; laser thermal; thermal treatments; green pigment ... See more keywords
Investigations into protein reduction in grape must and wine: Screening the efficacy of 21 peptidases and the effects of thermal treatments, ultrasound, and reducing agents
Sign Up to like & getrecommendations! Published in 2025 at "European Food Research and Technology"
DOI: 10.1007/s00217-025-04751-9
Abstract: Protein denaturation and aggregation during storage of wine often lead to undesired haze formation, causing the wine to lose its marketability. To prevent haze formation, proteins are removed from musts and wines primarily through bentonite… read more here.
Keywords: ultrasound reducing; treatments ultrasound; must wine; reducing agents ... See more keywords
Effects of Postprocess Thermal Treatments on Static and Cyclic Deformation Behavior of Additively Manufactured Austenitic Stainless Steel
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DOI: 10.1007/s11837-019-03983-x
Abstract: As additive manufacturing advances towards use in structural applications which can also include fatigue-critical parts, the process–structure–property relationships must be fully characterized. Currently, most additive manufactured components go through extensive postprocessing including heat treatment to… read more here.
Keywords: treatments static; thermal treatments; deformation; behavior ... See more keywords
Deep eutectic solvents improve the biorefinery of alperujo by extraction of bioactive molecules in combination with industrial thermal treatments
Sign Up to like & getrecommendations! Published in 2020 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2020.02.001
Abstract: Abstract Thermal treatments are the latest developments in the olive oil biorefinery industry to extract bioactive compounds from its by-products, mainly the alperujo. To reach these goals and reduce energy consumption the utilization of deep… read more here.
Keywords: extraction; thermal treatments; biorefinery alperujo; biorefinery ... See more keywords
A comparative study of the effects of thermal treatments on AlSi10Mg produced by laser powder bed fusion
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Alloys and Compounds"
DOI: 10.1016/j.jallcom.2020.154822
Abstract: Abstract The components produced by laser powder bed fusion (LPBF) generally require specific heat treatments in order to release the residual stresses induced during the additive manufacturing process. Post-processing treatments also play a significant role… read more here.
Keywords: thermal treatments; powder bed; bed fusion; laser powder ... See more keywords
The effects of different thermal treatments on amino acid contents and chemometric-based identification of overheated honey
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.05.004
Abstract: Abstract This study was dedicated to distinguish overheated honey under simulated industrial thermal treatment by analyzing the amino acid contents. In this research, jujube honey and chaste honey samples were characterized by amino acids contents,… read more here.
Keywords: thermal treatments; amino acid; honey; different thermal ... See more keywords
The Influence of Chemical and Thermal Treatments on the Diss Fiber Hygroscopic Behaviors
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Natural Fibers"
DOI: 10.1080/15440478.2020.1848733
Abstract: Diss fibers, also called Ampelodesmos mauritanicus, are one of the least studied fibers in the literature. Indeed, the rare studies discussed have focused on mechanical and physicochemical properti... read more here.
Keywords: thermal treatments; influence chemical; diss fiber; fiber hygroscopic ... See more keywords
Colombian clays binary mixtures: physical changes due to thermal treatments
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DOI: 10.15446/dyna.v87n212.82285
Abstract: Usually, smectite clays, which are used for catalytic purposes, are subjected to chemical and thermochemical treatments to enhance their surface features. This research aims to analyze textural and structural features of the physical mixtures of… read more here.
Keywords: binary mixtures; thermal treatments; colombian clays; mixtures physical ... See more keywords
Correlation between Kinetics of Pectin Degradation and Texture Loss of Okra (Abelmoschus esculentus L.) Puree during Thermal Treatments
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DOI: 10.3390/agriculture14101687
Abstract: Okra is a common vegetable in the African cuisine, known for its distinctive slimy texture. Plant cell walls include hydrocolloids, especially pectin, which contribute to their sliminess. This textural property is known to become lost… read more here.
Keywords: degradation; texture; correlation kinetics; okra ... See more keywords
Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances
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DOI: 10.3390/app10196802
Abstract: Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable… read more here.
Keywords: thermal processing; quality; muscle; non thermal ... See more keywords