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Effect of freezing and frozen storage on mesquite-wheat dough for panettone-like breads
(Springer, 2019-05)
The aim of this work was to study the viability of freezing preservation of composite wheat - mesquite dough of panettone-like bread. Three levels of replacement of wheat by mesquite flour were assayed: 15, 25 and 35% ...
Dynamics of chiral solitons driven by polarized currents in monoaxial helimagnets
(Nature, 2020-12)
Chiral solitons are one dimensional localized magnetic structures that are metastable in some ferromagnetic systems with Dzyaloshinskii–Moriya interactions and/or uniaxial magnetic anisotropy. Though topological textures ...
Quality evaluation of pineapple fruit during drying process
(Institution of Chemical Engineers, 2012-04)
Pineapple (Anana comosus) slices were dried by hot-air convective drying technique at fixed temperature (45, 60 and 75 °C) and constant air velocity of 1.5 m/s. The effect of drying conditions (drying time and air temperature) ...
Kinetics of colour and texture changes of beef during storage
(Association of Food Scientists and Technologists of India, 2013-07)
The influence of the packaging films, aerobic and vacuum conditions, and refrigeration storage temperature (0, 4 and 10 °C) on colour and texture of raw meat were studied during a 2-week storage period in order to analyze ...
Análisis morfométrico de cenizas volcánicas por microscopía holográfica digitalMorphometric análisis of vulcanic ashes by digital holografic microscopy
(Asociación Física Argentina, 2020-04)
Las cenizas volcánicas presentan formas, texturas y tamaños altamente irregulares. Estas características influyen en su comportamiento aerodinámico, velocidad de sedimentación y dispersión, distancias de desplazamiento, ...
Dental microwear texture analysis and diet in caviomorphs (Rodentia) from the Serra do Mar Atlantic forest (Brazil)
(Alliance Communications Group Division Allen Press, 2020-05)
The Serra do Mar Atlantic forest (Brazil) shelters about 15 different species of caviomorph rodents and thus represents a unique opportunity to explore resource partitioning. We studied 12 species with distinct diets using ...
Basic treatment in natural clinoptilolite for improvement of physicochemical properties
(MDPI Multidisciplinary Digital Publishing Institute, 2018-12-14)
Natural zeolites are low in cost and exhibit interesting properties for applications in adsorption and catalysis. However, the fact that they are natural materials, not obtained in pure form, and can incorporate various ...
Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase
(Academic Press Ltd - Elsevier Science Ltd, 2009-09)
This work intended to study the rheological and textural behavior of gluten-free dough for "empanadas" and pie-crusts production. Traditionally, these products are made with non-fermented wheat-based dough. They are highly ...
Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
(Elsevier, 2016-02)
Consumers demand fresh-cut fruits, free from additives and with fresh appearance. However, the alteration caused by the tissue processing limits their shelf life. The aim of this work was to optimize the pressure level ...
Relative soil water content as a factor for wind erodibility in soils with different texture and aggregation
(Elsevier, 2019-02)
The soil water content is one of the main factors influencing the beginning of soil particle movement by the wind. Although, some authors studied the effect of soil water content on threshold wind velocity and have defined ...