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Quality changes in fresh-cut celery as affected by heat treatment and storage
(John Wiley & Sons Ltd, 2007-05)
This work was intended to investigate the effect of thermal treatment (by immersion or heated air) on quality attributes of pre‐cut celery stored at 0 °C for 21 days. The evolution of organoleptic characteristics, weight ...
Influence of sand gradation on compaction of loess soils
(Elsevier Science, 2020-02)
Assessing the interaction among soil organic carbon (OC), Atterberg limits and soil texture, especially sand gradation, in maximum bulk density (BDMAX) can improve prediction of soil compactibility. Our objectives were a) ...
Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching
(Elsevier, 2009-05)
Process time during mushrooms blanching is determined either by shrinking rate or by polyphenoloxidase (PPO) inactivation, depending on the value of heating bath temperature. Quality losses during blanching can be minimized ...
Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2017-10)
Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts ...
Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins
(Elsevier Science, 2021-07)
To improve gluten-free (GF) muffin quality the pecan nut expeller (PNE) has been incorporated at two levels (20 and 30 g/100 g, P20 and P30, respectively) as a partial replacement for traditional flour mix, while water was ...
Physicochemical characterization and consumer response to new Andean ingredients-based fresh pasta: Gnocchi
(Elsevier, 2019-07)
Gnocchi is a typical Italian, potato-based, fresh pasta. Nowadays, there is not sufficient research about this pasta with non-traditional ingredients. The aims of this research were to characterize the physicochemical, ...
Severe plastic deformation by equal channel angular pressing and rolling: The influence of the deformation path on strain distribution
(Wiley VCH Verlag, 2018-04)
The present work compares two deformation techniques, rolling and Equal Channel Angular pressing (ECAP), and the response offered by three different materials that differ in Stacking Fault Energy (SFE): AA1010 Al, commercially ...
Microstructure and Mechanical Properties of AA6082-T6 by ECAP Under Warm Processing
(Korean Institute of Metals and Materials, 2020-08)
An AA6082 alloy deformed by equal channel angular pressing (ECAP) was studied. Microstructural evolution of the alloy processed by ECAP with different passes were evaluated by using optical microscope, scanning electron ...
Characterization of acid: Induced gels of quinoa proteins and carrageenan
(Elsevier Science, 2019-07)
In this work acid-induced gels composed of both quinoa proteins (QP, 18–42 g/L) and ι–carrageenan (Carr, 0–0.5 g/L) were characterized. The objective of this work was to characterize gels with different structures and to ...
Equal channel angular sheet extrusion (ECASE) as a precursor of heterogeneity in an AA6063-T6 alloy
(Springer London Ltd, 2019-06)
We study the deformation inducing heterogeneity in an aluminum alloy 6063-T6 in the form of a sheet processed at room temperature by equal channel angular sheet extrusion (ECASE) up to a maximum equivalent strain of 1.86 ...