Buscar
Mostrando ítems 1-6 de 6
Artículo
Determination of the Acidity of Waste Cooking Oils by Near Infrared Spectroscopy
(MDPI, 2019)
Waste cooking oils (WCO) recycling companies usually have economic losses for buying WCO not suitable for biodiesel production, e.g., WCO with high free acidity (FA). For this reason, the determination of FA of WCO by ...
Artículo
Effect of ultrasound on the interaction between (-)-epicatechin gallate and bovine serum albumin in a model wine
(Elsevier, 2017-07)
Ultrasound is considered as a potential novel technique for improving the quality of some wines. In this paper, a model wine firstly was constructed with the standards of ( )-epicatechin gallate (ECG) and bovine serum ...
Artículo
Preliminary study of the effect of ultrasound on physicochemical properties of red wine
(Taylor & Francis, 2016)
Ultrasound is regarded as a potential alternative method for improving the quality of some wines. This study was initiated with the objective of evaluating the effects of ultrasound on some important physicochemical ...
Artículo
The state-of-the-art research of the application of ultrasound to winemaking: A critical review
(Elsevier, 2023-05)
As a promising non-thermal physical technology, ultrasound has attracted extensive attention in recent years, and has been applied to many food processing operation units, such as involving filtration, freezing, thawing, ...
Artículo
Encapsulation of Benzaldehyde Produced by the Eco-Friendly Degradation of Amygdalin in the Apricot Kernel Debitterizing Wastewater
(MDPI, 2024-01)
In order to fully utilize the by-products of apricot kernel-debitterizing and address the chemical instability of benzaldehyde in the food industry, benzaldehyde was first prepared by adding the apricot kernel powder to ...
Artículo
Encapsulation of Benzaldehyde Produced by the Eco-Friendly Degradation of Amygdalin in the Apricot Kernel Debitterizing Wastewater
(MDPI, 2024)
In order to fully utilize the by-products of apricot kernel-debitterizing and address the chemical instability of benzaldehyde in the food industry, benzaldehyde was first prepared by adding the apricot kernel powder to ...