Sorption characteristics of full-fatted grape seeds flour of Bulgarian origin
نویسندگان
چکیده
منابع مشابه
Moisture sorption characteristics of heat treated flour, culinary flour and high ratio cake
The quality of preserved food is largely dependent on its moisture content, moisture migration and/or moisture uptake of the food during storage. Therefore, the water activity level, which corresponds to a range of equilibrium moisture contents, must be determined by, for example, the use of moisture isotherms. The shape of the isotherm curve is dependent on the interactions between the vapour ...
متن کاملEffect of Barely flour on jaundice in full-term neonates
Background: Hyperbilirubinemia is a common problem in neonates that affects approximately 60% of term neonates and 80% of pre-term neonates in the first week of life. Newborns, due to prematurity of the liver and digestive tract, could not eliminate bilirubin quickly. This phenomenon leads to hyperbilirubinemia and jaundice during the first days of the birth. Because indirect bilirubin is toxi...
متن کاملMechanical properties, water sorption characteristics, and compound release of grape seed extract-incorporated resins
Objective This study evaluated the effect of grape seed extract (GSE) incorporation on the mechanical properties, water sorption, solubility, and GSE release from the experimental adhesive resins. Material and Methods An experimental comonomer mixture, consisting of 40% Bis-GMA, 30% Bis MP, 28% HEMA, 0.26% camphorquinone and 1% EDMAB, was used to prepare four GSE-incorporated adhesive resins ...
متن کاملFever of unknown origin and Q-fever: a case series in a Bulgarian hospital
Background: Fever of unknown origin (FUO) is a perplexing medical problem. The causes for FUO are more than 200 diseases. The aim of the study was to present human clinical cases of Coxiella burnetii infection debuting as FUO. Methods: The following methods were conducted in the study: literature search, laboratory, imaging, and statistical methods. Criteria of Durack and Street were applied f...
متن کاملThermodynamic properties of moisture sorption in cassava flour
Thermodynamic adsorption properties (differential enthalpy and entropy, spreading pressure and net integral enthalpy and entropy) of cassava flour were determined at 25, 30 and 35°C to provide information about the water and energy requirements for the sorption process. The Guggenheim–Anderson–de Boer (GAB), Peleg and Halsey models were found to adequately describe the sorption characteristics,...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Agriculture and Food Research
سال: 2020
ISSN: 2666-1543
DOI: 10.1016/j.jafr.2020.100026