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Tytuł:
Impact of oxygen and humidity on storage of freeze-dried Lactobacillus gasseri in relation to water activity and viability
Autorzy:
Stobińska, Magdalena
Sobecka, Katarzyna
Jarosz, Michał
Urbański, Dawid
Mizielińska, Małgorzata
Łukawska, Barbara
Olchawa, Ewa
Powiązania:
https://bibliotekanauki.pl/articles/1178343.pdf
Data publikacji:
2017
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
freeze-drying
probiotics
water activity
Opis:
Lactic acid bacteria have shown positive health effects and are widely distributed as dry products. They are widespread applied in functional dairy products, dietary supplements and as pharmaceutical products. Freeze-drying is a process of removing water by sublimation and is one of the most effective preservation technology. The aim of the present study was to establish impact of oxygen and humidity on freeze-dried Lactobacillus gasseri during the preparation of the powder and storage time. Lyophilisate was rubbed in aerobic and anaerobic condition with low humidity. Survival test and water activity was investigated after freeze-drying and storage in two different temperatures. The preservation of bacteria was improved when after freeze-drying process lyophilisate have not contact with oxygen and humidity. Survival rates of bacteria was the highest during storage at anaerobic condition both at 4-6 °C and 25 °C. The results shown that it is sufficient to crush of freeze-dried and packaged under anaerobic conditions to achieve higher survival of bacteria.
Źródło:
World Scientific News; 2017, 81, 2; 305-310
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches
Autorzy:
Krystyjan, Magdalena
Ciesielski, Wojciech
Gumul, Dorota
Buksa, Krzysztof
Ziobro, Rafał
Sikora, Marek
Powiązania:
https://bibliotekanauki.pl/articles/972985.pdf
Data publikacji:
2017
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
cereal starch
gelatinization
freeze-drying
process
Opis:
The influence of gelatinization and freeze-drying process on the physico-chemical and rheological properties of cereal starches was evaluated, and it was observed that modified starches revealed an increased water binding capacity and solubility when compared to dry starches, while exhibiting the same amylose and fat contents. The molecular weights of starches decreased after modification which resulted in the lower viscosity of dissolved modified samples in comparison to native starch pastes. As it was observed by scanning electron microscopy modified starches were characterized by an expanded surface, a uniform structure and high porosity.
Źródło:
International Agrophysics; 2017, 31, 3; 357-365
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of whey on viability of Lactobacillus gasseri during freeze-drying process
Autorzy:
Urbański, Dawid
Jarosz, Michał
Stobińska, Magdalena
Sobecka, Katarzyna
Mizielińska, Małgorzata
Łukawska, Barbara
Olchawa, Ewa
Powiązania:
https://bibliotekanauki.pl/articles/1179192.pdf
Data publikacji:
2017
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
freeze-drying
lactic acid bacteria (LAB)
whey
Opis:
Probiotic bacteria have positive impacts on a numerous of physiological functions including immunomodulation and also on prevention of various intestinal diseases. However, acidic environment of the stomach and heavy conditions of freeze-drying process decrease survival of these bacteria. There are necessary researches on cheap raw materials that increase cell protection. The aim of the present study was to determine the impact of whey and other compounds on survival Lactobacillus gasseri during the freeze-drying process and storage. There were prepared culture media for cell protection during lyophilisation, which contained a variety of mixture whey, skim milk, sucrose, starch, maltodextrin and whey protein. Lyophilisate was rubbed in aerobic and anaerobic condition with lower humidity. Survival tests were investigated directly after freeze-drying process and then periodically during storage under refrigeration. Within 6 months of storage bacterial viability was similar in the samples containing liquid whey except for media containing starch. The results of viability did not deviate than those obtained with using the reference medium, which contains skim milk and sucrose. This shows that the liquid whey may be successfully used to protect the lactic acid bacteria during lyophilisation. Moreover, the use of whey can reduce the amount of waste produced in the dairy industry.
Źródło:
World Scientific News; 2017, 83; 200-205
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of gamma irradiation on microbiological and nutritional properties of the freeze-dried berries
Autorzy:
Mašić, Slobodan
Vujčić, Ivica
Powiązania:
https://bibliotekanauki.pl/articles/2055687.pdf
Data publikacji:
2021
Wydawca:
Instytut Chemii i Techniki Jądrowej
Tematy:
freeze-drying
gamma irradiation
lyophilization
microbiological properties
nutritional properties
Opis:
Lyophilization or freeze-drying is the technique of removing ice or other frozen solvents from a material through sublimation and the removal of bound water molecules through the process of desorption. Drying occurs in an absolute vacuum at temperatures from –40°C to –50°C. This technique is often used for the conservation of fruits, especially berries. During this process, the water changes from frozen to gaseous, with no thawing. Due to low temperatures and the high vacuum, most microorganisms are rendered inactive during the lyophilization process. However, ifthere is a necessity to destroy all microorganisms from treated food, subsequent irradiation with gamma rays is an appropriate method. This paper investigated the influence of different doses of gamma radiation on lyophilized berries’ microbiological characteristics. It was shown that the radiation dose of 7 kGy is suffi cient to eliminate the total number of microorganisms (excluding molds) to the extent that the number falls below the permitted limit according t o the law on the microbiological safety of foodstuffs of the Republic of Serbia, and 5 kGy is enough for molds to be rendered inactive. It was also concluded that gamma irradiation does not affect the nutritional value of lyophilized berries.
Źródło:
Nukleonika; 2021, 66, 4; 221--225
0029-5922
1508-5791
Pojawia się w:
Nukleonika
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of the aerated structure on selected properties of freeze-dried hydrocolloid gels
Autorzy:
Ciurzynska, A.
Lenart, A.
Powiązania:
https://bibliotekanauki.pl/articles/26093.pdf
Data publikacji:
2016
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
aeration
selected property
freeze drying
hydrocolloid composition
gel
rehydration food
Źródło:
International Agrophysics; 2016, 30, 1
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Stability of vitamin C and beta-carotene during the tomato paste lyophilization process
Autorzy:
Kosmala, Monika
Ulańska, Katarzyna
Powiązania:
https://bibliotekanauki.pl/articles/2057994.pdf
Data publikacji:
2022
Wydawca:
Politechnika Łódzka. Wydawnictwo Politechniki Łódzkiej
Tematy:
freeze-drying
vitamin C
vitamin A
drying
liofilizacja
witamina C
witamina A
suszenie
Opis:
The aim of the study was to evaluate the stability of vitamin C and beta-carotene in the freeze-drying process compared to other thermal drying methods. Tomato puree was selected as a model product for testing the stability of vitamin C and vitamin A in drying processes, due to its properties, such as: appropriate consistency, which was favorable for the analyzes performed, and the presence of the above-mentioned vitamins. Model studies were performed on the stability of vitamin C and betacarotene under the conditions of air-drying at 105°C, drying under reduced pressure at 70°C and freeze-drying on a tomato puree matrix. Results proved that freeze-drying is superior to other drying methods with the lowest losses of both vitamin C (losses of 4%) and beta-carotene (losses of 25%) in tomato purée. In the case of drying at 70°C under reduced pressure, the loss of beta-carotene is 55%, and vitamin C - 78%. In the case of air-drying at 105°C, vitamin C is 100% degraded, and the loss of beta-carotene is 91%. Moreover, it can be concluded that vitamin C in a higher dose has a protective effect on carotenoids.
Źródło:
Biotechnology and Food Science; 2022, 84, 1; 33--40
2084-0136
2299-6818
Pojawia się w:
Biotechnology and Food Science
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Radiation synthesis of poly(acrylic acid) nanogels for drug delivery applications – post-synthesis product colloidal stability
Autorzy:
Rurarz, Beata P.
Gibka, Natalia
Bukowczyk, Małgorzata
Kadłubowski, Sławomir
Ulański, Piotr
Powiązania:
https://bibliotekanauki.pl/articles/2055681.pdf
Data publikacji:
2021
Wydawca:
Instytut Chemii i Techniki Jądrowej
Tematy:
colloidal stability
freeze-drying
lyophilization
nanogels
poly(acrylic acid)
radiation synthesis
Opis:
Synthesis of polymer nanogels (NGs) for biomedical applications is considered to be a very promising application in radiation engineering. Under high-dose pulse irradiation of dilute aqueous polymer solution, reactive species generated by water radiolysis can create multiple radicals on each macromolecule and consequently induce intramolecular cross-linking of polymer chains, resulting in NG formation. The obtained products are free from harmful monomers, initiators, and cross-linking agents, which makes them potentially applicable for drug delivery applications. One of the biggest challenges in handling and use of nanoparticles, however, is the colloidal stability, when aqueous suspensions are stored for prolonged periods. Therefore, development of the best protocols for the particular nanocarrier storage is key. To address this need, we have performed the prospective study in which we systematically assessed the influence of various processing and storage scenarios feasible in our lab, on the colloidal stability of the radiation-synthesized poly(acrylic acid) (PAA) NG particles in suspension. This allowed us to choose the optimal way of handling the product after its synthesis. We confirmed that none of the strategies we used and tested are substantially detrimental to our product. Filtration with 0.2-m filters was proven sufficient for sample purification and prolonged storage in aqueous suspension did not exert a negative effect on the colloidal stability of particles suspension. We have also demonstrated that lyoprotectant- -free lyophilization was suitable for our polymer nanoparticles. This is an important fact for further application of particles as nanocarriers for biologically active compounds such as targeting ligands or therapeutic moieties.
Źródło:
Nukleonika; 2021, 66, 4; 179--186
0029-5922
1508-5791
Pojawia się w:
Nukleonika
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Assessment of the microstructure and mechanical properties of porous gelatin scaffolds
Autorzy:
Morawska-Chochół, Anna
Powiązania:
https://bibliotekanauki.pl/articles/2058382.pdf
Data publikacji:
2021
Wydawca:
Akademia Górniczo-Hutnicza im. Stanisława Staszica w Krakowie. Polskie Towarzystwo Biominerałów
Tematy:
scaffold
microstructure
tissue engineering
gelatin
freeze-drying
mikrostruktura
inżynieria tkankowa
żelatyna
Opis:
Gelatin scaffolds are in the interest of tissue engineering and drug release. The scaffold porosity and microarchitecture are of great importance in proper tissue regeneration. In this work, the freeze-drying method was used to produce the scaffolds. The effect of concentration of the initial gelatin solution and pre- -freezing temperature on the scaffold’s microstructure and microarchitecture (porosity, pores size, shape, and distribution) was evaluated. The mechanical tests of samples were performed. Moreover, the influence of the gentamicin sulphate addition on the gelatin scaffolds microstructure and mechanical properties was also studied. The linear relationship of porosity to the concentration of the initial solution was observed. Therefore, it is possible to obtain a scaffold with a planned porosity. Pores were interconnected with an aspect ratio between 1.5-1.8. For porosity 74 ± 9% the average pore size was 0.7 ± 0.6 mm, with most pores in the range 0.2-0.4 mm. For the samples with porosity 57 ± 14%, the average pore size was 0.2 ± 0.2 mm, with most pores in the range 0.05-0.2 mm. The process of pre-freezing the solution in liquid nitrogen caused the highest porosity of the sample, the smaller pores size and the lower pores size distribution in comparison to the sample pre-frozen in -20°C. The mechanical parameters for all the samples are sufficient for filling bone defects. The addition of a drug to gelatin caused only slight changes in the pore architecture. This material could be applied as a scaffold in the bone loss correlated to bacterial infection.
Źródło:
Engineering of Biomaterials; 2021, 4, 160; 22--27
1429-7248
Pojawia się w:
Engineering of Biomaterials
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Initial treatment, sublimation drying and storage time of sweet pepper crisps. physico-chemical quality - Part 1
Obróbka wstępna, suszenie sublimacyjne i czasu przechowywania cripsów z papryki. jakość fizykochemiczna - Cz. 1
Autorzy:
Sokołowska, Dorota
Kowalczyk, Zbigniew
Powiązania:
https://bibliotekanauki.pl/articles/93580.pdf
Data publikacji:
2020
Wydawca:
Polskie Towarzystwo Inżynierii Rolniczej
Tematy:
sweet pepper
freeze-drying
quality
processing
crisps
papryka
liofilizacja
jakość
obróbka
chipsy
Opis:
The paper presents the impact of the initial processing, cultivar, and storage time on the physico-chemical quality of freeze-dried crisps. Sweet pepper after initial washing and crushing was subjected to further four combinations of the initial processing. The first combination included freezing, the second one blanching in 98°C and 2-minutes time, the third one - dehydration in 2% solution of ascorbic acid and the fourth one - dehydration in 2% solution of sodium chloride. Both types of dehydration were carried out in 70°C for 20 minutes with a 1:4 participation of raw material to osmotic solution. Blanched and dehydrated raw materials were subjected to freezing in -18°C for 24 hours. After the completed process of freezing, the samples were moved to a freezerdrier and were dried by sublimation in -18°C and the reduced pressure of 63 Pa. Based on the research analyses a significant variability of physico-chemical properties of the obtained freeze-dried sweet pepper with regard to a cultivar, processing type and storage time were reported. Freeze-dried yellow sweet pepper was the most similar to the fresh raw material. It was dehydrated in the ascorbic acid solution. The storage time considerably influenced the reduction of the quality properties of sweet pepper crisps.
W pracy przedstawiono wpływ odmiany papryki, obróbki wstępnej i czasu przechowywania na jakość fizykochemiczną liofilizowanych cripsów. Paprykę po wstępnym umyciu i rozdrobnieniu poddano 4 kombinacjom obróbki wstępnej. Pierwsza z kombinacji obejmowała zamrażanie, druga blanszowanie w temperaturze 98°C i czasie 2 minut, trzecia odwadnianie w roztworze 2% kwasu askorbinowego oraz czwarta odwadnianie w 2% roztworze chlorku sodu. Obydwa rodzaje odwadniania prowadzono w temperaturze 70°C przez 20 minut przy stosunku surowca do roztworu osmotycznego wynoszącego 1:4. Blanszowane i odwodnione surowce poddano zamrażaniu w temperaturze -18°C przez 24 h. Po zakończonym procesie zamrażania próbki przeniesiono do liofilizatora i suszono sublimacyjnie przy temperaturze -18°C i obniżonym ciśnieniu równym 63 Pa. Na podstawie przeprowadzonych analiz badawczych stwierdzono istotne zróżnicowanie cech fizykochemicznych otrzymanych liofilizatów papryki względem odmiany, rodzaju obróbki i czasu przechowywania. Najbardziej zbliżoną jakościowo do surowca świeżego odznaczały się liofilizaty papryki żółtej odwodnione w roztworze kwasu askorbinowego. Czas przechowywania znacząco wpływał na obniżenie cech jakościowych cripsów z papryki.
Źródło:
Agricultural Engineering; 2020, 24, 1; 57-68
2083-1587
Pojawia się w:
Agricultural Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks
Autorzy:
Karwacka, Magdalena
Gumkowska, Martyna
Rybak, Katarzyna
Ciurzyńska, Agnieszka
Janowicz, Monika
Powiązania:
https://bibliotekanauki.pl/articles/2019141.pdf
Data publikacji:
2021-12-01
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
freeze-drying
vegetable snacks
sodium alginate
apple pomace
carrier agent
physicochemical properties
Opis:
The food industry is committed to supplying nutritious products that are attractive and convenient for consumers. Freeze-dried fruit and vegetable snacks that exemplify such products are difficult to obtain since it is necessary to use a carrier agent (usually a hydrocolloid ingredient) which meets the requirements of a sustainable development conceptual framework. Therefore, research has been undertaken to replace such a carrier agent with food waste fruit pomace. This study compared selected physicochemical properties of freeze-dried vegetable snacks obtained through the addition of sodium alginate and dried apple pomace powder in terms of the viability of replacing hydrocolloid carrier agents in freeze-dried products with fruit pomace. Three vegetable sets containing: yellow bean, carrot and potato were prepared and modified by adding diverse carrier agents. Snacks with the addition of dried apple pomace powder featured higher dry matter content and true and apparent density, but sodium alginate-structured products were harder and more porous. Dried apple pomace powder improved the health-promoting properties of the snacks, such as total phenolic content and antioxidant capacity. The type of additive also affected the internal structure of the products. The results indicate that the application of both dried apple pomace powder and sodium alginate as carrier agents can result in snacks characterised by repeatable quality, but it is unclear whether the total replacement of hydrocolloid is sustainably efficient.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2021, 71, 4; 451-461
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The use of reduced pressure in methods of drying food ®
Zastosowanie obniżonego ciśnienia w metodach suszenia żywności®
Autorzy:
Ignaczak, Anna
Salamon, Agnieszka
Kowalska, Jolanta
Kowalska, Hanna
Powiązania:
https://bibliotekanauki.pl/articles/2166369.pdf
Data publikacji:
2022
Wydawca:
Wyższa Szkoła Menedżerska w Warszawie
Tematy:
vacuum drying
freeze-drying
microwave vacuum drying
fruit
vegetables
suszenie próżniowe
liofilizacja
suszenie mikrofalowo-próżniowe
owoce
warzywa
Opis:
Currently, in addition to the attractive appearance of dried plant materials, the nutritional and health-promoting value also determine their choice by consumers. Appropriate drying methods and parameters play a key role in shaping the properties of the product with the desired quality characteristics. The article shows the beneficial aspects of drying with the use of reduced pressure, especially with microwave assistance. Despite the difficulties in selecting drying conditions for various raw materials, the use of reduced pressure and microwaves allows to obtain the desired quality of droughts and significantly shorten the drying time, which is also important in sustainable food production.
Obecnie oprócz atrakcyjnego wyglądu suszonych surowców roślinnych, także wartość odżywcza i prozdrowotna decydują o ich wyborze przez konsumentów. Odpowiednie metody i parametry suszenia odgrywają kluczową rolę w kształtowaniu właściwości produktu o pożądanych cechach jakościowych. W artykule wykazano korzystne aspekty suszenia z zastosowaniem obniżonego ciśnienia, zwłaszcza ze wspomaganiem mikrofalowym. Pomimo trudności w doborze warunków suszenia dla różnych surowców, zastosowanie tej metody pozwala otrzymać susze o pożądanej jakości i znacząco skrócić czas suszenia, co jest ważne również w zrównoważonej produkcji żywności.
Źródło:
Postępy Techniki Przetwórstwa Spożywczego; 2022, 1; 174--185
0867-793X
2719-3691
Pojawia się w:
Postępy Techniki Przetwórstwa Spożywczego
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Optimization of energy consumption in the freeze drying process of champignon (Agaricus bisporus L)
Optymalizacja nakladow energetycznych w procesie sublimacyjnego suszenia owocnikow pieczarki (Agaricus bisporus L)
Autorzy:
Kozak, P.
Dziki, D.
Krzykowski, A.
Rudy, S.
Powiązania:
https://bibliotekanauki.pl/articles/792659.pdf
Data publikacji:
2011
Wydawca:
Komisja Motoryzacji i Energetyki Rolnictwa
Tematy:
freeze drying
energy requirement
energy consumption
cost
optimization
mushroom
Agaricus bisporus
energy utilization
Opis:
In this paper, the influence of surface load of heating plates and degree of fineness of champignon fruits (Agaricus bisporus L) on the energy consumption in the freeze drying process was studied. The experimental researches were carried out for five material load levels of heating plates (6, 8, 10, 12, 14 kgm-2) and at the constant temperature (323K) and pressure of heating plates (63 Pa), after preliminary freezing of raw material to 248K. When the heating load was low (form 6 to 8 kgm-2), the degree of fineness of raw material had no influence on the specific energy requirements needed to heat of plates and to dry the raw material. However, the increase of heating load from 10 to 14 kgm-2 resulted in the increase of specific energy inputs with the increasing degrees of fineness.
Zbadano wpływ obciążenia powierzchni płyt grzejnych i stopnia rozdrobnienia owocników pieczarki Agaricus bisporus na energochłonność procesu sublimacyjnego suszenia. Badano wpływ warunków procesu sublimacyjnego suszenia na energochłonność procesu. Badania przeprowadzono dla pięciu ustalonych poziomów obciążenia płyt grzejnych surowcem (6, 8, 10, 12, 14 kg·m-2) i stałe temperatury płyt grzejnych (323 K) i ciśnienia (63Pa) po wstępnym zamrożeniu materiału do temperatury 248K. Kiedy obciążenie płyt grzejnych było niskie (od 6 do 8 kgm-2) stopień rozdrobnienia materiału nie miał wpływu na nakłady energii potrzebne do ogrzania płyt grzejnych. Jednakże wzrost stopnia obciążenia z 10 to 14 kgm-2 powodował zwiększenie nakładów energii wraz ze wzrostem stopnia rozdrobnienia.
Źródło:
Teka Komisji Motoryzacji i Energetyki Rolnictwa; 2011, 11C
1641-7739
Pojawia się w:
Teka Komisji Motoryzacji i Energetyki Rolnictwa
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Preparation of psyllium husk powder based microporous composite scaffolds for tissue engineering
Autorzy:
Poddar, S.
Agarwal, P. S.
Mahto, S. K.
Powiązania:
https://bibliotekanauki.pl/articles/285978.pdf
Data publikacji:
2018
Wydawca:
Akademia Górniczo-Hutnicza im. Stanisława Staszica w Krakowie. Polskie Towarzystwo Biominerałów
Tematy:
psyllium husk powder
EDC-NHS coupling reaction
microporous scaffolds
hydrogel
freeze-drying
vacuum desiccation
Opis:
This study demonstrates the comparison in the method of fabrication and thus evaluates the potential of psyllium husk powder and gelatin-based composite microporous scaffolds for tissue engineering applications. The scaffold is being prepared in three different ratios of 50:50, 75:25 and 100 (w/w of psyllium husk powder and gelatin, respectively) by employing a suitable cross-linking agent, EDC-NHS, followed drying. We have demonstrated the use and outcomes of two different methods of scaffold drying, i.e., vacuum desiccation along with liquid nitrogen dip and lyophilization. It was concluded from the SEM micrographs that the scaffolds dried under vacuum accompanied with liquid nitrogen exposure exhibited less porous architecture when compared to those prepared using a lyophilizer, that resulted in pores in the range of 60-110 μm. Scaffolds fabricated using the former technique lost porosity and sponge-like characteristics of a scaffold. In spite of the above fact, water retaining capacity and stability in the cell culture of such scaffolds is significant, nearly 40-50% of its initial dry weight. Cell culture experiments support the potential of the scaffolds prepared from different methods of fabrication for its cytocompatibility and suitability for cell growth and proliferation for a substantial duration. Erosion in the porous design of the scaffolds was observed after 14 days via SEM micrographs. It was inferred that freeze-drying is a better technique than vacuum desiccation for scaffold preparation. The present investigation has been conducted keeping in mind the importance of drying a scaffold. Scaffold drying is a necessary step to increase its shelf-life, makes it easy to transport and much importantly, controlling the pore size of the scaffold.
Źródło:
Engineering of Biomaterials; 2018, 21, 147; 2-6
1429-7248
Pojawia się w:
Engineering of Biomaterials
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of nano-silver coating on microbial control of microwave-freeze combined dried sea cucumber
Autorzy:
Li, X.
Zhang, M.
Duan, X.
Mujumdar, A.
Powiązania:
https://bibliotekanauki.pl/articles/25122.pdf
Data publikacji:
2011
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
nano-silver coating
microbial control
microwave-freeze drying
sea cucumber
echinoderm
Stichopus japonicus
Holothurioidea
Źródło:
International Agrophysics; 2011, 25, 2
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Advanced fruit drying technologies
Udoskonalone metody suszenia owoców
Autorzy:
Bialik, M.
Wiktor, A.
Gondek, E.
Powiązania:
https://bibliotekanauki.pl/articles/13925549.pdf
Data publikacji:
2019
Wydawca:
Szkoła Główna Gospodarstwa Wiejskiego w Warszawie. Wydawnictwo Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie
Tematy:
drying technology
fruit drying
convectional drying
freeze drying
supercritical fluid
electro-hydrodynamic drying
microwave-vacuum drying
convective drying
pulsed electrical field
osmotic dehydration
Źródło:
Zeszyty Problemowe Postępów Nauk Rolniczych; 2019, 597; 15-22
0084-5477
Pojawia się w:
Zeszyty Problemowe Postępów Nauk Rolniczych
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 22

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