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101.
Microalgae can efficiently fix carbon dioxide through their phototropic metabolism, and have been recognized as a promising bioresource for animal feed, health food, fuel, cosmetic, and pharmaceutical products. However, since microalgae in cultivated medium have a low biomass concentration (0.1–1% w/w), both harvesting and concentration of microalgal biomass are often required prior to the production of commercial products. Efficient and cost-effective dewatering and drying methods for microalgae heavily affect the overall energy consumption and production cost of microalgal products. This review describes the characteristics of commonly used dewatering and drying technologies, and critically evaluates the feasibility for their use to treat microalgal biomass. No single dewatering or drying method can satisfactorily handle all types of microalgae. The suitability of each method depends on the properties of the microalgae suspension, the required process design, the quality of the end product, and the related capital and production costs. 相似文献
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103.
Choi HyungSeok Kim ChanHyung Choi Hyuk Lee JaeHwan 《Food science and biotechnology》2021,30(11):1435-1443
Food Science and Biotechnology - Buah merah oil and red palm oil are red colored and unrefined edible oils. Because of this color characteristic, measuring acid value by titration method can be... 相似文献
104.
Jialin Sun Jun Zhao Xiuying Ni Feng Gong Zuoli Li 《Journal of the European Ceramic Society》2018,38(9):3096-3103
This work investigates the critical roles of two-step sintering (TSS) and laminated structure on the sintering behavior and mechanical properties of functionally graded WC-TiC-Al2O3 nanostructured composite materials doped with Cr3C2/VC. Results show that excellent mechanical properties are achieved for tailored TSS conditions with a hardness of 27.91?±?2.3?GPa and a flexural strength of 1423.3?±?23.5?MPa. The desirable mechanical properties are attributed to the suppressed grain growth without densification deterioration. TSS is more effective in facilitating the favorable dispersion of secondary phase toughening nano-particulates in a WC matrix than conventional sintering (CS). Cr3C2/VC dopant plays an important role in maximizing and shifting the temperature range of the kinetic window for WC-Al2O3 composites. Al2O3 crack deflection, transgranular Al2O3, microcracking, WC crack bridging and plate-like WC crack deflection are the major toughening mechanisms. Residual surface compressive stress induced by the graded structure is also an appreciated contribution to the improvement of mechanical properties. 相似文献
105.
Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents
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A. Półtorak J. Wyrwisz M. Moczkowska M. Marcinkowska‐Lesiak A. Stelmasiak U. Ulanicka M. Zalewska A. Wierzbicka Da‐Wen Sun 《International Journal of Food Science & Technology》2015,50(4):999-1008
This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese. 相似文献
106.
107.
Properties and applications of β‐glycosidase from Bacteroides thetaiotaomicron that specifically hydrolyses isoflavone glycosides
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Da‐Hye Byun Hye‐Jeong Choi Hye‐Won Lee Hye‐Yeon Jeon Woo‐Jae Choung Jae‐Hoon Shim 《International Journal of Food Science & Technology》2015,50(6):1405-1412
To modify the glycan part of glycosides, the gene encoding β‐glycosidase was cloned from Bacteroides thetaiotaomicron VPI‐5482. The cloned gene, bt_1780, was expressed in Escherichia coli MC1061 and the expressed enzyme was purified using Ni‐NTA affinity chromatography. The purified enzyme, BTBG, showed optimal activity at 50 °C and pH 5.5. Interestingly, this enzyme did not have any hydrolysing activity on ordinary β‐linkage–containing substrates such as xylobiose, lactose and cello‐oligosaccharide, but specifically hydrolysed isoflavone glycosides such as daidzin, genistin and glycitin. Compared to a commercial beta glucosidase, BTBG selectively hydrolysed isoflavone glycosides in soybean extract mixture solution. These results suggest that BTBG may be a specialized enzyme for the hydrolysis of glycosides and that the substrate specificity of BTBG is applicable for the bioconversion of isoflavone glycosides in the food industry. 相似文献
108.
Neural Processing Letters - The beta processes (BP) is a powerful nonparametric tool in feature learning, which is often used as the prior of Bernoulli process for choosing features from a feature... 相似文献
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