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41.
Moustapha Moussa Amudhan Ponrajan Osvaldo H. Campanella Martin R. Okos Mario M. Martinez Bruce R. Hamaker 《International Journal of Food Science & Technology》2022,57(7):4594-4601
Traditional West African pearl millet couscous products are popular; however, their preparation is laborious, time-consuming and energy-demanding, involving agglomeration, steaming, drying and sieving steps. In this study, a process was developed to produce millet couscous using a high pressure, high temperature and low-cost single-screw extruder. The innovation was to directly process the cooked low-moisture extrudate to a couscous product by drying and milling to the appropriate particle size (ranging between 1 and 2 mm). Throughput for the traditional process as prepared for commercial sale is 50 kg per day, but with the same amount of labour, the extrusion process yields ~350 kg per day. A consumer sensory study held in Niamey (Niger) showed that the extruded millet couscous was comparable to traditional couscous, though this was dependent on selection of the proper millet variety. This novel extrusion process could stimulate small- to medium-scale manufacturing of couscous and couscous-type products in West Africa. 相似文献
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Golubev N. V. Ignat’eva E. S. Maurus A. A. Ziyatdinova M. Z. Lopatina E. V. Lorenzi R. Paleari A. Sigaev V. N. 《Glass and Ceramics》2021,77(11-12):415-418
Glass and Ceramics - The influence of Al2O3 as an additive and the heat-treatment regime on the luminescence spectra of gallate glass-ceramics was investigated. It is shown that its luminescence... 相似文献
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In this communication, the structural, micro-structural, dielectric, electrical, magnetic, and leakage-current characteristics of a double perovskite (Y2CoMnO6) ceramic material have been reported. The material was synthesized via a high-temperature mixed-oxide route. The compound crystallizes in a monoclinic structure which is confirmed from preliminary X-ray structural study. The morphological study by using scanning electron micrograph reveals the almost homogeneous distribution of grains throughout the surface of the sample. The nature of frequency-dependence of dielectric constant has been described by the Maxwell-Wagner model. The occurrence of a dielectric anomaly in the temperature dependence of dielectric permittivity study demonstrates the ferroelectric-paraelectric phase transition in the material. From the Nyquist plots, we found the existence of both grain and grain boundary effects. The frequency dependence of conductivity was studied by the Jonscher’s Power law, and the conduction phenomenon obeys the large overlapping polaron tunneling model. By using the Arrhenius equation, the activation energy has been calculated which is nearly equal to the energy required for the hoping of the electron. Both impedance and conductivity analysis demonstrate that the sample exhibits negative temperature coefficient of resistance (NTCR) properties indicating the semiconducting type of material at high temperatures. The anti-ferromagnetic character of the material is observed from the nature of magnetic hysteresis loop. The leakage current analysis suggests that the conduction process in the material follows the space charge limited conduction phenomenon. Such material will be helpful for modern electronic devices and spintronic applications. 相似文献
46.
Fischer-Tropsch synthesis of the CO2 in biogas aims at producing light hydrocarbons and increasing its calorific value for feeding into the grid. Fe catalysts with Mn and K as promoters are supposed to yield high amounts of light hydrocarbons. Using a Fe-Mn-K/MgO catalyst, a parameter screening and long-term experiments were carried out. The catalyst shows, within the examined range, the highest selectivity to C2–C4 hydrocarbons at 450 °C, 8 bar(a), and a gas hourly space velocity of 350 h−1. Calcination of the catalyst resulted in a significant drop of activity and an almost complete loss of selectivity to hydrocarbons. Admixture of steam to the reactant gas lowers the tendency to carbon deposition but also promotes the water-gas shift reaction and results in lower yields of hydrocarbons. 相似文献
47.
Deborah Oliveira De Fusco Leonardo Lucas Madaleno Vanildo Luiz Del Bianchi Aline da Silva Bernardo Rafael Roberto Assis Gustavo Henrique de Almeida Teixeira 《International Journal of Food Science & Technology》2019,54(7):2416-2424
Alcohol-free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective of this study was to develop a low-alcohol isotonic beer (<0.5% v/v) by interrupted fermentation. Moreover, the major objective is to compare the developed product to commercial beverages (sports drinks, ‘Pilsen' regular beer, alcohol-free beers and low-alcohol isotonic beer). The beverages were evaluated based on pH, alcohol content (% v/v), total titratable acidity (mEq L−1), osmolality (mOsmol kg−1), bitterness International Bitterness Units, colour European Brewery Convention, total phenolic compounds (mg L−1 gallic acid), reducing and total sugars (%) and Na and K contents (mg L−1). The developed low-alcohol isotonic beer presented characteristics similar to sports drinks, with the advantage of being richer in phenolic compounds and suitable osmolality. Despite salts were added in its formulation, the grades attributed to all beers employed in the sensory evaluation, as well as the purchase intention did not present significant differences. 相似文献
48.
Ana Clara Sabbione Santiago Suárez María Cristina Añón Adriana Scilingo 《International Journal of Food Science & Technology》2019,54(5):1506-1513
In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC50 values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL−1 protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers. 相似文献
49.
One specific class of non-linear evolution equations, known as the Tzitzéica-type equations, has received great attention from a group of researchers involved in non-linear science. In this article, new exact solutions of the Tzitzéica-type equations arising in non-linear optics, including the Tzitzéica, Dodd–Bullough–Mikhailov and Tzitzéica–Dodd–Bullough equations, are obtained using the expa function method. The integration technique actually suggests a useful and reliable method to extract new exact solutions of a wide range of non-linear evolution equations. 相似文献