نتایج جستجو برای: disinfectant and oil cakes
تعداد نتایج: 16860091 فیلتر نتایج به سال:
Abstract In this study, safflower oil oleogels were made using propolis wax and carnauba in three different concentrations each, their effectiveness as a fat substitute cake was evaluated afterward. Oleogels' oxidative stability characterization looked into. oleogels, the binding capacity, solid content, crystallization time all assessed. The cakes underwent an examination for moisture texture,...
Vegetable oil extraction generates high amounts of by-products, which are designated as cakes. Since the current strategies employed for cakes' reuse linked with some drawbacks, identification alternative approaches to decrease environmental impact and promote a circular economy is vital importance. In general, these materials characterized by fiber content, making them suitable be in solid sta...
Flax (Linum usitatissimum L.) seeds are widely used for oil extraction and the cold-pressed flaxseed (or linseed) cakes obtained during this process constitute a valuable by-product. The flavonol herbacetin diglucoside (HDG) has been previously reported as a constituent of the flaxseed lignan macromolecule linked through ester bonds to the linker molecule hydroxymethylglutaric acid. In this con...
in this work, a novel and fast method for direct analysis of volatile compounds (davc) of medicinal plants has been developed by holding a filament from different parts of a plant in the gc injection port. the extraction and analysis of volatile components of a small amount of plant were carried out in one-step without any sample preparation. after optimization of temperature, extraction time a...
The continued reliance on non-renewable fossil resources has led to serious environmental issues. In light of these concerns, the transition from sources more sustainable ones have been explored, as exemplified by production bio-based lactic acid via lignocellulosic biomass bio-refinery process. Malaysia, second-largest producer palm oil in world, generates abundant, cheap, and underutilized fo...
The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified wi...
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