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Semi-Solid Processing of Alloys and Composites
| Semi-Solid Processing of Alloys and Composites |
| Autore | Nafisi Shahrooz |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 electronic resource (228 p.) |
| Soggetto topico | History of engineering & technology |
| Soggetto non controllato |
7075 aluminum alloy
thixoforming post-welding-heat treatment electron beam welding (EBW) nano-sized SiC particle wear rate friction coefficient rheoformed thixoformed semi-solid microstructure mechanical properties wear corrosion Al-Si alloys rheocasting HPDC electrochemical evaluation rheological model semi-solid state Mg alloys high-temperature rheology rheological properties rheology semi-solid alloys thixotropy rheometer compression test viscosity semi-solid material A356 alloy electromagnetic stirring compression primary α-Al particle enclosed cooling slope channel ZCuSn10P1 microstructure refinement properties thixowelding thixojoining semisolid joining cold-work tool steel semisolid processing thixoformability Fe-rich Al-Si-Cu alloy 2024 aluminum matrix composites Al2O3 nanoparticles polarized light microscopy anodic etching EBSD grain globule Al-Si alloy semi-solid metal processing EMS thixocasting |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557487203321 |
Nafisi Shahrooz
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sustainable Functional Food Processing
| Sustainable Functional Food Processing |
| Autore | Kovačević Danijela Bursać |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (454 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
dehydration
conserving vegetables improving shelf-life rehydrated pepper histological preparation green practices meat analogue liquid additives soy protein isolate lecithin emulsion functional fruit juice hurdle technology non-thermal processing preservation quality probiotic fruit by-products lulo bagasse powder fiber antioxidant properties carotenoids cocoa shell high voltage electrical discharge tannin dietary fiber water binding capacity grindability traditional slow pressure and microwave cooking polyphenols antioxidant activity faba bean lentil pea probiotic safety toxicity pathogenicity functional food industry pharmacological interactions functional fruit juices mushroom vitamin D reducing capacity glycation Lactuca sativa metabolomics antioxidants eustress total soluble solids particle size distribution total anthocyanin content antioxidant capacity non-dairy beverages pulses chickpea lupin flow behavior animal and plant proteins computer vision system nutritional value texture water activity viscosity microstructure heavy metals amino acids pesticide fruit wastes vegetable wastes drying extraction intensification technologies phenolic acids food processing minimally processed foods UHLPC-MS/MS sous-vide cooking vegetables seafood cephalopods safety nutritive quality beetroot convective drying infrared drying purée Fourier-transform infrared spectroscopy confocal scanning microscopy fruit juice interaction drug phytochemical pharmacokinetics ginger pineapple turmeric juice mix physicochemical properties microbiological quality sensory attributes Diospyros kaki post-harvest losses dehydrated persimmon thin-layer modeling drying rate old apple cultivar biologically active compounds functional food agriculture extensive farming bisphosphonates SERMs food supplements bioavailability meal coffee juice mineral water edible mushroom nutrition phenolic compounds vacuum poria cubes optimization stage drying |
| ISBN | 3-0365-5302-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910619463103321 |
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Kovačević Danijela Bursać
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| MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Synthesis, Study and Utilization of Natural Products
| Synthesis, Study and Utilization of Natural Products |
| Autore | Drasar Pavel B |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 electronic resource (234 p.) |
| Soggetto non controllato |
varioxiranol A
natural enantiomer ribosomally synthesized triterpenoids apo-CpcB water resistance radical scavenger bardoxolone methyl antioxidant activity octadecanoid derivatives inhibitor chlorogenic acid biosynthesis microbial biosynthesis flow cytometry adhesive phycocyanin antioxidant anticancer drug resource chemistry ginkgolide anti-inflammation salt stress polyphenol synthesis of natural products rheumatoid arthritis PEGylated purpurin 18 photosensitizer RiPP isosorbide bioactivity cell opening stilbene tea tussock moth flavonoids flexible polyurethane foam gene expression genetical transformation research progress oleic acid-elicited pharmacokinetic features phenolic acid Plantago depressa platelet-activating factor receptor photodynamic therapy fatty acid soy protein isolate apoptosis HepG2 cells cancer cells live-cell fluorescence microscopy tomato caffeoylquinic acids pinocembrin insect sex pheromone 4-epi-varioxiranol A natural products singlet oxygen total synthesis lipid-lowering effects reversible urethane linkages cytotoxicity bromelain Ramulus mori polysaccharides SlCOMT1 pharmacological activities absolute structure natural product mitochondria Emericella variecolor triglycidylamine Spirulina viscosity post-translationally modified peptides phototoxicity melatonin |
| ISBN | 3-03928-153-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910372783503321 |
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Drasar Pavel B
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| MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The Contribution of Food Oral Processing
| The Contribution of Food Oral Processing |
| Autore | Fiszman Susana |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 electronic resource (110 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
lipoprotein matrix
chewing simulator aroma compound in vitro oral parameters flavor release particle size in vitro oral fragmentation oral phase of starch hydrolysis texture compression test artificial tongue fracture soft machine gellan gum gels care food temporal dominance of sensations (TDS) temporal check-all-that-apply (TCATA) pureed foods carrots starch xanthan oral processing dynamic perception International Dysphagia Diet Standardization Initiative (IDDSI) wine texture body viscosity density trained and expert panel TCATA malnutrition sensorimotor readiness complementary porridge infant mastication swallowing temporal dynamic measurements in-mouth sensory perception |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910674032803321 |
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Fiszman Susana
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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