Iskalni niz:
išči po
išči po
išči po
išči po
Vrsta gradiva:
Jezik:
Št. zadetkov: 6
Towards waste-to-energy-and-materials processes with advanced thermochemical combustion intelligence in the circular economy
Johan De Greef, Quynh N. Hoang, Raf Vandevelde, Wouter Meynendonckx, Zouhir Bouchaar, Giuseppe Granata, Mathias Verbeke, Mariya Ishteva, Tine Seljak, Jo Van Caneghem, Maarten Vanierschot
Izvirni znanstveni članek
Oznake: kontrola izpuhov;numerični modeli;waste-to-energy;inorganic compounds;combustion control;numerical models;data-driven models;municipal solid waste;raw materials;
Waste-to-energy processes remain essential to ensure the safe and irreversible removal of materials and substances that are (or have become) unsuitable for reuse or recycling, and hence, to keep intended cycles of materials in the circular economy clean. In this paper, the behavior of inorganic comp ...
Leto: 2023 Vir: Fakulteta za strojništvo (UL FS)
Analiza turizma v Vietnamu
Quynh Huong Franz Lu, Maja Uran Maravić
Diplomsko delo
Oznake: turizem;zgodovina;razvoj;Vietnam;
Leto: 2016 Vir: Univerza na Primorskem (UP)
Study on the effect of sintering temperature on the properties of porous materials from waste glass
Nguyen Vu Uyen Nhi, Do Quang Minh, Quynh Anh Le Thi, Kieu Do Trung Kien
Izvirni znanstveni članek
Oznake: waste glass;porous materials;heating microscope;recycled materials;sintering;
Study on the effect of sintering temperature on the properties of porous materials from waste glass
Leto: 2025 Vir: Inštitut za kovinske materiale in tehnologije (IMT)
Comparative effects of thermal, high-pressure processing, and pulsed electric field technologies on the quality attributes and bioactive compounds of sour cherry juice
Alema Puzović, Anh Truong Ngoc Quynh, Darío Pavon-Vargas, Kristyna Šimkova, Ibrahim Rabeeah, Heidi Halbwirth, Luca Cattani, Manfred Gössinger, Maja Mikulič Petkovšek
Raziskovalni podatki
Oznake: sour cherry juice;high-pressure processing;pulsed electric field;anthocyanins;microbial inactivation;
This study aimed to evaluate and compare the effects of thermal treatment (TT), high-pressure processing (HPP), and pulsed electric field (PEF) technologies on the physicochemical properties, microbial stability, and bioactive compound retention in sour cherry juice. Treatments were designed to meet ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Comparing the impact of high pressure, pulsed electric field and thermal treatments on the quality attributes of raspberry juice
A. Ngoc Quynh Truong, Alema Puzović, Dario Pavon-vargas, Kristyna Simkova, Ibrahim Rabeeah, Helen Murray, Mariana Cecilia Grohar, Maja Mikulič Petkovšek, Karin Mandl, Manfred Gössinger, Sara Rainieri, Heidrun Halbwirth, Luca Cattani, Massimiliano Rinaldi
Izvirni znanstveni članek
Oznake: pulsed electric field;PEF;high-pressure processing;HPP;raspberry juice;quality attributes;anthocyanins;volatile compounds;
Raspberry juice is a nutrient-rich beverage valued for its high concentrations of anthocyanins, vitamin C, and volatile aroma compounds, which contribute to its health benefits and sensory appeal. However, processing methods can significantly impact these quality attributes. This study compared the ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Comparative analysis of aroma and phenolic compounds in strawberry nectar subjected to equivalent thermal, ohmic heating, high pressure, and pulsed electric fields processes at pilot scale
Dario Pavon-vargas, Kristyna Simkova, Alema Puzović, Andrés Moreno Barreto, Astrid Gędas, Helen Murray, Ibrahim Rabeeah, Sebastian Rincon, A. Ngoc Quynh Truong, Alberto Zavarise, Hassan Zia, Jerneja Jakopič, Maja Mikulič Petkovšek, Ana Slatnar, Heidrun Halbwirth, Luca Cattani
Izvirni znanstveni članek
Oznake: strawberry nectar;aroma compounds;phenolic compounds;high pressure processing;pulsed electric fields;ohmic heating;
This study investigates the effects of four preservation treatments: thermal pasteurization (TP), ohmic heating (OH), high-pressure processing (HPP), and pulsed electric fields (PEF), on the aroma and phenolic compounds of strawberry nectar, under equivalent microbial inactivation conditions (5-log ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 6
Ključne besede:
Leto izdaje:
Avtorji:
Repozitorij:
Tipologija:
Jezik: