Food research international (Ottawa, Ont.)
29580002
This study aims to use ice nucleation proteins (INPs) as a novel approach to improve the efficiency of freeze drying process and investigate the related mechanism of ice morphology. Our results show that INPs can significantly improve freeze drying e...
A novel fully automated in-vitro oral dissolution test assay as a front-end to liquid chromatography has been developed and validated for on-line chemical profiling and monitoring of temporal release profiles of three caffeoylquinic acid (CQA) isomer...
International journal of biological macromolecules
26318220
Removals of tetracycline and photocatalytic degradation of phenol by Fe3O4/coffee residue (MCC) were investigated. Brunauer-Emmett-Teller (BET), vibrating sample magnetometer (VSM) and Boehm titration were employed to characterize MCC. Artificial neu...
Artificial neural network (ANN) modeling was applied to thermal data obtained by non-isothermal thermogravimetric analysis (TGA) from room temperature to 1000°C at three different heating rates in air to predict the TG curves of sewage sludge (SS) an...
(Co-)combustion characteristics of sewage sludge (SS), coffee grounds (CG) and their blends were quantified under increased O/CO atmosphere (21, 30, 40 and 60%) using a thermogravimetric analysis. Observed percentages of CG mass loss and its maximum ...
Hyperspectral imaging was used to identify and to visualize the coffee bean varieties. Spectral preprocessing of pixel-wise spectra was conducted by different methods, including moving average smoothing (MA), wavelet transform (WT) and empirical mode...