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Tamara Tultabayeva, Gulzhan Tokysheva, Gulmira Zhakupova, Damilya Konysbaeva, Rauan Mukhtarkhanova, Ainur Matibayeva, Almas Mukhametov, Galia Zamaratskaia and Kadyrzhan Makangali
Currently, there is an increase in the use of preparations from collagen-containing raw materials in the production of meat products. The high functional and technological properties of such preparations make it possible to significantly improve the rheo...
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Dominik Keller, Axel Monney, Timo Schudeleit and Konrad Wegener
Additive manufacturing processes are among the most innovative manufacturing processes of this century. Powder-based direct metal deposition (DMD) is one of these processes. In the DMD process, local shielding takes place via the powder nozzle. The proce...
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Hyunsoo Jang, Jisu Lee, Sebin Won, Yeeun Kim, Miae Doo, Inyong Kim and Jung-Heun Ha
This study investigated the impact of incorporating Cissus quadrangularis (CQ) powder into Yanggaeng, a traditional Korean food, focusing on its functional properties. This study examined the proximate composition, physicochemical characteristics, antiox...
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Lamyaa Khaleel Hasan, Suaad Makki Jiaad, Khansaa Dawood Salman, Wisam Abed Kattea Al-Maliki, Falah Alobaid and Bernd Epple
Objective: The aim of the present work is to study the microstructure, wear behavior, physical properties, and micro-hardness of the aluminum matrix AA6061 reinforced with TiC and B4C nanoparticles with different concentrations of 2.5, 5, 7.5, 10, and 12...
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Sovannmony Lay, Sochetra Sen and Peany Houng
Red pepper powder is used as a spice added to various types of foods to improve the spiciness and aroma of foods. The unique aroma and spiciness of red pepper are related to the contents of bioactive compounds, including alkaloids, phenolic compounds, te...
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