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Yaxian Hu, Xianwen Li, Simin Jiang, Junying Chen and Baowen Yan
Freeze?thaw has been proved to be a simple, cost-effective, and highly efficient manner to purify wastewater. However, it remains unclear how microbial compositions and functions in meltwater differentiate over progressive thawing and how such difference...
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Xiaofeng Xue, Guoyan Qiang, Yunwen Feng and Tiansu Luo
At alpine regional airports, aircraft are covered with frozen ice when they encounter extreme weather such as heavy snow or frost. The movement parts of aircraft cabin doors, flaps and landing gear may be affected due to the infiltration of freezing ice,...
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Athina Ntzimani, Rafael Angelakopoulos, Natalia Stavropoulou, Ioanna Semenoglou, Efimia Dermesonlouoglou, Theofania Tsironi, Katerina Moutou and Petros Taoukis
The objective of the present study was the evaluation of the effect of slurry ice, as an alternative cooling medium during harvesting and transportation, on the quality parameters (e.g., microbiological stability, sensory attributes, physicochemical chan...
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Davide Di Blasi, Simonepietro Canese, Erica Carlig, Steven J. Parker, Eva Pisano, Marino Vacchi and Laura Ghigliotti
In situ observation of Antarctic toothfish (Dissostichus mawsoni) is challenging as they typically live at depths greater than 500 m, in dark and ice-covered Antarctic waters. Searching for adequate methodologies to survey Antarctic toothfish in their ha...
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Galyna Polishchuk,Nataliia Breus,Irina Shevchenko,Victoriya Gnitsevych,Tatiana Yudina,Galyna Nozhechkina-Yeroshenko,Tetiana Semko
Pág. 24 - 30
The effect of casein on the quality of ice cream with different fat content was studied. According to functional and technological characteristics, micellar casein was selected for the enrichment of ice cream. Using mathematical modeling in the environme...
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