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Valentina Melini, Domizia Vescovo, Francesca Melini and Antonio Raffo
The Maillard reaction (MR) is one of the main reactions that occurs during the thermal processing of food. It contributes positively to the flavor, aroma, and color of food but also produces harmful by-products, including acrylamide and advanced glycatio...
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Yadong Zheng, Lianying Zhang, Peng Wu, Xiaoqian Guo, Ming Li and Fuqiang Zhu
The physical and mechanical properties of rocks change significantly after being subjected to high temperatures, which poses safety hazards to underground projects such as coal underground gasification. In order to investigate the effect of temperature o...
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Giulia Polizzi, Loriana Casalino, Marika Di Paolo, Alma Sardo, Valeria Vuoso, Carlos Manuel Franco and Raffaele Marrone
The selection of starter cultures with different technological profiles and suitable microclimatic conditions is among the main tools used to improve the technological quality and safety of dry-cured salami. The aim of this study is to evaluate the effec...
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Kun Yang, Jinrui Yao, Yin Huang, Huiyan Ling, Yu Yang, Lin Zhang, Diyun Chen and Yuxian Liu
The river chief system (RCS) is an innovative reform in China for strengthening the management of rivers and lakes. It is an important means of curbing the current severe water-environment situation. However, the policy impact of the RCS is still inconcl...
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Qiang Liu, Chen Li, Minglei Zhao, Ying Li, Yangyang Yang, Yuxuan Li and Siyuan Ma
To reduce the operating costs of conventional membrane bioreactors (MBRs) and improve the stability and quality of the dynamic membrane bioreactor (DMBR) effluent, a homemade inexpensive filter cloth assembly was connected to an up-flow ultra-lightweight...
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