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Influence of Anti-Browning Inhibitors and Biodegradable Packaging on the Quality of Fresh-Cut Pears

., Grigelmo-Miguel, N., Hernando, I. (2002). Effect of minimal processing on the textural and structural properties of fresh-cut pears. J. Sci. Food Agric., 82, 1682-688. Son, S. M., Moon, K. D., Lee, C. Y. (2000). Rhubarb juice as a natural antibrowning agent. J. Food Sci., 65 (7), 1288-1289. Suttirak, W., Manurakchinakor, S., Walailak, J. (2010). Potential application of ascorbic acid, citric acid and oxalic acid for browning inhibition in fresh-cut fruits and vegetables. Sci. Technol., 7 (1), 5-14. Theerakulkait, C

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A Structural Model of Reconstituted Tobacco Substantiated by Ultrasonic Interrogation

Abstract

The theoretical model and experimental results, as tabulated in Table 1, lead to the following conclusions concerning the elastic and structural properties of the examined reconstituted tobaccos:

The vehicle of ultrasonic interrogation of reconstituted materials proved to be efficacious. In total, the authors observed the advantages of this mode of experimentation to be:

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The Composition of Cigarette Smoke: A Catalogue of the Polycyclic Aromatic Hydrocarbons

similarity based on notation similarity; J. Math. Chem. 2 (1988) 155–169; Herndon, W.C., P.C. Nowak, D.A. Connor, and P. Lin; Empirical model calculations for thermodynamic and structural pro-perties of condensed polycyclic aromatic hydrocarbons; J. Am. Chem. Soc. 114 (1992) 41–47; Herndon, W.C. and L.V. Szentpaly: Theoretical model of activation of carcinogenic polycyclic benzenoid aromatic hydro-carbons. Possible new classes of carcinogenic aromatic hydrocarbons; J. Molecul. Structure (Theochem) 148 (1986) 141–152; Structure-property relationships in polycyclic aromatics

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