Erratum to “Preference, liking and wanting for beverages in children aged 9–14 years: Role of sourness perception, chemical composition and background variables” [Food Quality and Preference 22 (7) (2011) 620–627]

2011 ◽  
Vol 22 (8) ◽  
pp. 785
Author(s):  
Heidi Kildegaard ◽  
Erik Tønning ◽  
Anette K. Thybo
Keyword(s):  
Chemical Composition ◽  
Food Quality

Elucidating the Origin of the Toxicity of Nano-CeO2 to Chlorella pyrenoidosa：the Role of Specific Surface Area and Chemical Composition

2021 ◽  
Author(s):  
Changjian Xie ◽  
Yuhui Ma ◽  
Peng Zhang ◽  
Junzhe Zhang ◽  
Xiaowei Li ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Specific Surface ◽  
Surface Area ◽  
Specific Surface Area ◽  
Aquatic Environment ◽  
Cerium Dioxide ◽  
Environmental Application ◽  
Ecotoxicological Effects

With the increasing environmental application and discharge of nano cerium dioxide (nano-CeO2), it is urgent to fully understand its ecotoxicological effects on the aquatic environment. This study for the first...

Research on Ethanol Production by Biological Fermentation of Potato Pulp

2013 ◽  
Vol 805-806 ◽  
pp. 281-285
Author(s):  
Zhong Xu
Keyword(s):  
Chemical Composition ◽  
Ethanol Production ◽  
Production Rate ◽  
Liquid Ratio ◽  
Fermentation Time ◽  
Potato Pulp ◽  
Fermentation Temperature ◽  
Ethanol Production Rate ◽  
Solid Liquid

Bioconversion of potato pulp to fuel ethanol, analysing the potato pulp chemical composition and determining the potato pulp in the role of microorganism produce ethanol under the best conditions is the major research. An analysis of the chemical composition of potato pulp showed that : the basic ingredients are Protein (9.72%), Starch (25.52%), Cellulose (17.90%). The effects of ethanol production rate of solid-liquid ratio, fermentation temperature, inoculumconcertration, fermentation time. The results showed that: the best conditions producting ethanol from potato pulp obtained by single factor experiments are: solid-liquid ratio: 1:15, fermentation temperature: 35°C, inoculumconcertration: 3mL, fermentation time: 20h. Under this occasion, the ethanol production rate was 0.183mL·g-1.

scholarly journals Non-invasive sensing for food reassurance

The Analyst ◽  
2016 ◽  
Vol 141 (5) ◽  
pp. 1587-1610 ◽  
Author(s):  
Zou Xiaobo ◽  
Huang Xiaowei ◽  
Malcolm Povey
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Food Quality ◽  
Physical Principle ◽  
Quality Traits ◽  
X Ray ◽  
Main Food ◽  
Non Invasive ◽  
Wide Range ◽  
Nutritional Characteristics

The main food quality traits of interest using non-invasive sensing techniques are sensory characteristics, chemical composition, physicochemical properties, health-protecting properties, nutritional characteristics and safety. A wide range of non-invasive sensing techniques, from optical, acoustical, electrical, to nuclear magnetic, X-ray, biosensor, microwave and terahertz, are organized according to physical principle.

The role of chemical composition in the synthesis of Ca/K-1144 iron based superconductors

2021 ◽  
pp. 159202
Author(s):  
Andrea Masi ◽  
Achille Angrisani Armenio ◽  
Giuseppe Celentano ◽  
Aurelio La Barbera ◽  
Alessandro Rufoloni ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Iron Based Superconductors ◽  
Iron Based

Sb-V-Ox catalysts—Role of chemical composition of MCM-41 supports in physicochemical properties

2009 ◽  
Vol 142 (3-4) ◽  
pp. 175-180 ◽  
Author(s):  
H. Golinska ◽  
P. Decyk ◽  
M. Ziolek ◽  
J. Kujawa ◽  
E. Filipek
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Mcm 41

Mineral transformations

2000 ◽  
Vol 64 (2) ◽  
pp. 155-156 ◽  
Author(s):  
S. A. T. Redfern
Keyword(s):  
European Union ◽  
Chemical Composition ◽  
Structural Transformations ◽  
Atomic Scale ◽  
Special Session ◽  
The European Union ◽  
Mineral Science ◽  
Research Programmes ◽  
Mineral Transformations

One of the major goals of mineral science is attaining an understanding of the atomic-scale mechanisms and dynamics of minerals that control their structural transformations as a function of pressure, temperature or chemical composition in the natural environment. Examples of research programmes that sail under this heading include those devoted to observing and modelling the role of phase transformations on controlling mineral microstructures, ordering, elasticity, transport, premelting and exsolution. The geological relevance and intrinsic importance (as being representative of specific properties or thermodynamic/ kinetic behaviour) of mineral transformations has long been appreciated. It prompted the recent initiation of a network on Mineral Transformations (http://www.esc.cam.ac.uk/mintrans/) under the European Union TMR Programme. In response to this development, a special session on Mineral Transformations was held at the EUG congress in Strasbourg last year.

The role of lipids in food quality

2006 ◽  
Author(s):  
Z Sikorski ◽  
G Sikorska-WisÂniewska ◽  
Poland
Keyword(s):  
Food Quality
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