Deep eutectic solvent pretreatment of cork dust - Effects on biomass composition, phenolic extraction and anaerobic degradability.

In this study, phenolic compounds using deep eutectic solvents (DES) were extracted from cork dust, and the biogas production potential of DES-treated cork dust samples was determined. The DES treatment was carried out using choline chloride and formic acid (1:2 M ratio) at various temperatures (90, 110 and 130 °C) and treatment times (20, 40 and 60 min) at a solid-to-solvent ratio of 1:10 g mL. The highest total phenolic content (137 mg gallic acid equivalent (GAE) g dry cork dust) was achieved at 110 °C/20 min.

Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots.

Currently, the majority of fresh apricots destined for the production of dried apricots undergo sulphur oxide fumigation before drying to protect the fruit against fungal spoilage. To eliminate the use of sulphite, packaging assisted with essential oil is a promising strategy to increase shelf-life of dried apricots since it does not impact its flavor characteristics. In this study, three essential oils were selected: clove, lemongrass and thyme.

Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes.

This study discusses the production of microwave baked gluten-free cakes formulated by mixing buckwheat flour and rice flour at different concentrations. Three different ratios of buckwheat flour to rice flour (20:80%, 30:70%, 40:60%) and two different gum types (xanthan and guar gum) with a white layer cake recipe were employed. The batters were baked in microwave oven at different microwave powers (540 W, 450 W, 360 W) for different baking times (3 min, 3.

Phenolic content and some physical properties of dried broccoli as affected by drying method.

Broccoli samples ( Brassica oleracea) with an initial moisture content of 82.87% (wb) were dried using microwave technology (18, 36, and 54 W/g). Convective drying was used as a control group.

Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes.

The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. The samples with different DATEM (0.

Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology.

The aim of present work is to optimize the formulation of a functional cake (soy-cake) to be baked in infrared-microwave combination oven. For this optimization process response surface methodology was utilized. It was also aimed to optimize the processing conditions of the combination baking.

Optimization of ethanol production from microfluidized wheat straw by response surface methodology.

In this study, wheat straw was pretreated with a microfluidizer to improve its enzymatic hydrolysis and ethanol yields. The pretreatment was performed at various pressures (500, 1000, and 1500 bar) and solid loadings (1, 2, and 3%). The microfluidized biomass was then subjected to hydrolysis and simultaneous saccharification and co-fermentation (SSCF) experiments at different enzyme loadings (5, 10, and 15 FPU/g dry wheat straw) using a mutant yeast.

The effect of different formulations on physical properties of cakes baked with microwave and near infrared-microwave combinations.

The aim of this study was to determine the effect of different formulations on color and textural characteristics of different cakes during baking in microwave and near infrared-microwave combination ovens. For comparison, cakes were also baked in conventional ovens. Color and hardness for both types of baking schemes were found to be dependent on formulation.

Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking.

Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation.