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Št. zadetkov: 6
Comparison and optimization of burnishing parameters in various machining conditions
Trung Thanh Nguyen, Jinglun Cai, Minh-Thai Le, Thai-Chung Nguyen, Truong-An Nguyen, Xuan-Ba Dang, An-Le Van
Izvirni znanstveni članek
Oznake: cryogenic diamond burnishing;energy consumption;maximum roughness;circularity;kriging model;
This study proposes a cryogenic diamond burnishing process and optimizes cooling parameters, including the distance to nozzle (N), nozzle diameter (D), and CO▫$_2$▫ flow rate (Q) to minimize the maximum roughness (R), energy consumption (E), and circularity (C). The Kriging and adaptive-network-base ...
Leto: 2025 Vir: Fakulteta za strojništvo (UL FS)
inContext: On Coupling and Sharing Context for Collaborative Teams
Hong-Linh Truong
Video in druga učna gradiva
Oznake: business;enterprise collaboration
Present team members have difficulties in keeping the relations between their various, concurrent activities due to the lack of suitable tools supporting context coupling and sharing. Furthermore, collaboration services are hardly aware of related context of team members and their activities. Such a ...
Leto: 2008 Vir: videolectures.net
ǂThe ǂSociety of Foreign Missions of Paris and building indigenous missionary force
Anh Thuan Truong
Izvirni znanstveni članek
Oznake: Vietnam;Tonkin;Cochinchina;priests;seminaries;catechists;seminarians;
Based on the original materials recorded by the missionaries of the Society of Foreign Missions of Paris operating in Vietnam from the second half of the 17th century to the late 18th century and the achievements of French and Vietnamese scholars, this article addresses the building of indigenous fo ...
Leto: 2021 Vir: Teološka fakulteta (UL TEOF)
Comparative effects of thermal, high-pressure processing, and pulsed electric field technologies on the quality attributes and bioactive compounds of sour cherry juice
Alema Puzović, Anh Truong Ngoc Quynh, Darío Pavon-Vargas, Kristyna Šimkova, Ibrahim Rabeeah, Heidi Halbwirth, Luca Cattani, Manfred Gössinger, Maja Mikulič Petkovšek
Raziskovalni podatki
Oznake: sour cherry juice;high-pressure processing;pulsed electric field;anthocyanins;microbial inactivation;
This study aimed to evaluate and compare the effects of thermal treatment (TT), high-pressure processing (HPP), and pulsed electric field (PEF) technologies on the physicochemical properties, microbial stability, and bioactive compound retention in sour cherry juice. Treatments were designed to meet ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Comparing the impact of high pressure, pulsed electric field and thermal treatments on the quality attributes of raspberry juice
A. Ngoc Quynh Truong, Alema Puzović, Dario Pavon-vargas, Kristyna Simkova, Ibrahim Rabeeah, Helen Murray, Mariana Cecilia Grohar, Maja Mikulič Petkovšek, Karin Mandl, Manfred Gössinger, Sara Rainieri, Heidrun Halbwirth, Luca Cattani, Massimiliano Rinaldi
Izvirni znanstveni članek
Oznake: pulsed electric field;PEF;high-pressure processing;HPP;raspberry juice;quality attributes;anthocyanins;volatile compounds;
Raspberry juice is a nutrient-rich beverage valued for its high concentrations of anthocyanins, vitamin C, and volatile aroma compounds, which contribute to its health benefits and sensory appeal. However, processing methods can significantly impact these quality attributes. This study compared the ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Comparative analysis of aroma and phenolic compounds in strawberry nectar subjected to equivalent thermal, ohmic heating, high pressure, and pulsed electric fields processes at pilot scale
Dario Pavon-vargas, Kristyna Simkova, Alema Puzović, Andrés Moreno Barreto, Astrid Gędas, Helen Murray, Ibrahim Rabeeah, Sebastian Rincon, A. Ngoc Quynh Truong, Alberto Zavarise, Hassan Zia, Jerneja Jakopič, Maja Mikulič Petkovšek, Ana Slatnar, Heidrun Halbwirth, Luca Cattani
Izvirni znanstveni članek
Oznake: strawberry nectar;aroma compounds;phenolic compounds;high pressure processing;pulsed electric fields;ohmic heating;
This study investigates the effects of four preservation treatments: thermal pasteurization (TP), ohmic heating (OH), high-pressure processing (HPP), and pulsed electric fields (PEF), on the aroma and phenolic compounds of strawberry nectar, under equivalent microbial inactivation conditions (5-log ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 6
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